Roll Tide

Barbecue is rich in history, hardwood fires, and hardy cuts of meat. All barbecue has similar origins, but over time regional traditions develop. These changes give distinct styles, and flavors. In the US there are 8 major regional styles along with a few that are growing in popularity. I’m throwing a few of these posts out as a series on regional traditions. I’ll do my best not to butcher the facts, and if I miss something please give me a holler. Let’s que up our first region, Alabama.

Pork is preferred in the Heart of Dixie, so it’s common to see pork ribs, shoulder, and a sausage originating from Conecuh County. These are big players in the Alabama BBQ game and found almost statewide. Those aren’t the only players though. So, what makes ‘Bama barbecue truly unique? 

It’s their chicken. Chicken that is growing in popularity with a mayonnaise based sauce made famous in the city of Decatur. This Alabama White Sauce is used not as a drizzle, but the chicken is dunked in it. Full on baptism. This sauce made its debut in the 1920s by Big Bob Gibson at a backyard barbecue.  

Gibson’s is still slinging barbecue with a 100 year track record. They aren’t the only game in town. There are plenty of well established spots that serve Bammers.  Golden Rule Bar-B-Q has been in continuous operation since 1891 serving ribs, chopped or sliced pork. Archibald’s Bar-B-Q sits in the top spot as of June 2023. You might be surprised that even a Texas transplant made it to the top ten in Alabama with Bow & Arrow. 

If you are an Alabama native or someone just passing, there are great choices to get your fix. I hope I didn't butcher any of the information. I have other things cookin’, so there is more to come about this and other topics. Feel free to email me at Info@seasonedsmoker.com and your question may be featured in my next post! 

To better barbecue,

The Seasoned Smoker