Movin' on up
By Matt Farley
"Craving" may not be a strong enough word for the way barbecue fans feel about their favorite cuisine. Especially in the South, where differences of opinion over the best dry rub, basting sauce or cooking temperature are known to spark blood feuds that last generations, "lust" might be a better term. So what do you call it when an Alabama-based barbecue chain takes root in Denver and is immediately stampeded by an army of slow-cooking zealots? We're afraid to guess, but we cruised up the street to the newest location of Moe's Original Bar B Que to take in the sloppy scene anyway.