Meet Mo Stewart | Owner/Operator

We had the good fortune of connecting with Mo Stewart and we’ve shared our conversation below.

Hi Mo, what role has risk played in your life or career?
For me, risk has always been tied to belief—belief in the work, the craft, and the community around it. BBQ itself is a risk. You’re investing 10–16 hours into a brisket before you even know if it’s going to sell. That mindset carries over into the business side too. I spent years doing pop-ups with Brother’s Keeper BBQ while working full time. Every pop-up was a gamble—buying thousands of dollars of meat, waking up at 2 or 3 in the morning to start the smoker, hoping people would show up. But those risks helped build the foundation and the following that allowed me to eventually open a brick-and-mortar.
Opening the restaurant was probably the biggest risk of my life. It meant investing money I didn’t necessarily have, sacrificing time with my family (hardest part right now) , and stepping into something where the odds aren’t always in your favor (restaurants in general but especially bbq restaurants). But I believe calculated risks are necessary if you want to build something meaningful. For me it’s never been about reckless risk—it’s about betting on yourself, putting in the work, and trusting that if you stay consistent and keep learning, the risk can turn into opportunity.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
My path in this industry has been a long one—about 20 years working in restaurants in just about every position you can imagine. I started at the bottom as a busser and worked my way through the ranks: expo, server, bartender, and eventually management. Those years taught me the full ecosystem of how restaurants operate and gave me a deep respect for every role in the building.
Brother’s Keeper BBQ grew out of that experience and a passion for cooking that started in my backyard. What began as cooking for friends and family eventually turned into pop-ups around Long Beach while I was still working full time. Over time the brand grew organically through word of mouth, social media, and the support of the community.
What sets me apart is that I’m still extremely hands-on. I’m the owner, but I’m also the pitmaster, the prep cook, sometimes the cashier, and whatever else the day requires. BBQ itself teaches patience and discipline—you can’t rush a brisket that takes 12–16 hours to smoke properly. That philosophy carries into how I run the business: take your time, do it right, and respect the craft.
Opening our brick-and-mortar restaurant has been one of the most exciting and challenging moments of my career. It definitely hasn’t been easy. The restaurant industry is tough, margins are tight, and being an owner-operator means you’re constantly wearing multiple hats. There are days that start before sunrise and end long after closing.
But every challenge comes with lessons. One of the biggest things I’ve learned is resilience. You have to stay consistent, keep learning, and keep pushing forward even when things get tough. I’ve also learned how important community is. The support from my family, my team, and the Long Beach community has played a huge role in getting us through month 1.
What I want people to know about me and about Brother’s Keeper BBQ is that it’s bigger than just barbecue. The name itself reflects the values behind it—looking out for one another, building community, and creating something meaningful through hard work and passion.
For me, this isn’t the finish line. It’s really just the beginning of the journey.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Day one starts simple: coffee and a walk by the water. I’d grab a pour-over from Rose Park Roasters or Right Mealz, then walk along the bluff at Ocean Boulevard. Long Beach mornings by the water are hard to beat. The local coffee scene has really grown and spots like these helped shape it.
For brunch, I’d take them to my neighbors over at The Breakfast Bar or lets Yolk about it.
Later in the week we’d hit Retro Row on 4th Street—go to the socialist or Lolas that area really captures the creative side of Long Beach. Vintage shops, record stores, small bars, and local restaurants all in one strip.

One day we’d grab drinks in Belmont Shore, probably bar-hopping along 2nd Street. It’s one of the best neighborhoods for a night out—lots of bars, restaurants, and people walking around.
For brunch with a view, I’d take them to Fuego at Hotel Maya. The skyline views of downtown Long Beach while eating and drinking are incredible.
And of course we’d spend time near the harbor—walking Shoreline Village, checking out the marina, maybe grabbing a drink watching the sunset.
But honestly, the highlight of the trip would be experiencing the Long Beach community itself. This city has such a creative, supportive culture—artists, chefs, brewers, entrepreneurs. That’s really what makes it special.
And somewhere during the week, I’d probably say:
“Alright, now we gotta stop by my spot,” and bring them to BKBBQ so they can see firsthand what the Long Beach food scene is all about.

Who else deserves some credit and recognition?
My grandma who passed in sept. she’s who taught me how to cook. My family for believing in me and taking this risk with me. and Brian Rodriguez and his family being a HUGE part of this. They own and operate their own pop up as well and Brian decided to put his pop up on hold and help run my smokers for me and help in his family also helps in other ways that without them this is that much more difficult to accomplish. Please follow Brian and his pop To be continued date TBD @bigbriansmeats on IG.

Website: https://www.brotherskeeperbbq.com

Instagram: brothers_keeperbbq

Yelp: brothers keeper bbq