Ep 2. Alabama BBQ

In Man, Fire, Food season 4 episode 2, host Roger Mooking travels to Alabama to explore the unique barbecue culture in the state known for its famous smoked meats. This particular episode is titled "Alabama BBQ" and delves into the various cooking methods and traditions that make Alabama barbecue one of a kind.

The episode begins with Mooking visiting Big Bob Gibson's Bar-B-Q in Decatur, Alabama. Known for their signature white barbecue sauce, Big Bob Gibson's has been a family-owned establishment for over 90 years. Mooking gets a glimpse into how the pork shoulder is prepared and cooked low and slow in a pit for up to 14 hours. He also learns how to make the famous white barbecue sauce, which includes mayo, vinegar, lemon, and black pepper.

Next, Mooking heads to Mobile, Alabama to visit Saucy Q Bar B Q, a food truck specializing in smoked meats. The owner, Kevin Williams, shares his secret to perfectly smoked ribs that requires precise temperature control and patience. Mooking helps to prep a few slabs of ribs and then tastes the finished product, which he describes as "smoky, sweet, and perfect".

In the next segment, Mooking meets with James Beard award-winning chef Chris Hastings, who owns a restaurant called OvenBird in Birmingham, Alabama. Chef Hastings shows Mooking how to prepare a whole lamb over an open flame called an "Argentinean cross." The lamb is marinated overnight and then skewered onto the cross and cooked for hours until it's tender and juicy. Mooking helps to carve the lamb and tastes it alongside a homemade chimichurri sauce.

The final stop on Mooking's Alabama barbecue journey is at Dreamland BBQ in Tuscaloosa, Alabama. Dreamland is known for their signature sauceless ribs that are cooked over hickory wood for several hours. Mooking watches as the ribs are carefully monitored and basted with a vinegar-based mop sauce to keep them moist. He then gets to try the ribs for himself and declares them "juicy, tender, and smoky."

Throughout the episode, Mooking also learns about the history and traditions of Alabama barbecue. He explores how different regions have their own unique style and techniques, but all have a common love and respect for smoked meat. Mooking also notes the importance of family and community in Alabama barbecue, where many pitmasters take pride in passing down their knowledge and skills to the next generation.

Overall, "Alabama BBQ" is a mouth-watering journey through the heart of southern barbecue, showcasing the passion and tradition that make it a beloved cuisine across the country.