I'm trying white barbecue sauce on some pork tenderloins tonight.

[trof]

WHITE BARBECUE SAUCE

Ingredients:
2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
6 tablespoons lemon juice
6 tablespoons distilled white vinegar
4 tablespoons white sugar
 
Directions:
In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!

I added some powdered garlic and liberal dashes of Tabasco.
I brined the pork in a salt, cane syrup, ground black pepper solution for about 6 hours.
I'll let you know.

[CaliforniaPeggy]

1. My dear trof!

Sounds interesting...I wonder what it will taste like?

I usually think of mayo as bland.

Do let us know!

I hope it's delicious!

:9 :hi:

[trof]

2. update

It was actually very good.
The brine was just right.
6 hours.
Longer and the tenderloins begin to taste salty.
The white barbecue sauce was 'piquant'?
Tasty.
I'd do it again.

[KamaAina]

3. Blasphemy!

Barbecue sauce with mayo?! My good man, you are risking deportation to the upper Midwest! :scared:

[trof]

8. OK, this was GRILLING, not barbecue.

They call it a 'barbecue' sauce, but we all know REAL barbecue isn't throwing a couple of pork tenderloins on the (GAS! <SHUDDER>) grill.
It's really a (last minute) BASTING sauce.
I painted it on for about the last 5 minutes.
It also made a good dipping sauce.
But pretty acidic.

[Kali]

4. mmmm might give that a try tonight

not the brining, but the bbq sauce

I have heard of mayo and chicken recipes but not for pork bbq - and why? not its mainly oil and an acid (plus the egg, which is kind of wierd for bbq, but what the hell...)

[Tangerine LaBamba]

5. Nothing personal,

and I'm glad it turned out to your liking.

I love mayonnaise, and I also love Miracle Whip.

But your recipe triggered my gag reflex.

I'm sipping ginger ale now, trying to keep the room from spinning.

WHERE did you find that recipe?

[trof]

10. Saw the original recipe somewhere, but just googled it.

There are lots.

[arbusto_baboso]

6. Posting about your loins = sex thread.

And I don't care to know what you're covering them in, either. :scared:

[trof]

11. BUSTED! This IS a sex thread. Mods?

:rofl:

[mitchum]

7. That's that abomination that they use in northern Alabama, isn't it?

[trof]

9. I do believe it originated in north Alabama, but...

I'm about as far south in Alabama as you can get.
Another 10 miles or so and you're in the gulf.

[mitchum]

12. N Alabama was where it was offered to me...

and my reaction was,"What the fuck? And I thought those Georgians were crazy for smearing catsup on their pigs!"

I'm a mustard-based or vinegar and pepper man :)

[trof]

14. For 'real' barbecue, no sauce goes on in the cooking.

That's what I've been told by 'experts'(?).
Ollie's Barbecue was a venerable institution in Birmingham.
Unhappily, they shut down several years ago.
Ollie McClung used NO sauce while the meat slow smoked over hickory coals.
The sauce went on when the meat was served.
And it was a thin, vinegar based sauce.
NO catsup or thick stuff.

You can still buy the sauce in some local groceries.

For an interesting story, google 'Ollie McClung supreme court'.
That case is still being taught in law schools today.

[mitchum]

16. That is true for vinegar and pepper, but mustard-based should be...

periodically "mopped" while cooking.
I'm a Carolina chauvinist, but only when it comes to barbecue.

[OwnedByFerrets]

18. Hey Trof,

did you fish in the rodeo last weekend?
We did, but didnt do any good at all. But still had fun.
I will have to try this recipe. I do low-carb and will have to substitute for the sugar, but the rest should be ok.

[JitterbugPerfume]

13. mayonnaise is nasty tasting

that is all.

[trof]

15. So is cilantro.

It's genetic.
Everything doesn't taste the same to everyone.
Ain't that weird?

[JitterbugPerfume]

17. yes it is

weird.

I also sometimes wonder if colors are the same for everybody

[OwnedByFerrets]

19. No, they are not...I do color correcting for a living.

I see things very differently than most. But then, I've been trained by some of the best.

[JitterbugPerfume]

20. that is interesting

I have a friend who absolutely hates yellow , She was in an accident that caused some brain damage , and while it didn't affect her intellect , she certainly comes up with strange ideas.

[OwnedByFerrets]

22. Wow, that is very interesting.

[InternalDialogue]

21. Mayonnaise grills nicely

I've done it with chicken and fish before. It chars and gets a good crisp to it, plus keeps the meat moist. Never tried it with pork, but I imagine it would work just as well.

Must be the egg yolks that take the heat so well and get so tasty.

[TheKentuckian]

23. Nothing personal but

:puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke: