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We'd love to hear from you, drop us a text! Smoke you can see, stories you can taste. We welcome Full Moon BBQ David Maloof to share how a tiny 50–60 seat Birmingham spot with an open wood-burning pit became a 17-store stalwart without trading away its soul. David walks us through the choices that matter: hickory over shortcuts, open kitchens over back-room mystery, and a service mindset that treats every guest like a president. If you have ever wondered how to scale a craft built on patience...
We'd love to hear from you, drop us a text!
Smoke you can see, stories you can taste. We welcome Full Moon BBQ David Maloof to share how a tiny 50–60 seat Birmingham spot with an open wood-burning pit became a 17-store stalwart without trading away its soul. David walks us through the choices that matter: hickory over shortcuts, open kitchens over back-room mystery, and a service mindset that treats every guest like a president. If you have ever wondered how to scale a craft built on patience and fire, this is a blueprint you can feel.
We explore the flavours that define the South and the details that define Full Moon. From the tug between sweet red sauce, vinegar tang, mustard heat, and Alabama white sauce, to the unsung hero—chow chow—that snaps every sandwich to life. David breaks down rub strategy by protein, why pork butts go in un-rubbed, and how a touch of oregano and the right granulated garlic can transform ribs, chicken, and brisket cooked low and slow. There is honesty here too: power surges that kill a brisket run, the hard choice to say “we are out,” and the rule that quality beats convenience every time.
Beyond smoke and spice, we get into the business of barbecue: training manuals, hiring for character, and keeping standards tight as stores grow from 1,800 to 5,500 square feet. The menu widens without losing identity—giant baked potatoes loaded with pork, chicken, turkey, or brisket; crisp salads; scratch sides made with care. Catering now fuels weddings, offices, and massive game days, where pits stretch 14 feet and a thousand slabs move in a Saturday rush. Through it all, community remains the centre: giving back, inviting people to see and taste the work, and making the pit a stage that keeps the team honest and the guests connected.
If you love barbecue, leadership, or simply a good growth story anchored by integrity, you will find plenty to savour. Hit follow, share with a friend who loves low and slow, and leave a review to tell us your favourite regional sauce—red, white, vinegar, or mustard?
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For all of our other episodes you can listen or watch them on our website.
00:00 - Sponsors And Warm Welcome
00:31 - Meet David Maloof
01:02 - Buying A 50-Seat Icon
03:14 - Philosophy: Do It Right, Old-Fashioned
05:22 - Hands-On Leadership At The Pit
07:26 - Scaling To 17 Stores
09:12 - Wood, Fire, And Hickory Tales
11:10 - Sauces, Chow Chow, And Regional Tastes
13:55 - Rubs, Ribs, And Low-And-Slow
16:24 - Menu Breadth Beyond Barbecue
18:10 - Catering And Big Game Days
20:12 - Community First, Always
22:10 - Tradition Versus Innovation
24:03 - Home Grilling And Steak Favourites
25:42 - Barbecue Fails And Power Outages
27:18 - Open Kitchens And The Theatre Of Fire
28:49 - Barbecue Bingo And Szechuan Pick
30:00 - Future Vision And Global Fit
31:10 - Quality Non-Negotiables And Sign-Off
32:20 - Links, Thanks, And Listener CTA
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Today's episode of the Meet and Greet Barbecue Podcast is brought to you by iOS Outdoor Kitchens.
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They are the staff's leading outdoor kitchen designers, selection specialists.
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Welcome to another episode of the Meet and Greet Barbecue Podcast.
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Today we are joined by David Maloof from Full Moon Barbecue.
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Really looking forward to today's episode.
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So without much further ado, here's David.
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David, welcome to the podcast.
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It's an absolute pleasure to have you here.
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Please introduce yourself.
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Let everyone know who you are.
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My name is David Mulouf, and I'm in Birmingham, Alabama, in the U.S.
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And uh I sell barbecue for a living.
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Perfect.
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That's kind of like a home of barbecue to us being in the UK.
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I'd love to learn kind of more about the business and how you got into everything, David.
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Let me see.
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Uh we got into it about uh over 30.
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We're we're celebrating our 40th anniversary this year.
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Wow, congratulations!
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Congratulations.
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Thank you.
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Um, we're very proud of it.
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Um, the business was a um a very small um owner who owned a very small business, about 50, 60 seats.
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But um, I was we're and in Florida, moving want to move back to Alabama, and we saw an opportunity because the the guy who had it, very older gentleman, he used to be a coach at the University of Alabama, very well known.
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His name was Pat James.
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And uh, your typical coach smoked, drank, cussed, but he did love, but he he but he knew how to cook barbecue, and that's what he did.
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He, you know, he had like a little 50, 60 seat um little barbecue restaurant, did things right, made things right, and he was very personable that created that charm.
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And he was getting up in age, and uh, we made him an offer he couldn't refuse.
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You probably heard that in The Godfather.
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Uh so you know, I we love we turned we we loved this food.
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We loved everything about the charm of the place, the food, the his sod items, the way they cooked on the open wood burning pit, did everything old-fashioned.
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And you know, and I've always grew up is you know, you do things, do things right, do it the old-fashioned way, you know, because people are getting away from that nowadays, and they've really gotten away from it ever since we bought the business 30 years ago.
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So um we bought it and took it over from them, and when there was one store, 50 seats, and uh we knew that my brother and I we we we had to build the business up because we couldn't survive off a two people have two families surviving a 50-seat restaurant open only Monday through Friday, closed on weekends.
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So um we took it over with our restaurant experience that I knew there was charm and much more that I could offer to build the business where it should be.
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And today we have 17 stores, but it we're still sticking with the old-fashioned ways.
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The big pit, the barbecuing, you know, hickory, uh, wood burning pit, cooking everything on open fire for our customers to see it.
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And we just brought that tradition.
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Every time we did something, we do we always went back to our roots, the old-fashioned way, you know, like you grew up on and or your parents grew up on.
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So um that's what uh intrigued us about the whole business.
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And and David, did you so uh you mentioned about running, you know, experience with yourself and your brother running restaurants before.
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Had you run barbecue restaurants before, or uh, you know, was this the first time moving into this kind of arena?
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Barbecue was new to me.
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I mean, I've done fast food, I've done steakhouses, seafood houses, um, but always worked in an organization where you know, keep it so understand your business, have passion for your business, show passion for your business, and get the community involved in your business.
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And we still do that every day.
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And that's what it we don't have a plan like we have to implement this plan.
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It's in our heart, it's in our blood.
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We we're Lebanese, you know, barbecue didn't run in our veins, you know.
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But what we did, we we had the great foundation of learning from others that taught us as we're growing up through family, through faith, that to do things, you do things right.
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Don't cut corners, don't shortchange yourself, don't shortchange the consumer.
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You know, give them the product you would want to sell to your family member every single day.
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And we do that, and we hold that to dearly to our in all of our stores today, you know, treat everyone like family.
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Uh, it doesn't matter if the king of England or the president of the United States walked in the restaurant, you shouldn't change anything to to help make sure he has a great environment.
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Everybody should be that king or queen or a president, you know, to feel you know, greeted and and make sure they have the best food possible and their and their food's delicious.
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You know what I mean?
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It's like uh if you have that kind of urgency every day, you'll be fine because no matter who walks in, they'll get the best you got no matter what.
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And they don't have to be somebody or something special.
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Everybody's special who walks in your restaurant.
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I I yeah, I think I I couldn't agree with you more there, David.
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I think if you can, like you said, if you can give everyone that experience as if they are the president, then you know they're gonna keep coming back.
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And obviously, if this was your first time into barbecue, um bought a restaurant, sort of jumped into the deep end in in terms of barbecue.
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How how was your journey?
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Obviously, you you know you're very successful now with 17 stores, as you've just mentioned, but what about your kind of journey in terms of learning the bar, you know, barbecue and stuff, if that was kind of new to you?
