Big Leaf Smoked Chicken and Mac and Cheese: A Central Florida Institution

I'm here to introduce you to Big Lee's Barbecue, a culinary gem in Ocala, Florida. Rashad Jones, the owner, is passionate about his craft and dedicated to serving up delicious barbecue that will leave you wanting more. His motto? "Big Leaf Smoked Chicken and Mac and Cheese - Is a Better Place Because of Big Leaf's Barbecue." It's clear that Rashad takes pride in his work, and it shows in every aspect of his business.

Working with At-Risk Kids

Rashad's journey into the world of barbecue began with working with at-risk kids to help them make better choices in life. He believes that every child has potential, regardless of their circumstances. By providing a supportive environment and focusing on the positive aspects of each individual, Rashad aims to give these kids a second chance. This approach not only benefits the kids but also influences the community as a whole.

The Art of Barbecue

Rashad brings something special to the table when it comes to barbecue. His secret sauce, aptly named "Big Leaf," is a masterclass in flavor balance. The combination of spices and seasonings creates a unique taste experience that sets his barbecue apart from others. From the savory flavors of slow-smoked ribs to the comforting warmth of mac and cheese, every dish on the menu is carefully crafted to showcase Rashad's expertise.

The Big Leaf House Rub

Rashad starts by applying his signature house rub to the meat, carefully blending together a mix of salt, coarse ground black pepper, granulated onion, granulated garlic, oregano, basil, rosemary, and Italian seasoning. This blend of herbs and spices is what sets Rashad's barbecue apart from others. The aroma wafting from his kitchen is a testament to the power of this rub.

Spare Ribs with Silver Skin

When it comes to spare ribs, Rashad takes a hands-on approach. He carefully removes the silver skin from each rib, making sure to get as much of the flat meat as possible. This attention to detail is what sets Rashad's barbecue apart from others. The result is tender, juicy ribs that fall off the bone.

Brisket with Mac and Cheese

Rashad's brisket is a masterclass in texture and flavor combination. He slow-cooks the brisket for 24 to 48 hours, allowing it to develop a rich, bark-like crust. This crust is what gives Rashad's barbecue its signature smokiness. When paired with his creamy mac and cheese, the result is a match made in heaven.

The Big Leaf BBQ Sauce

Rashad's secret sauce, aptly named "Big Leaf," is a game-changer when it comes to barbecue. The combination of Tang, butter, kosher salt, black pepper, cumin, rice wine vinegar, apple cider vinegar, bourbon, hot sauce, Worcestershire, and a hint of sugar creates a flavor profile that is both tangy and sweet. This sauce is what takes Rashad's barbecue to the next level.

Kathy Brisket Stuffed Mac and Cheese

Rashad's Kathy brisket stuffed mac and cheese is a revelation. The combination of tender brisket, creamy mac and cheese, and just the right amount of BBQ sauce creates a dish that is both comforting and indulgent. The addition of chopped BBQ sauce adds a burst of flavor that elevates this dish to new heights.

Smoked Brisket with Mac and Cheese

When it comes to smoked brisket with mac and cheese, Rashad knows how to bring the heat. His slow-cooking technique ensures that the meat is tender and juicy, while the creamy mac and cheese provides a comforting contrast. The addition of chopped BBQ sauce adds a tangy kick that takes this dish from good to great.

The Final Product

When it comes to barbecue, Rashad's passion shines through in every aspect of his business. From the savory flavors of slow-smoked ribs to the comforting warmth of mac and cheese, every dish on the menu is carefully crafted to showcase Rashad's expertise. The result is a culinary experience that will leave you wanting more. Whether you're in the mood for something classic and comforting or adventurous and bold, Big Leaf Smoked Chicken and Mac and Cheese has something for everyone.

"WEBVTTKind: captionsLanguage: enback in 2017 I did a show called guys big project I brought all these people in and had this great  show and there was one guy in particular that stood out and he said he's doing real deal  barbecue looks like real deal barbecue he says next time you come to Central Florida you got to  check it out and let me cook for you I'm here this is Rashad Jones and this is big Lee's Barbecuebig leaf smoked chicken and mac and cheese Ocala is a better place because of big Lee's Barbecue  I need more big leaves burn ends big lease is Big flavor what were you doing when you decided to get  in the world of barbecue working with at-risk kids to help them make better choices in life I don't  believe there's bad kids I believe there's good kids that come up in bad situations so you give  them a different situation it's like food you put the attention into it it's probably gonna  come out really good Rashad brings something different to the table that a lot of people  don't really bring big leaves smoked ribs in a Kathy they're good ribs because they have meat  on them we love the Kathy the brisket with the mac and cheese I mean you create a little space  of Heaven okay Chef let's see it this is our big lease house rub salt coarse ground black  pepper granulated onion granulated garlic oregano basil rosemary Italian and Thyme all right so you  bring in the spare rib you're gonna cut this down yeah I'm Gonna Knock some of this down I like to  get some of these little bones out get some of the flat meat get right in here let's squirt off  pretty nicely you'll pull the silver skin so what happens with the brisket a little bit too much fat  on it knock that off part of the point they both get the same dry rub are we gonna let this sit  absolutely 24 to 48 hours what kind of wood they going on Central Florida Oak low and slow we don't  really do time and Temple on a lot of things once the brisket has developed this bark we're going  to pull it off the smoker for this slab of spare ribs I'm going to let the color develop I'm also  going to wait for it to get really tender so it bends easily and then I'm going to pull it  what are we gonna do for flame Tang barbecue sauce butter kosher salt brown black pepper  Cayenne cumin kind of like the aromatics from those wake up a little bit rice wine vinegar  apple cider vinegar some bourbon a bit of hot sauce Worcestershire not too much granulated  garlic granulated onion light brown sugar yellow mustard and then a boatload of ketchup how long  is this going to cook down until the brown sugar dissolves a little bit of sweetness  the ACV is the right amount I mean that's my kind of barbecue sauce now we're going to start on the  Kathy brisket stuffed mac and cheese we're gonna get into our cheese sauce with a little bit of  butter let the butter brown just a little bit kosher salt tiny bit of sugar processed cheese  that gives that nice silky creaminess extra sharp cheddar ow that's how sharp that was and milk let  this cook down all right so now we're gonna stuff the mac and cheese with chopped sauce brisket  gorgeous do you have current registration on this Greg yes sir all right cop pulled up just nowthe fat just melts wow I'm gonna sauce this dump these cooked noodles in here let them get nice  and Saucy go down with a layer okay shred it gouda now brisket cover that up with a little more gouda  and then the rest of the mac and cheese goes on top of that and then more sharp cheddar That's  All She Wrote this is going on the smoker 30 minutes max I'm gonna slice you up some ribslook at that there you have it love the barbecue sauce in the meat the shark cheddar on  top Dynamite I mean mac and cheese with a dollop of smoked brisket on top of it would  not be the same or something about infusing the flavor of that brisket into the mac and  cheese there's more smoke ring than there is meat juicy is an understatement Dynamite  bark seasoned all the way through from that dry run that barbecue sauce there's definitely good  heat in it definitely good vinegar in it every single thing here has its own uniqueness about  it that's what takes this to the next level oh man these ribs are looking great I love the ribs the  flavors are marinated through the meat they're really juicy and I love the smokiness in it\n"