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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
