I’d never heard of Margaret, Alabama. That’s saying something because I’ve been all over the state eating barbecue, shooting documentaries, and following high school sports. Plus, I like to roam and see places I’ve never been. Even more surprising, as of the last census, its population was just over 5000. Even more surprising than that, it’s only an hour or so from my home. After the fact, I learned they were voted the best underrated barbecue restaurant in the Birmingham area. Was I actually in Alabama or had I entered the Twilight Zone? How was this place so close and so good and I was so clueless? No matter. The important thing is I found them and I will be going back again and again and again…infinity!

The outside is very humble but there were promising signs. Three law enforcement vehicles were outside, showing it’s a trusted place for the locals. There was also a huge smoker with a nice stack of seasoned wood nearby. It turned out the folks inside knew how to use it and my barbecue adventure was about to become a serious discovery.

The menu was modest, but I went with my benchmark order of pork and baked beans, only theirs were called smoked beans. Now my curiosity was really up. I love anything smoked and it’s such a simple way to add flavor. With a second side of potato salad, I embraced a traditional barbecue order that was anything but ordinary.

The pork had a beautiful color, with a deep smoke ring and a crunchy, salty bark. The inside portions were wildly tender with that luscious bite that only comes from perfectly rendered fat. It was wildly tender and the perfect blend of textures. There was a deep, smoky flavor that permeated every bite, whether it was from the inside or outside. I thought I saw a sign saying they cook with hickory. If that’s the case, hickory is becoming my favorite wood for the amount of flavor it imparts. The more I ate, the more I wanted to savor every bite, but I couldn’t figure out how to slow down. It was too delicious!

I usually prefer serving my own sauce, but I wasn’t mad that the meat was sauced for me. It was a dark color, thick and sticky but, strangely, not too sweet. There was an earthiness to it, a deep natural sweetness that touched off your tastebuds without your teeth hurting. It was a bit mystical to me as I’ve never had a sauce of that texture that wasn’t brazenly sweet. I loved it!

I feel certain the smoked beans were made using the sauce. They had the same deep color and were rich and thick with a deep, earthy sweetness. They included shredded pork and light spice for balance and to punch up the flavor. Best of all, there was a beautiful smokiness that provided depth and showed a level of care and skill that made a unique side. I’ve tried making smoked beans and almost turned mine into a sliceable loaf. These had a balance of all the things that make Alabama barbecue great.

The potato salad was a classic mix that reminded me of Mom’s. It was a base of Russett potatoes in a mayo and mustard dressing. Relish and paprika were also prominent and it was served cold for a refreshing bite. It rounded out the entire meal and gave balance to the flavors and textures. It may sound simple, but it more than held its own on the plate.

You never know what you’re gonna find. This adventure started with a Google search and willingness to go out of my way. It resulted in a find that will draw me back. It’s what The Alabama Barbecue Chase is all about, new places, new favorites and the thrill of discovery.