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Big Bob's Gibson's White Sauce Recipe

Big Bob's Gibson's White Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 31-40 of 44

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  • on August 16, 2005

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    I grew up with red barbeque sauce. My grandfather used to make it in our backyard on the grill, in a big pot, right next to the ribs, chicken and beef. It was hot and sweet, and sticky, and always ended up on our clothes and faces at the end of the day. As I grew older, and traveled, I found everyone had a different variation on barbeque sauce. But I never encountered a white sauce until I made Bob Gibson's sauce. I haven't tried it on a rib, but I can guarantee it is outrageous on chicken. I like a tarter taste, so I added a little more vinegar, but it is delicious. I still like red sauce, but I am adding the white sauce to my next cook out party!

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  • on May 28, 2005

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    I don't understand the other reviews, but this recipe is a failure. I saw the presentation on TV and came here to get the recipe.

    However, before preparing the sauce, I did not see the small-print caveat, "This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results."

    I followed the posted recipe to a "T," and the results were far less than wonderful. The finished sauce was watery and lacked any tang or pzaazzzzz at all. It honestly tasted like "watered down mayonaise" -- virtually no taste at all.

    To complain is not my objective; my purpose in this review is to help others avoid my very poor experience with this apparently untested "scaled down version."

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  • on May 13, 2005

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    This is the real stuff for all of us BBG BBQ fans. It's great on everything, now if I could just learn to make the Gibson's cream pies.

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  • on February 12, 2005

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    My grilled chicken has never tasted so good!!!!Best sauce for chicken. I used lean boneless chicken breast and yummy!!!

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  • on February 08, 2005

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    Outrages, a must try for both barbecue sauce lovers and not.

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  • on November 18, 2004

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    This is a very simple sauce to make that I made 1 day ahead. It is just loaded with flavor! I marinated chicken thighs and legs for 15 to 30 minutes then baked them on a foiled lined cookie sheet in a 350* oven for approx. an hour. As good as they were hot; they were even better cold the next day! This is definately a recipe that I will use with poultry & pork many times in the future.

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  • on September 07, 2004

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    Very easy to make, and just wonderful with grilled pork or chicken. It's tangy!

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  • on July 25, 2004

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    I grew up in North Alabama and have loved this as long as I can remember! Down here we can even buy it in the grocery stores. Now I too can make it when we're out(rarely. Thanks for letting others know about a treat!

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  • on July 20, 2004

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    Easy to make. Simple ingredients. My whole family (rare loves this sauce. They all prefer now over tradition BBQ sauce. I do add a little sugar/honey just to take some of the tang out and it also makes a great dressing!

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  • on July 11, 2004

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    This sauce was fabulous over chicken. It was so different and wonderful!

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