Other spots on the list include Archibald’s BBQ in Northport, Saw’s BBQ in Homewood, Dreamland Bar-B-Que in Tuscaloosa, and Meat Boss in Mobile.
, which has inspired copycats in Alabama and beyond. “His [Big Bob Gibson’s] chickens sometimes stayed on his pit for three hours,” Lilly said. “When you’re pulling a pit of chickens you’ve got to have some way to keep those chickens moist. Keep them from drying out. And I think that’s where the mayonnaise came from. The fat in the mayonnaise basically used as a buffer against the chicken drying out once it came off the pit.
Other regional barbecue standouts according Food Network’s Ventiera, who’s also written for Food & Wine, NPR and Village Voice, include: Atlanta’s Das BBQ ; Ocean Springs, Mississippi’s The Shed ; and West Tennessee’s Martin’s Bar-B-Que Joint . Food Network’s “50 States of Barbecue” list doesn’t include the methodology for how they determined their list. Or who all contributed/voted to the list. Or how many total restaurants were considered or if the writer/staff actually tried every single restaurant that made their list.
Obviously, these sorts of lists are subjective. They can start some fun discussions, as long as people don’t take them too seriously and real research went into creating the content.
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