Big J’s So Cal BBQ

Big J’s So Cal BBQ 🔥Big J’s So Cal Bbq 🍖 Expert Bbq, catering all events 🚚 SoCal 📍BigJsSoCalBbq.info 📸
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10/04/2026

Some nights are a reminder that the best moments don’t need a big plan—just good food, a couple of drinks, and the person you love beside you. ❤️

My wife and I finally got a night out together in Riverside. She enjoyed delicious enchiladas at Taco Station, while I had shrimp cocktail and a cold Corona. Then we headed to Art’s Bar & Grill and finished the night with a couple of drinks and plenty of time together.

It had been a long time since we got to slow down and enjoy a night like this. Last night was worth the wait. ❤️

📍Taco Station & Art’s Bar & Grill — Riverside, California

Tuesday truth: the rub isn’t decoration. It’s the first promise you make to the meat.That brisket’s still raw here — col...
09/22/2026

Tuesday truth: the rub isn’t decoration. It’s the first promise you make to the meat.

That brisket’s still raw here — cold from the cooler, the color of something that hasn’t decided what it’s going to become yet & that’s exactly when the work matters most. Not 14 hours from now when the bark’s set and the crowd’s circling. Right now, when the pepper’s hitting the surface and nobody’s watching but the fire.

Around here, we don’t do shortcuts. No injection games, no bottled smoke, no rub from a shaker that’s been sitting on a shelf since 2019. Just coarse pepper, kosher salt, and a hand that knows the difference between coated and buried. The smoke’s already drifting lazy through the air, waiting for its turn. It’ll get one.

September’s in its last full week, and the calendar’s still moving. Office lunches, retirements, the “we should do one more gather before October starts” crew — they’re all circling the same question: How is the food handled, Is it fresh? That’s the one thing we can make a yes.

Send the date over. The rub’s already out.

Saturday, and the brisket’s coming off the grates like it’s been waiting for this exact moment all week.That bark didn’t...
09/19/2026

Saturday, and the brisket’s coming off the grates like it’s been waiting for this exact moment all week.

That bark didn’t happen overnight. It happened one hickory split at a time, one hour after another, one check where the answer was simply “not yet.” It’s the color of patience — too dark, too rough, too much until suddenly it’s exactly right. And now? Now it gets its rest while the juice settles back into every fiber.

But here’s the Saturday truth: this moment isn’t really about the brisket. It’s about what happens next. The slicing. The first piece that never makes it to the table because someone “just wanted to try it.” The way a backyard goes quiet for a second when the board hits the table. That’s what we’re really cooking for.

The calendar’s been filling fast — office lunches, retirements, the “we should do this before the holidays get crazy” gatherings. If you’ve got a date floating around, send it over this weekend. The fire’s already warm, the coals are glowing, and there’s always room for one more on the grates.

Friday, and somewhere between “let’s wrap this week up” and “actually, one more thing,” the fire’s been doing its own ve...
09/19/2026

Friday, and somewhere between “let’s wrap this week up” and “actually, one more thing,” the fire’s been doing its own version of overtime.

Eleven hours in. The hickory’s long past flame, burned down to a bed of coals that glows like a small sun every time the door swings open. Thin blue smoke still curling up, doing the quiet work nobody sees but everybody tastes later.

That’s the part I keep coming back to. The fire doesn’t know it’s Friday. Doesn’t know the weekend’s about to show up with all its hungry, happy chaos. It just keeps burning, one split at a time, ready for whatever we point it at.

And this weekend? It’s pointing at something to do something. Maybe Burnt offerings bbq competition in Riverside.

September’s second half just hit, and the calendar’s filling like it knows the holidays are coming. If you’ve got a date floating around in your head, send it over today. The coals are already answering.

BloomingtonBBQ BigJsSoCalBBq

Here’s the thing about tri-tip that most people get wrong: they slice it too early, too thick, or worse — with the grain...
09/17/2026

Here’s the thing about tri-tip that most people get wrong: they slice it too early, too thick, or worse — with the grain. Then they wonder why it chews like a boot and blame the meat. It was never the meat.

What you’re looking at here is fourteen hours of patience that had nothing to do with the tri-tip itself. The fire’s been burning since before sunrise — hickory dropped one split at a time until the smoke ran thin and blue, clear enough to read a newspaper through. That’s what gives this cut its ring. Not marinade. Not some bottled smoke flavor. Just time, heat, and a hand that knows when to stop.

