vwcampin
In this Deep-South state, usually hickory-smoked pork (top) is served chopped, sliced, or pulled (slow cooked at low temperatures, then pulled apart), often in a sandwich, served with coleslaw and dill pickles. Barbecue sauces are similar to those favored in North and South Carolina (see below), but Alabama also boasts its own local concoction, made of mayonnaise, apple-cider vinegar, lemon juice, horseradish, salt, and cayenne and black pepper.
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