Revealing a take on Alabama’s secret to great BBQ

Do you know what I love about Memorial Day Weekend?

It fills my heart with gratitude to honor our veterans who made possible the freedom we so often take for granted. It’s a weekend of recognition and thanks.

This long weekend also signals the beginning of summertime fun.

Many families mark this tradition with a barbecue making it the official beginning of grilling season!

Care to join me in a patriotic happy dance? I knew you would.

To add the OMG to your BBQ I’m sharing one of my absolute favorite barbeque sauce recipes. We’re heading south to Alabama where they know a thing or two about Bar-be-cue. We’re going to leave behind the red, sweet, molasses based, store bought sauce to make something really special for your Memorial Day celebration.

We’re making Alabama White BBQ Sauce for grilled chicken.

Did you make the “what the heck?” face when you saw ‘White BBQ Sauce?”

If you haven’t tried grilled chicken with white sauce: prepare to have your world rocked. There are many Alabama white sauce recipes floating around but this is my own take on the celebrated sauce to be used as both baste and a delicious dipping sauce. I always make a double batch so we have plenty.

If I’m lucky enough to have leftovers I schmeer it on everything because it’s great on pulled pork, baked potatoes, pasta, potato salad, BBQ chicken pizza or drizzled on grilled veggies.

Now, I’m not saying I don’t like barbecue sauce that you buy from the grocery store. Far from it, I always have a bottle in my fridge. But when I plan to barbecue, I mean really barbecue; I make sauce from scratch. Because I’m a Diva.

We’re also going to give our wallets a break and skip the steak. With this over the top sauce for chicken no one will ask “Where’s the beef?”

Alabama White BBQ Sauce ala Diva

½ cup mayo

¼ cup sour cream

2 tablespoons cider vinegar

2 ½ tablespoons apple cider

½ teaspoon lemon juice

1 teaspoon prepared horseradish

½ teaspoon salt

¼ teaspoon black pepper

Pinch of cayenne

1 tablespoon sugar

To make the white sauce, combine all of the ingredients in a bowl or mason jar and refrigerate for at least 30 minutes before serving. Refrigerate any unused sauce for up to three days.

To make the chicken, preheat the grill to medium-high 400 degrees. Season chicken pieces with salt, pepper and garlic powder. Keep it simple so the sauce can shine.

Place chicken on the grill and baste with the white sauce, turning and coating until the chicken is cooked through to 165 degrees on your meat thermometer.

Any sauce that has been contaminated by raw meat should be discarded.

Serve extra sauce on the side.

Frugal Festivity contributed by Patti Diamond author of Divas On A Dime – Where Frugal, Meets Fabulous!, www.divasonadime.com Join us on Facebook at DivasOnADimeDotCom.