The Alabama Barbecue Chase started with a targeted list of the state’s 50 best barbecue joints. The name that caught my attention right away was Mud Creek Fish Camp & Bar-B-Que, located in Hollywood. First of all, I didn’t know Alabama had a Hollywood. Second, the name sparked images of life on the edge of civilization. Third, barbecue and catfish on the same plate is my super weakness.

The occasion for a visit finally came during an anniversary trip to Fort Payne. BTW, if you’ve never made the drive from Fort Payne to Scottsboro on Highway 35, it’s a must do. The view from Section until you cross the river is stunning, especially during sunset! The view from atop Sand Mountain provides views of the horizon, something you don’t often see in Alabama.

Mud Creek Bar-B-Que looks exactly like you’d expect. Founded in 1946, the outside looks weathered and old, with an interior that’s rustic and rugged. A row of booths on the far side accompanies large windows that look onto the creek. The water is feels like it’s tableside and completes the visual I had in my head. If you eat with your eyes first, this place successfully set the expectation.

Right off we were served with a cute little fry basket of fresh hushpuppies. They were crisp, fluffy, and buttery. The Barbecue Babe found them a bit to oily, so I finished most of them off myself. For our main courses, we went with our traditional favorites. Mine was pulled pork with fried catfish strips, fried okra, potato salad, and baked beans. The Barbecue Babe picked the smoked half-chicken with fries and gifted her yellow slaw to me.

The pork was beautiful, with an obvious smoke ring and thin bark. The meat was tender with a firm chew. The flavor was nice but it needed to be served warmer. The same for the fried catfish strips. Neither was hot enough. The catfish was mild in flavor with a light cornmeal breading and almost no crunch. It was good but in hindsight, I wish I’d ordered an entire filet as an add-on.

Every side was a banger! The okra was golden and crunchy on the outside, soft on the inside, salty and flavorful. The baked beans were saucy and aggressively seasoned with bell pepper and a peppery kick. The potato salad was right in line with my favorite style. Made of chunky red potatoes with the skins left on, they were stirred into a dressing of mayo, mustard, relish, and lots of dill. The yellow slaw was the biggest surprise. With a base of finely chopped cabbage, it was tangy and tart with a sharp bite of vinegar. There was another aggressive flavor, perhaps raw onions or horseradish, that punched hard.

I was most impressed with the smoked chicken. The skin was beautiful and when I peeled it back, the juice was pooled in the thigh joint. The meat was that pale pink color that comes from a good smoking. Tender, moist, flavorful, I picked apart everything The Barbecue Babe left behind. It paired best with the white sauce, which was thin, sweet, and smooth with a peppery finish. Also worthy of remark is the house barbecue sauce. It’s dark, thin, and acidic with a spice that lands on the middle of the tongue and lingers. There’s also a funky, sour note that goes best on meat, not necessarily on its own.

Mud Creek Bar-B-Que is an inaugural member of the Alabama Barbecue Hall of Fame. Visiting old joints that have been around for decades is thrilling. They carry a vibe that is calming and somewhat romantic. I always wonder what they looked like back in the day, what the patrons were like, and what they talked about. History and barbecue are certainly curious companions.