Watch for BIG things coming for
Big Rig BBQ in 2020
The Big Rig BBQ adventure started the weekend of Memorial Day 2015 and since then, Bob and his wife Nichole have never looked back. In their short time of being open, they have won several awards and numerous online listings as the best BBQ in SD! The Travel Channel and The Food Network even listed them as the best BBQ in SD. These listings included the likes of Franklin BBQ and The Shed, so being listed with those amazing BBQ joints is a huge honor. In January 2017, we were able to cater for Eric Church, his band and his entire touring crew!
Bob is a master of many trades. Even the Big Rig BBQ namesake comes from one of his passions, driving big rig semis and delivering them all over the country. Nichole, a graphic designer by trade, she adds her touch of skill and creativity to the venture. Of course, she helps anywhere else that she is needed. Even their teenagers help when they are needed. Big Rig BBQ is truly a family operation.
On top of being a professional driver, Bob is also a contractor. With his building skills, the Big Rig BBQ trailer was designed and finished with his own handy work. He even built the smoker on the trailer and numerous other smokers too. Our sitdown location and our new venture have all been designed and built by Bob.
With Bob's travels, he has tasted all kinds of BBQ from all over the country. His favorite BBQ joints reside in Texas, which is why he brought the taste of Texas BBQ to South Dakota. And from the comments from our many repeat Texan customers, he is spot on! He is so happy to share simple, good, quality smoked meats in South Dakota.
Bob has been grilling and smoking meats for over 18 years. His passion for making quality grilled and smoked meats goes way back to hosting large parties and walking around the party with a giant tray of meat. He knew he was onto something when within five minutes all of the meat was gone and he would have to cut more to share with his guests.
True Texas-style BBQ takes time, a real wood smoker and a passion to craft meat into tasty works of art. You won't find any propane or charcoal keeping our smoker hot at our Rig. Our smokers do not have buttons of any kind either. We use real oak wood that we add to the smoker every 20-30 minutes when we are smoking our meats. It's a lot of work as any real-wood pit master will agree, but that time and energy is what makes our BBQ taste as good as it does! Our BBQ is always FRESH also. You won't get reheated smoked meats at our place.
Oh, and we don't use sugar or heavy sweet BBQ sauces to cover the taste of our meat. We believe our meat's flavor stands on its own like great BBQ should. We do make our own tasty sauces but believe in a "sauce optional" way to eat our BBQ. Try it first without it, and if you want it, add it.