This is breakfast sausage was that ever in a sausage no okay I didn't know that was legal the USA South is renowned for its mouth-watering barbecue and Alabama is no exception oh yeah it's super juicy but there's one place one restaurant that's doing things a little bit differently white barbecue sauce I've never heard of such a thing I've seen Brown I've seen Brown that's it this may be the most controversial video of my career exploring American barbecue made with Alabama white sauce when I think of barbecue I think of low and slow this was my great-great-grandfather's recipe oh my god he said the full chick it might be too much but I don't think so along the way we'll take out an Alabama's heavy hitting breakfast absolutely stunning with an unexpected twist cool
I think it even made you flinch a little bit how is it I feel smarter so get ready to battle it out in the comments today we're taking on Alabama's biggest barbecue controversy well good morning everybody today we woke up at 5:00 a.m. so that we can have brisket for breakfast I'm here with Jacob oh we can't okay can we do one of these Big Bob Gibson barbecue was founded in Decatur Alabama in 1925 it's widely recognized as one of the oldest and most prestigious barbecue restaurants in the world now it's run by fifth-generation grill master Jacob what is your approach to brisket we're trying to get as close as you can to Texas brisket Texas is just basically salt and pepper and just real fatty beef mmm here we can't serve as much fat as I would like to our basic thing is just salt and pepper the brisket is put in the smoker overnight for 12 to 14 hours at 250 degrees we call that low and slow the best way to make ultra tender fall-off-the-bone quality meat oh yeah it's super juicy and it is just steaming now the black kind of demonic outer shell is that just burnt meat it's not burnt it is basically smoked with the rub and salt and pepper that we use especially when we use a hickory wood it gives it like
I said demonic wood there's a little extra flavor on top see it just keeps it natural moister oh my god it is so warm soft tender I'm gonna go for it I'm in my happy place right now that is delicious the smoke itself has a very unique taste to it it does this strip of fat is so juicy and it can holds all those flavors and all that it's great we have basically just stepped foot in Alabama how would you describe this state in one word it is very um it's it is very unique I guess you know first came in you see farmland you see just cows where you go farther south so it's a lot more City mmm and also not only that but our barbeque some no Alabama barbecue for its original Alabama white sauce Big Bob Gibson is where Alabama white sauce all began so this was my great-great-grandfather's recipe back in 1925 Wow is basically barbecue white sauce white barbecue sauce I've never heard of such a thing I've seen Brown I've seen Brown that's it this mysterious combination of ingredients paired with chicken is the soul of Big Bob Gibson's barbecues everything that goes in it so it's not a secret recipe no not really can I guess what we have here apple cider vinegar yes mayonnaise yep Cayenne salt pepper and what is that lemon hey welcome to the part of the show where I show off my food dollars mixed together apple cider vinegar cayenne pepper salt mayonnaise and lemon I remember when I was a kid I used to get to lick the blender you know my mom made cookies if I was good maybe
I can do the same today mix it well and that's it it seems too simple a contradiction to what I've known as barbecue my whole life but how does it taste Oh Ted like a sharp tang to it almost like a pickle brine and it's got some kick to it a very unique kick that pepper is what gives it that sort of quick heat bite I guess hey bite sure like that white sauce is ready now the chicken the chicken is seasoned with salt and grilled low and slow for an hour and a half this is how we started cooking chicken in the first place or how Big Bob did it himself it's just a brick style pit fire over here and the heat just travels the smoke travels through this bin oh I sit here so right now what we're doing is we're basically just dipping the seasoned oil and this is basically protection layer keeps the internal moisture inside the chicken so by the time they dip it in white sauce yeah they're not driving about he adds pepper and lets it cook for another hour and a half while we're waiting hi we are in the kitchen and it is pie times Joanne is it true that you're the queen of pies yeah so right now they're making their legendary peanut butter pie so what they've done is they have a custard filling you can see some of these darker brown spots
I think they've dammed some peanut butter in there but of course nobody will tell me cuz it's a secret recipe here they have a whipped meringue how do you know when it's enough ha ha you put as much whipped cream as could possibly fit on there without a whipped cream landslide we're ready pretty incredible this is the best part the peanuts going on Tom that really gives it the personality and then we're gonna toss that in the oven gets a little toasty Brown that is what I'm looking for here the meringue is about two times the height of the custard and buried somewhere in that custard is a peanut butter peanut sauce peanut something I'm gonna get just some meringue here first mmm that's delicious it's like a foam almost it's not heavy it's just super light airy a union of cloud here they've got the custard man I love peanut butter it's something I don't really see it as a dessert item in many other countries but my gosh we love to make this into dessert here let's try it up Oh creamy peanut buttery goodness so far today I've had brisket and hi I'm the holdup the chicken is roasted an hour and a half on each side we're ready to pull it out and then it's gonna go in the white socks oh wow that's got a great color to it it's turned really cold and brown a lot different than what looked like earlier yeah no kidding so you just put it right right in that white sauce and that's it that's it now when people eat it they can put out more white sauce if they want to they can we do have bottles on the table for if they do want more
but we like to dip it and just let it soak in the chicken before we actually serve it and it still gives it that in Heist a mutation what are the minimum requirements for something to be called barbecue when I think of barbecue I'll think of low and slow indirect heat no flame just straight feet but barbecue I think he's thought about how you're technically doing it it's about what you do when sits on the pit hanging out with friends hanging out with family I maybe I have a few drinks just having a good time we have been up since 5:00 a.m. and it was absolutely worth it in order to follow the journey of this white chicken now this is probably one of the most controversial videos we've done so far can you have a barbecue sauce that is white does it have to be brown do barbecue sauces need any particular color because to me barbecue sauce can be any kind of sauce that you put on barbecue right but what do you think let me know in the comments down below now if you look here we've got the white chicken
