Moe's Southern BBQ

the best Southern BBQ in the country!

Moe’s Original Bar B Que was founded in 2001 in Vail, Colorado by Mike Fernandez, Ben Gilbert, and Jeff Kennedy. Moe’s Original BBQ smokes all meat fresh daily as taught by Tuscaloosa, Alabama legend Moses Day. Moe’s has nine locations that include Denver, Eagle and Vail, Colorado, Daphne, Orange Beach, Vestavia Hills, Lakeview, Hoover and downtown Birmingham, Alabama. All locations open at 11am and serve until it’s all gone!

Founders: Mike Fernandez, Ben Gilbert and Jeff Kennedy

What is Southern BBQ?  Well it came of Memphis and Alabama.  This BBQ came from a man called Moe’s back in 1998 – when he would whip out the grill for his neighbors on the 4th of July. Along came three college kids – who loved his BBQ and were getting tired of going to school.

So what happened…? well you will have to just listen. But, the restaurants they own have grown like mad! Southern BBQ.

Moe’s Original Bar B Que White Sauce

1 Jar Mayonnaise Heavy Duty

1/2 Cup Cider Vinegar

1 Tablespoon Sugar

1 Tablespoon of our Rub

A Couple of Dashes of Hot Sauce

A Couple of Dashes of Worcestershire Sauce

1 Teaspoon Black Pepper

A Pinch of White Pepper

A Dash of Cayenne

1/4 Lemon,Juiced

Directions: Mix all ingredients in bowl and mix well until smooth. Make sure no lemon seeds or lumps.

Moe’s Original Bar B Que’s Watermelon Salad

4 to 5 cups ripe, seedless watermelon, cut into 1/2-inch dice
2 cups peeled, seeded cucumber, cut into 1/2-inch dice
1 cup pickled red onion, sliced very thin (See recipe below.)

Pickled Red Onion
1/2 cup apple cider
1/2 cup sugar
2 to 3 bay leaves
2 to 3 black peppercorns
1 small red onion, thinly sliced

Simmer together vinegar, sugar, bay leaves, peppercorns and onion until soft. Remove bay leaves and peppercorn.

Strain mixture.

Chill onion mixture.

1/4 cup local honey
2 tablespoons fresh squeezed lime juice
pinch of kosher or sea salt
3/4 cup seasoned red wine vinegar (Marukan works well)
1/4 cup salad or canola oil
3 tablespoons fresh dill, chopped

Whisk together honey, lime juice, salt and red wine vinegar.

Slowly incorporate oil while whisking to form marinade.

Add chopped dill. Season to taste.

Pour marinade over cucumber and allow to sit, refrigerated, for four to six hours or overnight.

Combine chilled pickled red onion and watermelon and toss so that marinade is evenly distributed.

Note: If you marinade cucumbers overnight, cut watermelon the following day just prior to mixing. Doing this yields much better results.

Makes six servings.

Moe’s Original Bar B Que Marinated Slaw Recipe

2 cups apple cider vinegar
1 tablespoon mustard powder
1 tablespoon celery seed
1 cup sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
Bring all ingredients to a boil then let cool for a bit before pouring over the slaw mix

1 large green bell pepper
1/2 large red onion
2 cups of sugar
2 heads of cabbage

Cut bell peppers and red onion into into 1/4 inch slices. Core and slice cabbage as thin as you can. Pack 1/2 of the cabbage into a bowl and add 1/2 of the bell peppers and red onion. Then sprinkle with one cup of sugar then repeat the same process adding the rest of the cabbage, bell peppers, red onion, sugar. Then pour the cooled marinate over slaw mix. It is best to let it sit over night mixed and then serve.

More about Southern BBQ  – you may find of interest

Blackened BBQ chicken, southern style, recipes? – Yahoo! Answers Mar 30, 2008 … Spicy southern bbq chicken 3 lb chicken parts (breast, drumstick, and thigh), skin and fat removed 1 large onion, thinly sliced

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