Uploaded May 2025 | Updated September 2026, 8 hours ago
Street Food Stories — Season 1, Episode 12
A Miami carnival, $900 made in 30 minutes, and six years of relearning everything from scratch — this is the road that led to The Big Show BBQ, a Jamaican-Southern fusion operation now running a food truck, a restaurant, and a full traveling setup across the country.
In this episode, we talk with the owner about getting into the food business by total accident, starting out grilling from the back of a Nissan Altima at California farmers markets, and why it took years before that first big payday made any real sense. We get into the moment he realized Jamaican food wasn't landing the same way in California as it did back in Miami, and how blending Jamaican seasoning with classic barbecue turned into his signature style. He also breaks down why he intentionally chose years of grinding on the road over jumping straight into a restaurant, how that decision taught him everything about turning food fast without sacrificing quality, and why the food truck — built up during the pandemic — came before the brick-and-mortar Jerk Jamaican restaurant in Temecula.
Street Food Stories is a 22-episode series profiling the people behind Southern food culture — the ones cooking, hustling, and building something real, one event at a time. So subscribe and turn on notifications if you don't want to miss Episode 13.
V I D E O S T O W A T C H N E X T :
STREET FOOD STORIES youtube.com/playlist?list=PLmllD4tJZ24wIK9ctVS8agqZghBB47xTN
ONYX VISION NETWORK tv.onyxvision.net
Timestamps / Chapters
0:00 Street Food Stories — Cold Open
0:12 Today's Menu: Hibachi, Turkey Legs & Brisket Mac and Cheese
0:34 Getting Into Food by Total Accident
0:42 The Miami Carnival That Started It All
1:14 Making $900 in 30 Minutes
1:24 Six Years Before That Kind of Money Came Again
1:46 Why Experience Takes Time to Build
2:35 Starting Local: California Farmers Markets
2:53 Grilling Out of a Nissan Ultima
3:07 Outgrowing the Local Market Scene
3:15 Getting a Taste of the Road
3:25 The First Menu: Real Jamaican Food
3:40 California Didn't Know Jamaican Food
4:04 Pivoting to Jamaican-Flavored Barbecue
4:25 Learning to Adapt Without Losing Your Roots
5:11 Today's Setup: Hibachi, Smoker, and Mac and Cheese
5:17 The Big Show BBQ Food Truck in California
5:26 The Jerk Jamaican Restaurant in Temecula
5:40 Why the Truck Came Before the Restaurant
5:52 Choosing the Road Over a Restaurant First
6:10 What the Road Taught Him About Running a Business
instagram.com/hoodaffairstv
facebook.com/HoodAffairsTV
tiktok.com/@hoodaffairsondemand
twitter.com/HOODAFFAIRSDVD
Hood Affairs brings you exclusive interviews, hip-hop culture, urban lifestyle stories, street documentaries, food, sports, events, and real voices from the streets. We also produce original short films, web series, and indie movie content based in real urban culture.
#FoodTruckLife #JamaicanBBQ #streetfoodstories #HibachiOnTheGo #StreetFoodHustle #FromTheGrillToTheRoad #food #foodie #bbq #barbeque #trucklife
Street Food Stories — Season 1, Episode 12
A Miami carnival, $900 made in 30 minutes, and six years of relearning everything from scratch — this is the road that led to The Big Show BBQ, a Jamaican-Southern fusion operation now running a food truck, a restaurant, and a full traveling setup across the country.
In this episode, we talk with the owner about getting into the food business by total accident, starting out grilling from the back of a Nissan Altima at California farmers markets, and why it took years before that first big payday made any real sense. We get into the moment he realized Jamaican food wasn't landing the same way in California as it did back in Miami, and how blending Jamaican seasoning with classic barbecue turned into his signature style. He also breaks down why he intentionally chose years of grinding on the road over jumping straight into a restaurant, how that decision taught him everything about turning food fast without sacrificing quality, and why the food truck — built up during the pandemic — came before the brick-and-mortar Jerk Jamaican restaurant in Temecula.
Street Food Stories is a 22-episode series profiling the people behind Southern food culture — the ones cooking, hustling, and building something real, one event at a time. So subscribe and turn on notifications if you don't want to miss Episode 13.
V I D E O S T O W A T C H N E X T :
STREET FOOD STORIES youtube.com/playlist?list=PLmllD4tJZ24wIK9ctVS8agqZghBB47xTN
ONYX VISION NETWORK tv.onyxvision.net
Timestamps / Chapters
0:00 Street Food Stories — Cold Open
0:12 Today's Menu: Hibachi, Turkey Legs & Brisket Mac and Cheese
0:34 Getting Into Food by Total Accident
0:42 The Miami Carnival That Started It All
1:14 Making $900 in 30 Minutes
1:24 Six Years Before That Kind of Money Came Again
1:46 Why Experience Takes Time to Build
2:35 Starting Local: California Farmers Markets
2:53 Grilling Out of a Nissan Ultima
3:07 Outgrowing the Local Market Scene
3:15 Getting a Taste of the Road
3:25 The First Menu: Real Jamaican Food
3:40 California Didn't Know Jamaican Food
4:04 Pivoting to Jamaican-Flavored Barbecue
4:25 Learning to Adapt Without Losing Your Roots
5:11 Today's Setup: Hibachi, Smoker, and Mac and Cheese
5:17 The Big Show BBQ Food Truck in California
5:26 The Jerk Jamaican Restaurant in Temecula
5:40 Why the Truck Came Before the Restaurant
5:52 Choosing the Road Over a Restaurant First
6:10 What the Road Taught Him About Running a Business
instagram.com/hoodaffairstv
facebook.com/HoodAffairsTV
tiktok.com/@hoodaffairsondemand
twitter.com/HOODAFFAIRSDVD
Hood Affairs brings you exclusive interviews, hip-hop culture, urban lifestyle stories, street documentaries, food, sports, events, and real voices from the streets. We also produce original short films, web series, and indie movie content based in real urban culture.
#FoodTruckLife #JamaicanBBQ #streetfoodstories #HibachiOnTheGo #StreetFoodHustle #FromTheGrillToTheRoad #food #foodie #bbq #barbeque #trucklife
