On the road back from NOLA, we stopped into Full Moon for lunch, outside of Birmingham, if memory serves.
The place was packed- always a good sign. SEC football and NASCAR memorabilia adorned the walls. The facillity was clean, bathrooms and all and had a bustling vibe about it.
I ordered pulled pork- cause I think this is where you get the most honest and straightforward expression of the pitmaster's philosophy. Oh! And we passed some hogs en-route on the way and it seemed a sign from above.
Tasty. I tend to like a more prevalent smoke- kinda in the range of Steve P's attitude but it was there... and good.
I also like a sweet heat sauce, in a squeeze bottle, just so I can add a little dollop from time to time. This was thier approach...
They did something funny with their Q sandwiches I thought pretty cool- instead of the cole slaw favored by the N N Carolinians, they added chow-chow. BLAM! That sour note balanced out the sweet heat and smoke and made perfect sense. Oh yeah- I'm stealing that idea...
So I checked on their preperation technique. An open-faced smoker, 6-8 hours, and a combination of hickory and (they couldn't tell me, yet I bet it would be a fruit wood.)
Solid, tasty and affordable- what's not to like?
I'd recommend this place to anyone traveling I-65 through Alabama. It sure beats McDWaffleHouseStrangeMexican Land.