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Boston.com (the Boston Globe's website) presents a story about Alabama barbecue that quotes my introduction to Alabama barbecue, presented at the Southern Foodways Alliance's Southern BBQ Trail site. To wit:
Thank you Tom Haines for getting it. Now I'm hungry...
Swerve three times in Alabama, and you're liable to run into a roadside barbecue joint. The tastes of one restaurant's slab compared to another can be as different as the Alabama terrain, which stretches from the Gulf Coast near Mobile, to the central piney woods, and northward into the Appalachian range...
In an ode to 'Bama barbecue' at The Southern BBQ Trail website, Jake Adam York celebrates the influences that arrive from neighboring states, whether mustard mixing with tomato for an orange sauce near the Georgia border, or chicken in a white sauce up near Tennessee.
"Whether the influence is Cherokee, Appalachian, Georgian, Mississippian, Floridian, Tennessean, Texan, or just plain Alabamian," York writes, "barbecue springs up everywhere, with significant variation."
Thank you Tom Haines for getting it. Now I'm hungry...