Mo’s is not your typical corporate or franchise operation. It's a mom and pop shop where the owners cook the food, wait on tables and wash the dishes --just like they do it down south! In fact, the wood-fired smoker is parked right outside the back door!
But originally, Pit Master Kevin Morrissey (Mo) once ran a pizza shop. Between customers, he began reading a particular cookbook, 'Smoke and Spice: Cooking with Smoke, The Real Way to Barbecue” by Cheryl and Bill Jamison, finding inspiration on every page.
Kevin went to work developing recipes for BBQ sauce, dry rubs, and marinades. He bought a smoker and set out to hone the craft of pit smoked meats. His pizza patrons went wide-eyed, raving over his free samples of BBQ spare ribs. His days slinging dough were now numbered (sort of.)
In 2006, Kevin took to the road with a food truck and mobile smoker. But what to call this business? Morrissey’s BBQ? That'd be great if he was an Irish Pub. So he decided to keep it simple abbreviate. Thus, Mo's was born. Now in the teen years of his business, it was time Mo grew up and expanded, and that's what Ballroom BBQ is all about!
Great ideas start small. Kev found his inspiration in a cook book and turned it into his life's (and wife's) work. You could too! Below is a link to the very edition that started this story. Available on Amazon!