Alabama doesn’t always get its due on the map of U.S. barbecue. From the Carolinas to Memphis, pretty much everyone in Bama’s neighborhood has a bigger BBQ profile nationwide. But the Yellowhammer State does have one undeniable claim to barbecue fame: northern Alabama white sauce. Like the state itself, this Alabama BBQ White Sauce is a bit of a barbecue outsider: a white mayonnaise concoction designed not for brisket or pork, but for regular ol' chicken. In northern Alabama, the white sauce’s legacy is as complex as it is delicious. It's now a staple in college football tailgates across the state and one that the Alabama Crimson Tide in particular can't get enough of. So we traveled all over Alabama to get the scoop on this misunderstood sauce, starting with Bib Bob Gibson's, the place that created it almost a century ago. Roll Tide! Watch all of Food/Groups Season 1: https://youtu.be/vGm6CEgBykY?list=PLH6iYAJIYyN-iaRz6XhaefsNiDNDHQbKt Guests Chris Lilly Shane Hill Jack Blankenship Mauricio Papapietro Roscoe Hall II Locations Big Bob Gibson BBQ: http://bigbobgibson.com/ Alabama Tailgate: http://alabamatailgate.com/ Brick & Tin: https://www.brickandtin.com/ Special Thanks The University of Alabama Music Teenology by Julien Bonneau, Tom Hillock 0:07 Spirit of Optimism by Tobias Meggle, Ossi Schaller, Thomas Simmerl 1:04 Stargazer by Tom Hillock 3:14 Soul Motor by Steven Devilliers 6:00 Subscribe to Thrillist https://www.youtube.com/channel/UCC59s1J7c7zreuvnvLUQ0Xg?sub_confirmation=1 Check out our website for more food, drink, travel, and entertainment. https://www.thrillist.com Like us on Facebook https://www.facebook.com/Thrillist/ Follow us on Instagram https://www.instagram.com/thrillist/ Sign up for our newsletter https://signup.thrillist.com/

The Chesapeake Bay is home to over a third of all blue crabs harvested in the entire country, and no offense to Virginia, but it’s Maryland that lives Chesapeake blue crab to the fullest. They love it hard shell, soft shell, and pretty much every way in between. After being pushed to the brink of extinction a few decades ago, Maryland’s favorite crustacean is thriving on the bay once again thanks to the watermen, scientists, and regular ol’ crab-loving Marylanders bent on preserving the blue crab population for the next generation. Watch Food/Groups Season 1 Ep. 10 about Maine’s lobstering community: https://youtu.be/EZiR6zRsgac Watch the rest of Food/Groups Season 1: https://youtu.be/vGm6CEgBykY?list=PLH6iYAJIYyN-iaRz6XhaefsNiDNDHQbKt Guests Capt. Bob Wiley & Steve Retallick Chef Bobby Jones Capt. Richard Young & Lee Carrion Locations Upper Chesapeake Bay The Point Crabhouse & Grill: http://www.thepointcrabhouse.com/ Coveside Crabs: http://covesidecrabs.com/ Chesapeake Crab & Beer Festival: http://www.mdcrabfest.com/homepage Special Thanks Jay Fleming: http://www.jayflemingphotography.com/ Music Credits Making A Point by Edward Anderson 0:00 Like Magic by Lawrence Wong 1:35 Elian's Oath by Julien Bonneau 3:32 From the Basement by Julien Bonneau 6:04 Subscribe to Thrillist https://www.youtube.com/channel/UCC59s1J7c7zreuvnvLUQ0Xg?sub_confirmation=1 Check out our website for more food, drink, travel and entertainment. https://www.thrillist.com Like us on Facebook https://www.facebook.com/Thrillist/ Follow us on Instagram https://www.instagram.com/thrillist/ Sign up to our newsletter https://signup.thrillist.com/

New York has almost 130 miles of coastline, and pretty much all of it is found on Long Island, a hulking spine of glacial moraines that stretches from Brooklyn & Queens all the way east to Montauk. And from one end of this enigmatic isle to the other, a single type of shell-encased coastal inhabitant has fueled a century of industry, innovation, and culinary tradition here: Long Island oysters.  In this episode of Food/Groups, we road-tripped "out east" from our Manhattan headquarters to rendezvous with born-and-raised Long Islanders who have deep connections to the slippery shellfish. From diving for wild oysters by hand on the North Shore and sustainably raising them on ocean-cleaning reef farms in the Great South Bay, to sucking the damn things down with some local beers, generations of Long Islanders have made mollusks a delicious way of life. Watch More — How NYC Steakhouses Do Dry-Aged Meat — https://www.youtube.com/watch?v=WnByMgN94pI   Location Credits: Port Jefferson Harbor: http://portjeff.com/ Blue Island Oyster Company & Farm: http://blueislandoyster.com/ South Shore Dive: https://www.thrillist.com/venues/eat/new-york/restaurants/south-shore-dive   Music Credits: "Do it Your Way" by Tom Hillock 00:00 "White Water" by Conor O'Brien 00:57 "Sine" by Tom Hillock 02:32 "Drive" by Richard Thair & Jacob Williams 04:44 Subscribe to Thrillist https://www.youtube.com/channel/UCC59s1J7c7zreuvnvLUQ0Xg?sub_confirmation=1 Check out our website for more food, drink, travel and entertainment. https://www.thrillist.com Like us on Facebook https://www.facebook.com/Thrillist/ Follow us in Instagram https://www.instagram.com/thrillist/ Sign up to our newsletter https://signup.thrillist.com/

