The American Barbecue Belt in the South stretches from the Carolinas to Texas, and today Roger heads to the heart of it - Alabama. Roger meets award-winning Pit Master Chris Lilly at Big Bob Gibson Bar-B-Q in Decatur, a family-run restaurant serving Alabama-style 'cue for four generations. They've got pulled pork, brisket, and ribs. But Roger's there for the legendary smoked chicken that's dunked in a unique and utterly delicious white sauce. In the coastal town of Mobile, Roger meets Alabama native Bill Armbrecht, owner of The Brick Pit. This former ship captain turned his love for barbecue into a second career and has been serving old school, Alabama-style 'cue for 20 years. Locals and visitors from across the country stop in for the chicken and ribs, but the thing everyone talks about is the pulled pork which cooks for almost 30 hours in a smoker called "The Big Red." recipes in this episode Big Bob Gibson's White BBQ Sauce The Brick Pit BBQ Beans