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When you take over a business, our whole philosophy is you have to learn the business or your employees will hold you hostage.
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Yeah, but in our in our business, in our mind frame that we've always done, we're hands-on leadership.
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So once we bought the business, I'm gonna run the pit.
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I'm gonna get there at five o'clock in the morning, start the fire.
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I'm gonna do everything they do because I have to show leadership.
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And if I don't do it, they they got me hostage.
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What you know, no one's gonna hold me hostage because it's a group effort, it's a team effort.
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We all grow together because I want to learn the business as much as you want to, as you know, the business, I gotta learn so I can be better at it than what it what it what we were doing.
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So hands-on leadership is very important to us.
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That must be quite difficult over 17 stores, or has it progressed in quite a natural way that it feels less like juggling 15, 17 balls?
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You know, you have to have a system, you have to have a uh a manual, and and and you write your thoughts down and implement each and everything as you will progress.
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And if you take, even though we have a our little store, we start off with 50 seats, our new stores have a 150.
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You know, went from a uh 1800 square foot restaurant to a uh 5,500 square foot restaurant, but you know, it doesn't matter if it's that small or that big, if you still do things the right way, you'll grow and you train and you develop and you and you make sure that everyone's on the same page.
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And the best thing about running a business is who do you hire?
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Does that person or that character fit in your organization?
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Because they can represent me and you every day when you're not there, so that's the whole point of growing is can you grow to a point of people standards and and passion for the business?
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That's what's important, and in in terms of so uh in in in terms of the actual food and the cooking, as you said, you're you know, like you said, uh leadership, uh, you know, but you know, show that you're doing the do, getting on, you know, being on the pit five o'clock in the morning.
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So for you, what is the what what is the most enjoyable thing to cook if you have if you can say you have a favorite thing to cook, uh, what would you say that would be?
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I'll tell you what, I love cooking ribs.
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You know, you you cook them slow and low, and you take the raw product and you season it properly, and you let the fire the burnt the actual burning of the barbecue is gonna cook as long as you baby it, love it, and watch it.
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All your products will turn out the same.
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If it's the chicken or the pork butts or the or the brisket, you you watch over your products every day, and and that's why we have a masterclass of uh pit cook.
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You know what I mean?
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It takes years of years to understanding their trade, understanding the how the wood and the variance of the heat, how it maintains the proper temperature every day.
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You gotta know your fire.
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Your fire is gonna is gonna run you, or you gonna are you gonna run it?
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You know, keep it at a at a at a modest temperature.
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And it's just not how fast can you cook, it's how low and slow it can develop into something you're you want.
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And when you do that, it comes a product comes out wonderful.
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And you mentioned about hickory earlier, um uh a short while ago.
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So do you do you cook exclusively on on hickory or or do you tend to use a blend or or or does it depend on what you're cooking?
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Well, in the south, you know, in different areas, you got what what's your abundance of of wood?
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A lot of people up north they use cherry, and a lot of them use oak.
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But in the south, we have a lot of hickory, which is a wonderful wood, and and it flavors the barbecue well.
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A little hickory, a little smoky, very flavorful, and um there's abundance down here, so we have the the use to be able to use it as we want.
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So hickory is my first flavor to use.
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That's my favorite.
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But one thing about being in a barbecue restaurant, which is funny, is all these restaurants we have, we have a pile of wood at each location.
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I mean, four or five pallets.
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I mean, that's a lot of wood.
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And then in the wintertime, what do people want to do when they see wood chopped up, stacked up high?
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They steal it.
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So, but if they don't understand when you steal our wood, we usually get a phone call a day or two later.
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Your wood ruined our house.
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The wood is smoky.
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Yeah, yeah.
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So if you put if you put that wood in your fireplace at home, it's gonna create an abundance of smoke.
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And and people just don't understand that, but when they do, they come back and say, I'm sorry, we took it.
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Your wood doesn't work.
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I'm talking the wood's not for a fireplace, it's for a cooking.
