"Big Al’s Smokehouse was opened by Al Plaskoff in 1974. These days, his daughter Lauren Weiner runs the place, along with pitmaster Pedro Garcia, who has been there since 1979 when he was 18 years old, and general manager Jonathan McZeal, who has stuck around for the last 16 years. Being the second-generation owner hasn’t always been easy. In honor of the milestone, Big Al’s has partnered with another local company, J&R Manufacturing. The restaurant exclusively uses its Oyler smoker, a commercial-sized smoker that uses hardwood and offset to smoke its meats. Big Al’s has used hickory wood to smoke for five decades. The restaurant’s biggest change under Big Al was adding sweet tea in the ‘90s, which Weiner says “was really hard for him.” Eventually the menu grew to be more family-style dishes and catering. Under Weiner, the biggest change to the menu is fresh-cut, twice-fried french fries. Big Al’s will host deals and celebrations all year, leading up to something “big” that Weiner is planning for September — and that will include adding a Sunday brunch. It has added a Big Al’s margarita and spiked sweet tea to the menu and a happy hour from 4 to 6 p.m. daily." - Courtney E. Smith
