Taste the Shoals: Big Man’s BBQ Blends Tradition and Heart

When you pull up to Big Man’s BBQ, the first thing that hits you is the smell — hickory smoke from brisket, pork butts, and chickens cooking low and slow. It’s the kind of place where the food smells like home and the people feel like family. 

Meat Loaf Sandwich from Big Man’s BBQ

“Everything’s slow-cooked,” Big Man Shun says. “The pork went on at 3 a.m., and it’ll be ready by 6:30 or 7 tonight. That’s pulled pork for Friday.” The chickens for lunch? Already the second batch of the day. And the baked potatoes? Waiting for later. Every dish has its own schedule and care.

Shun’s not doing it alone. His wife, Jennifer, keeps the kitchen rolling, making homemade potato salad, sides, and sauces to go with the BBQ. Together, they give the food a mom-and-pop feel — comforting, homey, and satisfying.

Big Man learned BBQ the hard way — from his late father, his father-in-law, and Miles Sledge, a local legend. He combined what he learned from them into his own style. “Some people talk about Carolina style, Memphis style, Texas style,” he says. “Me? This is Big Man style. Everything I’ve learned, I put together my way.”

He pays attention to every detail. Brisket that melts in your mouth. Pulled pork with just the right amount of smoke. Chicken cooked slow and steady. “I go by feel, by smell,” he says. “You learn to know your fire. You can even leave for a while and tell if the smoke’s too hot or not hot enough.”

The menu shows his skill and creativity: brisket nachos, Philly brisket sandwiches, meatloaf sandwiches, ribs, wings, smoked chickens, pulled pork — you name it. Catering is a big part of the business too, from small groups to events of 500 people. “We don’t turn anything down,” he says. “Even if it looks impossible, we make it happen.”

Big Man is at the pit early, usually by 2 a.m., cooking every day he’s open. And Jennifer is there behind the scenes, making sure the sides and sauces are ready to go. Together, they give every meal that homegrown touch that makes people feel welcome.

“The best BBQ,” he says, “isn’t about what’s on the plate. It’s about who’s sitting around it.” And that’s what makes Big Man’s BBQ special. Slow-cooked food, cared for every step of the way, served with a smile, and a sense of community. That’s why people keep coming back — not just for the BBQ, but for the people behind it.