Big Fat Daddy's Famous Pit Beef BBQ Grilling Barbecue Barbeque Site and Blog

Christopher Walken Harness the Power , Grilling Tips

2012-03-08T09:17:00.002-05:00

There's a Christopher Walken in all of us. My wife told me once, we must "harness the power of Walken". If you think about it, inside each one of us is a bizarre character called a cook or chef, who would almost on queue toss together a bit of this, a tad of that, and some things unknown....yet ideally we have the phenomenal foresight to see and feel the taste of the final product. As we are creating, our tongue is tingling perhaps from the Walken-like ESP telling us this will be the best thing we've created yet....I believe it is in the darkest corners of our mind, lie the best recipes yet. Today's grilling tip is to break some flavor boundaries, and harness your Inner Walken for the best bbq, beef, pork, brisket, fish, chicken, turkey, or whatever it is you are cooking. Do not fear the mixing of paprika with orange juice--experiment. Embrace the lime juice and caraway seed. Sprinkle some brown sugar on that Budweiser Butt Chicken. GO FOR IT. Don't you deserve to know the limits of the grilling universe? Enjoy the videos and THANK YOU CHRISTOPHER.

Sun Dried Tomato Aussie Steak Wrap Recipe from Big Fat Daddy's

2012-03-05T08:08:00.001-05:00

This is our healthy take on lean beef and salad, in a wrap! We have our great Aussie beef wrap recipe made with sun dried tomato dressing posted on Tom Corson Knowles' health food site here. Make sure to read it.

GLUTEN FREE VERSION: Use our recipe to a "T"and nix the wheat wrap. Just have the steak upon salad form and it will be scrumptious!

Either way, it's delicious and we thank Tom for having us on.

Fan Mail Model Says Beef is Good

2012-02-28T21:32:00.000-05:00

She writes:

"I do modeling and want to tell you I eat your food in New Jersey at the fairgrounds when I see you there. I don't eat the bread. A lot of people think beef is bad for you, but not me. I work out four days a week and the protein helps. I live at your food stand when you come to the fair and also like the barbecue chicken. I wanted to send you some photos you can put on your website!"

We LOVE fan mail thank you Cecilia! Stop by this year and dinner's is on us! We're sending you a BFD special edition ladies V neck in the meantime!

Send your fan mail to us.

Dear Steve Chili Sauce Recipe for Hot Dogs and More

2012-02-25T19:45:00.002-05:00

Dear Steve,

I got a letter from your mother who isn't happy that you have been reading my blog and calling everyone and everything (including your sister) "BIG AZZ". I checked in the official "rule book" and your mom is indeed right on this one! In fact the Big Fat Daddy's official rule book specifies:

a) The only time you can use this word is when you are 13 years old
and
b) When you 13 you can then use it only when referring to BigAzz Texas Burgers, and not people, places , or things.

So in the meantime I think you owe your sister and everyone in your class a big 'ol apology. In the meantime Mom says you enjoy cooking with Dad on the grill so here is a Chili Sauce recipe that you can help your Dad make. Have Dad cut the veggies and you can help mix up the sauces. It's a bit spicy so use sparingly!

Chili Sauce recipe - Topping for Hot Dogs and More

1/4c cup Ketchup
1/2 c Chili Sauce
1 tablespoon Hot Sauce
1/8 c white Diced Onion
1/8 c Diced Green Pepper

Mix and let sit in fridge 4 hours before using. Great for hot dogs, hamburgers and more!

Australian Beef Recipes: Aussie Meat and Video

2012-02-17T14:40:00.002-05:00

Could you tell the difference?

Folks looked at me like I was crazy when, a few years, back, I boycotted the big chain American beef industry due to unnecessary growth hormones. I'm American just like the next guy, and I do love a big fat cow, but I don't want to be passing unhealthy hormones onto my customers. I understand the farmer has to make a living and he wants the biggest, baddest cows, but someone has to say enough is enough. I used to not have a choice and they had my b*lls to a wall as I told them here, in the Baltimore Sun paper.

I believe in supporting the American farmers and local economy and sure I love a juicy cow just like the next guy. Sometimes these hormones interfere with our kids and how they grow and that I don't like. Even when they aren't dumping them into the cow food you have to be careful if they are using harmful chemicals on the grains or grass they are feeding them. So, I turned to organic farmers. Locally they couldn't keep up with the demand I needed to do my county fairs. I could get it from four to six sources per week, but truth be told they like selling in small quantities to local stores, markets and small butches as specialized meats --for them this is the best profit on it, and rightfully so. Can't say I blame them. I was ready to give up until my food guy tipped me off to Australian beef.

First of all, it's not kangaroo; it's real succulent beef from cows! Now mind you, this was before Australian beef prices skyrocketed mind you, before it was hip and in style. Fast forward to now, it's in DC restaurants for $50 per tiny fillet. I guess they caught on. This was when no one wanted anything to do with it but me. I was getting this stuff shipped into my food guy, for 3/4 of the price I paid for American growth hormone infested bottom round and it was healthier and better quality.

I put it to the grill and taste test before serving it to my customers. I have to say the texture was different but I felt the taste a bit different. Even though I used my same dry rub seasoning blend and grilled it, it almost melted in my mouth. Why? Australia has about 800 beef farms, that do nothing but let cattle roam in green pastures . Most cattle are normally green pasture-fed. Not grain fed like here. Therefore they are eating natural green grass. The end result is a fat ass cow whose beef is leaner, less in saturated fat content, and better for you. They say it contains better fats including Omega 3. Did you know that the Australian Health Council tells their country to eat this yummy stuff at least four times a week? No worries of heart disease from beef there.

