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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

White Barbecue Sauce

Liquid smoke is one of those products that everyone overlooks when it comes to great, outdoorsy flavor. I think any ill-conceived thoughts come from the fact that it may have too many "not good for you" ingredients and that it is nothing but chemicals. Many over use it as well.*

Start with a 1/4 teaspoon per 1 1/2-2 cups and go from there. If used sparingly, it adds a tremendous amount of smoky flavor. This northern Alabama-inspired barbecue sauce is a super dipping sauce for simple baked chicken or anything you can grill outside as well.



For 4 Serving(s)


  • 1 cup mayonnaise or salad dressing
  • 1/2 cup apple cider vinegar
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon ground or cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon salt

White Barbecue Sauce Directions

  1. Simply whisk all ingredients together well, cover and refrigerate at least 3 hours. Serve drizzled over fried chicken sandwiches, pulled pork or chicken, slathered over grilled or baked chicken or as a dipping sauce for ribs.
  2. * See my article on liquid smoke here.