ALABAMA from Regional Barbecue Primer

Regional Barbecue Primer

Photo courtesy of Maryse Chevriere
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Meat: Pork shoulder, pork ribs, beef ribs, chicken and whole hog.
Cooking Methods: Slow-smoked in a pit over hickory wood.
Sauce: A spicy tomato-based sauce is most common, but a mayonnaise-based “white sauce,"  thinned with vinegar and seasoned with black pepper is popular in the northern-most part of the state.
Serving Styles: Pork shoulder, chopped or sliced. Whole hog is usually served to large groups.
Traditional Sides: Slaw, potato salad, beans, French fries, baked potato.