Copper Top BBQ: From Backyard to Bucket List

In 2013, father-son duo Henry Otten and Matthew Kerley-Otten teamed up to launch a backyard-style BBQ business in Big Pine. Matthew, having recently returned from working as an English teacher and translator in Japan, partnered with his father to create a dining experience specialized in a welcoming, “friends and family” atmosphere.

The concept proved explosive. By 2015, Copper Top BBQ was named the No. 1 Restaurant in the USA by Yelp. The accolade brought droves of new customers eager to try the now-famous Santa Maria-style tri-tip and St. Louis-style ribs. Matthew and Henry quickly pivoted to match the skyrocketing popularity, expanding operations while maintaining the quality that put them on the map. Accolades continued to roll in, including “Best BBQ in California” for multiple consecutive years and features in Sunset Magazine.

In 2020, Henry retired, passing the torch entirely to Matthew. Under his sole leadership, the business has not only carried on the family legacy but evolved into a modern culinary landmark.

Today, Copper Top BBQ has transformed the quiet town of Big Pine into a genuine tourist destination. Listed in travel guides worldwide as a “must-stop,” its reach arguably rivals that of Schat’s Bakery in nearby Bishop.

Ribs fresh off the grill are seen at Copper Top BBQ. COURTESY PHOTO

Matthew has continued to innovate, introducing high-tech additions like a 24/7 BBQ meat vending machine, a “Reverse Tap” bottom-fill beer station, and a real shaved ice station. With vacuum-sealed shipping now sending their famous BBQ anywhere in California and neighboring states, Matthew is taking the Copper Top experience far beyond the Eastern Sierra.