Big Hole BBQ

All across the country, barbecue has its own regional rubrics. Texans say it’s all about the brisket. In Kansas, hickory wood and tangy sauces reign supreme. The Carolinas duel it out between vinegar and mustard-based sauces. But in the Gem State, the buck stops at Victor’s Big Hole BBQ.

Inside, Nick Jacob and his wife Lindsey serve up mouth-watering meats rubbed with Nick’s secret recipe and slow smoked in sweet hickory for a barbecue style that has garnered fans on both sides of Teton Pass. So much so, the Jacobs opened a Jackson location on Pearl Avenue last year.

My husband and I popped in for dinner this spring and tucked in to a corner table, ready to sample new offerings and order up our favorites. On any given night, Big Hole BBQ welcomes hungry patrons by the dozens hankering for a juicy plate of ribs, perfectly slow-smoked brisket, and side of sweet baked beans. The hotspot underwent a renovation in winter 2017 that doubled the space, keeping even more bellies satisfied.

For starters, we chowed down on the seasoned cornmeal battered okra served with a house made remoulade. For dinner, I succumbed to my tried- and-true Mahi tacos with a side of creamy mac n’ cheese, while Kenny opted for the award-winning pulled pork. Nearby, a family chowed down on a full rack of ribs dripping in sauce. Others sat at the bar, sipping local brews and watching the game. The restaurant is a fun and welcoming hole-in-the-wall, with graffiti painted on walls and rustic tabletops adorned with bottles of barbecue and hot sauces; the perfect spot to kick back and chow down. The upstairs deck is prime for soaking up the cool Idaho summer evenings.

After a round of Grand Teton Brewing beers, we gave in to the satiation and bagged up our okra and remaining mac n’ cheese. We’ll be back again soon, and next I might even stray from the tacos.