About US
We are thrilled to bring our fantastic smoked meat to Toledo and the Northwest Ohio Area.
Veteran owned and opened originally in 2015 in Denver, Colorado, Big O's has strived to provide the best Texas Style Barbecue to an increasingly knowledgeable barbecue eating public.
Pitmaster Brent Olsen is obsessively dedicated when it comes to his smoked meats. Leaving no stone unturned he has studied and researched some of the greatest barbecue joints in Texas to come up with his own unique style of the cooking genre. Truly this is a passion project for him and one that he hopes will inspire passion in his customers as well.
Veteran owned and opened originally in 2015 in Denver, Colorado, Big O's has strived to provide the best Texas Style Barbecue to an increasingly knowledgeable barbecue eating public.
Pitmaster Brent Olsen is obsessively dedicated when it comes to his smoked meats. Leaving no stone unturned he has studied and researched some of the greatest barbecue joints in Texas to come up with his own unique style of the cooking genre. Truly this is a passion project for him and one that he hopes will inspire passion in his customers as well.
What is "Texas-Style" Barbecue?
Texas-style barbecue, as it is aptly named, has its origins in the great Lone Star State. While styles can vary from area to area, (Texas is a big place after all...) a couple things are pretty consistent:
1. "Low and Slow". Texas-style BBQ is smoked low and slow, using an indirect heating method. This allows the fat to render and the meat to become dangerously tender and juicy. WE NEVER parboil or grill our barbecue. To do so would be utter sacrilege. While cooking times do change from cut to cut, we smoke our meat from 9-12 and sometimes as much as 20 hours to give you the perfect bite, every time. All our meat is smoked with a combination of hardwood, hickory and oak.
2. Salt and Pepper. We stick to the basics. 16 mesh black pepper, salt, and very little else go toward seasoning the food. This allows the various cuts of meat to shine as the real star of the show. This is why we insist on only the best cuts of beef, pork, and chicken.
3. Sauce on the Side. While we all love a good barbeque sauce (and ours is great by the way), good barbecue should never NEED anything added to taste great. We let our barbecue speak for itself and our sauce is a complement to the succulent and mouth-watering proteins.
4. Brisket is King. Brisket is, put simply, not a great cut of meat. If not handled correctly this cut can turn out dry, tough, and chewy. The true measure of any pitmaster is how tender and juicy they can get this difficult piece of beef. Our pitmaster is without boast, a wizard when it comes to brisket. However, if brisket is not your thing, no worries. We also have ribs, pulled pork, chicken, and sausage, as well as delicious side dishes that will fill your belly and warm your heart.
1. "Low and Slow". Texas-style BBQ is smoked low and slow, using an indirect heating method. This allows the fat to render and the meat to become dangerously tender and juicy. WE NEVER parboil or grill our barbecue. To do so would be utter sacrilege. While cooking times do change from cut to cut, we smoke our meat from 9-12 and sometimes as much as 20 hours to give you the perfect bite, every time. All our meat is smoked with a combination of hardwood, hickory and oak.
2. Salt and Pepper. We stick to the basics. 16 mesh black pepper, salt, and very little else go toward seasoning the food. This allows the various cuts of meat to shine as the real star of the show. This is why we insist on only the best cuts of beef, pork, and chicken.
3. Sauce on the Side. While we all love a good barbeque sauce (and ours is great by the way), good barbecue should never NEED anything added to taste great. We let our barbecue speak for itself and our sauce is a complement to the succulent and mouth-watering proteins.
4. Brisket is King. Brisket is, put simply, not a great cut of meat. If not handled correctly this cut can turn out dry, tough, and chewy. The true measure of any pitmaster is how tender and juicy they can get this difficult piece of beef. Our pitmaster is without boast, a wizard when it comes to brisket. However, if brisket is not your thing, no worries. We also have ribs, pulled pork, chicken, and sausage, as well as delicious side dishes that will fill your belly and warm your heart.