In the restaurant industry, expanding a beloved local concept into a multi-location powerhouse is no easy feat. It takes immense dedication, a flawless menu, and equipment that can handle incredible volume without ever compromising on quality. Few establishments demonstrate this balance better than Big Mike’s Steakhouse.
Founded by three friends—Mike Cole, Scott Powell, and Caine Conway—Big Mike’s Steakhouse was born out of a simple but ambitious vision: people shouldn’t have to drive hours to a big city, or pay astronomical a-la-carte prices, to enjoy a world-class steak. They opened their very first location in the rural, lower Alabama town of Thomasville. Today, with raving reviews, lines out the door, and eight bustling locations across the state, Big Mike’s has proven that a big-city steakhouse experience belongs right in your hometown.
The Foundation of Flavor: Built on Wood-Fired Perfection A great steakhouse relies on a legendary sear, and Big Mike’s built their massive reputation from the ground up using our heavy-duty wood-burning grills.
In their early days, the culinary team—led by Chef Mike Cole—knew that to stand out from mass-produced chain restaurants, they had to harness the rustic, slightly smoky flavor of a true wood-fire cook. By searing high-quality, fork-tender beef over an open flame, they crafted a steak-eating experience that stirred memories of backyard family gatherings while elevating the flavor to an elite level. This dedication to the craft didn’t go unnoticed; it ultimately earned them the highly coveted title of Alabama’s Best Steak by the Alabama Cattlemen’s Association.
Scaling the Sizzle: Transitioning to the Tuff Charbroiler As Big Mike’s Steakhouse grew from a single lower Alabama location to a highly successful franchise spanning from Auburn to Orange Beach, the operational demands of their kitchens evolved. They needed to feed more hungry guests than ever before while ensuring that a steak cooked in Millbrook tasted just as phenomenal as one cooked in Moundville.
To meet the high-volume demands of their expanding footprint, Big Mike’s transitioned from their original wood-burning setups to our Tuff Charbroiler.
Engineered for intense, continuous heat and unparalleled durability, the Tuff Charbroiler allowed Big Mike’s to seamlessly scale their operations. The heavy-duty commercial charbroilers deliver the exact consistency, temperature control, and searing power Chef Mike demands, ensuring their famously tender steaks continue to impress the carnivorous spirits of their loyal guests night after night.
A Decade-Long Partnership Built on Reliability Here at Champion Tuff Grills, we believe that a commercial grill is an investment in your restaurant’s legacy. Big Mike’s Steakhouse has been a valued client of ours for over 10 years, and their journey is a testament to what happens when culinary passion meets reliable equipment. From the early days of building their name over our wood-fire grills to outfitting their expanding empire with our Tuff Charbroilers, we are incredibly proud to fuel the kitchens of one of the South’s fastest-growing steakhouse sensations.
The next time you find yourself in Alabama, do yourself a favor: skip the big city, find the nearest Big Mike’s Steakhouse, and taste the perfection for yourself.
Are you a restaurant owner or aspiring franchisee ready to elevate your kitchen with equipment built to handle heavy-duty volume?