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And so uh funny enough, so we we've um had a few episodes where we we've talked to a number of people um, you know, from from the states.
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Clearly, we're from the UK, so um, I think quite different.
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And what we got is that there is there is a lot of sort of regionality.
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You've just mentioned it there in terms of from a wood perspective, and um different people, depending on where you are, use different wood.
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But I understand the the flavor profiles right are different, source combinations are uh are different as well, depending on which region you go to.
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Is that that's right.
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Same for yourselves.
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Well, the we're we're in the south that majority of our barbecue restaurants are used to have a um sweet sauce thick, you know, and some places like a vinegar sauce, some have you know a yellow mustard, some have um a white sauce that we do have a white sauce, which is wonderful.
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It pairs great with chicken and turkey, and it goes with salads, you know.
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It's almost like a very similar to like a ranch with a little spike in it, you know.
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Um it's very good.
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Really is.
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But we use we use a red barbecue sauce that um fresh ingredients we add to it.
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And I tell you what, we get picked honestly about once, maybe twice a year, of best sauce in the South.
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Just old fashioned.
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And I'd love to I will send you guys uh um one of our flavor packets, and it's got red sauce, white sauce.
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We have one thing that we it's called chow chow.
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Are y'all familiar with chow chow?
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No, I'm not it's almost like a relish.
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When we bought the restaurant, the this the old man is they put chow chow.
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It's like a it's a relish, a mustard-based relish.
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They put on every single sandwich and every plate.
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That's what out that's why we bought the restaurant.
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The chow chow made the difference because every barbecue restaurant has pickle, sauce, bun.
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Yeah.
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This one had pickle sauce, bun, and chow chow on every sandwich, turkey, chicken, pork, it didn't matter on the plates.
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You can actually eat as a side, but we'll send you some.
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And the the chow chow makes the difference.
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It's amazing.
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So that'd be amazing.
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Yeah, so I mean, uh, in the UK, I think we're very guilty of we're still learning, you know, barbecue is not uh a leading cuisine in the UK, which Owen and I are trying to champion that it should be more so, and we should be more confident in it.
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But we're very guilty in the types of barbecue sauces and things that we have here.
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We we we tend to have very stereotypically sticky, thick sauces.
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And I mean, a white sauce to go with barbecue in the UK is almost unheard of.
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And a lot of Americans even kind of flinch at the fact that we very rarely have ranch sauce over here.
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You know, it's it's coming more and more often, but getting the opportunity to have those real flavors and be able to play with them and pair them with what we're doing from a barbecue point of view would be fantastic.
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Sauces, and you know, I'm a big fan of red sauce, or red sauce, of course, but you know, there's a there's a lot of sauces I like, the vinegar-based sauces, very popular, very good.
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Um, and then I'm not a fan of the mustard sauce, you know, too much.
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But it all depends what you grew up on, you know, what you're around, what your surroundings are, and your and your taste.
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And that helps a lot with your region.
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But I think the gives your consumer, their palate, a taste, what they're looking for.
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But the meat is still the same, it's how your flavor profile you want it to be.
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Just like a salad.
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You know, people that do like six, seven, eight dressings that you put on top of a salad.
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You know, barbecue, barbecue is the same way, you know.
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You can put anything on it you want because it's your palate, what you want, what you what what your taste buds are, and that kind of gives you a variety.
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We don't have that, we only have two barbecue sauces, a red and a white.
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But some places I do like a vinegar, you know, and some areas I go to when you travel to Texas or you go up north, their flavor profile is different.
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Now it's all good, and but it's all what you what you're used to.
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And what about for from a rub perspective?
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Um from lighter rubs, you know, yeah.
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Yeah.
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Well do you have a I don't know, like a single signature blend that you would do on mobile?
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Um, it's very that's very important because that's where the flavor profile comes from.
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Um we don't rub our pork butts, um, because that's pretty much the when you buy we we use a pork butt, not a shoulder, and the flavor comes within itself.
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But as in the rub, we use it on our chicken, our turkey, and our brisket.