New York City is hardly a remote surfing hamlet, but it is home to one: the Rockaways, a peninsula of beachfront neighborhoods where Atlantic waves meet the shockingly beautiful shores of residential Queens. Out here at the end of the A line, a cohort of year-round surfers live, work, and play. Just like the other 8.5mil people who call NYC home, they like to eat -- and well. In this episode of Food/Groups, we met up with die-hard disciples of this unlikely beach town to talk about how -- and why -- it's become such a culinary hotbed. Location Credits: Kookhouse: http://kookhouse.com/ Rockaway Beach Bakery: https://www.instagram.com/rockawaybeachbakery/ Rockaway Beach Surf Club: http://www.rockawaybeachsurfclub.com/ Tacoway Beach: http://tacowaybeach.com/ Uma’s: https://www.thrillist.com/venue/eat/new-york/restaurants/umas Music Credits: 'Let If Flow' - Steven Devilliers 0:00 'Terranova' - Russell Chimes 0:55 'Vox Arpeggio' - Conor O'brien 02:07 'Sunshine Shapes' - George Keane 03:50 Watch More — This Cozy NYC Fishing Town is a Seafood Mecca — https://www.youtube.com/watch?v=40G5JrEiNRo Subscribe to Thrillist https://www.youtube.com/channel/UCC59s1J7c7zreuvnvLUQ0Xg?sub_confirmation=1 Check out our website for more food, drink, travel and entertainment. https://www.thrillist.com Like us on Facebook https://www.facebook.com/Thrillist/ Follow us in Instagram https://www.instagram.com/thrillist/ Sign up to our newsletter https://signup.thrillist.com/

When you think about Cubans in Florida, you probably don’t think of Tampa. But you should! Sure, today, Miami has the biggest concentration of Cuban-Americans in the state -- and the country, for that matter. But back before Miami was even a city, it was here, in Tampa, that the cigar industry boomed and the iconic Cuban sandwich was born. You know: soft Cuban bread, shredded pork, glazed ham, Swiss cheese, pickles, mustard, and -- as is custom ONLY in Tampa -- Genoa salami. And while Miami basks in its well-deserved reputation as the epicenter of modern Cuban America, 400,000 Tampans patiently wait for their town to get its historic Cubano due. So we came to Cigar City to do just that. Watch all of Food/Groups Season 1: https://youtu.be/vGm6CEgBykY?list=PLH6iYAJIYyN-iaRz6XhaefsNiDNDHQbKt Read our history of the Cuban sandwich here: https://www.thrillist.com/eat/miami/history-of-the-cuban-sandwich Guests Andrea Gonzmart Williams Eric Newman Copeland More Bryant Valdez Felicia Lacalle LOCATIONS Columbia Restaurant: http://www.columbiarestaurant.com/ J.C. Newman Cigar Company: https://www.jcnewmanonline.com/ La Segunda Central Bakery: http://lasegundabakery.com/ Aguila Sandwich Shop: http://aguilasandwich.com/ Special Thanks Liz Newman: https://www.classicliz.com/ Music Credits Burnout by Steven Devilliers :12 Tiny Escape by Jean-Claude Monaca and Jean-Paul Soullier 1:25 Double Bass by Matondo M'Piaza 2:50 Sky Catwalk Groove by Dave Hughes and John Murphy 4:49 Cool Street Groove by John Rea and James Barret 6:08 Echo Park by Sacha Collisson and Adele Roberts 7:08 Subscribe to Thrillist https://www.youtube.com/channel/UCC59s1J7c7zreuvnvLUQ0Xg?sub_confirmation=1 Check out our website for more food, drink, travel, and entertainment. https://www.thrillist.com Like us on Facebook https://www.facebook.com/Thrillist/ Follow us on Instagram https://www.instagram.com/thrillist/ Sign up for our newsletter https://signup.thrillist.com/

Movies and TV shows tend to use real food when they can, but there are a number of times when they need something fake. We spoke with two fake food artists who specialize in making custom, inedible treats for restaurants, trade shows, and Hollywood.  Here's how fake food props are made to look so delicious. The INSIDER team believes that life is an adventure! Subscribe to our channel and visit us at: https://thisisinsider.com INSIDER on Facebook: https://www.facebook.com/thisisinsider/ INSIDER on Instagram: https://www.instagram.com/thisisinsider/ INSIDER on Twitter: https://twitter.com/thisisinsider INSIDER on Snapchat: https://insder.co/2KJLtVo How Realistic Fake Foods Are Made For TV And Movies | Movies Insider

In the second leg of our BBQ Road Trip - brought to you by Jack Daniel's - host Tom Wright travels across the Atlantic to Tennessee, the heartland of barbecue. Tom gluts himself in the impressive barbecue joints littered between Nashville and Memphis, and along the way, learns that the finest food often comes out of the most unexpected places. Meeting some good ol' boys and gals, Tom marinates in a world of cooking techniques, dying artistry, and secret recipes. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos