- Today, we are talking about one of the most controversial topics across the South, barbecue sauce.

We'll learn all about Alabama's legendary white sauce and the place that made it famous.

Then we'll take a tasty tour of the region in a barbecue sauce showdown.

Let's get saucy.

(calm music) (engine rumbles) (tires squeal) (upbeat music) If we're talking barbecue sauce and Bama, we have to start at the source, Big Bob Gibson's in Decatur, Alabama, the home of our unique and famed regional sauce, the Alabama white sauce.

Their classic recipe is now over 100 years old and creates the perfect marriage with smoked chicken.

We're going to learn a little bit about the origin of the sauce, the family business, and why it pairs so well with poultry.

Then we'll make our own batch of sauce and see the magic happen in the smoke pit.

I caught up with fifth generation pit masters and restaurateurs, Andrew and Jacob Lilly, the brothers who keep this place not only running smoothly but packed out, even on a weekday at lunchtime.

What's their secret?

Let's find out.

So Big Bob Gibson's legendary white sauce.

How did he come up with that?

What prompted him to create this sauce?

- This was 1920s with Big Bob.

- Right.

- During the weekends, he would barbecue for everybody in town.

Long lines would come in, cooking back of his house.

During the week, Big Mama would be the cook.

That's his wife.

We used, well, I didn't call her Big Mama, but from coming from stories- - I love a big mama.

- From my granddad telling us stories- - Yeah, you know she's a good cook, her name was Big Mama.

- Call her Big Mama.

- 100%.

- So I think she had a little, he had a little help with her creating this white sauce.

'Cause think about it, what was in the pantry?

Salt, pepper, homemade mayo.

- Some oil.

- Vinegar or some kind of oil, whatever they had in their kitchen.

So they would just throw things together.

Well, then they created this sauce and used to give it out on weekends when he was cooking in the backyard.

- Just give it out.

- Just give it out.

- So was there any other kind of sauce that he could have taken inspiration from back then?

Or... - There could have been other households that created maybe a similar sauce, 'cause you know, everyone was using mayonnaise back then.

- [Andrew] Yeah, there's no way to know, especially for us 100 years later.

- Right.

Well, y'all- - We're not changing it.

Put it that way.

- Y'all are white sauce.

- Exactly.

- We're not changing it.

- [Speaker] So, you know, it was made famous by him and he was able to get the restaurant going off the chicken and his smoked pork and everything, so- - [Trace] And anytime you talk about Alabama barbecue, the first thing that comes up is the Alabama white sauce and Big Bob Gibson, so iconic.

- Yeah, we're proud.

Yeah, we're proud to, you know, to be associated with the household in Alabama barbecue.

You know, you think Alabama, like you said, white sauce.

That's what you think of.

- That's it, yeah.

So in the Gibson family, do y'all all eat white sauce or is there someone who doesn't eat white sauce?

- You know, I think you'd probably be shunned from the family if you didn't eat white sauce.

No.

- Ex-communicated.

- No, everybody does.

It's just something you've, it's been a part of your life growing up.

Our whole extended family.

- You were weaned on white sauce, right?

- That's right.

- Fill bottles with it.

- That's right.

- Do y'all make a fresh batch, like at home, or do you always have it on hand?

Is it at every meal?

Do you always have white sauce to the side?

- No, I wouldn't say every meal.

- Not every meal.

If we're having barbecue, you can guarantee there is a bottle of white sauce on our table.

- You're not dipping your scrambled eggs in it, then?

- Not me personally.

- Not me personally, no.

Definitely not.

- Alright, we've been talking white sauce.

Let's go make some.

- Well, let's go.

- Let's go to the kitchen.

Put me to work.

(upbeat music) (upbeat music continues) All right, here we are.

- Here we are.

- Line-up of ingredients.

Bowl of mayonnaise.

You know it's gonna be good.

And we're making one gallon today, right?

- Yeah, that's right.

- I'm surprised at how much liquid goes in.

So run us through these ingredients here as we toss them in.

- [Speaker] So right here, we've got salt, black pepper.

- The good old coarse kind.

- That's right, that's right.

- We don't want any of that ash-tray pepper.

- Absolutely, it's gotta be coarse in white sauce.

Sugar, lemon juice.

This right here, little secret.

We've got a special seasoning.

- [Andrew] You know, it's not a whole lot, but just- - I was gonna just put a little- - [Andrew] Go ahead.

Yeah.

- I'm gonna try and dissect that.

It's delicious.

It's got a little smoke in there.

