Why did the hungry man cross the road? To get to the barbecue chicken.
Yes, I love a good chicken gag, and I don’t just wing it. You’ve got to go for eggselence, and each nugget must be im-peck-able. I work around the cluck on these, scrambling just to crack up my editor. But that’s all, yolks. Any more and I’d run a-fowl of him, and I’m probably smoked as it is.
Yep, I’m a comedi-hen, and that’s how you welcome chicken lovers into 2025!
The way I go about scratching through the Montgomery Advertiser’s archives each week for Lost Recipes ingredients, it figures I’d eventually come around to writing about something I’d previously covered.
This new year dredged up something more special to me than a bucket of extra-crispy. It’s a story connected to a now century-old concoction that’s at the heart of Alabama barbecue — at least for chicken. Of course, I’m talking about the Alabama white sauce invented by Big Bob Gibson of Decatur, Alabama, in 1925. Three years ago, I had the pleasure of writing about it and the variety of Alabama’s other barbecue styles for a Southern Kitchen section published by USA TODAY.