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And I tell you the and in our ribs, and we have a uh a chicken one, a rub, which is delicious, and it brings out the flavor of a chicken, and we have one for brisket and for turkey that brings out the flavor that you're cooking because it's it's those are very important because when you're cooking the product, you know, like 12 hours all night long in a smoker, like for a brisket, help break down and flavor the product.
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Because you know, well, as I do, the brisket is very tough.
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If you don't cook it low and slow for 12 hours, it won't come out tender.
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And the and the seasoning that you use will help break down the fat penetrating the meat over time.
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So when you bring it out, it's got a wonderful flavor because of the blends you put on top of it.
00:17:40.160 --> 00:17:47.119
And would you normally go for something like a salt, pepper, garlic kind of blend for, say, your briskets, or do you tend to sort of air off?
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Let me tell you, it doesn't take a lot.
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Um, we use salt, pepper, green leg garlic.
00:17:52.880 --> 00:17:59.759
We use a little oregano, uh just a little tidbit that you don't need much of oregano because it adds the flavor so strong.
00:17:59.759 --> 00:18:08.000
And we have um a couple of those spices, almost like a uh Greek seasoning type, you know, that it helps break down the meat.
00:18:08.000 --> 00:18:10.079
And I tell you, it's a wonderful flavor.
00:18:10.079 --> 00:18:14.160
And you use it for lamb, you use it, you use it for everything.
00:18:14.160 --> 00:18:17.440
We'll send you some, we'll send you one of our flavor packets.
00:18:17.440 --> 00:18:20.799
I'd love for you to try it, look and and try it and see if you like it.
00:18:21.279 --> 00:18:22.640
Yeah, no, that'd be awesome.
00:18:22.640 --> 00:18:26.319
I do know I don't think I've some salt, pepper, garlic for sure.
00:18:26.319 --> 00:18:30.000
Definitely, you know, definitely when we cook briskets, that's probably go-to.
00:18:30.000 --> 00:18:35.039
I've I don't think I've ever used a regular uh regular oregano, yeah.
00:18:35.359 --> 00:18:45.119
And and we and we and when we cook our ribs, because we cook them on an open fire, we use a little we use some meat tenderizer because the ribs are tough sometimes.
00:18:45.119 --> 00:18:54.880
You just put a little meat tenderizer and you add a little um um um regano on top.
00:18:54.880 --> 00:18:58.799
I tell you, you'd be amazed how delicious they are.
00:18:58.799 --> 00:19:05.839
I mean, don't cover the whole slab on them with oregano sparingly, you know, yeah, on both sides.
00:19:05.839 --> 00:19:07.759
I'm telling you, it really comes out well.
00:19:08.400 --> 00:19:12.720
So and are you traditionally pork ribs or are you doing beef ribs?
00:19:12.960 --> 00:19:14.400
No, we just do pork ribs.
00:19:14.400 --> 00:19:20.079
We use pork ribs, which is a uh a slab, and we also use a baby back, yeah.
00:19:20.079 --> 00:19:28.240
So those we cook at a smoker because those take we cook those slowly, yeah, and they come out tender and delicious.
00:19:28.240 --> 00:19:34.000
But um it all depends what you want to eat, you know.
00:19:34.000 --> 00:19:36.640
What you enjoy.
00:19:36.880 --> 00:19:37.200
Yeah.
00:19:37.440 --> 00:19:37.920
Do you know what?
00:19:38.079 --> 00:19:43.119
Or if you I'm presuming if you like a bit of everything, there's a few platters that you can choose from.
00:19:43.359 --> 00:19:44.720
Yeah, that's what I was gonna say.
00:19:44.720 --> 00:19:53.680
It's it's the pick and mix aspect that I almost love about barbecues, having all different things on a on a tray or a plate, um, and being able to just jump in.
00:19:54.000 --> 00:20:03.519
I mean, we got proteins, uh, you know, imagine the proteins that we have every day or just it it's like I call it a meat three instead of a barbecue restaurant.
