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TIDE-HSV

TIDE-HSV

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Staff member
Oct 13, 1999
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Huntsville, AL,USA
Tide1986 said:
I'm with you...great smoke and great vinegar-based sauce...while I prefer barbeque beef [ducks head], it's hard to beat a barbeque pork sandwich from Whitt's (Athens, AL).
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I could never work up a taste for brisket. When we were spending a lot of time in CO, beef BBQ was all we could get until Moe's opened up. The origin of both types of BBQ are the same. Back in pioneer days, in the southeast, they fenced the hogs out instead of in and let them in for slaughter in the fall. In fact, they still did that when my dad was a kid. You can imagine how tough and stringy hog meat was on hogs who'd been living on forage for the entire year. They'd dig a pit and burn wood down until it was coals and then toss the hog in, gutted, of course. The next day, they'd exhume the body, so to speak, and the juices had formed steam and, in effect, pressure-cooked and tenderized the meat. When southerners moved west, and tipped in the direction of cattle, rather than hogs, they were faced with the same dilemma - free range cattle are also stringy and tough, particularly the tougher cuts, like brisket. The found that the pit method perfected back in the southeast also worked for range cows. The true pit method is used now mostly as a novelty at county fairs and the like. To that extent, almost all "pit" BBQ these days is really grilled. It's probable that the settlers picked up the pit method from Native Americans...
 
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Rasputin

Rasputin

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TIDE-HSV said:
I could never work up a taste for brisket. When we were spending a lot of time in CO, beef BBQ was all we could get until Moe's opened up. The origin of both types of BBQ are the same. Back in pioneer days, in the southeast, they fenced the hogs out instead of in and let them in for slaughter in the fall. In fact, they still did that when my dad was a kid. You can imagine how tough and stringy hog meat was on hogs who'd been living on forage for the entire year. They'd dig a pit and burn wood down until it was coals and then toss the hog in, gutted, of course. The next day, they'd exhume the body, so to speak, and the juices had formed steam and, in effect, pressure-cooked and tenderized the meat. When southerners moved west, and tipped in the direction of cattle, rather than hogs, they were faced with the same dilemma - free range cattle are also stringy and tough, particularly the tougher cuts, like brisket. The found that the pit method perfected back in the southeast also worked for range cows. The true pit method is used now mostly as a novelty at county fairs and the like. To that extent, almost all "pit" BBQ these days is really grilled. It's probable that the settlers picked up the pit method from African Americans...
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FIFY
 
theBIGyowski

theBIGyowski

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Aug 4, 2005
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You guys are making me starve for some real BBQ!

I used to love going to the original (I think) Bottomfeeders in Northport. It was a change of pace to go to a place where I could get ribs, wings, and catfish on the same plate. I liked the dry smoke wings and ribs as opposed to the wet/grilled versions I was used to.
 
DiamondDust

DiamondDust

Hall of Fame
May 1, 2003
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www.dsmithimages.com
theBIGyowski said:
You guys are making me starve for some real BBQ!

I used to love going to the original (I think) Bottomfeeders in Northport. It was a change of pace to go to a place where I could get ribs, wings, and catfish on the same plate. I liked the dry smoke wings and ribs as opposed to the wet/grilled versions I was used to.
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Bottomfeeders was good... they just closed their location on Hackberry next to Oz Music as well.
 
MattinBama

MattinBama

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Jul 31, 2007
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I would kill for some Brunswick stew from Gibson's. I don't make it up to Huntsville/Decatur as often as I used to and I miss getting that on every trip.
 
Rasputin

Rasputin

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TIDE-HSV said:
Not really. There's archaeological evidence the California tribes were using the method centuries before whites (and blacks) showed up...
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I was going for pure comedy with my 'FIFY'...I'll take your word for the historical identity of BBQ'n :wink:
 
TIDE-HSV

TIDE-HSV

Senior Administrator
Staff member
Oct 13, 1999
86,277
44,099
437
Huntsville, AL,USA
Rasputin said:
I was going for pure comedy with my 'FIFY'...I'll take your word for the historical identity of BBQ'n :wink:
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You should have used a smiley. :D In the little community of Berlin in Cullman County, where my dad grew up, there were no blacks. However, many people had Cherokee blood...
 
H

HendersonKYTide

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Nov 27, 2006
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I'm bringing the whole family down for the West Carolina game and have told my wife we will do a great BBQ place. Henderson KY has a couple of good ones. We are just east of Owensboro with famous Moonlite and Hickory Pit but KY BBQ is always different no matter where you. Anyway, depending on Game time (help with that would be greatly appreciated as soon as anyone has an idea) and travel plans for us, where do you suggest we stop and be able to get in on gameday. We will be coming through Birmingham. Thanks for all the help!
 
Rasputin

Rasputin

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TIDE-HSV said:
You should have used a smiley. :D In the little community of Berlin in Cullman County, where my dad grew up, there were no blacks. However, many people had Cherokee blood...
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Not the first time my sarcasm has been misconstrue, I will do better next time :)
 
RolltideFanz

RolltideFanz

All-American
Sep 26, 2004
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Rancho Cucamonga, CA
My only trip to Tuscaloosa (not even for a game) I went to Dreamland and really enjoyed myself - just the history of it and UA alone made it worth the trip for me. Next time I really want to try Archibald's! :)
 
M

mittman

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Jun 19, 2009
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Just happened to be driving through Decatur at lunch time. Stopped at Gibson's and had a combo plate. Must ... sleep ... zzzzzz
 
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