It started as a quest to visit all the 60+ BBQ places in the counties of Madison, Limestone, Morgan, and Lawrence in Northern Alabama (that is the Hunstville-Decatur Combined Statistical Area).
Then I got sent back to Germany and there was no BBQ. But eventually I got assigned to a new job which takes me on business trips in the USA occasionally. So I reopened the blog – just deleted the “North Alabama” from the title.
Friday, January 31, 2014
Whitts Barbecue (Moulton)
Quest Log No 62 – Whitts Barbecue Moulton, Lawrence County
As everybody knows, there are two
BBQ dynasties in North Alabama, the Gibsons and the Whitts. The latter has
spread over three States, Alabama, Tennessee, and Kentucky, where there are about
30 Restaurants, owned by different branches of the clan and some franchise takers.
The usual layout is as a drive-through/walk-in, no-sit-down place – basically the
BBQ equivalent of a fast food joint. It took me a while, but now I have been to
all five locations in the Quest area, 2 in Athens, 2 in Decatur, and the last
one just today near Moulton. And while the first four fit the description
above, the latter one actually has seating space within the restaurant.
The building is a custom built, no
frills affair that oozes the charm of a bygone era. The name is put on the
front of the building in big bright red letters, and the dining room is
enclosed by a large window front. It has about half a dozen tables with four
chairs each, and through the windows you have a great view on the adjacent gas
station and on the Alabama Highway 20 that runs next to the parking lot.
I had my usual pork plate, which
comes with three sides – baked beans, cole slaw, and potato salad in my case,
plus a soft bread roll. With a medium sweet tea, it was only roughly eight and
a half Dollars, which is a very good deal, indeed. Even more so, because the
food was real good. Not remarkably good, not spectacularly good, just plain good.
Middle of the road good. Basic good BBQ with no frills and no outstanding
The meat was tender, lean and
succulent, with a nice, not too distinctive smoke flavor to it. The two sauces
were also good, but not remarkable – the so called “Red Sauce” is the simple standard
pepper/vinegar concoction, while the so called “Rib Sauce”, which is supposed
to best when eaten on a Sunday, is a thick red, sweet’n’sour affair. The potato
salad and the baked beans could have been straight out of a can from the next
supermarket, and the cole slaw was shredded into tiny pieces with a vinegar
dressing over it. All together that made a very decent BBQ meal, without any
outstanding characteristics. There certainly is better pulled pork out there,
better potato salad, and so on, but while in most places it is usually only one
of those parts of the meal that stands out, here the quality and taste was on
the same level – good, but not remarkable. This consistency, I would take that