1. GO HOG WILD
Meat and potatoes are a classic combo, so why mess with it? Load your Idaho spud with pulled pork, smoked chicken or tender brisket, all smoked in-house. Once you’ve wiped the sauce from your face, indulge in a refreshing Tilmo’s shaved ice cream for dessert.
Tilmo’s • 3249 Dauphin St. 652-3508
2. SECRET TO THE SLAB
Like a magician, a true barbecue joint never reveals its secrets. Here’s what they will share: These ribs are smoked dry on a rotisserie for about seven hours before getting coated in a confidential, time-honored seasoning. Take your time when choosing from the list of popular side items, such as the Jalapeño Cracklin Cornbread.
Down South BBQ • 19891 County Road 10, Foley. 955-6622
3. GET SAUCED
At this counter-style bistro, your wish is the Meat Boss’ command. Mix and match breads, sides and house-smoked meats to concoct your perfect lunch. Be sure to pay extra attention to the sauces. Slather your pick in one of five Boss-crafted curry-based condiments, then pick up a bottle for home.
Meat Boss • 5401 Cottage Hill Rd. 591-4842
4. ONE SWINE SANDWICH
This beach dive’s sandwiches all start with a fresh pork butt, covered in a top-secret dry-rub recipe and smoked for more than 20 hours. Best of all, your pork isn’t pulled until you order your sandwich. Plus, with six house-made barbecue sauces, you’re sure to find a blend that suits your buds.
Butts on the Beach • 4171 Orange Beach Blvd. 216-4576
Did you know that more than 8 percent of all restaurants in the state of Alabama are barbecue joints?
That’s the highest percentage in the country. In other news, pigs don’t like us.
text by breck pappas and Chelsea Wallace • photo by art meripol
