From Food Truck to Restaurant and More

The goal of some pitmasters is to begin small and grow as customers appreciate their barbecue. Sometimes when pitmasters want to venture into commercial enterprises, food trucks may be all that can be afforded initially. Such is the story of Michael Markham who began Big Mike’s in 2011 in Apex, NC.

BBQ egg rolls are popular appetizers.

What began as a food truck has since expanded to two “brick-and-mortar” locations – one in Apex and the other in nearby Cary. Known as Brew N Que, the restaurants feature pastured-raised barbecue and local craft beer. When I was at the Apex location, about ten beers and ciders were on tap. The beer is as important as the barbecue, and the bar scene confirms that some customers are more thirsty than hungry.

Chopped barbecue pairs well on a tray with smoked potato salad and cornbread (and extra servings of coleslaw).

Nevertheless, the serious side of the menu is the meat. The choices include Eastern NC-style chopped pork barbecue, beef brisket, and smoked chicken. In addition to typical sides of collards, baked beans, and mac ‘n’ cheese, the restaurants offer two unusual ones: blue cheese coleslaw and smoked potato salad. The dessert menu is limited but does include the obligatory banana pudding.

Redneck nachos (with cornbread) offer pork barbecue in an unusual format.

Brew N Que is another example of the “new” style of barbecue establishments (see my earlier visit to Buxton Hall), as described by food writer Kathleen Purvis, that offer interesting sides, creative appetizers, and craft beer with meat sourced locally. For example, several appetizers are entertaining. BBQ egg rolls come in two versions — pork barbecue with collards and chow chow, and buffalo chicken with blue sauce. Redneck nachos combine pork barbecue with baked beans, Fritos, and blue cheese coleslaw.

Several sides, including collards, are appealing.

Even with the success of its two locations, the food truck is still on the road. Its schedule and location are announced regularly by Twitter. Big Mike’s has also ventured into conducting smoking classes. In one class, each student learns how to smoke brisket and takes home a whole brisket when the class is over. Another class on smoking a pork shoulder includes a dinner in an outdoor picnic format.

Banana pudding is the favorite dessert of many.

With a food truck and two restaurant locations, Big Mike’s is well postured to satisfy the barbecue (and beer) cravings in central North Carolina. Its creative approaches will continue to attract hungry and thirsty customers.