Barbecue pop-up cooking up a storm

  • Tough to resist: motorists stop by at Big B's (Photograph supplied)

    Tough to resist: motorists stop by at Big B's (Photograph supplied)

  • Ready to cook: pictured, from left, are Big B’s BBQ ‘n’ Jerk employee Shanya Simmons, and owners Blake and Trudy Simmons (Photograph supplied)

    Ready to cook: pictured, from left, are Big B’s BBQ ‘n’ Jerk employee Shanya Simmons, and owners Blake and Trudy Simmons (Photograph supplied)

  • Big B’s BBQ ‘n’ Jerk chicken dinner (Photograph supplied)

    Big B’s BBQ ‘n’ Jerk chicken dinner (Photograph supplied)

  • Big B’s BBQ ‘n’ Jerk chicken sub (Photograph supplied)

    Big B’s BBQ ‘n’ Jerk chicken sub (Photograph supplied)

  • Big B’s jerk pork (Photograph supplied)

    Big B’s jerk pork (Photograph supplied)

  • Big B’s jerk pulled pork (Photograph supplied)

    Big B’s jerk pulled pork (Photograph supplied)

  • Big B’s BBQ ‘n’ Jerk in St George (Photograph supplied)

    Big B’s BBQ ‘n’ Jerk in St George (Photograph supplied)


Delicious smells of food cooking have been wafting through the Olde Towne of St George at weekends, thanks to a barbecue pop-up location.

Big B’s BBQ ‘n’ Jerk can be found on the waterside at 19 Penno’s Wharf, St George, on Saturdays and Sundays.

Couple Blake and Trudy Simmons started the venture almost a year ago.

“Blake’s love for cooking was a hit and miss, lots of burnt chicken,” Mrs Simmons said. “When he stumbled on to smoking the meats, he realised he loved the technique and more importantly the taste.

“While in Georgia for family vacation, we stumbled on a barbecue competition. It was all Blake needed to realise that it was something he wanted to take further.

“He sat with a few world champions, including Myron Mixon. He asked questions, and observed as well. We initially got started doing Selena’s barbecue competition on the Causeway back in 2010.

“We won several trophies and realised how much our food was liked to the point that we would have our friends over so we could feed them. We were then invited to barbecue for the St George’s Rotary Club for their annual fundraising event and that was also a hit.

“We had done a few other small events. We were lucky to get the World Heritage Centre,” she added.

The menu includes pork ribs, jerk chicken, barbecue chicken, and on Sundays they serve full dinners which include baked spaghetti, peas ‘n’ rice, scalloped potatoes, mashed potatoes, Spanish rice, seasoned rice, coleslaw, baked beans, corn soufflé, local corn when available and also cornbread.

“We like to keep our menu old school, it’s all made from scratch, and made with love,” Mrs Simmons said.

“We have a mix of American Southern flavour and also old school Bermudian taste. We change the dinner menu weekly and the recipes are not family recipes per se, but we have named two items after our parents.

“We have Ingrid’s Mash, named after Blake’s mom who was known for her love of the kitchen and knockout sauce after Trudy’s dad, Robert Burgess, 1978 Boxing Olympic hopeful.”

They believe in team effort and working together to share the responsibilities. Mr Simmons cooks the meats, while Mrs Simmons makes all the sides.

The pair also make homemade drinks such as, lemonade, iced tea and pineapple ginger juice.

They have discussed opening a permanent location as some of their dedicated customers have urged them to do.

“Right now, we are looking at our market research before we make a final decision,” Mrs Simmons said. “We love St George’s and have found that people come here for drives, particularly on Sundays, so for us we would love to stay in this current location and just expand it.”

The barbecue takes place on Saturdays and Sundays, from 12pm until all the food is sold out.

For more information visit their Facebook page @big B’s Jerk

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Published Sep 25, 2018 at 8:00 am (Updated Sep 25, 2018 at 12:00 am)

Barbecue pop-up cooking up a storm

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