- And then vinegar.

So that's it.

Pretty simple, pretty simple.

- And is there a certain kind of vinegar you use for this or?

- So... - Or is that a secret too?

- Just a little bit.

- Just a little bit.

- It would be equivalent to like a white distilled vinegar.

It's actually, it's actually nothing special.

- Nothing special.

- Let's make some sauce up.

- Let's do it.

- Let's do it.

So you wanna go?

You can go ahead and add it yourself if you want.

- All right.

Is there a certain way that you add everything?

- [Speaker] Yeah, I'd go salt, salt and pepper first.

Just dump that in.

Spread that around.

There you go.

See, that's a lot of pepper right there.

- Yeah, that's the good pepper.

And you need that in the sauce.

- [Andrew] You go ahead and go in with that sugar.

- [Trace] Less sugar than you think too.

- Yeah.

Not a whole lot.

- Not a whole lot.

- And we just go on down the line.

- A lot less than traditional barbecue sauces too, for sure.

- Yeah, absolutely.

- Lemon juice.

- Just enough to sweeten it up a touch.

- The secret ingredient here.

- There you go.

- And so, two different types of vinegars?

- No, it's just a little more, we need a little more than that quart.

- [Speaker] There you go.

- Whoa, we're getting- - Here we go.

- [Jacob] There you go.

Look at that.

- So see, nothing crazy.

No specific steps.

We're just dumping.

And we gotta mix it over here.

- Oh, that was, I was about to say, do you use a certain kind of instrument here to mix it?

So, ah, I need to use this at home when I'm making my white sauce instead of a whisk.

- [Andrew] So we just want to mix it up a little bit.

- And so you probably made it enough now, you know exactly like consistency-wise verbatim.

Right?

- Exactly what we're looking for.

And you can kinda look at it and say, you know, like, eh, we might need to throw a little extra vinegar in there.

It's a little thick.

Or vice versa.

Throw a little more mayonnaise.

It's a little thinner than we like.

But I can tell this one- - It's looking beautiful.

- [Andrew] This is gonna be pretty good right here.

- That ratio's good.

- Yeah.

- And is there a certain, like if you beat it for a certain amount of time, does it just get too watery?

Is there just like a certain technique to that or?

- No, you just, the thing you wanna be careful of, if you don't beat it enough, you'll have those little chunks of mayonnaise in there.

It doesn't quite mix all the way.

- [Trace] Look at that bubbly goodness there.

- [Andrew] Making white sauce is messy work, isn't it?

- Lemme just go ahead and try a little bit.

Just make sure.

That's good.

Pretty spot.

Y'all might know a thing or two about this.

- So yeah, that's it.

- Yeah, we've done it a few times.

- The vinegar adds the perfect little bite to it too.

- Exactly.

- It does.

- You get that tangy acid.

- The best.

- You get that little lemon juice coming through.

- And the lemon juice really does like come barreling through.

- Then you get that pepper.

That's the star of the show to me.

You get that peppery just tang in there.

- And beautiful.

It's just like the beauty shot.

- And it looks great.

Yeah, exactly.

When you get those little black peppers, you know, poking through.

- So is there a technique for applying this white sauce?

Do you dunk it, mop it, slather it, bast it?

What do you do?

- For us, it's dunking.

When we go into the pit room, you'll see when we take the chickens off, we call it baptizing the chicken.

We have- - I love that.

- [Jacob] Big pot of white sauce.

We'll grab the chickens with the fork, dip it in the white sauce, throw it, and it's ready to go.

And then right as we're about to serve it on the plate to give to the customer, we'll actually mop it before service.

- [Trace] Just do just a little additional.

- A little additional.

- It's just a perfect visual.

You get that sauce over the top.

- Right.

But I'll say Amen if somebody baptized me in that too.

(all laugh) All right.

- That's good.

- A gallon of sauce.

- That's it.

- Take this in the pit room.

We can go dunk some chickens.

- All right, let's do it.

(upbeat music) (upbeat music continues) - Well, if you want to, we can go ahead and start taking some off.

- Let's do, yeah.

Let's take 'em off.

- All right, let's do it.

Let's get some gloves on.

- We're gonna let you start the show.

- We're gonna let you try.

- Alright, let's see.

- Wanna show him how it's done, Jacob, and then we'll?

- Yeah, I'll do the first.

So with these and how long we cook these, they can sometimes be a little tender.

So what we do, there's two bones here.

Basically fork between the bones right here.

- Oh, you've got that down.

Like you know exactly.

