Chicken in white sauce
Although smoked-meat fanatics have certainly heard of Big Bob Gibson's in Decatur, the general public's still in the dark when it comes to his signature white sauce. Big Bob turned toward the light back around 1925 when he began smoking chicken in a pit in his backyard and smothering it in a creamy mayo-based sauce with touches of lemon and vinegar, but for no good reason at all this style still hasn't taken its proper place on mainstream barbecue menus alongside Texas brisket and Memphis ribs. As such, it's still one of the few major styles that's severely underrated, but if Big Bob's trophy case of competition wins is any indication, the rest of the country should start paying more attention.
Dan Gentile is a staff writer at Thrillist. He personally has severely overlooked any pork-based barbecue, and is perfectly okay with that. Follow him to Texas forever at @Dannosphere.