In the South, calling any place the best barbecue someone has ever eaten is a bold claim. But that is the kind of praise that has followed Shotgun Bar-B-Que, a river-country barbecue joint at Cliff’s Landing on the Tensaw River in North Baldwin County. Run by Ed Peterson and his wife, Angela, the Bay Minette barbecue spot sits just north of Spanish Fort off State Highway 225, and it has built a reputation that travels by word of mouth up and down the river.
That is how the restaurant came to the attention of one local artist, who heard about it from a visitor during a gallery show at Riverhouse Workshop in nearby Tensaw. The guest said it was the best barbecue they had ever had. After a visit with the Petersons, the artist came away agreeing that the food ranks among the best in the state, and that North Baldwin residents are lucky to have it close by.
Competition-Style Barbecue in a River Setting
Shotgun Bar-B-Que opened in November 2023. Its style is best described as competitive barbecue, the kind of carefully tended, low-and-slow cooking associated with the barbecue contest circuit, served in a setting defined by the water and woods of the Tensaw River.
The menu centers on Southern barbecue staples:
- Pulled pork
- Beef brisket
- Ribs
- A lineup of homemade sides that fans say are every bit as good as the meat
The restaurant has been open Wednesdays through Sundays. Anyone planning a trip should check the business’s Facebook page or call ahead to confirm current hours, since schedules at small, family-run restaurants can change with the seasons.
The Barbecue Locomotive
The heart of the operation is the cooker. Ed prepares the meats and sides on a 16-foot-long barbecue rig he calls a “locomotive,” powered by a firebox he built with his own hands. Visitors who have seen it say the rig is something you have to see to believe.
Big offset smokers like this are a hallmark of serious barbecue. The fire burns in a separate box, and heat and smoke travel across the cooking chamber, allowing large cuts like brisket and pork shoulder to cook slowly for hours. The result is tender meat with a smoky bark, the crust that forms on the outside of well-smoked barbecue. Controlling the fire over long cooks takes practice and patience, which is why pitmasters often say barbecue is learned over years rather than from a recipe.
A Lifetime at the Grill
For Ed Peterson, that learning started early. He grew up in Albion, Michigan, and says he learned the art of grilling at his father’s knee. He has been cooking barbecue his whole life.
Angela brings local roots to the partnership. She is from Mount Vernon in north Mobile County, just across the delta from the restaurant’s home on the Tensaw. Together, the couple had been catering for 12 years and hosting barbecue events on the river for three, as of spring 2024.
The couple also offers catering for special events, bringing their barbecue to gatherings away from the landing.
Grillin’ on the River
One of Shotgun Bar-B-Que’s most distinctive traditions takes the barbecue out onto the water. About once a month, the Petersons host an event they call “Grillin’ on the River,” also known as “Trolling on the Tensaw,” serving barbecue to boaters on the river. In spring 2024, the couple said they planned to bring the event to Gravine Island for Memorial Day, one of the busiest weekends of the year for boaters in the delta.
Dates for the river events are posted on the restaurant’s Facebook page, which is the best place to look for upcoming outings.
The idea fits naturally with life on the Tensaw. On warm weekends, the rivers and creeks of the Mobile-Tensaw Delta fill with pontoon boats, fishing skiffs and families who tie up at sandbars and islands to swim, relax and spend the day on the water. Bringing smoked meats to that crowd is a creative way to meet customers where they already are.
Why the Drive Up Highway 225 Is Worth It
Part of the appeal of Shotgun Bar-B-Que is the trip itself. State Highway 225 runs north from Spanish Fort through some of the most scenic countryside in Baldwin County, skirting the eastern edge of the Mobile-Tensaw Delta. The route passes Historic Blakeley State Park, site of one of the last major battles of the Civil War, and winds through pine forests and river bottoms toward Stockton and Bay Minette.
The delta itself is one of the most remarkable natural areas in the United States. Covering roughly 250,000 acres of rivers, bayous, swamps and marshes where the Mobile and Tensaw rivers and their tributaries meet before emptying into Mobile Bay, it is often called “America’s Amazon” for its extraordinary biodiversity. Much of it is protected, and it draws kayakers, anglers, hunters and birdwatchers throughout the year.
River landings such as Cliff’s Landing have long served as gathering points for people heading out on the water, and a good plate of barbecue at the end of a day on the river is a tradition that needs no explanation in this part of Alabama.
Barbecue’s Place in Alabama Food Culture
Barbecue runs deep in Alabama. The state is known for its pork-centered tradition and is famous as the home of white barbecue sauce, the tangy, mayonnaise-based sauce created in Decatur in north Alabama in the 1920s. Across the state, barbecue joints range from roadside shacks to competition teams, and nearly everyone has a favorite.
That regional loyalty is what makes word-of-mouth praise so meaningful. In a place where people have strong opinions about pulled pork, ribs and sauce, a new restaurant earning a reputation as some of the best in the state within its first months is no small thing.
Plan Your Visit
Shotgun Bar-B-Que is located at:
- Address: 7740 Cliffs Landing, Bay Minette, AL 36507
- Phone: (251) 373-0827
- Hours: Historically open Wednesday through Sunday; confirm current hours before visiting
- Extras: Catering for special events and monthly “Grillin’ on the River” outings, announced on Facebook
One piece of advice from those who have eaten there: come hungry. The sides are as good as the meat, and after the scenic drive up Highway 225, you will want to try a little of everything.