Though barbecue sauce can be used to power tractors or grease slip 'n' slides, it’s best for making beans sing and chickens dance. Start a party on the tongue's floor with today’s Groupon: for $5, you get $10 worth of barbecue at Archibald & Woodrow's BBQ, in Tuscaloosa.
A descendant of Archibald’s BBQ, the legendary Northport ’cue palace featured on Good Morning America and other national media outlets, Archibald & Woodrow's BBQ caters to carnivores with hickory-smoked meat garbed in rich sauce and partnered with home-cooked veggies.
Customer tongues lunge like hands through teeth-bars when they spot Archibald & Woodrow's coveted ribs, the restaurant’s most popular dish ($6.95 for half a pound). Enduring classics such as pulled-pork sandwiches ($5.25) and catfish dinners ($8.25) appeal to classicists, while 12-piece orders of hot wings ($8.50) call to those with nonflammable palates and unrealistic dreams of flight. A veggie plate allows herbivores to plant their taste buds in four meatless mouth-pleasers of their choosing, including selections such as collard greens, corn on the cob, and fried okra ($5.50).
Archibald & Woodrow’s offers picnic-table-style seating, but most diners prefer takeout, which lets them tease passersby with the aromas wafting from their celebrated savories.
- His technique for making ribs is quite simple. He starts the fire in the pit each morning using hickory wood. Then he comes inside and starts laying slabs of ribs -- no rub on his -- and tossing them onto the grill. When they're ready -- Archibald decides that by visual inspection and some judicious prodding with a fork -- he pulls them out and serves them up on a square of wax paper over a paper plate. The sauce is key. It's what really brings out the barbecue's subtle meaty flavor. – Ron Claiborne, Good Morning America
Archibald & Woodrow's Barbeque
The lore surrounding Archibald & Woodrow's Barbeque is almost as thick and delicious as its eponymous sauce. After opening in 1962, Archibald & Woodrow’s Barbeque was just a mom-and-pop joint run by George and Betty Archibald. Legend even has it that in the early days famed football coach Bear Bryant frequented the eatery, no doubt leaving with the occasional hot wing tucked under his iconic houndstooth hat. Though they started small, half a century and three generations worth of experience have seen the Archibald family spread their recipes far and wide, gaining acclaim from The New York Times, Good Morning America, and Southern Living Magazine.
George's and Betty's successors still use the same hickory wood to add a smoky richness to their meat and sauce. This imparts crispiness to outer layers of rib slabs while leaving pulled pork moist and tender, like a beaux professing his love and shuffling to remain dramatically under the oscillating sprinkler. The staff serves their primary fare with bread and a choice of two sides—fried green tomatoes offer a tangy counterpoint to fried catfish, and slaw adds a creamy balance to the spicy flavors of half-chickens and hot wings.
4215 Greensboro Ave.
Tuscaloosa, Alabama 35405Get Directions