re: The origins of Alabama-style white barbecue sauce

I have eaten at Big Bobs several times. Unfortunatlely the chicken is about the only thing worth ordering. The pulled pork is rather bland not a lot of smoke flavor. I mean the thing is I go for smoke and bark, but most restaurants will err on the side of less cause most peoples taste are not geared towards stronger flavors.

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It would probably cost them double to replicate the comp recipe in the restaurant but you'd think it would at least be somewhat close

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It definitely isn't. I agree with you though, you would think it would be somewhat close. In my extremely non-expert opinion, I think they cook it way too quick and way too high of a temp. Much like the Dreamland in Bham. Pork is pretty dry and tough, no real smoke rings or flavor other than just basic cooked pork.

I'm not going to accept any excuses for serving bland, smokeless pulled pork in a BBQ joint. It is not cost prohibitive or difficult. Just being lazy.

I specifically asked them what they were famous for and that's what I ordered. IMO, they spend too much time and energy on sauces and not enough on their meats. The antithesis of TX BBQ.

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. If I could eat the BBQ chicken loaded potato drowned in white sauce every day I would.

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Dear god I gained 5 lbs just reading that .

Saw's is great, but I can't place which location has a back patio. The Avondale one does have outside seating, but it's basically in an alley, and dogs are fine there. I think the Crestline location has outdoor seating on the sidewalk. Never seen dogs there, but only been there for lunch during the week when its mostly working stiffs eating. Given the neighborhood though, it wouldn't surprise me if people brought their dogs. Only gotten to-go orders from the Homewood location and didn't pay attention.