OLLIES WORLDS BEST BAR-B-Q SAUCE
Ollie's Bar-B-Q was located in Birmingham, Alabama from 1926 until 2001. For me and my family it was the only place we ate barbeque unless, of course, we made it at home. Luckily for all of the Ollie's fans left in the world, we can still buy their sauce.
I was looking online and came across a great site with just the information I was searching for, and have posted an abridged version here. It comes from dixiebonespost.com.
Ollie trimmed the excess fat from pork butts, rendered it into lard for his pie crusts, and smoked the meat over charcoal and hickory logs in a brick pit decorated with a sail fish and religious placards. Six days a week, that smell permeated the neighborhood, driving people to salivate like Pavlov's dogs. Ollie tended the meat with a pitchfork, kept the fire in check with a water hose, and sliced the barbeque with a razor sharp knife. For the finishing touch, he dabbed on his secret, vinegar based sauce with a small, stained cotton mop designed specifically for the purpose and added a freshly cut sour pickle.
When you found an open table, the waitress would immediately appear, ask if you wanted your "usual", and yell it to Ollie. She would bring the iced tea, return with the food, and refill the tea. Daily regulars, prominent citizens, and the Hills and Heads would get a nod from Ollie himself. About the time you were finishing your sandwich or plate, the waitress would return, ask what kind of pie you wanted, bring it back, and write the check. It was that fast and efficient. There was no lollygagging because people were standing all over the restaurant waiting for your table.
Ollie's Bar-B-Q was located in Birmingham, Alabama from 1926 until 2001. For me and my family it was the only place we ate barbeque unless, of course, we made it at home. Luckily for all of the Ollie's fans left in the world, we can still buy their sauce.
I was looking online and came across a great site with just the information I was searching for, and have posted an abridged version here. It comes from dixiebonespost.com.
Ollie trimmed the excess fat from pork butts, rendered it into lard for his pie crusts, and smoked the meat over charcoal and hickory logs in a brick pit decorated with a sail fish and religious placards. Six days a week, that smell permeated the neighborhood, driving people to salivate like Pavlov's dogs. Ollie tended the meat with a pitchfork, kept the fire in check with a water hose, and sliced the barbeque with a razor sharp knife. For the finishing touch, he dabbed on his secret, vinegar based sauce with a small, stained cotton mop designed specifically for the purpose and added a freshly cut sour pickle.
When you found an open table, the waitress would immediately appear, ask if you wanted your "usual", and yell it to Ollie. She would bring the iced tea, return with the food, and refill the tea. Daily regulars, prominent citizens, and the Hills and Heads would get a nod from Ollie himself. About the time you were finishing your sandwich or plate, the waitress would return, ask what kind of pie you wanted, bring it back, and write the check. It was that fast and efficient. There was no lollygagging because people were standing all over the restaurant waiting for your table.