Being from Louisiana, you naturally disqualify the culinary agenda of other states. However, in my years with Edko I’ve spent more and more time in the state of Alabama. With my exposure to it’s BBQ, Conecuh, Frank Stitt and the fact that Food & Wine magazine has relocated its headquartered there, I’ve succumbed to the fact that Alabama has a lot going on. This white BBQ sauce is no exception.
 
1 cup mayo
2 TB apple cider vinegar
zest of 1 lemon
2 TB freshly squeezed lemon juice
1 tablespoon spicy brown mustard
2 teaspoons cream style horseradish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
 
Whisk all ingredients together in a bowl. Enjoy over smoked or grilled chicken (smoked chicken thighs pictured) or pulled pork.