Our family loved the food served at Chicken Comer’s barbecue house in Phenix City Alabama. I remember going there with the family during my childhood.
The restaurant was in a small cinder block house run by an elderly black man. There were a few simple tables and chairs for people who wanted a “sit down” meal, but many people took the food home with them.
The barbecue was served on a paper plate with several slices of “square white bread” and a small mop was used to dribble his wonderful sauce on the barbecue.
If you wanted more than the white bread and barbecue there was a coke machine and a potato chip vending machine (by Tom’s Peanut company if I recall correctly.)
Sometimes you would see a luxury car outside the restaurant driven by a wealthy patron from Columbus, Georgia who came for the great food.
My step-dad “Jim Pinson” (AKA Big Jim) loved the recipe so much he tried to buy it from Chicken Comer who wisely refused.
After trying for several years, daddy finally developed a recipe he thought was a pretty close match and used the recipe the rest of his life.
My wife and I have carried on the tradition ever since.
Big Jim’s Alabama style mustard BBQ Sauce:
(makes 1 quart)
1 Cup cider vinegar 1-1/2 Cups yellow mustard (French's) 2+ Tablespoons dark brown sugar 1/2 Cup catsup 1/4 Cup vegetable oil 2 Cups water 2 Teaspoons ground red pepper (vary according to taste)
I like this best on chicken but it is also very good on pork. Marinate the meat a few hours before grilling.
I prefer to let some of the chicken skin blacken a bit for a slightly crunchy texture.
Keep some sauce on the dining table because you will probably want to keep the sauce flowing as you eat.
Enjoy!
Jim