If you have ever wondered why people drive to Ocala just for barbecue, Big Lee’s has your answer tucked between clouds of hickory smoke. Get there early, because the pulled pork can vanish before dinner even starts, and the line still cheers when the pit door swings open.
Friendly faces, clean digs, and that signature Rashad Jones hospitality set the tone before your first bite. Ready to plan your order like a pro and leave zero regrets on the tray?
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Pulled Pork That Disappears By Dinnertime
You come for this. The pork is smoky, tender, and so juicy that sauce becomes a choose your adventure instead of a rescue mission.
Arrive before the after-work rush and you will taste why locals call ahead or order online to make sure it is set aside.
There is a reason 100-plus reviews shout out the pulled pork. It is that perfect balance of bark, sheen, and slow-cooked sweetness that makes you pause mid-conversation.
Pair it with coleslaw if you like creamy, cool contrast, or go sweet sauce for a Florida-style finish.
Portions are generous, but you will still wish for one more forkful. People road-trip for this sandwich and then order a second to stash.
You will feel the smoke linger long after, reminding you to plan earlier next time. At Big Lee’s, legends sell out fast.
Brisket The Kathy Fans Swear By
Lean or fatty, you choose your path here, and either way the brisket carries that slow-smoke swagger. The slices flex with moisture and a peppery bark that says patience was the real ingredient.
Order The Kathy if you want brisket crowned over mac and cheese, a crowd favorite that steals the show fast.
You might hear folks comparing it to Austin or Kansas City stops. Do not overthink it.
Ask for a mix of lean and moist, then let the meat speak for itself with a dab of house sauce.
If you crave texture, snag burnt ends when available. They add that sticky, caramelized punch that makes people grin.
And if a slice runs a touch drier on a late visit, a drizzle of sauce snaps it back. Either way, brisket at Big Lee’s is non-negotiable.
Ribs Worth Leaving Work Early For
These ribs are why someone in your group will say let’s beat traffic. They run out, and you will not want to be the one hearing sorry, sold out.
The bark comes lacquered and smoky, with meat that yields rather than collapses, keeping every bite satisfyingly structured.
Get a full slab if you have friends, or if you simply eat like you do. A light brush of sauce lets the rub lead, while that slow-cooked tenderness keeps fingers busy and napkins in high rotation.
Add fries to double down on comfort.
Reviews routinely rank these ribs top tier, and after the first bone you will understand. If you are rib-picky, Big Lee’s makes you feel seen.
Plan for extra to take home, then watch your future self thank you around midnight.
Sausage With Snap And Spice
One bite and you hear it before you taste it: that snappy casing. Reviews rave about the sausage, calling it the star on the family platter.
The seasoning leans savory with a subtle kick, perfect for dunking in sweet sauce or pairing with tangy pickles.
Try it as a sandwich for easy eating, or add a link to a meat combo when indecision hits. The grill kiss brings a crisp edge without stealing moisture, and the smoke stays polite rather than overwhelming.
It is a sleeper favorite until you try it.
If you like a little heat, ask which sauce plays nicest with the spice. Fries on the side make a fine co-star.
Consider grabbing an extra link to reheat at home because sausage this balanced is harder to find than you think.
Half Chicken For The Sauce Sampler
Chicken can be a snooze at some spots, but not here. The breast stays juicy, the skin gets that whisper of smoke, and the seasoning rides along without shouting.
If you like testing sauces, this is your perfect canvas.
Order a half chicken and rotate between sweet, tangy, and a little heat to find your favorite pour. When service bumps and the day runs long, chicken still lands as a dependable win.
Pair with slaw for crunch and mac for comfort.
You will hear regulars arguing breast versus leg quarter, but both deliver. If you want leftovers for salads tomorrow, the chicken shreds like a dream.
It is not just an alternative to brisket or ribs, it is a headliner when you treat it right at the sauce bar.
Mac And Cheese Comfort Scoop
Mac and cheese is the side people watch for on TikTok, and for good reason. When it is fresh, the pull is photogenic and the bite is creamy with a touch of cheddar tang.
It pairs ridiculously well under brisket in The Kathy, a dish locals flag as must-try.
If you are there late and a batch sits, just ask for a fresh scoop. Staff here is friendly, and that small kindness lands big.
Mac plus pulled pork is a cheat code for solace on a long day.
Add black pepper if you like a little edge. The richness balances smoke and salt from the meats, turning your tray into a greatest hits album.
Even picky eaters nod along, which is high praise in any barbecue house.
Baked Beans With Backyard Vibes
These beans taste like they simmered through a family reunion. They are sweet-savory with a smoky backbone that plays nicely beside brisket or ribs.
Some days they lean sweeter, others more peppery, but they always feel like comfort in a cup.
If you like texture, give them a stir to find the thickest spoonfuls. They do not need doctoring, though a drizzle of sauce turns them into a little side project of their own.
You will want a piece of bread to chase every last bit.
Beans plus sausage equals the move when you want something hearty but not heavy. They smell like summer evenings and backyard stories.
Order them early with your plate so they do not sell out while you debate your second meat.
Fried Okra And Corn Nuggets Crunch
If you chase crunch, this duo answers the call. The okra hits crispy when fresh from the fryer, with a light salt and no slimy afterthought.
Corn nuggets are the surprise star, drawing raves as the best some guests have ever had.
Ask for them hot and you will hear that telltale crackle on the first bite. They make a perfect kid-pleaser, though adults hoard them just as quickly.
Dip in ranch or go rogue with sweet sauce for a playful twist.
Fries here are solid too, but the nuggets and okra bring character. They round out a platter with texture and a touch of sweetness.
Do not underestimate how fast they vanish, especially if your table believes in sharing only in theory.
Banana Pudding And Peach Cobbler Sweet Finish
Save room. The banana pudding leans classic comfort, creamy and nostalgic with the right cookie softness.
Peach cobbler brings warm fruit and a buttery topping that makes you wish you had started with dessert.
If you see banana pudding cheesecake, expect a fun mashup that splits opinions, but still disappears. Pair dessert with the house sweet tea for peak Southern mood.
It is the kind of ending that turns a good meal into a memory.
Shareable portions make it easy to pass spoons across the table. When the pit runs out of your first-choice meat, dessert steps up to console.
Either way, you leave smiling, plotting your next trip, and maybe grabbing an extra to go.
How To Beat The Line And Sold Out Sign
Pro tip time. Big Lee’s opens at 11 AM most days, with Friday and Saturday running a bit later.
Arrive near open or place an online order early so staff can set your meal aside, especially if ribs or pulled pork are non-negotiable.
Parking is easy, the vibe is friendly, and the owner often checks on guests like you are in his home. Prices are fair for the quality, and there is indoor and patio seating, but crowds swell fast.
Be kind to staff and ask what is freshest right then.
Family platters let you sample widely with four sides. If you are driving from Orlando or Gainesville, stack your order for leftovers.
Hot tip: sauce bottles and seasoning to-go extend the Big Lee’s feeling to your kitchen.
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