Food is a necessity. Without it, we die. Of course, without really good food it could be said we’re not living. But food does much more than just keep us alive. Food is comforting, it provides safety, it’s a part of celebrations, it defines cultures and gives people identity, plus it’s fun. But food doesn’t just fuel the body, it also nourishes the soul.

Paul Curcio, the owner of Brother Paul’s BBQ, is a man of considerable barbecue skill. Decades of his professional career have been spent cooking and serving Alabama style barbecue. He creates tender, flavor-packed meat and sides with a master’s touch. But there’s more to him than just tasty food. His mission for Brother Paul’s BBQ is to deliver wholesome, hearty meals to those in need, nourishing people physically, emotionally, mentally and spiritually. For him, it’s more than a restaurant – it’s an embodiment of love thy neighbor where every purchase contributes to a more compassionate world. It’s barbecue with a higher purpose.

Right off, the food wins the eye test. The pork has a beautiful color with a deep, vibrant smoke ring. There’s a heavy bark, thick and dark that delivers a savory crunch, standing beautifully against the tender, moist center. It’s covered in a southwest rub before cooking over a combination of oak and hickory wood. Each bite is loaded with flavor and needs no sauce. This is Alabama barbecue at its finest!

A house red sauce comes on the side. It’s acidic with a punch of cayenne. It’s bold and not for the timid. It had good taste but covered the natural flavor of the barbecue, so I chose to only sample it.

The sides were other worldly! The baked beans were a homemade mix of pinto and navy beans, cooked in a sweet & slightly spicy sauce of chili powder, paprika, and brown sugar. Vinegar balanced out the mix and created a baked bean bite that was truly unique. The mac n cheese deserves at least equal praise. It’s baked with egg, milk, and cheese sauce with a soup blend that serves up creamy and smooth. The special ridged pasta provided extra cling space for the cheese, and the crispy brown top added texture that sends the entire dish over the top. Just outstanding!

As an added treat, Paul sampled some smoked chicken salad. Have I used the word AMAZING yet? It was smoky and chunky, served cool in a blend of mayo, golden raisins, green onion, and seasoning. Delicious! Pile that on a croissant or sandwich role and the Barbecue Babe would be in heavy. Chase makes a mean chicken salad himself and this is the only restaurant version we’ve found to challenge it.

In the advertising world it’s understood that if you tie your business to a charitable cause, your campaign will before much better. That’s what you get with Brother Paul’s BBQ. Will it take a place in Chase’s Best of the Best, maybe. Will it help change people’s lives for the better? Definitely!