Slow smoked BBQ isn't something you just fall into. It takes years of practice, trial and error, and countless hours spent beside the smoker.
NEIL GOEHRI, OWNER
The Big House story is a testament to the dedication it takes to do BBQ the right way. Neil’s fascination with BBQ started over 25 years ago, during his days as a diver for the US Navy. A cook who grew up in his father’s BBQ joint in Memphis taught Neil how to make authentic, Memphis-style, dry rubs for beef, pork, and poultry. In the two and a half decades since, Neil has taken what he learned in the Navy and refined it, truly perfecting the art of slow smoked BBQ
Big House, like most things, started out as a hobby. Neil loves cooking for people, and over the years has made a name for himself among his friends and family for his skills in the kitchen. After years of positive feedback, Neil began toying with the idea of taking his meals beyond his loved ones and making them available to the public. He realized that there was only one way to serve his amazing BBQ to as many folks as possible. He decided to follow his dream and leave the security of a comfortable corporate job to follow his passion. He commissioned the construction of the Big House BBQ trailer, a fully functional mobile kitchen with a 900 lb. smoker attached to the back, and got to work creating the absolute best BBQ around.
"Some of the best BBQ I have ever had and is definitely the best in the Seattle area! The ribs are absolutely fantastic (fall off the bone good) and the brisket is so tender!"
"We recently had Neil and Big House BBQ cater our wedding in Issaquah, and it was absolutely one of the best decisions we made"
"Now that's BBQ! Best-tasting BBQ I've had in this state since leaving TX. We ordered the ribs, brisket and hot links with sides of potato salad, coleslaw and baked beans. The ribs were thick and juicy. You know they're smoking it right when you can see the smoke lines in the meat."