By Loretta Gillespie
The Cullman Times
It was a fortunate day for Cullman when three friends got serious about barbeque.
Those three guys, Joseph Fralic, Justin Gilley, Tyler Schuman and later Chef Jonathan Young, have come up with a winning combination in more ways than one.
For starters, they opened up Moe’s Original Barbeque in downtown Cullman. A place where people can go and eat a great meal - everything from a wide array of sandwiches, including their own Fried Shrimp Moe Boy, or a full dinner of golden Southern Fried Catfish or succulent ribs with all the trimmings - cooked to perfection and served in the convivial atmosphere of a neighborhood bar and grill.
But it was their chicken wings that put them over the top recently in the Park and Rec fundraiser, CluckNBrew. The guys walked away with top honors, trophies, certificates, big smiles on their faces, and braggin’ rights to the best wings in town.
They all agree that it was a combined effort, and that it took a lot of knowledge and expertise to win the competition. “But when it came right down to winning the People’s Choice Award (in the Professional Category) we did what we do everyday,” said Fralic. “We saw no reason to change what works, and what people enjoy.”
Justin Gilley loves the fast-paced atmosphere, although he will tell you that this is hard work. “It’s very rewarding, very gratifying, when we hear people talking about Moe’s,” he smiled.
Moe’s Original Barbeque serves up great Southern Sides, as well as smoked meats and the good-time camaraderie found at Moe’s, including great music, a unique open air patio/courtyard facing 1st Ave. and a fun family atmosphere.
“We’re all about having a good time,” Fralic chuckled. “We want you to remember your experience here and come back. There’s no business like repeat business.”
For the winning chicken wings the guys came up with a more complicated version of their normal chicken wing recipe, which is excellent by any standards. Not surprisingly they won’t part with their secret, but they have agreed to share a version of it with our readers, along with some of Chef Young’s other favorite recipes.
You can find Moe’s at 318 1st Ave. SE in downtown Cullman. For more information, call them at 256-841-5324, or visit them on the web at www.moesoriginalbbq.com
They also cater, so leave your holiday cooking to Moe’s and enjoy the time with your guests.
Pecan Crusted Wings with Maple Glaze
3 c Maple syrup
5 c Toasted pecans
1/2 c Applewood smoked bacon
2 ea. Green onions (chopped roughly)
1/2 c Worcestershire
2 ea. Jalapeno (cut in half, seed in)
3 ea. Bay leaf
1/2 c Beef stock
1/2 lb. Butter (cubed)
1 c Bourbon
Salt and pepper to taste
Maple glaze: Render bacon with green onion and jalapeno for ten minutes. Deglaze the pan with bourbon and allow alcohol to burn off. Transfer to a blender and add Worcestershire and salt and pepper. Blend until smooth. Place back in a pot on the stove and add syrup, bay leaf, and stock. Simmer for twenty minutes, then whisk butter in slowly.
Crust: Once glaze is completed, coat chicken wings with glaze. Take the toasted pecans and chop until fine meal is achieved. Roll the glazed wings in the pecan meal until crusted completely.
1 ea. Seedless watermelon (cubed)
3 c Apple cider vinegar
1 c Fresh dill (chopped fine)
1 ea. Red onion (julienne)
3/4 c Honey
2 c Sugar
Salt to taste
Mix all ingredients in a medium shallow pan. Be sure sugar dissolves in the vinegar. Allow ingredients to macerate for 24 hours.
Goat Cheese Aioli
1 c Alabama goat cheese
1 clove Garlic (chopped fine)
2 ea. Egg yolks
1 1/2 c Salad oil
1 ea. Lemon (zested and juiced)
1/2 c Chives (chopped)
Salt and pepper
Combine egg yolks, zest, and juice of lemon into a bowl and season with a pinch of salt. Begin whisking vigorously while adding the salad oil very slowly. A mayonnaise will begin to form. If mayo appears to start separating or is too thick, you can add a tablespoon or so of cold water to mend the emulsion. Once all oil is added, fold in chives, garlic, and goat cheese. Salt and pepper.
2 1/2 c Fig vinegar
1/2 lb. Sugar
2 c Cabernet
1 ea. Lemon (zested)
1 tsp. Pumpkin spice
3 c dried figs (small diced)
3 tbsp. Fresh ginger (grated)
Pinch of salt
Combine all ingredients (except figs) into a pot and bring to a boil and reduce by two-thirds. Add figs and cook on low heat until figs begin absorbing liquid.