Before striking gold with their Chicago inspired style ribs, David Kempnich says they almost opened a rooftop bar in Elizabeth Street in the city in 2013. If it was not for politics putting the brakes on that project, Big Roddy’s Rippin’ Rib Shack may not have come about. The main inspiration came from Rod, whose secret rib recipe cemented their dedication to create Big Roddy’s instead.
The boys looked at a number of different places around Brisbane before ultimately deciding on Fish Lane. David says, “We landed on Fish Lane because of its proximity to the CBD without having to pay the CBD rent, the very large number of businesses and residents within easy walking distance of the shop and, finally and possibly most
David says, what sets Big Roddy’s apart is a certain charisma that many establishments are missing.Both he and Rod believe it is very important for their customers to have a direct line to the ownership of the store. A gesture their customers seem to appreciate is that they are able to shake Big Roddy’s hand and tell him what they think of their
Both David and Rod have big dreams for the future of Big Roddy’s Rippin’ Rib Shack. “Multiple shops are definitely on the horizon, but first I’d like us to prove that we can turn a consistent profit at Fish Lane before getting to caught up in those dreams,” declares David. Currently, the most popular dish is Pork Ribs with homemade Big Roddy’s Smokey BBQ Sauce served with handcut sweet potato fries with Hot Rod Seasoning, although David insists everything on the menu is already ‘pretty damn good’. He says, enthusiastic rib lovers should come in and try the chicken burger prepared ‘Roddy Style’. “It’s how Rod has his lunch literally every single day.”