Big J’s So Cal Bbq

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Big J’s So Cal Bbq 🔥Big J’s So Cal Bbq 🍖 Expert Bbq, catering all events 🚚 SoCal 📍BigJsSoCalBbq.info 📸
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10/20/2026

🦃 BLOOMINGTON, LET’S COME TOGETHER THIS THANKSGIVING! 🦃

We’re raising $4,000 to help provide food and serving supplies for a hot Thanksgiving food giveaway. Our goal is to serve 200 or more plates to our community.

📍 Kessler Park
18401 Jurupa Ave, Bloomington, CA 92316
📅 Saturday, November 21, 2026
🕐 1:00 PM

We’re looking for donations of:

🍗 Turkeys and hams
🥔 Potatoes
🍽️ Stovetop stuffing mix and canned yams
🥖 Hawaiian rolls
📦 Compartment takeout containers
🍴 Forks, napkins, and disposable serving ware

You can help by making a cash donation, donating food or supplies, or purchasing items at your local Smart & Final. Want to donate or sign up for an item? Text 909-368-7161 for information.

Every contribution brings us closer to serving our neighbors a warm Thanksgiving meal. Thank you for supporting Bloomington! ❤️

10/08/2026

A special shout-out to Manny Sanchez. 🙌

Manny is one of the best people I’ve ever had the chance to work with. He brought a great attitude, a strong work ethic, and a personality that made every shift better.

As I continue getting Big J’s SoCal BBQ organized, Manny had to move on to his next opportunity. I’m grateful for the time and hard work he gave us, and I want him to know he’ll always have my respect.

Thank you, Manny. You earned this recognition, and I’m wishing you nothing but success in whatever comes next.

10/08/2026

A little BBQ, a big game, and a whole lot of Bloomington pride. 🏈🔥

Tonight, Big J’s SoCal BBQ is giving back to my alma mater, Bloomington High School. We’re serving the varsity team brisket, pulled pork, and the cornbread the boys asked for before they take on Arroyo Valley.

Last year, we served at the Bloomington-Carter game and got to see the community show up for the team. That matchup had a special Bloomington connection: both head coaches are Bloomington High alumni.

We’re proud to support the Bruins again tonight!

Kickoff: 7:00 p.m.
Location: Bloomington High School
10750 Laurel Ave., Bloomington, CA 92316

Let’s go, Bloomington! 🏈

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.

Address

Bloomington, CA

Opening Hours

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

Telephone

+19093687161

Website

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