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
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.