If you’ve spent any time in Alabama, or frankly, if you’ve just been hungry in the South, you’ve probably seen the neon sign. That iconic white crescent moon. It’s a beacon. People drive miles for it. But when you finally sit down and stare at a full moon barbeque menu, most folks panic. They see the "Famous Chow-Chow" and wonder if it’s a dog or a condiment. They see the pork and assume it’s just like the joint down the street. It isn't.
Barbecue is a religion in the Deep South, and Full Moon is one of its most steadfast cathedrals. Since 1986, when Pat and Eloise Vandegrift took over the original Malbis location (and even before that, dating back to the late 40s), this place has been defining a very specific style of Birmingham 'cue. It's not the vinegar-heavy mop of North Carolina. It's not the sweet, thick molasses of Kansas City. It’s something else. It’s balanced. It’s smoky. And honestly? It’s kind of a masterclass in how to do a limited menu perfectly.
Most people think they know what to order. They’re wrong. They miss the nuances that make this specific menu a perennial winner in "Best of Bama" polls.
Why the Full Moon Barbeque Menu Actually Works
The genius isn't in variety. It's in the pit. Full Moon uses a wood-fired brick pit, and if you’ve ever talked to a real pitmaster, you know that’s a temperamental beast. You can't just set a dial and go play golf. You’re managing airflow, hickory logs, and hot spots for 12 hours at a time. This level of labor-intensive cooking is why the menu stays focused.
📖 Related: Why Footprints in the Sand Gifts Still Mean So Much Today
You have your staples: pork, chicken, turkey, and ribs. But the real star, the thing that differentiates the full moon barbeque menu from every other roadside stand, is the "Big Baker." It sounds simple. It’s a potato. But it’s a three-pound potato topped with enough butter, sour cream, and hickory-smoked meat to feed a small family. It’s the kind of dish that defies modern health trends but wins every "cheat day" argument ever started.
The Chow-Chow Factor
Let’s talk about the Chow-Chow. If you leave without tasting it, you didn't actually eat at Full Moon. Period. This isn't just a side dish; it’s a spicy, sweet, vinegar-based relish that acts as a palate cleanser. It’s the acidity that cuts through the fatty richness of the pork. For the uninitiated, it’s a mix of cabbage, onions, peppers, and secret spices. It’s been a staple since the beginning, and while some people try to replicate it at home, they usually fail because they lack the specific balance of sugar and mustard seed that the Vandegrifts perfected.
Navigating the Meats: Ribs vs. Pork
Most BBQ joints are a "one-trick pony." They do ribs well, or they do brisket well. Full Moon is weirdly consistent across the board. The pork is hand-pulled, not chopped into mush. This matters. When you hand-pull pork, you preserve the muscle fibers, which hold onto the moisture better.
The Ribs:
They are "classic" style. Not fall-off-the-bone mush—because real BBQ aficionados know that "fall-off-the-bone" is actually overcooked meat—but "bite-off-the-bone." You want a little resistance. You want to see that pink smoke ring.
The Turkey:
Usually, ordering turkey at a BBQ joint is a mistake. It’s dry. It’s an afterthought for people on diets. But here, it’s surprisingly juicy. It’s smoked whole and sliced thin, making it a sleeper hit on the full moon barbeque menu. If you’re feeling weighed down by the thought of a heavy pork plate, the turkey sandwich with a side of vinegar-based slaw is the pro move.
The Sauce Strategy
Alabama is famous for white sauce (mayo-based), and while Full Moon respects the tradition, their primary sauce is a red, tomato-based concoction that leans into the savory side. It’s not a sugar bomb. It’s got a kick. If you’re buying a bottle to take home, remember that it thins out when heated. Don't drown the meat. Drizzle it. The meat should speak for itself; the sauce is just the hype man.
✨ Don't miss: Finding What You Need at Dollar Tree Skiatook OK: A Local’s Practical Guide
The Sides That Define the Experience
You can’t just eat meat. Well, you can, but your doctor might have words. The sides on the full moon barbeque menu are where the Southern roots really show.
- Fried Green Tomatoes: These aren't just for tourists. They are sliced thick, battered in a cornmeal crust, and served hot. The secret is the acidity of the unripe tomato standing up to the grease.
- Mac and Cheese: It’s the baked kind. Not the soupy, stovetop kind. It has a crust. It has structural integrity.
