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Big Tim's B-B-Q Restaurant Review: The aroma of barbecue emanating from Big Tim’s makes it hard to miss. The restaurant is primarily a take-out oasis amid car repair shops and small businesses, although there are a handful of tables for those who choose to eat in. The outside looks almost the same as it did when it was founded in 1968 by Tim Walters, and consisting of two tiny rooms. The meat is roasted over wood, giving it a heavy, smoky flavor. There's the requisite secret sauce by Tim, and it can be hot to untrained taste buds. The menu has the barbecue standards: pork, beef and chicken, with side dish choices of baked beans, french fries, onion rings and potato salad. Don't forget the sweet potato pie for dessert.