Ken Wilson, who coordinates catering for the stadium, said Dreamland quarter-pound pulled pork sandwiches, quarter-pound pulled chicken sandwiches, smoked sausage, barbecue nachos and banana pudding have been added to the menu.
Welby said:I've always wondered how the ribs are at Dreamlands in Tuscaloosa.
Welby said:One of my favorite subjects for my first ever post...I've always wondered how the ribs are at Dreamlands in Tuscaloosa. Making BBQ is a passion of mine.
TerryP...I'll second your notion of Dreamland's. I'll always think of them that way.
We have one here in Huntsville that I've been to several times but I have been disappointed. The ribs have always been a little tough. The sauce was always great though. I talked to the cook once and he said they cooked the ribs in about 45 minutes using high heat which I disagree with. Once, though, they were perfectly tender...not falling of the bone but tender.
AFF...have you ever tried Big Bob Gibson's ribs in Decatur. Only ones I've found that are consistently good.
Welby
Welby said:AFF...have you ever tried Big Bob Gibson's ribs in Decatur. Only ones I've found that are consistently good.
Welby
I goto the Roswell location a few times a month because their ribs are so good, not as good as the original but damn good for the franchise!AFF said:Ribs!?!? Don't even get me started! My son prefers baby back ribs to the spare ribs I grew up with in Alabama. Me? I prefer a rib that fights back a little when you dig into it.
Thank goodness I've got 2 Dreamland locations withing 15 minutes of me here in north Atlanta. Both locations are very good but I prefer the one in Roswell to the one in Duluth. It's like being back home with plenty of Bama pictures all over the walls.
One of the guys who mans the pit in Roswell says he grew up with "Big Daddy" Bishop's family in Tuscaloosa. Apparently he learned from the best. Perhaps that's why the ribs at that location are so good!!! He did tell me the only thing they put on the ribs/butt is Lawry's seasoning and the thin vinegar baste to keep them moist while cooking. The hardwood and slow/low cookin' do the rest. That may be so, but I've never been quite able to duplicate them at home. Maybe I need to replace my metal drum/firebox smoker with a real brick pit.
Ahhh, Dreamland. Mighty tasty ribs. Second only to Thomas Pit BBQ in Madison. Greenbriar in Huntville's pretty darn good too. Of course, growing up in North Alabama, I could be a little biased. I just love that peppery vinegar red sauce and the North Alabama white sauce for the chicken (better than Gibson's original in Decatur IMHO).
Ribs, autumn, the opening of dove season, Alabama football. Does it get any better?
My dad made the mistake of going there a few weeks ago, he made a point of calling me from there and telling me how bad they sucked in front of the manager!!Rolling Tide said:I hope the food they will serve at bryant deny is better then the crap they serve here in Huntsville. The ribs here SUCK.