Moe's Original Bar B Que

In the winter of 2001-02, the catering was proven successful. We bought a 40 foot gooseneck, hay trailer and converted it into a Health Department certified BBQ concession trailer. We decked it out with a tin roof and barn wood siding. With hay bales for seats and wire spools for tables, we set up shop on the street corner in Edwards, CO. We sold out of BBQ 100 days straight and continued this for two more summers on various corners. We now had a product that people craved. In the winter of 2002 we found a carry out restaurant for sale in Lionshead Village. We bought it turn key for $7, 000. Well, turn key to an extent. There was no kitchen and only nine seats, but it worked. We smoked our meats outside all winter and shared a kitchen with Frenchie, a French baker who taught us a whole lot about the French. We were now in business year-round. Moe's Original Lionshead Tin Top helped to put the Western slums of Lionshead back on the map. Vail Resorts invited MOB to sell BBQ at the base of Beaver Creek Mountain. Now we were selling BBQ to a vast audience at two world class ski resorts. Located in a strip mall above a bowling alley, we designed and built this restaurant from the ground up. It is the ideal MOB layout with a completely open kitchen. A Southern Pride 700 enables us to cook enough meats even in our busiest catering season. This is the first year round restaurant; Goodbye off-season. After completing a five year lease at this location, we decided we had outgrown the strip mall. We redeveloped an old gas station into our new prototype restaurant model. Taking all our ideas from the past restaurants, we built our perfect Moe's Original Bar-B-Que. This has proven to be a smart move and will continue to be our training grounds and home base for Moe's Original Bar-B-Que global takeover. Hurricane Ivan in 2004 followed by Katrina and Wilma in 2005 destroyed most of lower Alabama, including Joe Buck's BBQ. We had always had our eye on this beach shack and after a couple of tough summers Joe decided to bail and sell it to us. We partnered up with Mark "Pinto" White to test the BBQ waters of Alabama. Gazing out into the Gulf of Mexico, this is truly a country kitchen. There is inside seating for 40 and an additional 20 outside on the deck. All smoking is done on homemade barrel pits which are rolled into the attached smokehouse. This restaurant was started with $40, 000 and grossed almost $400k its first year., CO Vail