Barbecue, the age-old art and science of slow-cooking meat, is revered in the state of Alabama, from pecan-infused pork in Mobile to white sauce-soaked chicken on the banks of the Tennessee River. The unique to Alabama white sauce was first created by restaurateur Bob Gibson in 1925. In Alabama, barbecue is both urban and rural, black and white, tomato-sweet and vinegar-sour. A product of working-class culture, Alabama BBQ is one of the state’s most unifying and enduring symbols.
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