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CASSOPOLIS — Just across the street from Stone Lake near downtown Cassopolis, two entrepreneurs with a passion for slow-cooked meats are launching a new BBQ restaurant, O’Neals Smokehouse

Brandon Turner and Jeremy Lee are aiming to launch their new venture at 521 S. Broadway Street with a soft opening Thursday, Nov. 21 and a grand opening set for Spring 2025. The eatery will feature BBQ meats, fried offerings and pastries.

Lee and Turner’s goal goes beyond the food. Turner emphasized their desire to host a place for creating memories, connecting with others, and having fun. The location will feature both indoor and outdoor seating, taking advantage of the view of Stone Lake visible just outside.

“We’re building a dream that we’ve both had,” he said. ”We’re here to build a relationship with the community.”

Jeremy Lee was born and raised in the community and has deep connections. Brandon grew up in Tennessee, but found his way to the area around the age of 18, living in Edwardsburg for a few years before moving to Cassopolis at age 20. Though he recently moved outside of the village, he expressed that he had fallen in love with the setting and its similarities to his childhood hometown down South. He compared the traits of a small town, where people know and support each other. His children went to school in Cassopolis, allowing his family to build relationships there.

He described downtown as a great fit for the restaurant, with an area that still has the need for new eateries. He referenced the growth of the village in recent years and an overall atmosphere in Cassopolis meant for people to gather and share joyous times.

“I grew up with a lot of flavors and a lot of BBQ around me,” Turner said.

He shared memories of seeing family brought together by food, spending time watching his uncle cook. Even before that, his grandmother owned a restaurant. Brandon would sit behind the grill and watch her cook. Those memories helped build the passion for the flavors and hospitality he sees in cooking today.

He learned methods from his family and by experimenting himself in the kitchen, focusing on the craft of sauce, flavors, and the varied methods of slow-cooking meats. He would watch BBQ television shows and has built relationships with other pitmasters, taking notes and prioritizing Texas-style BBQ and its emphasis on maintaining a quality of meat without too much seasoning.

He’s had plenty of experience, operating a catering business and food truck. Those aspects of the business will remain once the restaurant is launched, providing his specific style of BBQ to the region in a variety of ways.

“We’re just a family trying to make other families have a good time and enjoy life,” Turner said.

Additional information can be found on Facebook by searching “The HotBox Munchies Llc” or by email at thehotboxmunchies@gmail.com.