I think the first attempt on the new smoker was a success. Dry rubbed for 8 hours and then smoked for 4 over 50/50 hickory and cherry.
A nice enough little barbecue join in tiny Opp, Alabama. While headed home from our family vacation we pulled off here to grab a bite for lunch. It’s everything you want in a smoke shack. Wooden tables, house made sauces, big portions, decent prices. If I’m ever in the area I’ll stop again.
Also, there was a menu board that had Korean Hangul script on it (I think it’s Korean Hangul, forgive me if I’m wrong. Better yet, correct me in the comments and I’ll fix it!) That’s not something you see everyday when you’re ordering pulled pork. If anyone knows why this place has the board, let me know please! (I find it really cool and quirky; purely because it’s so out-of-the-ordinary for Alabama.)
601 Highway 331 S
Opp, AL 36467
Great little BBQ joint. Too bad none of my pictures of the food came out. It was pretty dark inside until just after my wife and I had finished our meal.
Quick tip: Skip the sauce. It destracts from some wonderfully smoky meat.
Here’s a shot from their website.
Check them out at:
5456 Old Shell Road
Mobile, Alabama 36608
More pics and videos at their website:
On a trip out of town to attend the wedding of a childhood friend, my traveling companions and I decided to make a pit stop during our 13hr trek and eat at one of Kansas City’s most famous landmarks.
…Well, that’s not exactly the truth. The truth is about a month before we went I suggested that we stop off for Arthur Bryant’s because people keep raving about how amazing the place is, and we were driving smack dab through the city that it’s in.
Ok, more truth. I didn’t suggest. I begged. I begged like a starving dog.
Don’t judge me.
Anyways, it paid off. It’s everything that I wanted in an old-school BBQ joint. Old chairs, formica tables, meat, bread, beans, fries, pickles and sweet tea (who knew you could get sweet tea in Kansas?) We got there a little too early and subsequently the ribs weren’t ready yet, so we all settled for a combo of burnt ends, and one other item off of the menu. I went for the sausage, and was honestly a little perplexed when my lunch was passed around the corner to me. I was expecting link smoked sausage. What I got was what I initially thought was sliced pork shoulder. On closer inspection however, I discovered that I had actually gotten the sausage I ordered. Thinly sliced off of a larger roll, the sausage is smoky, peppery, and has a mild tang. Think highly smoked salami. It was wonderful. As was the pulled pork and brisket that my companions had purchased.
The star of the show, was of course, the burnt ends. Melt in your mouth, super smoky & slightly charred.
Unfortunately the picture above of my burnt ends and sausage combo just doesn’t do it justice. My original “A” shot was just a bit too blurry to post, so I had to skip it for the “B” shot.
As far as sauces go, Arthur Bryant’s sauce is world famous. Partially for tasting like no other BBQ sauce I’ve ever had. It’s, in a word, gritty. Probably a blend of liquids and dry rub. Plus there’s quite a bit of sour tang to it. Personally, I think it does the trick when being slathered on for cooking. The spices help accent the smoky flavor of the meat. It’s just not my favorite for cold-pouring on meat.
Both my companions and myself leaned toward the more “KC-like” AB Sweet Heat or AB Rich and Spicy sauce for pouring and dipping, but, to each his own.
In summary, Arthur Bryant’s is a top-notch “worth the drive” BBQ destination. Get the burnt ends, they’re life-changing.
If I ever get to go back to KC, I’ll try to hit Oklahoma Joes or some of the other KC hotspots.
Thanks for reading!