The American Barbecue Belt in the South stretches from theCarolinas to Texas, and today Roger heads to the heart of it -Alabama. Roger meets award-winning Pit Master Chris Lilly atBig Bob Gibson Bar-B-Q in Decatur, a family-run restaurantserving Alabama-style 'cue for four generations. They've gotpulled pork, brisket, and ribs. But Roger's there for thelegendary smoked chicken that's dunked in a unique and utterlydelicious white sauce. In the coastal town of Mobile, Rogermeets Alabama native Bill Armbrecht, owner of The Brick Pit.This former ship captain turned his love for barbecue into asecond career and has been serving old school, Alabama-style'cue for 20 years. Locals and visitors from across the countrystop in for the chicken and ribs, but the thing everyone talksabout is the pulled pork which cooks for almost 30 hours in asmoker called "The Big Red."
