Hosting A Backyard BBQ

Let Moe's Original BBQ Bring In The Taste Of The South

Football season inches closer and the sun is starting to shift lower in the sky to create those amber-hued afternoons. Temperatures begin to make way for more tolerable, cooler evenings. Whether you're yelling Roll Tide or War Eagle or just want to savor the mild evenings, autumn weekends are the perfect time to gather with friends and family outdoors.

Who wants to be tied down to a stove all day? Instead, set the table for your party and bring a taste of the South to football Saturdays with Moe's Original BBQ. From smoky ribs cooked just right to tender wings to collard greens and cornbread that rivals grandma's, it's no secret that Moe's knows Southern food. Something you may not know is that Moe's Original BBQ was started by three University of Alabama graduates - Mike Fernandez, Ben Gilbert, and Jeff Kennedy (Kennedy is a Huntsville native) - now with over 50 locations across the United States.

If you're feeling froggy and want to put something homemade on the table, try these favorite recipes from Moe's Huntsville co-owners Chris Clowers and Mike Ellis and enjoy game day with friends and family. 


Slaw Mix:
1 Medium Head of Cabbage
1 Small Red Onion
1 Large Green Bell Pepper
2 Cups Sugar


Cut cabbage in half (from root end to the top), cut out the root, then cut to 1/8 inch strips

Cut sprout side off of red onion, cut in half (from root end to the top), cut to 1/8 inch strips

Filet the green bell pepper from top to bottom, then cut filets to 1/8 inch strips (no seeds)


In a tall container add 1/2 shredded cabbage strips, 1/2 red onion strips, 1/2 green pepper strips. Pour 1 cup sugar over the cabbage mixture and repeat the process layering with remainder of the cabbage, then remainder of the cut onions and peppers. Pour 1 cup of sugar on top and set aside.

2 Cups Cider Vinegar
1 Cup Sugar
2 Tbs Vegetable Oil
1 Tsp Dry Mustard
1 Tsp Celery Seed
1/2 Tsp Salt


In a medium pot, combine all ingredients and bring just to a boil on the stove, stirring frequently (don't let marinade boil over or you will have a sticky mess and burned sugar!). Let marinade cool to room temperature.

When the marinade has cooled to room temperature, pour marinade over the slaw mixture and place in the refrigerator uncovered overnight.

After the slaw has marinated overnight, remove from fridge and in the same container mix the slaw together, combining both of the layers of onions, peppers and cabbage thoroughly, making sure all of the sugar is dissolved into the marinade (you can use clean hands to mix for this step). Then use a colander to drain the marinade off the slaw. Quickly put the slaw in a serving bowl and you’re ready to serve your guests!

CUCUMBER SALAD (serves 20 - can be halved)

8 Cucumbers - peeled, cut in half (longways), seeded and cut, full moons, 1/8 inch
1 Yellow Onion - cut batonnet 1/8 inch sticks
4 Cups Sugar
1 1/2 Tbs Salt
1 Tbs Black Pepper
2 1/2 Cups White Vinegar
1/4 Cup Canola Oil


In a bowl, add the sugar and white vinegar. Stir until sugar is completely dissolved, then add the canola oil. Using a large mixing bowl, combine the cut cucumbers, onion sticks, salt and pepper. Pour vinegar marinade over top and mix thoroughly with wooden spoon or clean hands. Refrigerate for 45 minutes and it’s ready to serve!

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