We all know Alabama has some amazing barbecue. Now National Geographic is letting everyone else know, too, by shining a spotlight on five iconic barbecue joints in our state — as well as sharing the history of how “white sauce” came to be.

In a recent article in the travel section of National Geographic, Detroit-based writer Tom Burson took on the topic of Alabama barbecue. The story began with its origins and how it brings families and communities together before touching on its “polarizing contribution to the American barbecue consciousness” with the introduction of “Alabama white sauce” nearly 100 years ago.

Related: 21 Alabama barbecue joints you must try (and what to order)

“White sauce may reign supreme in barbecue joints across Northern Alabama, but head south and many will disavow the sauce entirely,” the article reads, “Love it or hate it, barbecue chicken and white sauce is part of the state’s culinary identity.”

In addition to sharing the history of barbecue in Alabama, five barbecue joints were named as “the best places to get a taste” of what our state has to offer. They were Archibald & Woodrow’s Barbeque in Tuscaloosa, Big Bob Gibson Bar-B-Q in Decatur; Bob Sykes Bar-B-Q in Bessemer, Brenda’s Bar-Be-Que Pit in Montgomery and Saw’s BBQ in Birmingham.

Related: A history of barbecue in Alabama: Iconic restaurants, sauces and origins

“It may be just a countertop joint in a residential Montgomery neighborhood, but locals are consistently lining up to engorge on Brenda’s seriously good barbecue, from the pig ear sandwiches to towering rib plates,” the article said of Brenda’s Bar-Be-Que Pit.

You can read the full article on National Geographic’s website.