If you’re familiar with Hueytown, Alabama, you probably know something about NASCAR. It was the hometown of the Alabama Gang, a group of drivers that dominated the racing scene in the ‘60s and ‘70s. Primarily made up of the Allison’s, Neal Bonnett, and Red Farmer, they were hugely popular and all of the original members are now in the International Motorsports Hall of Fame. If unfamiliar with this bunch, you may recognize the name Dale Earnhardt. Considered the greatest race driver that ever lived, he became closely associated with and good friends with the Alabama Gang.

Today, few remnants exist from those glory years, but the lore lives large in Hueytown. Local barbecue joints take on the image of their community. Pictures, newspaper articles, awards, recognitions, all make their way to the walls, telling a story that can’t be shared anywhere else. There’s no town as small as Hueytown that’s had such a big effect on a sport. Uncle Sam’s BBQ honors that while serving up some stellar pit-cooked barbecue!

In all honesty, the first thing you notice when walking in isn’t the Alabama Gang tribute. Your attention is snapped to the huge open pit, trimmed in stainless diamond plate. It’s a showstopper offering a front row seat to the theater of cooking traditional Alabama barbecue. The pitmaster is constantly turning and moving the meat while tending the fire, regulating the heat with air flow and water. Cooking directly over wood coals creates a flavor that can’t be replicated through any other technique and Uncle Sam’s does it masterfully.

Old school barbecue is what’s served up. The pork comes either sliced or chopped and I always prefer chop. It’s more fun to eat and less work, plus you get bigger bites of the crust. Every forkful carries the smoky flavor to the old factory, right before it hits the taste buds. The majority of the flavor comes from the wood, which is what makes it barbecue. It could be eaten without sauce but comes covered in a slightly sweet red sauce that’s balanced and lightly seasoned. It’s hearty and warm, filling and satisfying. It’s like a homecoming picnic that fills your soul and your belly. I loved it!

My side pairing included vinegar slaw which was fresh, crunchy and cool. It was appropriately dressed but you have to appreciate a dry slaw. My other selection was baked beans, which were different from what I normally see. Uncle Sam’s come in a thin, peppery sauce with a bold taste that was really surprising. Cooked using chopped pork that also added substance, they broke from traditional, heavy recipes that can be weighty. These had a freshness that strayed from common preparations, a welcome change to a side that frequently gets a mundane treatment.

Uncle Sam’s is a joint I’d go back to again and again. Classic, Alabama pit barbecue with deep wood flavor that’s simple but difficult to execute. Maybe it’s like driving a racecar.  Anyone can make the thing go, but to master it takes some real skill.