- [Jacob] I can close my eyes right there and do it.

- That's got some good wrist strength too.

- Yeah, you'll get some forearm muscles after doing.

- You ain't kidding about dunking it too, like it goes for a big swing.

- We don't call it baptized for a reason now.

- Deep down.

- There you go.

- All right, I'm gonna go for this one.

And the bone was like right there, right?

- [Jacob] That's it.

Perfect.

- [Andrew] Oh, you sure, you're a natural.

- Don't try and hire me.

You'll go in the hole.

Oh, get a little messy there.

- That's it.

- Hey, if you don't get a little messy in the pit room, you're not doing it right.

- Man, it coats it absolutely perfectly too.

You want to get in there?

- I'll jump in there.

- Let's see if you're as good as... - I might not be as good as you, actually.

- No, man.

Yeah, you're quicker.

I have to do mine two hands.

- [Jacob] We've got guys who've been working for us for 30 plus years.

Pit guys.

We've got second generation, third generation pie makers.

Second generation, third generation pitmasters.

- [Trace] And I think it takes that level of knowledge and experience to kind of keep that tradition going.

- It does, it does.

- That's the great thing about, you know, chicken and barbecue in general, really.

It's so versatile.

There's no 100% correct way to do it.

- And it's so unique to regions too.

You know, I mean, it is.

- Yeah, exactly.

- And y'all kind of set the bar, so especially for white sauce.

(upbeat music) Now there's only one thing left to do, get me some of that smoked bird with the famous sauce.

I couldn't leave without a bite of pie with mile high meringue.

My beard is still sticky.

Alright, I'm gonna have to roll back to Brilliant now.

Thanks so much for having us.

- Thanks for coming.

Good to have you here.

- I'll be back.

- Come back and see us.

- Keep my apron on the hanger.

- We will.

- See y'all later.

- Yes sir.

(engine rumbles) (tires squeal) - I thought it'd be fun to show you a few more sauces from around the South and put them all to a taste test.

Let's see which one takes the top spot.

Today, we're gonna start off our sauce adventure by making Alabama's most iconic sauce, the Alabama white sauce, made famous by Big Bob Gibson's just right up the road in Decatur.

The main component of this recipe is, for all you mayonnaise haters out there, is mayonnaise.

But luckily, the mayonnaise is what gives us that really good creamy feel to the sauce, and it's a really good base that just kind of brings everything together.

To our cup of mayonnaise, I'm gonna add in 1/4 of a cup of apple cider vinegar.

The apple cider vinegar is gonna be a commonality throughout the day with our sauces.

And what the apple cider vinegar does, it gives us that really good bite.

And it also just breaks everything down.

So all of the sugars, juices, horseradish, whatever we're using.

I'm gonna add just a tablespoon of prepared horseradish.

I'm gonna add in a tablespoon of lemon juice just for a little brightness.

And a helping dash of hot sauce.

So that's the great thing about making your sauces at home, is you can make them as hot or mild or anything you want.

You can also make 'em in large quantities too.

I love using a whisk when I'm making my sauces, because I'm able to really dive down and dig up those ingredients that are kind of hanging out on the bottom.

Plus, it really incorporates all of the ingredients well together and you won't have any clumps.

So when you come across the Alabama white sauce, it's so speckled with pepper and so beautiful.

So I went a little extra, so pepper to taste, but put in a lot.

I'm also gonna add just a little bit of garlic powder to give us just a little bit of depth of flavor there.

Whisk that all together.

Let's do a little taste test first.

That's the great thing about sauces.

So whatever your sauce tastes like at initial taste, that's what it's gonna taste like the rest of the time.

So there's plenty of time and ease to adjust as you work through your sauce.

Tastes absolutely perfect.

I'm gonna transfer this to the fridge, and I'm just gonna let that chill.

Now, if you've made this fresh, let it chill for at least an hour or so just to bring all the flavors together and allow them to mellow.

You can totally make this sauce up a couple days beforehand, and actually, the longer that it sits in the fridge, the better it's gonna taste.

So I'm gonna put this in a cool spot and I'll be right back.

(ingredients pop) Our next stop on our saucy adventure is central Alabama, where we'll make a tomato vinegar-based sauce that's perfect on ribs, barbecue, chicken.

It's very similar to the barbecue sauce that you're used to and when you think of barbecue sauce.

It's really gonna bring back a lot of nostalgic memories.

So to start this, our tomato base will be ketchup.

I know.

