May 31, 2017
Fontana, California – For quite some time now I have been trying to find some good barbecue in the Inland Empire. This restaurant’s sign was visible from northbound I-15. I would see it as I drove by during my trips up and down I-15. The only way to satisfy my curiosity would be to stop in and visit one day. A little bit of planning and today I was able to make that happen.
The owners of Bigg Dane and Beale’s Texas BBQ compete in barbecue competitions in Houston, Texas. And have won. If you can compete in a ‘cue competition in Texas – and win – you know you are doing something right. We’ll see if they were able to carry those creds over into their restaurant.
Let’s talk about parking first. The place is very easy to spot off the freeway. Not so easy to get to once you get off the freeway. Follow this tip and it will save you some frustration. (I already experienced this so you don’t have to). From I-15, whether you’re approaching from north or south, exit at Base Line. Head back under the freeway to East Avenue. Turn south on East Avenue. Look for the first driveway and turn left. Big Dane and Beale’s is located at the back of the shopping mall.
When you walk in, you’ll see the counter where you place your order. There is a roomy waiting area for those taking out. After you place your order, walk over into the main dining area. They will bring your food to you.
Inside the main dining room you’ll find four flat screens televisions on the wall. They are usually all on sports channels. There are several barbecue-related signs on the wall. Some are quite humorous.
Different types of tile flooring can be found in the restaurant with one style in the 
waiting room, and a different, lighter color in the dining area. There seems to be a theme of black and brown running through the restaurant. The walls are painted in a tan color. Around the perimeter of the room, vinyl-backed bench seats are a milk-chocolate brown, and the tables have wooden tops sitting on black metal poles. The chairs in the center of the room are black wood with a couple of black metal and vinyl ones here and there. The tabletops attended by these chairs look like marble framed with dark wood, and the whole top looks varnished.
I really wanted to find out what Bigg Dane and Beale’s could do with a range of meats, so I ordered the Triple Choice ($24). As you might guess, the Triple Choice comes with your choice of three meats. My choice today was St. Louis ribs, tri-tip, and brisket. The combo platters come with two sides. I went with collard greens, and mac n’ cheese.
To round out my order, I got a hot link on the side ($3), and a small drink ($2) to wash everything down.
At the fountain, I poured a Gold Peak tea and took a seat in the dining room. The Gold Peak dispenser must have been running out of syrup; it was nearly all water.
To pass the time while I waited for my food, I read the signs on the wall and watched some of the events on the televisions. A short time later, my meal arrived.
Score some presentation points here: the meal is served in a metal tray lined with paper. At the top ‘row’ of the tray were separate cups of mac n’ cheese, and the greens, accompanied by two small containers of barbecue sauce. I had to take a minute to enjoy the careful arrangement of the ribs, side-by-side, sliced and layered tri tip, and side-by-side thick-sliced brisket looking so moist and tender it was hardly able to stand on it own. The whole thing looked like a product shot. I really didn’t want to destroy this edible work of art, but this was my dinner.
The greens had a special ingredient I couldn’t place. It was almost citrusy in flavor. Lots of pot liquor. There must have been some pepper in there somewhere because it delivered a bit of a kick. Delicious!
The macaroni and cheese tasted homemade. A bit of black pepper could be seen. Not too heavy on the cheese, which is a good thing. It had a creamy texture and taste.
You are given a choice of barbecue sauces when you place your order. I asked for a mix. They provided one container of hot, one of medium. The hot wasn’t very hot. It tasted like its heat came from the addition of Tabasco. The medium was mild. I ended up mixing the flavors.
As for the meats, in ascending order of preference:
Hot link: It was a Louisiana Hot Link so most of the flavor was already in the link. The smoke enhanced it. There was nothing else that made it stand out.
Tri-tip: It is coated with rub. This particular batch looked slightly under cooked. A drizzle of bbq sauce runs across the slices. I added a bit of the sauces. It enhanced the flavor a bit, collaborating with the rub.
Brisket: Wow! Immediately you could tell the brisket got to be real good friends with the smoker. You can see the smoke ring on each slice. The menu in the store says it is smoked 15 hours with Old #2 Brisket Texas BBQ Rub. One of the owners said this batch was smoked nearly 24 hours. It was part of a special run. Very tender, and flaked easily when cut with a fork. I didn’t even use the knife. It was so good even without sauce. I only put sauce on about a third of it just to see what it would taste like. I preferred the ‘sauceless’ part.
St. Louis ribs: It was a slow period in the restaurant at that time. The owners stopped by to see how I and the one other diner were doing. I told one of the owners how much I liked the brisket. Then I tried a rib. All I could say to him was, “These ribs…” They were that good. They use their own special rub and then baste with a little sauce during the grill time. You could tell they had also spent a lot of time in the smoker. You could see the smoke rings. No need for any extra sauce. They were excellent without any need to add anything to them. The owner said they compete in competitions with these ribs.
My intent was to take half of the meal home and have it for diner the next day. But the more I tasted, the more I enjoyed everything. And the more I enjoyed, the less there was to take home. Definitely not complaining, though.
I’m glad I stopped in here. Both my hunger and curiosity were satisfied. I am already making plans for my next visit and what I will order. With the high caliber of ‘cue I just had, I am really looking forward to another award-winning meal.
Bigg Dane and Beale’s Texas BBQ – 4.75 forks. Very highly recommended. They also cater. Closed Tuesdays.
Update: October 31, 2020 – Bigg Dane and Beale’s Texas BBQ is no longer in business. Another restaurant – fittingly, a Texas-style barbecue place – is in Dane and Beale’s old location. Brett Beale has opened his own spot in Huntington Beach, California called Beale’s Texas BBQ.
Kanale Eats 