The most well known place is Wintzell's Oyster House specializing in bivalves. Also, fairly well known is Constantine's, featuring American/Continental style prepared seafood. Someone wrote: >We are going to a wedding this weekend in Mobile, AL... We are staying >at the Adams Mark hotel, and are looking for someplace to grab a bite >near that area around 8:00 or so. > >Any recommendations will be appreciated. We enjoy all kinds of food, >so don't be shy. > >TIA > >Andrew M. Skier From [email removed] Thu Sep 26 10:28 EDT 1996 Mime-Version: 1.0 To: [email removed] Subject: Re: Learnin "Q" Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset=us-ascii Content-Length: 2237 John M. wrote: > > When my son and I became interested in barbeque we combined business > trips with research into the more noted barbeque joints. Many > establishments were mentioned in a number of books and periodicals and > we mapped out those located within a reasonable distance of our business > routes. As we made our way to our destination we would try to eat at as > many barbeque joints as possable to "learn about real Q". Do any of you have any experiences you could share with the rest of us > regarding barbeque? Some favorite place you've stumbled onto that we may > try to find someday. I'd love to hear about it and put it on my barbeque > map. > Smoky > > -- > It's not the hobbies in your life... It's the life in your hobbies... > Living steam models: Smoky Hollow Products, 207 799-0570. > http://www.cris.com/~Cfmitch Hi Smoky; If you like pork & you can stand the heat I can suggest a place that just might send you to heaven. When in the Columbus Georgia area skip across the river to Phenix City Alabama (virtually the same town divided by the state line) Look for a place called "Chicken Comer's" I used to drive 500 miles from North Carolina just for a plate of this Q. It is unlike any other Q I have ever experienced ( and like you I was a contractor for 13 years and ate Q at every BBQ place I saw nationwide) The Q is all pork butt cooked over wood but the kicker is their sauce. It has a mustard/vinegar base and is hot as blazes. they serve it cut into chunks on a paper plate and drowned in the sauce. along with it you will get several slices of the white loaf bread you don't care for. You use the bread to sop up the sauce... MMMMMMM Last time I was there I damn near ate the plate. The place started out as a small hole in the wall run by an elderly black gentleman who was called yuo guessed it "Chicken Comer" I don't know why, never served anything but pork butts in my 30 years of eating it. If I could, I would drive from here in Oregon tommorrow for a 1 lb. plate... Anyway, if any of you are in the area, try it and let me know what you think. As always Ray the N.C. Q Nut (& chicken comers 8-, ) Enjoy
Alabama