From Pat Martin's kitchen · Martin's Bar-B-Que Joint, Nashville
shake · bbq sauce
NATIONAL AWARD WINNERLisbon Alabama White
From a national-award-winning chef
Ratio
MAYO 600CIDER VIN 300WORCESTER 8HONEY 30
Ingredients
- MAYO600 ml
- CIDER VIN300 ml
- WORCESTER7.5 ml
- HONEY30 ml
- GARLIC5 g
- SALT18 g
- PEPPER7 g
- CHILE POWDER4 g
- RED PEPPER3 g
- CAYENNE3 g
- CINNAMON1.5 g
Method
- Pour to the lines in order (bottom → top): MAYO, CIDER VIN, WORCESTER, HONEY.
- Add finishing notes: GARLIC, SALT, PEPPER, CHILE POWDER, RED PEPPER, CAYENNE.
- Cap the jar and shake until emulsified.
Provenance
Whole-hog pitmaster of Martin's Bar-B-Que Joint in Nashville and beyond; Life of Fire cookbook; James Beard America's Classics lineage praise. West Tennessee-style barbecue authority.
Originally published as Alabama White Sauce (Life of Fire).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Life of Fire / Martin's Bar-B-Que (published as “Alabama White Sauce (Life of Fire)”). Full citation lives in Provenance.