Hancock’s Country BBQ: Selma, AL

203

with
Founder
undefined
Savory Spice Shop

BONUS STOP! Day 21 started with barbecue for breakfast! I arrived to Hancock's Country BBQ at about 8:50am...10 minutes before they were scheduled to open on Labor Day. I saw a couple fellas in there sipping on coffees, so being my new extroverted version of myself, I walked right in. After some friendly greetings and pleasantries I had the pleasure of meeting Linda, the daughter of the folks who started Hancock's in 1973, Ed and "Mank" Hancock. She and her niece Erin were so welcoming and I was instantly at ease and excited about my barbecue breakfast!

Next up on the meeting train was current owner Mike Hancock, Linda's brother (you following all of this?) who purchased the business from his dad. He says his dad gave him a square deal, but definitely earned his family name on the door. I enjoyed talking 'cue and spices with Mike. The man knows both of the subjects pretty well!

The look and feel of this converted gas station was right up my alley...so many cool things to look at on the walls. And Linda says it is in its pared down state.

Getting to the cue, I ordered a barbecue plate (in Alabama this means pulled or chopped pork and two sides), two ribs and some homemade slaw and beans. I saw the slaw being grated fresh while they were giving me a tour. It's simple, but fresh and crisp...I really liked it. Both the hickory smoked ribs and the chopped pork were enhanced by their tangy, vinegar based sauce. If you've been keeping up with my stops so far, you know I like me some vinegar! The beans were just how I like them..a little thick and with just a touch of sweetness. So that means I enjoyed everything I tried...and you should give them a try too if you ever find yourself in the Selma, Alabama area. They're right on Hwy 22.
#‎chasingbbq


Comments on this Article


No comments on this article. Be the first!

Add a comment:


Name:


Email Address: (will not be made public)




To help us reduce spam please click on the symbols in the image below







Subscribe via RSS Feed:

Tags

5280 Magazine adobo Alabama All Natural allspice Ashlee Redger autumn Back to School Bacon baking bananas barbacoa Barbecue barbeque BBQ BBQ Recipes BBQ Sauce BBQ Spices beans beef Behind the Product Behind the Scenes bison Black Dip Blackening bloody mary boiled brine bouillon bread Breakfast brine brining buffalo sauce buffalo wings burger Burgers cajun Cajun Blackening california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai Chasing BBQ Chicharron Salt chicken chile Chile Flakes chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food condiments cookbook cookies cooking with seeds corned beef creole Cuban Cue Glue curry dairy free dairy-free dessert Desserts dinner dip dip recipes dips DIY DIY Recipe Kits dressing dressings dried herbs Dry Brine Easter Easy Dinner Easy Meals Eggs extract extract recipes extracts fall Family-Friendly Father's Day fish flavored drinks fresh herbs Fresh Spices fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole Ham harissa harvest hatch green chile healthy healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party holiday menu holiday open house hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican jerk Kansas City KC Barbecue Kebab Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime Liquid Brine makrut mardi gras marinade Marinades Marinate Marinating marninate mayonnaise Meal Planning meatball Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern MM Local mortar and pestle mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops Potluck pumpkin Pyramid Peak Quiche Quick and Easy recipes resolutions ribs Rudspice salad Salad Dressing salads Salmon salsa salt Salt Block Cooking salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp sides Skewers Slow Cooker Smoke Cans smoked paprika Smoothie snacks sofrito soup South Carolina southwestern Spanish spanish paprika spice Spice 'n Easy Spice Club Spice it Forward spice to plate spicy spring Spring Cleaning Sriracha St Louis St Patrick's Day St. Louis St. Patrick's Day Steak Stocking Stuffer stocking stuffers storage sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato traditions turkey Valentine's Day vanilla Vanilla Beans Vegetarian vindaloo Weeknight Meals Whole Hog whole seeds wings winter Women's Bean Project