When ordering the coarse-chopped BBQ tray, it’s vital to request plenty of "outside brown," the burnished, perfumed crust that forms on the shoulders’ exterior during smoking. Read more.
The smoked chicken wings are coated in peppery dry rub before being smoked, tossed in a not-too-sweet red sauce, and then drizzled with the regional triumph — North Alabama-style white sauce. Read more.
The archetypal example of barbecued spare ribs — tender-taut, fleshy, and speckled with char marks from the grill — can be savored at this tiny white building just outside of Tuscaloosa. Read more.
The dry ribs are swabbed with an acidic, finely tuned baste, and then dusted over a potent spice blend that riles the taste buds into a frenzy yet never detracts from the redolent meat underneath. Read more.
Get the combination plate — including mutton ribs as well as "off the pit" meat chopped and sliced from the hind quarter. Hint: The lean sliced option will taste the mildest. Read more.
The brisket deserves the queue. It’s a feat of meat uncanny in its poise between salt and smoke and in its utter, irrefutable pleasure. Read more.
The sausage casings pop; black and red peppers kindle the flavors in the ground meats, a mixture that’s 95 percent beef and five percent pork. The ratios of leanness and fat have no equal. Read more.
