Since we are talking about BBQ this month, this week's Year of Alabama Story is LawLers Barbecue's story of how they began: "In 1978, in a little Tennessee town called Pulaski, two brothers from Athens, Alabama decided to go in the barbecue business. Many years and many pounds of pork later, Phillip and Jerry (one’s older…one’s smarter) have created quite a reputation. Through hard work, thick smoke, the help of good people…and by the grace of God, a legend was born. LawLers, the most flavorful, highest-quality barbecue in all of North Alabama and Southern Tennessee.
Using old-fashioned recipes and time-honored traditions, they still smoke barbecue real slow in their USDA facility. This ensures the highest quality and consistency so that every customer at every location gets the same tasty, tender, juicy barbecue.
In an age where most pork barbecue is cut, chopped, or ground by machine, they still hand-pull or “pick” the meat from the bone. Sure it’s harder and takes longer, but their “pickers” (as they are affectionately called) are the best quality control. Their trained and caring touch leaves only the leanest, moistest pork…lightly sauced to let the great hickory flavor burst through in every bite." For more information on LawLers Barbecue and the other BBQ restaurants on our North Alabama Barbecue Trail, go to www.northalabama.org and click Trails. 📸: @midwestfoodpimp
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