On our family’s meandering road trips through the South, my sisters and I would often pass the time by comparing the number of churches to barbecue joints. Invariably, the numbers would come out fairly even. In fact, I’d venture to say there were more steeples and smiling pigs than there were street signs. Growing up in Memphis, Tennessee, I quickly learned two things: (1) Southerners take their barbecue very seriously and (2) Texas barbecue does not count as “real” barbecue. Keep in mind, however, I was also told it was Elvis’s favorite food, after fried peanut butter and banana sandwiches of course.

In the South, the capture and preparation of the pig for feasting became a time for celebration even before the Civil War. The entire neighborhood would be invited. The traditional Southern barbecue evolved from these gatherings. Since that time, many hours have been spent perfecting cooking methods, concocting sauces and rubs—all in an effort to be memorialized in the “unofficial” barbecue hall of fame.

One modern-day contender, Moses “Moe” Day, started out in his backyard in Tuscaloosa, Alabama, serving up his savory secret recipe for neighbors. Today, Moe’s recipes are used in 17 locations in four states including Colorado, Alabama, North Carolina, and one that will open soon in Georgia. The concept was founded by three University of Alabama students, Mike Fernandez, Ben Gilbert, and Jeff Kennedy. With a mutual love of all things Southern, including Moe’s barbecue, the boys launched their first location out of a trailer in Vail, Colorado. Mike worked closely with Moses, learning the intricacies of fire roasting meats and making the secret sauce.

Moe’s Original Bar B Que opened its Asheville location at 4 Sweeten Creek Road (where Stovetrotter’s and the old Polar Bar were once located) in July 2010. It’s run by Colorado native Dave Rice.

Moe’s is a welcome trip down memory lane with genuine home cooking. Along with the traditional pulled pork sandwiches, they serve smoked chicken and turkey, as well as a scrumptious Shrimp Moe Boy and Fried Catfish. The restaurant is a “come-as-you-are” spot with casual seating and décor that honors great Southern traditions such as the Blues, college football, and whiskey. They also offer a great seasonal menu of local brews.

Dave and his crew spent considerable time reworking the in- side to create a welcoming environment for his guests. “We offer great food and great value,” he says. “It’s all about making our guests feel at home.” Although Southern hospitality and manners are standard here, Dave and his crew like to have fun. Instead of a “to go” menu, they have a, “Haul it Home” menu with selections such as the Double-Wide Family Pack (serves three to four people) and the Triple-Wide Pack (for five to six people).

The barbecue at Moe’s is tender and juicy with a sauce that provides a bold mix of sweet and tangy flavors. Meats are handpicked and smoked daily using fruit wood. The restaurant, however, doesn’t rely solely on the success of its barbecue. The menu features eight to ten Southern sides that are prepared daily.

The greens are perfectly cooked with just the right amount of finishing heat. They also offer a red beans and rice and a red onion and green pepper slaw with a hint of sweetness—both of which are outstanding. All recipes have been gleaned from the mothers and grandmothers of the restaurant’s owners and employees. This is what makes Moe’s such a great value, it’s served fast and casual, but is cooked slow and offers that down-home Southern goodness.

Moe’s has outdoor seating, a full bar, and catering services as well. Dave plans to add a music night (or two) to their existing lineup of events that include weekend sports nights with drink specials and Monday night’s kids-eat-free.

Visit them at 4 Sweeten Creek Road or online at moesoriginalbbq.com. For reservations and catering inquiries, call 828.505.8282.