Then comes the part nobody posts about: the rest. Ten minutes on the board while the juice settles back into every fiber. Slice against the grain, quarter-inch thick, and suddenly a cut of beef that costs less than brisket is the thing people talk about for weeks.

September’s been moving fast around here. The office lunches, the backyards, the “we’re finally doing it” gatherings — they’re all landing. And the tri-tip keeps showing up as the dark horse of the spread. The one people didn’t expect to go back for thirds on.

Maybe that’s the move for your next gathering. Not the obvious centerpiece — the one that makes everyone stop and say “wait, what cut is this?”

Send the date over. The fire’s already got opinions, and they’re all saying Thursday’s a good day to make a plan.

09/11/2026

FROM BLOOMINGTON TO SPECTRUM NEWS 1! 📺🔥

Big J’s SoCal BBQ was proud to represent Bloomington and the Inland Empire during Spectrum News 1’s coverage of the Long Beach BBQ Festival at Rainbow Lagoon.

We brought the live fire, heavy smoke and authentic Southern California barbecue—including our giant Dino Ribs, signature Meat Sticks, brisket, pulled pork and handcrafted sides.

From the Long Beach waterfront to events across Southern California, Big J’s is ready for company lunches, weddings, school events, community celebrations and private catering.

The cameras followed the smoke. Now it’s your turn.

📍 Based in Bloomington, California
🚚 Serving the Inland Empire, Los Angeles and Orange County
🌐 BigJsSoCalBBQ.info
📩 DM us for catering availability

Spectrum News 1 SoCal Long Beach BBQ Festival

09/11/2026

BLOOMINGTON BBQ MADE IT TO KTLA 5! 📺🔥

Big J’s SoCal BBQ went live on KTLA 5 for National Chicken Wing Day, showcasing our barbecue wings and legendary smoked Dino Rib.

We’re proudly based in Bloomington, California, providing authentic barbecue catering throughout Riverside, San Bernardino, Fontana, Rialto, Redlands and the Inland Empire—with select events across Los Angeles and Orange County.

Planning a company lunch, wedding, school event or private celebration? Follow the smoke and bring Big J’s to your next event.

📍 Bloomington, California
🌐 BigJsSoCalBBQ.info
📩 DM us for catering availability

09/09/2026

EARLY MORNING FOR A CATERING THIS AFTERNOON🫡BIG J AND KALVIN BEEN GOING AT IT SINCE YESTERDAY…. AND EARLY MORNING TODAY…. SPECIAL MESSAGE FROM BIG J BIRTHDAY CELEBRATION THIS WEEKEND LETS GET A HAPPY BIRTHDAY IN THE COMMENTS AND GO BRUINS🫡🐻-SOCIAL MEDIA MANAGEMENT

🔥 WE’RE BACK AT BBQ IN THE PASS! 🔥Last year, Big J’s SoCal BBQ brought home 2ND PLACE. 🥈 This year, we’re coming back wi...
08/18/2026

🔥 WE’RE BACK AT BBQ IN THE PASS! 🔥

Last year, Big J’s SoCal BBQ brought home 2ND PLACE. 🥈 This year, we’re coming back with one goal:

🏆 GOING FOR #1!

📅 August 21 & 22, 2026
📍 Beaumont-Cherry Valley Recreation & Park District

And we’re not just competing — WE’RE FEEDING THE CROWD TOO!

Big J’s will be out there food vending BOTH DAYS, firing up some of our biggest crowd favorites:

🔥 Our Famous MEAT STICK
🦖 Massive BEEF DINO RIBS
💨 Slow-Smoked BBQ
🔥 Live-Fire Cooking
🍖 And plenty more Big J’s BBQ

Come hungry, grab some BBQ, watch the competition, and help us make some noise as we try to bring that #1 trophy back home!

SECOND PLACE WAS JUST THE BEGINNING.
WE’VE GOT UNFINISHED BUSINESS. 🏆🔥

Tag somebody who needs to meet you at BBQ IN THE PASS!



CherryValley BeaumontCalifornia InlandEmpire InlandEmpireFoodies IEFoodies SoCalBBQ CaliforniaBBQ BBQCompetition CompetitionBBQ FoodVendor FoodVending LiveFireCooking SmokedMeats DinoRibs MeatStick Brisket BBQLovers SupportLocalBBQ

Address

Bloomington, CA
92316

Opening Hours

Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

+19093687161

Website

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