Big Mack's BBQ | Our Story

How Big Mack's BBQ came to be

Matthew Mackie started learning low-and-slow at sixteen, and he's been feeding Southeast Georgia ever since. Today he runs Big Mack's BBQ alongside his parents Eric and Maggie and his brother Willie — and when you eat with them, you become part of the family.

It started at sixteen

Matthew started at sixteen in the back of a local smokehouse, spending a decade mastering the craft before building Big Mack's from the ground up in Sylvania.

The whole family works the line

Eric, Maggie, and Willie work alongside Matthew every day — Maggie bakes desserts from scratch, Willie works the line, and Eric and Matthew run the smoker together.

The rubs, the sauces, the smoke ring

Every rub is developed in-house, and the meat comes from local Effingham County farms. It doesn't leave the smoker until the bark is set and the smoke ring runs deep.

We go where the community gathers

From Sylvania backyards to Tybee Island wedding receptions, we load up the trailer and bring the whole operation to you — same food, same family, any size crowd.