Best 2 The Alabama Smokehouse Pig Burger With White Barbecue Sauce Recipes
**Dive into a Southern delicacy with the Alabama Smokehouse Pig Burger, a culinary masterpiece that tantalizes taste buds with its smoky, savory flavors.**
Crafted with a juicy patty made from a blend of ground pork and bacon, this burger is a symphony of smoky goodness. Perfectly seasoned and grilled to perfection, each bite is a burst of smoky, savory deliciousness. The Alabama Smokehouse Pig Burger reaches its peak when topped with a creamy, tangy white barbecue sauce, adding a delightful contrast to the smoky patty. Served on a soft, pillowy bun, this burger is an explosion of flavors and textures that will leave you craving for more.
**Alongside the Alabama Smokehouse Pig Burger, this article presents a collection of delectable recipes that complement the main dish perfectly.**
- **White Barbecue Sauce:** Discover the secrets behind this unique sauce that elevates the burger with its creamy, tangy, and subtly smoky flavor.
- **Homemade Burger Buns:** Elevate your burger experience with soft, fluffy buns made from scratch. This recipe provides step-by-step instructions for creating the perfect foundation for your burger.
- **Southern-Style Potato Salad:** Complete your meal with a classic Southern side dish. This potato salad recipe combines tender potatoes, mayonnaise, celery, and hard-boiled eggs for a creamy, flavorful salad.
- **Sweet Tea:** No Southern feast is complete without a refreshing glass of sweet tea. This recipe guides you through the process of brewing a pitcher of authentic Southern sweet tea, perfect for pairing with your Alabama Smokehouse Pig Burger.
Embark on a culinary adventure as you explore the flavors of the Alabama Smokehouse Pig Burger and its accompanying recipes. Prepare to tantalize your taste buds and indulge in a delightful Southern feast.
ALABAMA-STYLE WHITE BARBECUE SAUCE
This incredibly easy-to-make Alabama white barbecue sauce was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. Don't let this mixture's appearance stop you from trying what is a devastatingly delicious marinade, basting sauce, and serving sauce.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 4.7 g, Cholesterol 27.9 mg, Fat 58.4 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 8.7 g, Sodium 788.5 mg, Sugar 1.8 g
SMOKEHOUSE BURGER
Steps:
- Preheat grill to medium-high; wait until grill reaches 400 degrees F.
- Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
- Cook the patties for 5 minutes, then flip.
- Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
- Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
- Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
- Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
- Preheat a smoker to 240 degrees F.
- Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
- Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
- Rub all sides of the pork belly with the reserved rub.
- Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
- Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
- Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
- Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
- Place aioli back into refrigerator until needed.
Tips:
- Choose high-quality pork: Use fresh, ground pork shoulder or Boston butt for the best flavor and texture.
- Season the pork well: Use a flavorful blend of spices, such as garlic powder, onion powder, paprika, and cayenne pepper, to season the pork.
- Smoke the pork shoulder low and slow: Cook the pork shoulder at a low temperature (around 225°F) for several hours, or until it reaches an internal temperature of 195°F.
- Make the white barbecue sauce ahead of time: The white barbecue sauce can be made up to 3 days in advance. This will allow the flavors to meld and develop.
- Serve the pig burger on a sturdy bun: Use a sturdy bun that can hold up to the weight of the pork and the toppings.
- Top the pig burger with your favorite toppings: Some popular toppings for pig burgers include coleslaw, pickles, and onions.
Conclusion:
The Alabama Smokehouse Pig Burger with White Barbecue Sauce is a delicious and unique sandwich that is perfect for a summer cookout. The combination of smoky pork, creamy white barbecue sauce, and tangy coleslaw is sure to please everyone. This recipe is easy to follow and can be made in just a few hours. So, fire up your smoker and give it a try!
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