Our Hickory Pit
Why Green Top Bar-B-Que tastes the way it does.
"Some places blow a little wood smoke across the meat and call it day," says Richard Headrick. "But here at the Green Top, we slow cook our meat over real hickory coals so that the meat is tender."
Real hickory coals
Hickory is the traditional wood of Alabama Bar-B-Que. Burned down to coals, it gives steady, even heat and a smoky flavor that's strong without being bitter. Cooking over coals instead of open flame takes patience: pork shoulders sit over the pit for hours until the fat has rendered and the meat pulls apart.
That's also why the Green Top pit area has been expanded more than once over the years. Good Bar-B-Que takes room, time and a fire somebody is watching.
Chopped, sliced or by the pound
Once the shoulders come off the pit they are chopped for sandwiches, plates, potatoes and salads. If you're feeding a crowd at home, you can buy Bar-B-Que meat and smoked chopped chicken by the pound, or take home a whole shoulder. We'll slice or chop it for you.
How folks eat it here
A North Alabama Bar-B-Que joint serves more than sandwiches, and the Green Top is no exception.
- Bar-B-Que Plate with grilled bread and your choice of two sides.
- Bar-B-Que Pork Potato, a baked potato piled with chopped pork.
- Bar-B-Que Salad, served with two cups of dressing or sauce.
- Bar-B-Que Sandwich, add slaw for the classic combination.
Not in the mood for pork? The smoked chicken comes off the same pit.
