PHOTO PROVIDED The interior of BIG 8 BBQ, which is set to open in South Cape on Oct. 15.

Cape Coral is getting a new barbecue joint, and it’s expected to start serving up mouthwatering eats soon.

BIG 8 BBQ is opening its flagship restaurant on Oct. 15 in downtown Cape Coral.

One of the owners, Bill Keister, said he hopes to open more BIG 8 BBQs if the inaugural location does well.

“Folks are coming in and asking about us and saying they can’t wait for some great barbecue,” he said. “There is a difference between let’s go get a burger from a backyard barbecue to 14-hour smoked meat.”

Keister has 35 years in the restaurant industry under his belt, from working at mom and pop restaurants, corporate eateries and doing some consulting work.

The savory, mouthwatering barbecue comes from his silent partner, who wishes to remain anonymous.

The silent partner, who is from Kansas City, brings that style of barbecue to downtown Cape.

BIG 8 BBQ dishes will also represent other parts of the country where Keister’s been, like Memphis, Texas and the Carolinas, all known for great barbecue as well, respectively.

According to Eater.com, Kansas City’s barbecue sauce is thick, sweet and tangy; the kind of style that typically comes to mind when you think of American barbecue.

Keister and his partner want to expand BIG 8 BBQ into other parts of Florida and the U.S.

The Cape Coral location, at 1217 S.E. 47th Terrace, will be a proof of concept store.

“We want to see how the store does,” Keister said. “Then we’ll open two to 10 more. That’s our business plan. This is just the first.”

The Cape Coral location, open from 4 p.m. to close every day, will be smaller than the other restaurants that may open in the future.

It will be about 3,000 square feet compared with other locations Keister is looking at, which are about 8,000 square feet.

The Cape Coral spot will seat 150 customers, including outside seating.

Keister looked at 35 spaces from Naples to North Fort Myers, but settled on downtown Cape Coral because of its potential.

“The city won’t spend that time working on it unless they want to put something behind it,” he said.

The area is quickly becoming a popular nighttime hub and spot for residents and visitors to grab dinner from local restaurants.

BIG 8 BBQ won’t have the traditional barbecue restaurant décor inside.

“There will be no tin roof and no animals on the wall,” Keister said. “The floor is bright blue, the uniforms are bright blue. We’re changing the color of (traditionally) brown barbecue restaurants.”

It will be split into a quick service restaurant and a full-service restaurant.

The first part will be where the customer orders his or her meal, it’s put together in front of them, and they pay for it after that.

The other part is full service.

“You and a friend come in, sit down, get some drinks, relax a bit, slow the pace down,” Keister said. “Have a server come to the table and take care of everything for you.”

There will also be a meat cart that comes to the table.

“The guest sees what they order, that goes onto the plate,” he said. “The meat is cut right in front of you.”

There will be nine tables that can seat groups of eight, so BIG 8 BBQ can also do parties and events.

BIG 8 BBQ will have a full bar and its partnering with List Distillery – Mr. Tom’s Spirits in Fort Myers.

“The meat is handcrafted and Mr. Tom’s does everything by hand,” Keister said. “Handcrafted is the word of the day for us.”

BIG 8 BBQ has a simple, but memorable name.

“You see things that work when you minimize confusion,” Keister said. “We wanted to have eight items. Eight proteins and eight sides. That’s it.”

For protein, there will be Kansas City-style ribs, 14-hour smoked brisket, pork, two types of chicken (half or pulled), turkey breast, sausage made of brisket not pork, and burnt ends, which are extra done pieces of brisket on the smoker.

For sides, patrons will be able to choose from Texas baked beans, BIG 8 baked beans, garlic Mac.N.Chez or traditional eight-cheese Mac.N.Chez, coleslaw, smoked potato salad, collard greens and corn bread.

The ribs are spare ribs from Kansas City only, no baby back or St. Louis-style ribs.

Brisket is Keister’s favorite.

“If it’s done correctly, it’s almost like eating filet mignon,” he said. “We cut the brisket in front of you.”

The goal is to run out of food every day.

They’ll close at 11 p.m., or when they run out of food, whichever comes first.

“The meat is already on for the next day and we won’t heat it up in the microwave or anything like that,” he said.

If menu items are selling out before they close, Keister knows the concept is working.

And if a customer’s favorite meal is sold out, they’ll have to come earlier.

“If they come in at 9 p.m. and we’re sold out of brisket and ribs, and they come again and we’re sold out again, they’ll have to come in earlier. The earlier you get there, there are more and better chances to get what you want.”

“If the food is that good, people will find a place to park and they will get there early and tell all their friends,” he said. “If you want 14-hour meats, then you come here.”