South Jersey BBQ restaurant originated at the Free Library of Philadelphia.
Big Swerve’s BBQ has quickly become a culinary highlight in Westville, New Jersey, reflecting the rising popularity of barbecue culture in the region. Located off major thoroughfares such as I-295 and Route 130, the establishment is situated in a converted shipping container, making it a unique destination for barbecue enthusiasts. The restaurant features an offset smoker intricately crafted from a 500-gallon propane tank, affectionately named “Big Bottom Betty.”
Patrons visiting Big Swerve’s often experience a vibrant atmosphere filled with smoke wafting from the grill, where the owner, Stephen Clark, meticulously prepares an array of dishes. The menu boasts an appealing selection that includes ribs, brisket, and jerk chicken, available for takeout or in the shaded outdoor dining area under canopy tents. For those seeking a more traditional dining experience, an indoor venue known as Stella’s Banquet Hall adds a touch of community with its entertainment schedule.
Stephen Clark, affectionately known as “Big Swerve,” embarked on his barbecue journey around 15 years ago, inspired by his late brother William. Following years of honing his skills and sharing his culinary creations on social media, Clark transitioned from his role as a security officer at the Free Library of Philadelphia to successfully operating Big Swerve’s, which he and his wife Darlene established in the backlot behind Westville Brewery two years ago. Their journey reflects a blend of passion and entrepreneurial spirit.
Big Swerve’s BBQ is open from Thursday to Sunday, drawing patrons with popular offerings such as brisket, pork ribs, and their unique jerk chicken sliders. Notably, they also serve fried egg rolls stuffed with brisket or jerk chicken, accompanied by a sweet and spicy sauce that pairs perfectly with cornbread. Large portions provide an ideal option for sharing, such as the Lil Dip Two, which features a sampling of three proteins complemented by medium sides like candied yams and collard greens.
Clark employs a range of cooking techniques, utilizing lump charcoal along with oak and cherry wood to create a milder flavor that stands out compared to traditional mesquite or hickory. The skills he developed as a dishwasher in a Japanese restaurant laid a strong foundation for his culinary expertise, although running a barbecue business brings its own set of challenges. After long hours of cooking in sweltering weather, Clark has humorously dubbed his condition “the cook’s curse,” lamenting his loss of appetite for the very dishes he so lovingly prepares.
With recent events highlighting their capacity to serve more than 1,200 customers from a food truck, Big Swerve’s BBQ continues to thrive and embody the spirit of community dining. As they navigate the busy summer months, their dedication to quality and flavor remains unwavering. Located at 201 Broadway in Westville, New Jersey, the establishment welcomes patrons Thursday through Sunday, providing an engaging dining experience for barbecue lovers in the area.
