Dixie Bones Archives

Dixie Bones

We had to try Dixie Bones BBQ after reading Tyler Cowen's description of it as "the best barbecue around." So off we went with a BBQ-loving friend to sample as much as we could. We were salivating as soon as we walked in and smelled the lingering hickory smoke...

First, the collard greens are the best we have ever eaten. Very, very fresh. Outstanding. Highest recommendation.

Dixie Bones BBQ, collard greens

And we usually don't like coleslaw, but it was excellent at Dixie Bones. Not too creamy and gloppy like most coleslaw, and again, very fresh. Even if you don't normally eat coleslaw, try it here.

Dixie Bones BBQ, coleslaw

The meats were all excellent. You should try the meats as they are brought to the table, before using any of the sauces, then try each meat with one of the recommended sauces. (There is a card at each table that suggests which sauce to use with each meat.)

The meat on the ribs fell off the bone.

Dixe Bones BBQ, rack of ribs

The pulled chicken with the vinegar sauce was outstanding. Two sauces are suggested for the chicken: a white sauce that contains mayonaisse and vinegar (we were told by another patron that the white sauce is an acquired taste and very common in Alabama); and a vinegar sauce, which we preferred.

Dixie Bones BBQ, pulled chicken

The pork shoulder is very, very good.

Dixie Bones BBQ, pork shoulder

The beef brisket is very, very good (and also excellent the next day).

Dixie Bones BBQ, beef brisket

The baked beans were very good, not too sweet, and, as you can see in the picture, not too dark. (These are also excellent the next day.)

Dixie Bones BBQ, baked beans

The catfish was OK - it did not have that strong "muddy" taste we like in catfish, which is explained by the fact that Dixe Bones, like most restaurants today, serves farm raised catfish. Although it was fresh and the breading was good, we much prefer catfish that tastes like the Mississippi...