Big Mikes Continues Winning Streak

BY JOHN DESANTIS

Big Mike’s BBQ began with a casual conversation in 1999 that eventually resulted in a Bayou Region institution with locations in both Houma and Thibodaux.

It didn’t happen overnight. And neither, says owner and founder Mike Lewis, do good barbecued meats.

“The most winningest people in barbecue say smoke a brisket for seven or eight hours at 250 degrees but I disagree with that,” said the career restaurateur. “I think the best way is to smoke a brisket for twelve to fifteen hours at 190, with 220 for the last two hours. Those last two hours we raise it to get it to where it is the most perfect.”

The desired result, he explained, is for meat as tender as it can be, but not so unstructured that is just falling apart.

Again, there are parallels. On two occasions Mike feared things had reached the falling apart point in his business. But with hard work and a belief in his product, obstacles were overcome.

It all started with Mike’s summer visits to Houma from his native Florida as a child. Mike’s visits continued into adulthood with longer stays. During one 1999 visit with his wife Judith, Mike found himself craving some barbecue. A local barbecue restaurant was closed.

“I said we need to move to Houma one day and open up a barbecue joint,” Mike recalled.

The thought was not an idle one. Already working in the restaurant business, Mike had been learning the business end. And he knew good barbecue.

“I had always been in the food business, loved the barbecue and loved the grill,” he said.

Mike’s work and savings bore fruit in 2008, when Big Mike’s BBQ Smokehouse opened on Barrow Street at Tunnel Boulevard, the former site of a donut shop.

“We got a good following and I whole heartedly feel we made good food,” Mike said.

Diners appeared to agree, and the restaurant stayed busy, becoming a hit in a short amount of time.

But nature had plans for Houma that year, and Hurricane Gustav, which made landfall off of Cocodrie, shut down critical services in Terrebonne and Lafourche. Coming back from a storm is a challenge for any business, but Mike notes that his restaurant — being so new — was particularly sensitive. Nonetheless the challenge was overcome, and Big Mike’s continued to thrive.

Then, on the night of Nov. 29, 2009, disaster struck.

A fire later determined to be electrical spread flames throughout the building. Firefighters struggled to suppress the blaze into the morning of Nov. 30. But Mike vowed to rebuild.

Grateful that nobody was hurt, Mike refused to be halted by the down side.

“The only thing that can come out of this is good,” he said, adding that people had been telling him to relocate. The fire simply forced his hand.

A new site was found at 3034 Barrow Street, near the intersection of Bayou Black Road. After opening in 2012, the restaurant did even better than at the old spot, becoming somewhat of a landmark in Houma.

The aromas of smoked meats and the grill permeate the spacious parking lot’s air. The menu was expanded and includes home-made smoked sausage, jerk chicken wings and other delights along with the standard fare of ribs, burgers, brisket and chicken. On certain Friday nights, the sounds of live music, particularly a bluesy kind of rock n’ roll, compete with the smells in the air to entice diners to stop in.

This year, another location was opened at 120 Laura Drive in Thibodaux. This location features a similar menu, but boats a unique outdoor patio area. Mike says the public response has been fantastic. Continued success, Mike says, will require continued hard work.

“We have been in business over 10 years, but you should have to work each day like it is your first,” he said. “You are only as good as your yesterday. You get no credit for what you did 10 years ago. You must push forward. We are not perfect but we have always made good.”

There has been financial success, but Mike says that can’t be the measure.

“Money is a by-product of good business,” Mike said. “It is not the reason for it.” •