Photo by Nicholas McWhirterOwner/Pitmaster: Big Boys Bar-B-Que, opened 2000Age: 57Smoker: Direct heat steel pitsWood: MesquiteI’ve been out to Sweetwater twice for Gaylan Marth’s barbecue at Big Boys. The first time I was with my wife and kids. They stayed in the car while I got a to-go order. Eating in the car we
IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been
The exceptional thing to note about Big Boy’s Bar-B-Que is the fact that it exists at all. Located in a caliche lot along a desolate road in Sweetwater next to a bowling alley turned bar, Big Boy’s has the feel of an oasis—or a mirage. Blink and it might disappear.
A large pickup truck whizzed along Lamar St. (State Highway 70) in Sweetwater while we sat in the parking lot of Big Boy’s enjoying some smoked meats while my newborn son ate in the backseat. The scene was only worth a glance until a State Highway patrolman followed