And you don't want to use a homemade ketchup or anything, you really want that just tried and true, old timey, classic tomato ketchup.

Directly in a pot, we're gonna simmer this on the stove just at the end to thicken it up and bring it all together.

It's also really good to serve warm, too.

I'm gonna throw in 1/4 of a cup of apple cider vinegar.

Give that a good whisk right at the beginning just to kind of get that ketchup dissolved into our vinegar here.

Throw in an ample dash of hot sauce.

As you can see there are some ingredients that are repeat offenders here.

And one is heat and one is sugar, which I think is every Southerner's favorite two combos.

Or it is mine at least.

I'm gonna throw in 1/4 of a cup of packed brown sugar.

I'm just gonna loosely break that up.

I'm not really gonna dive into that because as the sauce warms up, it will break down.

A dash of Worcestershire sauce.

Try spelling that.

I can barely say it.

Next, let's add some flavor bombs.

I've got smoked paprika for a little smoky flavor, little heat, some black pepper, ground mustard, and a little secret ingredient that might sound a little unusual to you.

I have a little dash of allspice.

I always love a little dash of allspice or cinnamon if I'm doing a very tomato-heavy dish.

It just really gives it that little bit of "What's in there?"

Now that I've got all my ingredients mixed up, I'm gonna transfer this to the stove and just bring it to a little bit of a boil over medium high heat, and then I'm gonna reduce it to simmer.

I really just want this to hang out on top of the stove 10 to 15 minutes just to warm and thicken up.

And you might want to serve this warm too because it adds that little bit extra (kisses) to your meat.

Let's go to the stove.

(cheerful music) (sauce bubbles) We're back from the stove and our sauce is bubbly and warm and married together beautifully.

A great thing that you can do, especially if you're gonna use this sauce right in the midst of summer, is to just roast some tomatoes from your garden, and then add that to your sauce right at the end.

It adds a little bit of texture, and it's also really pretty too.

And I'm done with that sauce.

That's all there is to say.

(ingredients pop) We're gonna keep on heading south on our saucy journey and end with a mustard-based sauce that's like sunshine in a jar.

It's tangy, zippy, and sweet, and wonderful on everything from pork chops to okra.

To start this mustard-based sauce, I have combined two mustards here.

And I have combined just regular old Plain Jane yellow mustard, and I've added just a little bit of Dijon in there, just because it's my favorite.

Stir that well, just kind of get a little air in there and fluff it up.

I'm gonna start by adding just a good amount of black pepper.

And then of course, a little bit of honey.

That's gonna give us that little bit of sweetness that we want in contrast with the little zippy-ness of that delicious mustard.

Get that last little drop in there.

My bees work hard for that.

Little bit of brown sugar, some apple cider vinegar.

Give this a little stir, too.

One of my favorite ways to make sauces also is I love to make them in actual measuring cups because it's the perfect way to pour them.

And it's also the perfect way to store them if they need to chill or something like that.

So these sauces are easy to double, triple, add whatever you want, but check out our web page for the base recipe to get started.

Now, let's add in our little flavor profile here.

We just got same contenders, onion powder, garlic powder, just a tiny bit of cayenne for a little heat, and then we have some salt.

Of course, all the seasonings are to taste too, so if you don't agree with one or more, change it to something you like.

Mm.

Delicious.

So now that we've got our mustard sauce made up and ready to go, this of course is just like all of the other sauces and easily stored in the refrigerator for up to a month.

You can totally make this beforehand.

Be ready for your party with a beautiful flavor bomb.

(apple pops) (apple crunches) Sauce is very important to Southerners.

I think it's pretty much a pillar of our institution of cuisine here.

That's one comment people say about Southern food.

It's they're like, "Your recipes are real saucy!"

The sauce brings back nostalgia.

It brings back ingredients that are very, you know, specific to your region.

Heather, our queen here, does not love, like, the vinegar-based sauce.

But to me, who grew up in North Alabama, that's very nostalgic for me.

It's very important to people to have a good barbecue sauce.

(apple pops) (apple crunches) We're here with two very important "Garden Party" crew members, gonna help taste test a little bit today.

- Hi, I'm Annie.

- I'm Kalli.

- And they are gonna be our official on-camera taste testers.

All of the behind the scenes people are tasting too, but we've got our rubric here handy, we have our blank canvas of barbecue, and we are ready to sample away.

Y'all ready?

- Yes.

- I'm ready.

- I can't wait to hear, so we've got an Alabama native and... - I'm a Mississippian.

- So I'm interested to see what you think about these Alabama sauces.