00:20:03.519 --> 00:20:09.359
Because I tell you, you pick your meat, you pick your vegetables, because everything's is fresh, made from scratch.
00:20:09.359 --> 00:20:12.160
And and tell you, that's what that's what we are.
00:20:12.160 --> 00:20:15.440
You know, sometimes people call it a barbecue restaurant.
00:20:15.440 --> 00:20:26.880
We don't just pertain to barbecue, just because we cook on a pit, we have we have a variety of meats and the smoker or the pit, we got salads and baked potatoes, we have a little bit of everything, you know.
00:20:26.880 --> 00:20:28.640
It's uh it's a variety.
00:20:28.640 --> 00:20:31.599
So I'd I'll call it our place a meet and three, you know.
00:20:32.720 --> 00:20:38.400
So uh as well as what as well as the restaurants, I was um I was looking on your on your website.
00:20:38.400 --> 00:20:41.279
I understand you do catering and kind of events and things like that.
00:20:41.279 --> 00:20:43.839
Is that also quite a sort of thing?
00:20:43.839 --> 00:20:45.279
That's probably about 20.
00:20:45.920 --> 00:20:48.480
That's probably 20, 25 percent of our business.
00:20:48.480 --> 00:21:08.480
Because let me tell you, once you do things right inside your restaurant, people when they have um guests at their house or big events, if it's a wedding or if it's a baptism or it's just a get-together, people want our food at their occasion, and that's what we and and you do it right inside.
00:21:08.480 --> 00:21:14.480
That means if you start catering outside your restaurant, that means you're doing something right because it carries well.
00:21:14.640 --> 00:21:15.279
Yeah.
00:21:15.759 --> 00:21:26.240
So we do a lot of catering, a lot of catering, you know, sometimes a bit a lot at night, and sometimes we do a catering for lunches, you know, boxed lunches for for companies.
00:21:26.480 --> 00:21:28.160
Yeah, I see, right.
00:21:28.160 --> 00:21:36.480
If you've been looking or thinking about an outdoor kitchen, then look no further than AOS Outdoor Kitchens.
00:21:36.480 --> 00:21:40.799
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00:22:34.480 --> 00:22:50.720
Visit ioskitchens.co.uk and you mentioned again, sort of going sort of right back to the beginning as you were introducing yourself and you're sort of talking about you know the traditional way you do things and you keep it right in the community.
00:22:50.720 --> 00:22:58.559
Um is the community aspect a really big part of what you try to to do with it, you know, with informal barbecue?
00:22:58.960 --> 00:23:16.319
Let me tell you, the community is everything, everything from the from the time we grew up, we grew up around community, church, faith, and it comes natural because it's very important to have your community and to give back to the community.
00:23:16.319 --> 00:23:30.720
It's very important to us that we we show and give to the community of of all faiths, all religions, all people, because it's everybody walks in through that door is not brand A.
00:23:30.720 --> 00:23:33.119
They're brand A, B, C, D, E.
00:23:33.119 --> 00:23:33.920
Yeah.
00:23:33.920 --> 00:23:41.839
And if you can go out and make a difference in the community, it makes a big difference, at least to in our heart that we're giving back.
00:23:41.839 --> 00:23:43.039
That's important.
00:23:43.039 --> 00:23:52.960
But you, you know, to be successful, you gotta always thank the community and the people who come into that door every day and show them that you do want to give back and you do want to support and give.
00:23:52.960 --> 00:23:55.519
And so it's we're big on that.
00:23:57.920 --> 00:24:05.200
And I suppose in turn, it's kind of sit uh comes back around, then doesn't it, as well, in that they want to support you.
00:24:05.200 --> 00:24:07.359
It does be part of that community.
00:24:07.680 --> 00:24:08.720
It's very important.
00:24:08.720 --> 00:24:29.200
Um, and we do a lot of things that you know, if the the uh community, some areas they can't afford to go out and eat, you know, four or five times a year, we give away packages and gift cards to the to the groups that are underprivileged to get them in and show them what a treat it is.
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