Address: 442 N Main St, Big Pine, CA 93513, USA
Phone: +17605822633
Sunday: 11AM–8PM
Monday: 11AM–8PM
Tuesday: Closed
Wednesday: Closed
Thursday: 11AM–8PM
Friday: 11AM–8PM
Saturday: 11AM–8PM
Russ Zupan
We planned to stop here on our drive from San Diego to Seattle. The line started nearly 30 min before they opened. We had the sampler platter and their food was on point. Our favorite was the tri tip so we ended up getting 1lb to go in the vacuum sealed bag. Happy we made the effort to stop here.
Joselyn Murguia
Must try BBQ! Just walking in and smelling everything on the grill is enough to make your mouth water. Their menu is simple & easy to follow, but you can bet it is full of flavor. I ordered their Big Pine Platter (for one person). The plate came with a decent amount of Tri-Tip, pulled pork, chicken and ribs. The order came with two rolls, a fountain drink and a side of choice (I got the Mac and cheese). The tri-tip was tender, juicy and held such a delicious smoked flavor. It was definitely one of my favorites. The pulled pork felt apart and was just the perfect texture. The ribs were another favorite because the meat fell right off the bone and had great flavor. The chicken was tender and incredibly juicy. The Mac and cheese was delicious too! It was creamy and cheesy, which balanced everything out. Staff was friendly and prompt. We didn’t wait long for our food to come out. The place was very clean, inviting and cozy. Even though they only have outside seating and it can get cold in the area, this establishment takes care of their customers by having outside heaters to make sure we stay warm during our meal. Overall, I loved the experience, service and food. Definitely a place to visit any day but even better with family and friends.
Stephanie
It was ok. I had the chicken and macaroni. It does have more spices than what I usually have, which was different. They do have a sign asking to limit the amount of ice you get. Staff was friendly.
Rich Gonzales
Been a Few Years since I’ve been Back Here, 2015 to be Exact. I can’t imagine coming through Here not not stopping. Food is just as amazing as the the very first time I stopped many years ago if not better. Hank and Co. , thank you for such amazing BBQ and Hospitality. Great Meeting you Al, keep up the Amazing Job and Personality. Until Next Time Copper Top!
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Dude, they have a meat vending machine that takes credit cards. It's super cool!
I don't know, I've never had any last that long.
The staff are masked, can't say the same for all the customers. Some wear them, some don't, some have the masks hanging off their nose. My recommendation is to order online ahead, then go in and out real quick so you don't have to linger around.
Here is the official reheating instructions from Copper Top, they give these out printed out with each vacuum sealed order: CHILL ALL FOOD IMMEDIATELY! KEEP REFRIGERATED UNTIL YOU ARE READY TO HEAT IT UP! VACUUM SEALING DOES NOT PREVENT SPOILAGE! MICROWAVE METHOD USED FOR RIBS AND CHICKEN: Don't cut open the bag. Put on a microwave safe plate. Microwave for 1 min and 10 sec. Flip the bag over and microwave for another 1 min and 10 sec. Microwave time may vary. You will see the bag puff up with air, don’t worry this is normal. Cut open the bag and enjoy. Careful it’s hot! RIBS EXTRA STEP: SAVE THE GLAZE THAT IS IN THE VACUUM BAG AFTER COOKING. CUT UP THE RIBS AND DIP THEM IN THE GLAZE. POT OF WATER METHOD USED FOR TRI-TIP, PULLED PORK, RIBS AND CHICKEN: Don't cut open the bag. Bring a pot of water up to a boil. Turn the heat to low. Insert bag and set a timer for 12 minutes. Stir occasionally to ensure even heating. Remove from water, cut open bag and enjoy! Careful it’s hot!
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