Situated just off State Road 50 in Groveland, between Kentucky Fried Chicken and Publix, Graham Boy’s BBQ has quickly become a beloved community staple.

The mastermind behind this mouthwatering establishment is Brandon Graham, a seasoned barbecue chef whose journey into the world of cooking began under the guidance of his father in Okahumpka.

“I started with my dad; he owned a food truck,” Brandon Graham reminisces. “I worked under him for about eight years, and after that, I branched out on my own.” 

Originally from Leesburg, Brandon moved to Groveland after meeting his future wife. She lived in town, and he quickly fell in love with her and the area.

“I ended up starting my family here and that’s when I decided to open my own barbecue stand,” Brandon says. “I pride myself on my barbecue and really lock in the best flavors doing it the old-fashioned way using a blend of hickory and oak. Sometimes people cut corners to get food cooked faster, but I know it takes time and it makes a difference.”

Graham Boy’s BBQ, a to-go eatery located at 7352 FL 50 (on the south side of the road), offers a tantalizing array of Southern-style barbecue delights. Meats include turkey drumsticks, baby back ribs, spareribs, smoked oxtails, steak, chicken wings, chicken quarters, sausages, pulled pork, brisket and more. Sides include decadent mac and cheese, baked beans, smoked potatoes and candied yams.

Brandon also partners with local farmers to offer locally sourced fruit, including different varieties of watermelon, peaches and more, depending on what’s in season.

Still, the star at Graham Boy’s is barbecue and Brandon has perfected the art of smoking meat. For Brandon, cooking is more than a profession — it’s a passion that was nurtured since his childhood. 

“I used to be in the kitchen with my mom and granny. They would let me come in for holidays and other special times and they would let me prep,” Brandon shares. “As I got older, I watched closely, and it just compounded my love for cooking. I learned that you really have to experiment to find out what is good and what’s not.”

“Now when I cook, I put my all into it because I love when people taste my food and say, ‘Man, that’s good.’ It just does something to me, and it never gets old, you know what I mean?” Brandon says with a huge, very genuine smile.

Love for barbecue runs in the family. Brandon’s sons, including recent South Lake High School graduate Cameran Graham, 16, have followed in their father’s footsteps. 

“I became interested in cooking when I was about 9 years old,” Cameran says. “I started getting curious about what dishes I could mix together and began experimenting in the kitchen.” 

Cameran has also created a unique hot sauce made from peppers he grows, blends and ferments for six months before selling. 

“People really like my hot sauce,” he adds. “It’s sold out every time.”

Brandon’s other sons, Brandon Jr., Brenden and Kayden Graham, are also integral parts of the operation, ensuring that the family legacy continues. 

“I have the guys in the kitchen with me, elbow to elbow, so they know exactly what’s going on,” Brandon explains. “It’s all about passing down the knowledge and keeping the family involved.”

Graham Boy’s BBQ has become more than just a place to get great food; it’s a pillar of the community. Brandon and his sons often participate in local events and offer catering services for various occasions. 

“We do a lot of catering for parties, weddings, corporate meetings, private events and more; whatever people need,” Brandon says. “It’s a way for us to give back to the community that supports us.”

Regular customers rave about the food. Erik Caurthens, a repeat visitor, says it’s one of his favorite spots for anything barbecue. 

“I’ve lived here in Groveland for three years and whenever I pass by, there’s always a crowd,” Erik says. “The food is off-the-chain, it’s always inviting and he (Brandon) obviously loves what he’s doing.” 

Additionally, Erik’s daughter Samaya, a student at Kaiser University in West Palm Beach, asked her dad for Graham Boy’s the moment she arrived home for spring break.

“I dream about the food here; the smoked turkey legs are my favorite,” she says.

Cedrick Olivier, another local resident whose entire family frequents Graham Boy’s BBQ, echoes these sentiments.

“Many of my family members get food here and it always looks good. I tasted the ribs and wings, but I had to come down here and get my own plate,” Cedrick says. “I need to try all the rest of the stuff he makes.”

As for the future, Brandon remains open to wherever the journey may lead. He says the possibilities are endless with help from his sons, but ideas include another spot to cook and sell from, opening a restaurant or expanding with a food truck.

“Wherever God leads my path, I’m with it,” he says. “It’s about growing and keeping the family together and sharing our passion for cooking with as many people as possible.”

Graham Boy’s BBQ operates from Thursday to Sunday. Hours vary based on the season. The popular eatery usually opens about noon, cooking and serving food until sundown or until they sell out. Either way, Brandon posts daily menus and updates on Graham Boy’s Facebook page, ensuring that customers are always in the loop about what’s cooking.

“I always post updates on our Facebook page so people can stay in tune with anything we have going on,” he says.

For those in Groveland or passing through, a stop at Graham Boy’s BBQ promises not just a meal, but an experience steeped in tradition, passion, and community spirit.

“We hope everyone who comes leaves with a smile and ready to eat well,” Brandon says. “We use high-quality, fresh ingredients, but most of all, we cook with love.”

Smoked Baby Back Ribs

Smoked Salmon

Tomahawk Steak