we've got baked beans we've got creamy macaroni and cheese and then a pickle separating the two we're having mac and cheese almost everywhere we go here they have a much smaller noodle they have a few different types of cheese blended together let's try it out mmm this is one of the best ones we've had so far they pop it in the oven but just enough to let the cheese on the top melt and not so much you don't want the noodles to be completely like falling apart mmm here baked beans made in-house little salty a little sweet a nice palate cleanser so I'm gonna break off this leg right here is tender and kind of dainty let's try it out oh my god smoky and delicious it's got like the right amount of salt to it and then a little bit of Tang coming from that sauce oh look at this this is the real test like can you make your chicken breasts look juicy like this that is the real challenge Oh tender juicy I got to say the sauce it gives it great like kind of zest to it bring some life to it like when you spritz a little bit of lemon on seafood is doing the same kind of thing but for the chicken I'm gonna add a little bit more right here yeah mmm that is delicious in summary what I like is they're not doing something drastic that it doesn't taste like chicken anymore it's just bringing out the best of the chicken adding some different flavor dimensions to the flavor profile there's a depth width breadth and girth to the flavor so one of the most delicious chickens I've had in a long time and you guys should try it too girth breakfast the South does it different bold and heavy enough to put a bear into a food coma alright um here's my last memory
I was in the kitchen we were making sausage gravy and biscuits and then Steve said go to the dining room and I'm gonna whip you up some eggs cannot see what he's doing but he is up to something freakin cows blood and cooking shark and India how am I gonna make sausage gravy and biscuit look like that so as a backup I do have some pork brain so the last time I had him I was five years old and my grandfather cooked it somewhat I remember it was really good and my mom kind of went ballistic got rid of it and everything's well hi there hi what a moment when I woke up this morning I definitely did not think I would be eating pig brains it opened in 1933 originally it was called farmers cafe the mid-70s and it was Jerry's restaurant and then it was so begin became City Cafe and I bought it in 1997 this is Steve city cafe owner and also our chef for today his menu has a long list of southern breakfast diner classics and I'm here for the biscuits and sausage gravy they put sausages into the gravy
yeah really that sounds amazing back in the day this energy packed breakfast fueled farmers for a long day of manual labor now well it's still energy packed and ready to fuel me for a long day of swiping on tinder first the biscuit whisked together unsalted butter shortening self raising flour salt and buttermilk what's the difference between milk and buttermilk buttermilk is what's left over when you make butter which I do not really like to drink flatten the dough cut out doughy circles put a little butter on top and bake until they've turned a beautiful golden-brown it is sausage gravy time this is the guts that have just been taken out of the sausage you say how that works no it comes in a one-pound pack but was that ever in a sausage no okay I didn't know that was legal okay in Alabama all right the sausage gets sauteed and butter and sprinkle flour into the pan to make a roux add milk and stir until it becomes thick and gravy I thought I came here today to do a Food Show and in fact it's more of a healing you know Steve when he was a child please tried those brains and scrambled eggs his mom freaked out and threw the frame in the trash and then now it's been many many years and he's gonna try them again today I'm a little bit scared so we got a little bit of everything here we have the sausage gravy we have the freshly made biscuits and then up here we have brain eggs we should start with this work our way from scariest to tastiest right
I know you have made scrambled eggs probably thousands of times in your lifetime right so all you've done is just add a little bit of brain it's gonna give it a little bit of texture trying it for the first time what do you have I'll feel smarter you've done it scrambled eggs already kind of feel like brains there's no distinct brain flavor there's the same kind of gooey texture that you'll find with any kind of scrambled egg if this video is a big hit when you consider putting that on the menu people pay for it up or whatever on the menu uh-huh okay great I haven't had sausage gravy and biscuits before but it does appear that the first thing you do is split it in half so you get more gravy on these are nice and flaky Airy warm and then you just dump the gravy on right oh my gosh look at that that is nuts steaming up soaking into these flaky soft biscuits I'm gonna get a nice piece here here we go oh my lord this could be any meal of the day that is delicious it just has that kind of comforting savoriness there does it definitely have comfort food and mouthfeel but it's not too heavy I mean hi you know my show no oh we got a live feed going to channel 12 this is one of those foods that I looked at it and I was like what's the big deal tasting it now absolutely stunning the flakiness of the biscuit mixed with that kind of fold of extreme savoriness of that rectus sausage it doesn't get better than that Steve it's our first time coming Alabama and I've loved it the hospitality the food the people will just sit down randomly on your tables they're talking it's all just been a great treasure thank you thank you so much for coming Alabama white sauce a topic
so controversial YouTube has already demonetised this video so why even talk about it in the first place because the best ever food review show is about more than money it's about revealing the most unique culinary quirks of cultures around the world that tastes pretty good whether it be eating that meat in Indonesia I'm gonna eat all this head skin I just got dining on worms in Vietnam or something as insane as putting white sauce on chicken in Alabama from researching and shooting to editing and mastering our 10-person best ever food review show team works hard to roll out the highest quality travel food entertainment twice a week
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