Saw's Bbq

Owned by Mike Wilson, a North Carolina-born, Johnson & Wales trained chef who staffed the test kitchen for Cooking Light magazine. He began smoking meat and crafting sauces as a hobby and opened Saws (an acronym for Sorry Ass Wilson) in the former Broadway BBQ location in May 2009. The menu features Carolina style smoked pulled pork, chicken and ribs, served plain with bottles of three styles of sauce on the table. Sides include baked potatoes, beans, deviled eggs, macaroni and cheese, cole slaw and banana pudding. In 2012, Wilson partnered with Brandon Cain to open a second location of Saws, called SAWs Soul Kitchen , opened in the former Quick & Split Cafe at 215 41st Street South in Avondale. Later that same year, Wilson and Doug Smith partnered with Taylor Hicks to open a third location, known as SAWs Juke Joint , in Crestline Park. In 2018, Michael Brandon opened SAWs BBQ Southside at the former home of Fat Sams Sub Station. Its a young joint helmed by a classically trained chef, but the smoky atmosphere and no-frills ribs, pulled pork, and chicken are timeless. The focus of Saws BBQ is simple good ole Southern soul food. Pioneered by Mike Wilson, Saws 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. Ive only visited a handful of the barbecue shacks in town [See: Jim N Nicks, Full Moon Bar-B-Que, and Miss Myras Pit Bar-B-Q], but Saws gets my vote for the best ambiance. I love eating in tightly packed quarters crammed with Crimson memorabilia and piggy paraphernalia. The formula works, mostly because the barbecue Saws makes is very good. Its the real deal, bold and smoky, including white-sauced chicken, pulled pork, and meat-heavy spare ribs. Side dishes are southern classics,