Big Bear's BBQ

Cooks scrambled to heap plates with fried okra, corn nug-gets, pulled pork and Texas toast.

As soon as the plates were ready, Sue Barrentine whipped around the corner to hand them out.

The lure of hickory-smoked barbecue makes Big Bear’s Barbecue a busy place around lunch time.

“David’s father is a meat-cutter so it’s something he’s grown up with,” Barrentine said. “It’s always been a passion of his.”

However, until a year ago when the Cave Spring residents bought the business, they were in automotives. But smoking meat has been something David Barrentine has done for dec-ades.

As attested by the dozen trophies next to the cash regis-ter where you can order wings, pork sandwiches and ribs with all the usual sides.

“I just like the flavor that it gives it and it’s just kind of a throwback to how it used to be done and how it should be done,” David Barrentine said.

They said they hope to eventually open a second restau-rant, possibly near Weiss Lake. Barrentine said her husband is working on building a larger rotisserie to better accommo-date Christmas orders.

The restaurant also offers catering for groups as large as 200 people. It is at 1517 Dean Ave., and is open Monday through Friday from 10:30 a.m. until 8 p.m. and Saturday from 11 a.m. until 6 p.m. seasonly.

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