ALABAMA - What Is Alabama-Style BBQ? Like its counterparts in the Carolinas, Texas, and Kansas City, Alabama's style of smoked pork uses hickory wood as fuel. Still, its distinctive white sauce gives Alabama's BBQ its unique identity in American cuisine.
Mayonnaise-forward sauce similar to an aioli with just enough vinegar added for balance is an ideal complement for grilled or smoked chicken, pork, shellfish, turkey dishes, coleslaw dressing, fries, or burger dipping.
Alabama barbecue is typically prepared using hickory, oak, or pecan wood as its fuel source. Slow-smoked shoulder, butt, and rib meat are chopped or pulled and served on a hamburger bun with coleslaw as its signature condiment - typically with pickles on the side for garnish.
Dreamland Bar-B-Que in Tuscaloosa is widely recognized as Alabama's premier barbecue destination, where diners can feast upon three pork ribs stacked atop commercial bread and covered in Big Bob Gibson's original white barbeque sauce flavored with vinegar with just a hint of tomato. This beloved condiment has quickly become a fixture at Alabama barbecue joints worldwide. It is an indispensable partner to mac and cheese, brisket sandwiches, mozzarella sticks, fried pickles, wings, french fries, and various grilled vegetables. In many ways, the white sauce is both emblematic of Alabama barbecue and the prideful pride of those practicing it!
