SAW’s BBQ — Homewood

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It’s only in the Southern US states where the word barbeque is not an adjective. It’s a noun, and for some, it’s a world all its own. Walking into a true hole-in-the-wall barbeque such as SAW’s BBQ is more than just a place to get some really good food to go, or to sit and enjoy a leisurely meal. It’s an experience.

Restaurants that spend a lot of resources on high-end décor, large open spaces, overly comfortable furniture, glossy menus, overstaffing, may put these things as a priority. These might be the features that get people in the door in most establishments, but that is not the case with a stellar barbeque joint. Locals, regulars, and people who will drive out of their way for good barbeque have come to expect the exact opposite. A place that focuses on great food and great value survives by word of mouth.

What brings ‘em back? Founder and owner Mike Wilson aka “Sorry Ass Wilson” (SAW, get it?) is the founder and head chef. Growing up in North Carolina, Mike started messing with the art of barbeque with buddies in the backyard. Even after culinary school he was still dabbling on days off. He would sell or trade bags of roasted meat for beer! Word was spreading and people were raving. His perfected style of slow roasting meats was known around the region as exceptional. When the time came to open his own place, things started rolling (like the Tide) from there.

From the pulled pork favorites, to fall off the bone ribs, Mike has taken the art to a new level. He is such an expert at the craft, that he has bottled his own barbeque sauce based on demand (available in grocery stores around Alabama).

“Barbecue and Southern food, just because of where my roots are from, have always kind of been a passion of mine,” SAW said.

And behind every successful man…there’s a woman! Mike puts a lot of faith in his manager/hostess/ waitress/, and bona fide dessert mistress, Anastasia Nealy, aka Miss A, who keeps the show running while Mike is usually out back tending the meat. Miss A’s cuisine compliment all that is Southern barbeque, and her down-home desserts are signature dishes all their own.

She starts every day making up pans and pans of her sweet concoction: banana pudding, loaded with fruit, cream and nilla wafers.

The combo platters are the best things to try on your first visit. Other favorites are typical of barbeque side-show fare, but Mike puts his own spin on everything. For sandwiches there’s a smoked chicken sandwich that is different from anything else. It’s piled high with a signature Alabama white sauce. The baked taters are huge, a meal in themselves. Load them up with everything from cheese, pulled pork, green onion, broccoli, and smoked chicken. Ribs come with sides of your choice and there are many to choose from. They include Southern regulars like macaroni and cheese and tangy coleslaw, to deviled eggs and potato salad.

The focus of Saw’s BBQ is simple – good ole Southern soul food. Pioneered by Mike Wilson, Saw’s has taken Birmingham by a smoky storm. First opening in a residential area of Homewood, the venue has expanded to three locations where they serve classic pulled pork, chicken smothered in a distinctive white sauce, and barbecue-topped baked potatoes. Dubbed an ‘upscale dive,’ this barbecue joint is one both family and friends will enjoy.

Paula Deen Magazine