When we travel, especially in the South, our family likes to do the research and hit at least one good BBQ. Most often, we gravitate towards something that looks more like a stand than a restaurant. Sauceman's is a funky little place, and the food does not disappoint.
My son and I split a rack, which was very good. Your shirt will get stained. A little too much sauce on the rack, but the sauce, a traditional red, has just the right balance of twang and heat. The meat pulled easily from the bone, and it had a thick, woody crust. This is absolutely the choice if you dig the crust.
My daughter got a coarse chopped sandwich, eastern style white. The vinegar was not overwhelming and the key, of course, was the wood/smoke flavor.
Sides were killer, with probably some of the best collards I have ever had. Beans were solid, nothing fancy, nice and flavorful. The slaws, a red and a white, were both delicious. Hush puppies were spot on.
I engaged Octavius, the GM, and he was very kind and involved. He brought out a special white pepper sauce he claims had Alabama lineage. Very tasty. All around, a great experience and one I would highly recommend, at least if you enjoy being elbows deep in the process.
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