The third (and final) stop on the Bankhead Highway Barbecue Run was unscheduled (I was heading to Tallapoosa – guess I’ll save that for a part two) and involved a u-turn after catching a small sign saying “barbecue” out of the corner of my eye. On a hilltop, and not really visible from the road, there were plenty of cars at Bilbo’s Bar-B-Que at 2:00 on a Saturday. Being the third stop in four hours, I knew I’d need to avoid loading up on sides, so I chose a pork sandwich and a cup of brunswick stew.
The sandwich was good, covered in the thin vinegar sauce that I grew up on, and I remembered to order this one sliced, not chopped. There was more smoke than I’d tasted anywhere else today and the stew was very thick, almost like a hash. One of the days, I’m going to have to follow up on the link between red checkered prints and barbecue – looking through photos, it seems to be ubiquitous. I’d bet it has been addressed by the Southern Foodways Alliance.
One of the pleasant surprises on this trip was finding that Bilbo’s has prime rib (from the smoker) starting at 3:00 pm on Friday and Saturday. One of my favorite barbecue memories is one weekend night at Smokey Joe’s and finding their amazing smoked prime rib. We’ll have to visit Bilbo’s on an upcoming Saturday evening.