“I Would Like an IV of Alabama White Sauce”
When Guy Fieri rolled through Burlington, Vermont, he caught wind of a place with a peculiar backstory—a former Mexican restaurant of 40 years that had transformed into a barbecue joint with “a really funny name.” That place is Bluebird Barbecue, and what Guy found there had him practically begging for an intravenous drip of their signature sauce.
The Story Behind Burlington’s Barbecue Pioneer
Owner Sue Betty opened Bluebird Barbecue in 2012, making it one of the first barbecue joints in Vermont. Now with Dan Mey on board as the Pit Master, the restaurant serves what they call “regional American barbecue” with a twist. As Dan explained to Guy, they also venture into fusion territory—think poutine topped with brisket. But on this visit, all eyes were on the Pit Master Wings, which Dan himself called his favorite thing on the menu.
Building the Pit Master Rub
The magic starts with the signature Pit Master rub. Guy watched as Dan combined brown sugar, kosher salt, chili powder, and fresh ground black pepper—which Guy made sure everyone noticed looked “like gravel.” That fresh ground pepper is key. They finished the rub with garlic powder and onion powder.
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The wings get mixed with cayenne pepper and hot sauce, then marinate for at least an hour before hitting the smoker at 250 degrees for two hours. The wood combination? Oak, maple, and hickory—a trio that delivers serious smoke without overwhelming the meat.
The Alabama White Sauce with a Twist
If you’ve explored dishes like His Citrus Chicken Recipe | Big Bite, you know sauces can make or break a dish. At Bluebird, they take Alabama white barbecue sauce and give it an unexpected kick. The base includes water, rice wine vinegar, sugar, ginger, chili powder, garlic cloves, and gochujang—the Korean chili paste that adds depth. Then comes the homemade mayonnaise (earning Dan what Guy called “the overachiever medal”), apple cider vinegar, their Pit Master rub, cayenne pepper, paprika, ground mustard, cumin, fresh ground black pepper, kosher salt, and Worcestershire sauce.
“That’s where the extra dang is coming in,” Guy observed as Dan confirmed the fusion approach.
The Final Cook and Guy’s Verdict
After smoking, the wings get fried to order and tossed in more Pit Master rub. When Guy’s plate arrived, his only complaint was the portion of dipping sauce—”an enormous problem with the amount of sauce you gave me.” Fortunately, there were extras on the table.
Guy broke down exactly why these wings work: “The only thing that’s wrong with smoked fried wings—too much smoke and getting dried out. And that’s not a problem here.” He praised the balance—the right size wing, the right amount of smoke, the right wood selection. The pre-smoking renders out enough fat that the fry stays quick, keeping everything juicy.
Similar to how layered flavors shine in dishes like Al Pastor Tacos with Pineapple-Jalapeño, these wings hit multiple notes—smokiness first, then that tangy Alabama white sauce cutting through. As Guy put it: “The smokiness and the flavor really kind of hit you.”
And his final word on the sauce? “I would like an IV of Alabama white sauce.”
What the Regulars Say
One customer at the restaurant summed up what keeps people coming back: “The barbecue here is absolutely fantastic… every time I’m here there’s something different and it’s always executed to perfection. It’s the best I’ve had in New England.”
For more Triple D destinations and fusion-forward dishes like + Ming Tsai Eat MONEY Tteokbokki Mac & C, check out our restaurant directory to find your next Flavortown adventure.