ALABAMA
Alabama’s main contribution to the barbecue scene is in Decatur at Big Bob Gibson, where you’ll find their signature white chicken. Still, anyone from the state will tell you that they take their other meats just as seriously.
Myra’s Pit Bar-B-Q has great hickory-smoked chicken, smoked ham, and pulled pork. Miss Myra’s chicken is served with the creamy, tangy white sauce well known in this area, making it a perfect example of Alabama’s unmistakable barbecue identity. This sauce is usually made with mayonnaise, vinegar, and black pepper.
Another Bob to look out for is Bob Sykes Bar-B-Q in Bessemer. You can’t go wrong with the smoked meat for pulled pork barbecue there.
Archibald’s BBQ may be a modest, cinder-block shack off the beaten path in Northport. But you can’t go wrong with their mixed plate. It has spare ribs and sliced pork, grilled over hickory wood in an open pit and served with a tangy vinegar sauce that will awaken your taste buds. If you wash it down with a cold Grapico, you’re in barbeque heaven.
