America's Best New BBQ

Creative new chefs are heating up America’s barbecue scene. Dry rub or marinade? North Carolina vinegar or Kansas City sweet sauce?

Little Donkey, Homewood, AL

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This taqueria-meets-smokehouse from the barbecue gurus behind Jim ’N Nick’s pairs scratch masa, tamales, and guacamole with whole smoked chickens, brisket, and pork butt. Chef Josh Gentry describes the result as Mexican food seen through southern goggles; imagine chilaquiles with guajillo chile sauce, Cotija cheese, and slow-cooked meat and chile-brined fried chicken. Don’t leave this Birmingham suburb without trying the drunken hog, a cross between a pulled-pork sandwich and a torta, with pit-tender pork, pinto beans, and pickled red onions on house-made bread with tomato gravy.

thelittledonkey.com

America's Best New BBQ

Little Donkey, Homewood, AL

This taqueria-meets-smokehouse from the barbecue gurus behind Jim ’N Nick’s pairs scratch masa, tamales, and guacamole with whole smoked chickens, brisket, and pork butt. Chef Josh Gentry describes the result as Mexican food seen through southern goggles; imagine chilaquiles with guajillo chile sauce, Cotija cheese, and slow-cooked meat and chile-brined fried chicken. Don’t leave this Birmingham suburb without trying the drunken hog, a cross between a pulled-pork sandwich and a torta, with pit-tender pork, pinto beans, and pickled red onions on house-made bread with tomato gravy.

thelittledonkey.com

Courtesy Little Donkey
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