- Yeah, yeah.

- [Trace] First things first, let's start out with this.

I hope the name doesn't give it away.

A little bit of white sauce.

There is your official cup.

- Just based off of look, I love seeing the pepper in there.

Seeing the contrast.

It seems like a good viscosity, a good texture.

- It's got a good tang to it too.

- I like that little bit of tang that it has, a little bit of citrus in there.

- Yeah, that first bite, I'm like, woo!

Like, you know, it wakes you up.

It's good at like... - And you can't tell that it's really mayonnaise-based at all, can you?

- No, no.

- It has no like mayonnaise texture.

So the Alabama white sauce is, I think, probably the most recognizable barbecue sauce in the state.

For some reason, it just works so well on chicken.

That's my favorite thing to put it on.

My recipe is a variation on a good family friend of ours, Betty Colburn, and her teeth are in my bathroom so you can tell her you like the sauce after.

So this is gonna be our vinegar pepper version.

So this is like super North Alabama, super Appalachian.

This is probably the most stand out texture that we have in our sauce lineup here.

As you can see, it's very thin.

- Yeah.

Oh, I smell it.

Like, the moment you handed it to me, it's just like... - And it smells, you can instantly kind of get that vinegar bite and then also not only from the visuals of the heat floating on top, but you can smell it.

- Yeah.

I know, I'm a little intimidated, but I'll go for it.

- It's good.

It's got that good vinegar taste, but there's like a sweetness to it.

- Just that little bit.

- So it's not too much.

- What you think?

- Yeah, I can drink it.

- So vinegar pepper is the traditional sauce that I grew up on.

It's very Appalachian.

Of all of the sauces, I think it probably has, you know, been made the longest.

The sugar sweetens it.

The base is the actual apple cider vinegar.

Of course, the added pepper flakes, a little pepper sauce, I mean, that adds to the heat factor.

So, you know, you leave it overnight in the refrigerator for a few days and it really mellows out into this wonderful sauce that also can be made and used in a slaw.

Next up is our tomato vinegar.

And this is our central Alabama.

This is gonna be probably the most kinda... I'm not gonna give you any!

- I need my sauce!

- This is gonna be the most iconic, both in texture, flavor, look, feel.

- Yeah, I can get the ketchup right away, which I think is a good thing.

- It's not too tomato-y.

But yeah, it's like your classic, like, red, kind of mild barbecue sauce.

- And it's got a little bit of bite to it, too.

Just that little bit of in the back.

- It's subtle.

- The tomato vinegar sauce is very much like the classic standard barbecue sauce that you think of.

This is one of the only ones that requires cooking, simply just to thicken it up and kind of marry it all together.

Like, say I'm doing some ribs, and I add that almost as like a sticky kind of glaze.

So that's a lot of uses.

That's one of the best sauces.

So of course, this one is a little bit different, as you can see in the color, and I love the color of this.

I think it just makes any dish just so beautiful.

- [Kalli] I'm intrigued by this one.

- Of course, this was very reminiscent to me of like honey mustard dressing, which is super popular with kids.

- I like this one too.

Like I love honey mustard, so it's like that kind of good balance, like you said.

- And what I love about this is versatility.

So it can go from like barbecue to a chicken tender to a salad, like no problem at all.

- Or like on a hot dog?

That would be incredible.

- Oh, a hot dog for sure, with a little relish?

So good.

I mean, it's essentially honey mustard, but since we're putting it on barbecue, it's a mustard barbecue sauce.

And I love the color.

You know, it's sunshine in a bottle, and it just looks like summer when you put it on a dish.

Especially pretty when you mix a little chow chow on top.

And I love how, like, all of the regions kind of have these influences.

So the mustard sauce is very much that Carolinas kind of influence there.

Okay, so this is gonna be another one that's gonna be a little different in terms of texture that you're not so much used to, a little thinner.

This one has another secret ingredient that I want y'all to see if you can pick up.

That's why I'm not gonna say what this one is first off.

- Mm.

I mean, off the bat, I'm kind of getting that Worcestershire.

- Got, for sure Worcestershire.

- Worcestershire.

- Is there another ingredient that comes through in there?

- I'm trying to... - Mm.

It's definitely sweeter.

- So we've got backstrap molasses in there so sorghum syrup.

So molasses, I think, is one of those ingredients that you either love or hate anyway.

Immediately controversial.

I love that little bit of kind of smoky depth of flavor it adds to it.

And it has that really nice sticky glaze.

