Always wood-smoked. Never rushed.
When you come here, you get slow done right.
Generously dry-rubbed and slow-smoked over cherry wood for juicy, flavor-bursting meats.
You come here for fussed-over food in an unfussy atmosphere.
BIG AL’s HAS MOVED
New look, New location – NOW OPEN!!!
Same great food
HOURS OF OPERATION
OPEN TUES – SUN
11:00AM – 8:00PM
MONDAY
Closed
How we slow-smoke
Wood: We use cherry wood for its fragrant smoke.
Dry-Rub: We use Bad Byron’s Butt Rub on most meats, except our wet-basted ribs.
Time: Lots. Because hours of smokey heat is the final ingredient…
After 5-6 hours, our basted spare ribs fall off with each velvety bite.
After 12-14 hours, our hand-pulled BBQ comes out so tender you may forget to use sauce.
After 18-hours, you’ll bite into brisket with a dark, caramelized bark and a juicy, smoky inside…that just melts.
With tender, moist, slow smoked meat, sauce is optional.
Which means your choices better be good.
DAILY SPECIALS
Weekend Steak Special
Smoked filet mignon and ribeye steaks
Friday, Saturday, Sunday!
Call to order Order online