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Moe’s Original BBQ (MOB) was founded by three boys from Alabama: Mike Fernandez from Tuscaloosa, Ben Gilbert from Athens and Jeff Kennedy from Huntsville. After meeting at the University of Alabama in Tuscaloosa, they instantly became friends and had a mutual interest in all things Southern: BBQ, blues, college football, and whiskey.
In 1988, Mike hooked up with Moses Day (A.K.A. Moe) in Tuscaloosa and began learning to fire roast meats. When Moses fired up his backyard barrel pit, everyone in Tuscaloosa knew where to go. Mike was lucky to learn from Moses, whose distinct style set the basis for MOB.
Eventually all landing in Vail, Colorado, the guys refined their cooking skills. By using fruit wood to smoke the meats and hitting it with two sauces, they knew they had something special. Served with red BBQ and Alabama white sauces, the award-winning smoked menu features pulled pork, ribs, wings, turkey and chicken, catfish and a shrimp sandwich. Prepared fresh daily, a rotation of 60 traditional Southern sides and house made desserts are also offered.
Serving Alabama-style BBQ, Moe’s Original BBQ has been named in the Top 10 BBQ Chains in America by USA Today and The Daily Meal, one of the fastest growing, emerging restaurant chains by Restaurant Business Magazine, and one of the Top 10 Rib Joints in the U.S. by Relish. Since 1988, Moe’s Original BBQ has grown from a junkyard pit to over 60 successful restaurants in 15 states and Mexico.
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What You’ll Learn in This Episode
- The history of Moe’s Original BBQ
- COVID and the franchise
- The good and bad of a “Friendchise”
- The family of MOB
- MOB – the next generation
