What am I really smoking?

Fresh or flash frozen USDA inspected meat from the approved and licensed meat packer Fells Point Wholesale Meats

• Chicken is bone-in, skin-on broiler breasts, average 4+ pounds each.
• Pork is boneless "Boston Butt", average weight is 9 pounds.
• Brisket is flat trimmed, first-cut, point-on, 13 pound average.
• Ribs - St. Louis Spare Ribs - (Pork) with membrane removed before cooking, Crimson Tide rubbed.
• Burgers are 80/20 ground beef, hand-formed into ½ pound patties, seasoned with our Million Dollar blend.
• Wings are fresh packed in 10-pound bags, they're Million Dollar rubbed.

Where are the sauces from and what flavors are available?

Alabama BBQ Company makes its own sauces, from scratch using fresh ultra-high quality ingredients and spices. Our produce is from Annapolis Produce and our spices are blended from our recipes by Vann's Spices Ltd of Baltimore.

• Crimson Mild
• Crimson Bold (spicy)
• Razzberry
• Bluezberry
• Alabama White

All are made with secret recipes... so don't even ask!

What kind of wood do you use?

Fruit and nut woods are excellent for BBQ (smoking).ÊI usually mix fruit wood with hickory for a unique taste combination and BBQ aroma. Many pit-masters use apple, peach, pear, walnut, hickory, grapevine, cherry, pecan or oak (mild). BBQ wood can be green (recently cut) or seasoned (dried). I prefer green wood because it burns slower and smokes more.

I buy my wood from Chuck's Smokehouse. You can visit their website at www.chuckssmokehouse.com for more information and ordering.

How long does smoking take?

Our processes are in the copyright process so I can't be very specific. Speaking generally, smoking is performed using an indirect heat source (charcoal, gas or electricity), smoking wood (see above) and extended periods of time.

Alabama BBQ Company cooks its meats from 2 to 10 hours.

Why are you closed some days?

Right now we're closed Monday and Tuesday's because we frequently run out of food over weekends. The amount of food we can cook and hold is very limited because we are in a concession trailer and our meat orders are delivered on Monday and Thursday afternoons. The cooking processes takes a great deal of time and preparation and we don't always have time to cook meat, order produce, make sides, complete recordkeeping and conduct routine maintenance tasks all in one day. Neither day is a "day off". We might not be open for business but we're very busy working to open on Wednesday.