A history of barbecue in Alabama: Iconic restaurants, sauces and origins
Barbecue is an oft-discussed topic in Alabama, where people like to debate who makes the best and which sauce is tastiest. One thing we don’t typically argue about in the South is the definition of “barbecue:” It does not mean a gathering at which grilled foods are served, or the appliance on which the food is grilled.
Here in Alabama, “barbecue” is the meat that’s cooked over the fire, whether it’s barbecue pork, beef, chicken or any other kind of meat.
Origins
Where does the word “barbecue” come from? An article on Culinary Lore claims it comes from “the Caribbean Taino Indians, who cooked on high wooden racks above burning wood.” The racks were called barbacoas.
An article on the Encyclopedia of Alabama quotes food writer Robb Walsh, saying “this method of cooking was first brought to the Carolinas by African slaves in the seventeenth century. Easy to raise and fatten, pigs became the most popular choice of meat for southern barbecuers.”
According to the appropriately named Fred Sauceman who wrote the Encyclopedia of Alabama article, the “southern barbecue belt” is made up of Alabama, Arkansas, Georgia, South Carolina, North Carolina, Kentucky and Tennessee.
Sauceman, an author and associate professor at East Tennessee University, defines the barbecue belt as “a string of states whose styles of barbecue have influenced one another over the years.”
In this state, the fire used to cook the barbecue is usually fueled by hickory, oak or pecan.
“Across Alabama, smoked pork – chipped, chopped, and sliced – is piled on hamburger buns and often topped with coleslaw, with dill pickles added as a defining condiment,” Sauceman said.
Ribs cooking at Dreamland Barbecue in Tuscaloosa, Ala.Birmingham News
Types of BBQ in Alabama
As with many iconic foods in the South, the popularity of barbecue arose during difficult financial times – it was an inexpensive way to make even cheap meats flavorful. That’s one reason barbecue flavorings, sauces and cooking techniques are so varied.
“Alabama lies between the barbecue poles of Memphis and the Carolinas,” Sauceman wrote in his article. “In northern Alabama, vinegar-based sauces akin to those in eastern North Carolina are found, but they become scarce south of Birmingham. Variations of tomato-based sauces that bear a kinship to those served from Memphis to eastern Tennessee are served throughout the state. In eastern Alabama, mustard, a South Carolina influence, finds its way into spicy sauces, often in combination with tomato products.”

A lunch plate from Big Bob Gibson Bar-B-Q in Decatur, Ala.bn
White sauce is unique to Alabama, he said. It was created at Big Bob Gibson Bar-B-Q in Decatur in 1925.
“One emblematic aspect of Alabama barbecue is a white sauce of mayonnaise, apple cider vinegar, lemon juice, black pepper, and salt.”
A 2017 AL.com article by Matt Wake says no one can say for sure how Gibson created the now-iconic sauce but Chris Lilly, head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, gave one explanation. “His 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.”
Alabama barbecue has widespread influence, according to Sauceman. “It is both urban and rural, black and white, tomato-sweet and vinegar-sour, pulled and chopped. It is cinder-block simple and strip-mall slick. A product of the working-class culture of the mills and factories, integrating all, it is one of the state’s most unifying and enduring symbols.”

John Bishop Jr., whose father John Sr. founded Dreamland Barbecue, outside the Tuscaloosa, Ala., restaurant in 1982.AL.com File Photo
Alabama’s oldest barbecue restaurants
Below are some of Alabama’s longest-operating barbecue restaurants, in chronological order from their date of founding. They have all been inducted into the Alabama Barbecue Hall of Fame.
- Golden Rule Bar-B-Q, founded 1891 in Irondale.
- Dobb’s Famous Bar-B-Que, founded 1910 in Dothan.
- Big Bob Gibson Bar-B-Q, founded 1925 in Decatur.
- Brenda’s Bar-B-Que Pit, founded 1942 in Montgomery.
- Carlile’s Barbeque, founded 1945 in Birmingham.
- Barbeque Hut, founded 1946 in Heflin.
- Cotton’s Barbecue, founded 1946 in Eclectic.
- Lannie’s Bar-B-Q Spot, founded 1946 in Selma.
- Mud Creek Fish Camp & Bar-B-Que, founded 1946 in Hollywood.
- Atkins Barbecue, founded 1947 in Eutaw.
- Dick Howell Barbeque Pit, founded 1947 in Florence.
- The Hilltop Grill, founded 1951 in Union Springs.
- Leo & Susie’s Famous Green Top Bar-B-Q, restaurant opened 1951 in Dora; began serving barbecue 1973.
- Old Greenbrier Restaurant, founded 1952 in Madison
- Top Hat Barbecue, founded 1952 in Hayden.
- Dick Russell’s Famous Bar-B-Q, founded 1954 in Mobile.
- Gibson’s Bar-B-Q, founded 1956 in Huntsville.
- Bob Sykes Bar-B-Q, founded 1957 in Bessemer.
- Dreamland Bar-B-Que, founded 1958 in Tuscaloosa.
- Mary’s Pit Bar-B-Que, founded 1958 in Gurley.
- Rocket Drive Inn, founded 1958 in Jacksonville.
- Demetri’s BBQ, founded 1961 in Homewood.
- Archibald’s Bar-B-Q, founded 1962 in Northport.
- Johnny’s Bar B Que, founded 1963 in Cullman.
- Brooks Barbecue, founded 1965 in Muscle Shoals.
- Whitt’s Barbecue, founded 1966 in Athens.