- Collard Greens: These are cooked down with pork. If you’re a vegetarian, stay away. There is a deep, smoky soul to these greens that only comes from hours of simmering.
I’ve seen people argue for twenty minutes over the beans versus the slaw. Honestly? Just get the "Value Plate." It’s the easiest way to sample the hits without having to make a life-altering decision at the counter while the line behind you gets restless.
Don't Skip the Half-Moon Cookies
There is a literal cult following for these cookies. It’s not hyperbole. Southern Living has written about them. They’ve been shipped to soldiers overseas. They are half-dipped in chocolate and have a distinct, buttery crunch that feels like a cross between a shortbread and a sugar cookie.
Why are they so good? It’s the pecans. They use high-quality Southern pecans that give the dough a nutty depth. Every single cookie is hand-dipped. In an age where everything is automated and "optimized" by AI and machines, there is something deeply comforting about a cookie that looks a little different every time you buy it because a human being dipped it into a vat of chocolate.
Catering and the "Game Day" Phenomenon
In Birmingham, if you don't have a Full Moon tin at your tailgate, did you even go to the game? The catering side of the full moon barbeque menu is a beast. They do "bulk meat" by the pound, which is the secret hack for hosting a party without actually having to stand over a grill for two days.
Pro tip: if you’re ordering for a group, get the buns separately and toast them on your own stove with a little butter. It elevates the "bulk" experience to something that feels homemade.
Health, Nuance, and the Reality of BBQ
Let’s be real. Barbeque isn't health food. But if you’re trying to navigate the full moon barbeque menu while keeping an eye on your macros, it’s actually easier than at most fast-food spots.
- Go for the Greek Salad: Most people don't realize Full Moon has a killer Greek salad. It’s a nod to the Greek heritage of many Birmingham restaurateurs. Top it with smoked turkey or grilled chicken.
- Skip the Bun: You can order any meat "off the pit" without the bread.
- The Veggie Plate: You can pick three or four sides. If you choose the green beans, collards, and sliced tomatoes, you’re doing alright. Just... maybe skip the extra corn muffin. Or don't. Life is short.
The reality of Southern BBQ is that it’s a labor of love. It’s an expensive way to cook. The cost of wood has skyrocketed. The cost of brisket and pork butt fluctuates wildly. When you look at the prices on the menu, you aren't just paying for the meat. You’re paying for the 12 hours of hickory smoke and the expertise of someone who knows exactly when a rack of ribs is done just by the way it bends.
✨ Don't miss: Why Everyone Is Buying a Pink and Black Lace Dress Right Now
The Cultural Impact of the Crescent Moon
Full Moon isn't just a restaurant; it's a piece of Alabama’s social fabric. It has survived economic downturns and the rise of "artisan" BBQ joints that charge $30 for a slice of brisket served on a wooden board. Full Moon stays in its lane. It uses paper plates. It uses plastic forks. It focuses on the food and the consistency.
This consistency is why you see CEOs sitting next to construction workers at the long tables. BBQ is the great equalizer. It’s one of the few places where your status doesn't matter as much as how much sauce you accidentally got on your shirt.
Actionable Takeaways for Your Next Visit
If you want to experience the full moon barbeque menu like a local, follow these steps:
- Order the "Love Me Tender" (if available): Sometimes they have specials or specific cuts. Always ask the person behind the counter what came off the pit most recently. Fresh is king.
- The "Half and Half" Trick: If you can't decide between two sides, ask if they can do a half-portion of each. They’re usually pretty cool about it if they aren't slammed.
- Buy the Chow-Chow Jar: Don't just eat it there. Buy a jar to take home. It works on hot dogs, burgers, and even scrambled eggs. Seriously.
- The Cookie Freeze: If you buy a dozen Half-Moon cookies, throw half of them in the freezer. They are arguably better when they’re cold and snappy.
- Check the Daily Specials: Many locations have specific items (like Brunswick stew or specific veggies) that only appear on certain days. Monday’s menu is not Friday’s menu.
Barbeque is about patience. It’s about the slow breakdown of collagen and the infusion of smoke. When you sit down with a full moon barbeque menu, take a second to appreciate that you’re participating in a tradition that's older than most of the buildings in the city. It’s messy, it’s loud, and it’s exactly how Southern food should be.
Next time you see that white moon, don't just get the standard sandwich. Explore the menu. Try the turkey. Risk the Chow-Chow. And for heaven’s sake, get the cookie. You’ve earned it.