(03-16-2017 12:12 PM)Indytarheel Wrote:  All is fine with me. I am curious about the 'Bama white sauce Q. Never had that. I have to say that I am not a huge fan of the sauce overtaking the Q.

First time I tried it was when I was in Alabama on business. I was pleasantly surprised with it. It's evidently just used on chicken, and what I had was pretty good.

(03-16-2017 12:23 PM)TexanMark Wrote:  i agree...do you primarily do the mustard based?

I'll be driving through SC...is Maurice's decent? Will be on a time crunch...so I'll want to grab some next to the freeway?

I do both mustard and vinegar/pepper depending on my mood and the audience. If I'm cooking for a large group it tends to be mustard sauce because this is the region the mustard sauce originated from due to the German influence.

Maurice's wouldn't be my first choice but it's serviceable. I honestly haven't ate at any of their places in probably 10 years. Maurice himself died three years ago and it's now run by some of his kin so I don't know if they changed things up or not. The great thing about living down here is we have so many BBQ options. Even at our duck camp in the middle of BFE there's three BBQ joints within a 10 minute drive of our front gate.