Located on the Kissimmee lakefront, Big John’s Rockin’ BBQ has become a local favorite for its slow-smoked barbecue, homemade sides, and rock-and-roll atmosphere.
The family-owned restaurant serves hand-carved brisket, ribs, pulled pork, smoked chicken, and andouille sausage, along with a variety of house-made sauces that allow guests to customize every bite. Combining Southern hospitality with a passion for classic rock, Big John’s has built a reputation as more than just a barbecue restaurant; it’s a place where great food, live music culture, and community come together.
After being voted the winner of Central Florida Lifestyle’s Best BBQ Spot Contest, Big John’s Rockin’ BBQ has earned a title that owner John “Big John” says belongs just as much to his customers as it does to him.
“Honestly, I was surprised–and incredibly blessed,” he said. “There are a lot of great BBQ spots in Central Florida, so to have our customers and community show up for us like that means more than I can put into words. We’ve built Big John’s one plate, one customer, and one relationship at a time, and this award really belongs to the people who have supported us along the way.”
It’s a fitting reflection of a restaurant that has always been built around relationships.
Retirement Hobby to Restaurant Owner
Big John’s journey into barbecue wasn’t part of a lifelong business plan. In fact, it began simply by cooking for friends and family.
“Big John’s really started with me bringing barbecue to parties for friends and family,” he said. “People kept asking me to make more, so I started helping with athletic events, and before long, companies that I had friends at were reaching out for small catering too.”
Even as demand grew, opening a restaurant wasn’t on his radar.
“Everybody kept telling me I should sell it, but at the time, I was just looking for something a little slower to do in retirement–which turned out to be the joke of the century.”
The turning point came thanks to his wife.
“I didn’t seriously think about opening a restaurant until my wife sent me a picture of a ‘For Lease’ banner hanging on a small spot in downtown Kissimmee. We decided to take a chance, and that little shop became our first home.”
The restaurant began with just 40 seats, and John says he reinvested nearly everything back into the business.
“For the first few years, I put most of my salary and nearly every dollar of profit back into the business so we could buy better smokers, improve our equipment, and keep growing.”
As the restaurant gained a loyal following, catering requests continued to increase. Then, during the uncertainty of the COVID-19 pandemic, an opportunity arose to relocate.
“My original plan was just to run a small BBQ shop, but the catering requests kept coming. Then, during COVID, an opportunity opened up for us to move into our current, larger location on the lakefront. It was a big leap during a very uncertain time, but it gave us the room to become what Big John’s is today.”
An Experience, Not Just a Meal
When asked what separates Big John’s restaurant from others, he didn’t start with the food.
“First off, we’re not a cattle call. When you come to Big John’s, you’re not just shuffled through a line and handed a tray. We have servers who come to your table, take care of you, and treat you like family. When you place your order, we hand-carve or pull everything you ask for.”
He believes barbecue should be personal.
“We also believe BBQ is a personal experience. Everybody likes it a little different, so we don’t cover our meat in sauce before it reaches the table. The meat has to stand on its own. Then we give you four homemade sauces so you can make it sweet, spicy, tangy, or smoky–whatever tastes best to you.”
For Big John, hospitality is just as important as what comes out of the smoker.
“Overall, great BBQ is about quality, choice, and hospitality. We want every guest to feel like the meal was made for them, not just served to them.”
For the first-time visitors wondering where to start, Big John already has the answer.
“For your first visit, the Super Sampler just makes sense. You get to try nearly all of our signature meats–brisket, ribs, pulled pork, chicken, and andouille sausage–so you don’t have to choose just one.”
He added, “The Super Sampler gives you the full Big John’s experience and lets you decide which one becomes your favorite.”
Rock-and-Roll Barbecue
The “Rockin” in Big John’s Rockin’ BBQ isn’t just part of the name; it’s part of the restaurant’s identity.
“Music has always been a big part of my life,” John said. “My first concert was Pink Floyd in Tampa in 1977, and I’ve been hooked on live music ever since.”
Those experiences eventually inspired the atmosphere guests experience today.
“To me, BBQ and music are both art forms. They bring people together, create memories, and are best enjoyed with a crowd. Combining two of the things I love most–great BBQ and rock-and-roll–just felt like the perfect fit. We didn’t want Big John’s to be only a place where you come to eat. We wanted it to feel like an experience, where the food is the headliner and the music sets the stage.”
Like many pitmasters, Big John believes great barbecue starts long before the meat reaches the smoker.
“Like any good pitmaster will tell you, great BBQ is all about going low and slow. You can’t rush it, you can’t cut corners, and most of the real work happens before the meat ever goes on the smoker.”
His brisket philosophy is surprisingly simple.
“I’ll let you in on one little secret: we only use salt and pepper on our brisket. People think I’m lying when I tell them that, but you don’t need a cabinet full of fancy seasonings to make a great BBQ.”
He added, “We make our own seasonings for our other meats, but even those come down to keeping things simple, preparing them properly, and doing it the same way every time. Good BBQ isn’t about showing off. It’s about patience, consistency, and letting the meat speak for itself.”
Built on Community
While smoked meats may draw visitors through the doors, it’s the people who continue to inspire Big John every day.
“It may sound cliché, but truly, the people are what keep me motivated. On the hardest days, seeing someone smile after a good meal or getting the chance to learn more about one of our regulars reminds me why we do this.”
His goal has always been to create more than a restaurant.
“We’ve always wanted Big John’s to feel like more than a restaurant. We want it to feel like home–a place where people are welcomed, remembered, and treated like family. The food may bring people through the door, but those relationships are what keep us going.”
That sense of community extends beyond the dining room.
“It means everything to me,” John says of the support from local customers. “Visitors from all over the world now tell us they make Big John’s part of their vacation, and that’s an incredible compliment. But when local customers choose to come back again and again, bring their families, and celebrate milestones with us, that feels different.”
He continued, “That support is what allowed us to grow from a tiny restaurant into what we are today, and I never take it for granted. It also gives us a responsibility to support the community that supports us. Whether it’s through spirit nights, donations, local schools, athletic programs, or simply being there when someone needs help, we want our neighbors to know that their support goes both ways.”
“At the end of the day, local customers haven’t just kept us in business–they’ve helped make Big John’s feel like home.”
Looking Ahead
Winning Central Florida Lifestyle’s Best BBQ Spot Contest is another milestone in a journey that began with backyard cookouts, but Big John says the next chapter is already taking shape.
“The next chapter is growth,” he says. “As I mentioned before, my daughter helped convince me that the Big John’s experience could work in more communities.”
One conversation with his daughter stands out above all others.
“She came to me very seriously saying Big John’s could compete beyond Kissimmee and encouraged me to consider franchising,” said John. “Having your own daughter look at what you created and say, ‘This is something worth growing,’ means a lot–not just as a business owner, but as a father.”
Now, that vision is becoming reality.
“I’m excited to give you the first little peek: Big John’s Rockin’ BBQ will be coming to a few more places soon. Seeing something our family built in Kissimmee become something other communities can experience is incredibly special, and we’re excited to bring the food, hospitality, and rock-and-roll spirit of Big John’s to a bigger stage,” said Big John.
If there’s one word Big John hopes every customer uses to describe their visit, it’s simple:
“Unforgettable.”
