Sometimes there’s no back story. There’s just an opportunity taken and the experience it produces. My visit to Bones Backstreet BBQ happened just that way.

Bones is in what was probably an old gas station. The exterior isn’t too inviting except for the pig painted on the wall, but there is one unexpected amenity. There is a lot of covered parking, which is great in the Alabama summers and stormy days. A couple of picnic tables rest just outside the front doors, also protected from the sun and rain. It’s a luxury that no other barbecue joint can claim.

The inside is a large open room, thoughtfully decorated and comfortable. It looks as you would expect, a mix of galvanized metal, wood, and black and white checkered floors.  Well, the checkered floor is perhaps more pizzeria than barbecue joint, but it works and adds a playful touch to the various textures and colors. TV’s hang from the walls along with fun decorations fitting for a restaurant whose main dish is pig.

Being my initial visit to Bones, I went with my benchmark order of smoked pork and baked beans. The baked beans were nice. They were soft, flavored generously with onion and bell pepper, and slightly sweet but still balanced. The second side was cole slaw, which can be risky because there are so many qualities I prefer for a great slaw, but it was a hot day and I needed something cool and light. The risk paid off as the slaw was an absolute score! It was finely chopped with carrots and relish, mixed in a well-balanced blend of mayo and vinegar. It was lightly dressed so the cabbage flavor was dominant. Best of all, it was crunchy, crisp, and cool. On this day, it was the star of the meal.

The pulled pork had a mild flavor with the outer portions delivering a pleasant hit of smoke. The texture had a good chew, but the tenderness was inconsistent. Some parts were a tad dry while others were spot on. I found it more enjoyable with sauce, which was generously served on the table. It was a thick sauce, composed of mustard, tomato, and a flavor I couldn’t make out. Perhaps it was Worcestershire, perhaps something else. It leaned sour and was a bit funky but made a good companion to the pork.

Keep your head up and your eyes open as you trek through Alabama or wherever you wander. Adventures await at every turn, but you have to be willing to stop and commit indulge. So much of our travel is focused on the final destination that we miss countless unplanned destinations. Live a little bit freer, take in the moment. It will cost you a little time, but in the grand scheme that’s all we really have to spend. That’s what makes those moments so valuable.