Whenever I tell my friend Bob about any new barbeque joints I've visited lately he always gets very excited and asks loudly: "What style WAS it?". He is very particular about categorizing the techniques, type of hardwood used in smoking and the various kinds of sauces flavoring the meat. He is a barbeque scientist. Is it Carolina style with slaw on top or a smoky Alabama vinegar based sauce soaking those delectable strands of pulled pork? Bob wants to know!The Starlight Grill located in Florala, Alabama was quite good and I would reccomend it to anyone traveling south on their way to the beach along U.S. 331. As I mentioned in an earlier blog post definitely avoid the corn on the cob.
Bob-----it's Alabama style!
Pulled pork platter
345 feet!
Eating along the shores of Choctawhatchee Bay.
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