Dubai’s Culinary Scene Is Ablaze with the Success of This Secretive BBQ Haven.

Al Quoz Industrial Area 4 mirrors its three counterparts, presenting an extensive landscape of low-rise warehouses, dusty roads weaving through factories and storage units, and trucks and lorries bustling with goods. In stark contrast to the glamorous depiction found in travel brochures and Instagram posts, this area lacks iconic skyscrapers, golden beachfronts, glitzy lights, or luxurious resorts.

However, nestled amidst the concrete and corrugated iron chaos of Al Quoz 4 is a culinary gem that has swiftly transformed the neighborhood into a haven for food enthusiasts: Big T’s BBQ.

Operated by Fadel “Big Tasty” Faour, the unassuming Texas-style barbecue joint has become a must-visit, drawing in a dedicated following willing to endure hour-long queues for a taste of its renowned brisket. Faour, a Palestinian chef who grew up in the United Arab Emirates, expresses pride in the attention his establishment has garnered, emphasizing the development of friendships with many of his regular patrons.

A key attraction at Big T’s BBQ is Faour’s colossal 1,000-gallon Texan smoker, claimed to be the largest of its kind in the UAE. With the goal of faithfully reproducing the authentic flavors of Texas, Faour imports post-oak wood from the Lone Star state for smoking.

Faour explains the significance of oak in Texas barbecue, likening it to a spice that imparts distinct flavors. He is committed to preserving the original taste of Texas barbecue, stating, “If you want to taste actual Texas barbecue, not any just state, but Texas barbecue, it’s this.”

The culinary passion runs deep in Faour’s family, with his parents owning a chocolate factory and import business in Al Quoz Industrial Estate. After exploring his love for cooking through travels and volunteering in kitchens, Faour pursued formal culinary education at the Institute of Culinary Education in Manhattan. Following this, he gained experience in prestigious New York kitchens.

Faour’s journey into the world of barbecue began during a 2019 trip to Texas, where he immersed himself in the culture, living with a friend and sampling the best smoked and grilled meats the state had to offer. It was during this trip that he acquired his signature smoker, long before the inception of Big T’s.

Facing the challenges of the 2020 pandemic, Faour returned to Dubai. With the family’s chocolate business closing due to lockdowns and restrictions, Faour seized the opportunity to realize his dream of opening a restaurant in the now-vacant warehouse. Transporting his smoker to Dubai in 2022, Big T’s BBQ officially opened its doors in December of the same year.

Despite the bare-bones setup, characterized by hand-painted signs, handwritten menus, fluorescent lights, and mismatched furniture, diners flocked to Big T’s for its exceptional beef offerings. The menu featured brisket, short ribs, pastrami, sausages, burgers, double-fried beef tallow fries, and a rotating selection of monthly and weekly specials. The signature brisket, smoked for 12 to 16 hours daily, quickly became a crowd favorite.

Initially struggling to meet demand, Faour expanded by acquiring two new smokers, tripling the restaurant’s capacity. Now, with a more stable supply, Big T’s experiences sold-out items only once every three months.

While Dubai’s upscale dining scene has gained international recognition, budget-friendly establishments like Big T’s BBQ often remain in the shadows. The city boasts around 18,000 food outlets, showcasing culinary diversity from its multicultural population.

Dubai-based food vlogger Alex Augusti, known for highlighting affordable eateries, praises Big T’s as his “go-to” for meat-centric delights. Augusti believes that Faour has elevated the barbecue scene in the city, particularly with his mastery of smoked brisket.

Through his videos and reviews, Augusti aims to encourage visitors to explore beyond the malls and five-star resorts, appreciating hidden gems like Big T’s for their authentic experiences. He contends that such places, situated in unconventional locations like Al Quoz Industrial Area 4, offer some of the city’s best culinary delights.

The recognition from food enthusiasts has propelled Big T’s into the limelight, prompting Faour to embark on a second project, details of which he keeps confidential until the launch. Expressing a desire to keep his culinary journey interesting, Faour remains dedicated to innovation and experimentation in the world of barbecue.