You could even use that on Thanksgiving turkey if you wanted to.

And this is gonna come back and be more of, again, kind of a traditional sauce that we're used to.

So what's crazy to me is all these different sauces are so different in color, and they're so different in taste, but a lot of the overlapping ingredients are the same.

This is our wiregrass red.

So this is, you know, another South Alabama, Central Alabama kind of staple.

- It kind of has a smokiness just in the smell.

- I love that little bit of smoke.

- And I like there's like a tiny bit of heat on it, like a little.

- Very subtle.

So that's just a tiny, tiny little bit of heat that you just, I just feel like you need that for some reason.

- Yeah, yeah, yeah.

- You know when you're hitting the wiregrass, when you're headed to the beach and the grass turns dune-ish.

(laughs) Real wiry!

Like the kind of wire you can cut a piece of cheese with.

This was in the top three that I thought would rank highest as well, because it kind of has the same similar nostalgic, classic things.

The notes that you want to hit on a classic barbecue sauce.

I think it's the traditional sauce that we're used to, but it's just oomphed-up a little bit more.

Last but not least!

And this one, I think, was the one that got the most questions from the crew.

And this is one of my favorites too.

So this pecan-spiced version is a citrus-pecan spice, super spicy roasted pecans in there.

Now, this one's great if you're doing like a pork loin.

If you're doing a really good like thick cut pork chop, you can totally take this and puree it to make it more of a smooth barbecue sauce like we're used to.

I like it chunky, especially if you're using it over a good piece of pork.

- Mm!

That one's interesting, but I dig it!

- And what I love most about this one is it's very much one of the sauces that you can have during the holiday season.

- Yes, definitely.

That's what I was- - You get that citrus, the citrus spice.

You get that little bit of the roasted pecan.

- The lemon is, the citrus is just so fresh and so nice.

- The pecan spice is definitely the most controversial because it's also probably the least heard of.

Some people on our team even question if it exists.

And it's also a really good sauce if you're doing a really good cut of pork.

So if you're doing a really good thick cut, bone-in pork chop, if you're doing a really good pork loin, it's the perfect kind of glaze and sauce to serve over that because it's really pretty.

(ingredients pop) The totals have been tallied.

Drumroll, please!

(trumpet music) And the winner is the wiregrass sauce!

- What?

- Yep, the wiregrass sauce.

- That's crazy!

- Followed closely by Alabama white sauce and then the tomato vinegar.

And the pecan spice was the least important.

(Kalli and Annie laugh) And Kalli, you're from the wiregrass region, right?

- I am, and this was one, this was like in my top two.

I loved the heat behind it.

I like the smokiness.

It was so good, so perfect.

Yeah.

- The nostalgia.

Now that the official winner is in, let's plate up here and make us a barbecue sandwich.

- Thank you.

- With our winning sauce.

I'm just gonna put mine on a napkin, I guess.

Cheers.

- Cheers.

- Cheers.

- It's kind of wild how you can taste the flavors of a whole state just, like, in one bite from a simple barbecue sandwich.

Happy barbecuing!

(calm music) And there you have it, the ultimate Alabama barbecue sauce guide, a trip to the home of the legendary Alabama white sauce, and our own seven sauce showdown.

They're all winners in my book.

Thanks for joining us today.

We'll see you next time on "Garden Party."

(calm music) Let's get saucy!

Sounded like very WWE.

(crew laughs) Yeah.

It's like I need to be in a bikini.

(crew laughs) - Very un-Southern of me, but I'm not a deviled egg guy.

Just not, it's not my- - I have to ask you to leave this table.

- [Andrew] (laughs) Yeah.

- I don't know why I'm adding that inflection.

I feel like it's important.

Hold on.

I love those old recipes that are like, "Beat this 200 strokes."

You know?

- I'm not doing that.

- I'll be here three hours later.

We have two very special guests here today from the "Garden Party" crew.

- Hi, I'm Annie.

- (laughs) I'm Kalli.

Sorry, sorry.

I thought you were going.

- Okay, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah.

- How much white sauce do you make in a day, in a month?

- So we're doing about 20 gallons a day, at least.

- Just 20, wow.

- And if it's a holiday, we'll do even more.

So that's roughly 600 gallons a month.. - 600 gallons.

Y'all fill up a swimming pool with that.

- You could, you could.

That'd be a fun swim.

- I'll even my hair wet for some barbecue sauce.

(fly swatter smacks) I got him!

He's wounded, smush him!

I don't want to get him in the barbecue!

(calm music)