This is thinly sliced bottom round, even after grilling to death there are some fatty pocket remaining.

Now, I primarily use bottom round, so I can't speak on other cuts but I can only imagine since the rest of the world is in love with this at five star restaurants that it's following the same pattern. Immediately I noticed a difference from American cow.

The fat that lies inside the Australian meat itself is so nill that it almost disintegrates when grilled.

Australian beef has tiny spider like veins of white lines which may be tiny vessels of fat that melt away when you grill it at high temperatures. It appeared to be almost fat-free when I was done searing it on my open bbq pit with hickory wood. American beef his large pockets of fat that sometimes I must trim off, and even if I try to grill it some of it becomes chewy and you can see it on some of the beef when sliced thin. Maybe I just got lucky, but according to the Aussie website, I think this is the way it is!

Now I'm happy to say more American farmers are jumping on the hormone free bandwagon, some using less growth hormones and some more mindful of the chemicals used in treating grass and pastures. I still suggest you try to get your hands on some Aussie beef and grill it if you haven't tried it yet.

Special thanks to one of our Aussie fans for wishing us a happy 30th Birthday:

Here's a few of my favorites ways to eat it --based on using a bottom round roast that may weigh about 12 lbs average, and sectioning it into three hunks that average around 4 lbs each. Slightly larger or slightly smaller is okay too.

GLUTEN FREE - The Aussie American Get it On Roast

Marinate with dry rub seasoning of choice for 48 hours. Set into a casserole dish with 3/4" water in bottom
Add 1cup each of diced celery, and diced carrots spread around the roast.
Add 2 cups of diced red potatoes skin on spread around the roast.
Add 1/2c of diced yellow onion spread around the roast.
Pour 1/4 cup of lite Italian dressing on top the roast, and 1/4 cup spread around the veggies. (*must be Lite!)
Make sure the water just covers the veggies, if not add a smidge. Bake one in oven on 325 low and slow until veggies are done, temping meat to safe temperature.
Once done, slice with carving knife and eat as roast and veggie dinner.
Tell me what you think.

The two below are not gluten free, but you can make them gluten free by omitting the bread!

The Sweet and Hickory Craky Aussie Sandwich

Marinate a small roast with dry rub seasoning of choice for 48 hours.
Grill on hickory wood reaching safe temperature.
Slice thin and add paper thin slices of lightly grilled white onions and sweet peppers.
Try some hickory sweet bbq sauce and one dash of mayo and horsey sauce on a fresh roll .
Tell me what you think.

The Aussie Au Jus' Big Dipper

Marinate with dry rub seasoning of choice for 48 hours. Bake one in oven casserole putting 1/2" water in bottom of pan and thinly sliced onions (yellow or white).
Cook on slow at 325 degrees until it's at safe temperature internally.
Remove to rest on a tray while you harvest the au' jus. If the au' jus is too think add a bit of water but not much.
Slice thinly and place on a fresh sub roll, top with the onions from the pan and have your au' jus to dip.
Tell me what you think.

Recipe Beef Tips on the Griddler Round or Rump Roast Oh My

2012-02-15T07:14:00.000-05:00

You can tailor this recipe to eat it gluten free, or in a wrap with dressing. Depending on your diet, there are two ways to do it. It's low prep time and super easy. I suggest using a grilling surface whether it be a griddler or outside barbecue. I found this tasty recipe by accident. My mother got me a Cuisinart Griddler for Christmas to do quick meals for lunch on at my warehouse. Now I want to say this was a stretch for me, as I heard mostly they are for Panini's. It's just in my blood to grab a small pit and throw some wood in and toke it up. After looking at the Griddler for a week I tried to make friends. First I did a few things on it, first hot dogs (the buns and dogs came out perfectly grilled), then grilled cheese on Pita Bread (again I was impressed) then I graduated to real meals. I have to say as a BBQ Guy this was a stretch for me to even try to use this thing, but I found it to be great for beef tips so I thought I'd share how I made them.

MEAT:
I trimmed and cut up a rump roast, but for more tender lovin' use an eye round roast. For optimum low-fat, buy a hunk of Aussie beef or Organic beef which is usually grass fed resulting in less fat.

MARINATION:
I marinated the cubes for two days in :

A small bit of Worcestershire

You may opt to use some fresh garlic at this step. I used some of my dry spice rub--which is a bit saltier and combines a lot of ingredients including garlic spice. Not if you are on a low salt diet, stick with garlic and move on, as the Worcestershire does have a salty base in it. I do sell it but you can really make your own here from this NY Times Article it was in since my brother blabbed our recipe.

Small Onion - white NOT yellow or red!

Pinch of Cracked Pepper

You can use any grill but my Griddler was on medium and I slow grilled them until they were a nice medium rare. They will be full of flavor as the white onions are strong.

GLUTEN FREE OPTION :
Eat cubes by themselves when done, or throw on top of a salad. They will be delicious and a great way to get protein in your diet.

Gluten Free : eat it as it is!

RANCH PITA STYLE:
At the last minute I threw some pita bread on top to steam it up a bit--the pita became soft and flavorful from the onions. I then served the onions and beef cubes in a pita with some low fat ranch dressing. Add lettuce and tomato if you want it to resemble a GYRO. Wifey ate it minus onions and she said the meat had a strong onion flavor. from all the grilling and onion vapors So, I have to say, it was darn yummy and very low prep and cook time.

TIP:
Now I want to be clear that I used the bottom round cubes but a lot of people say they are more on the tough side. The key is to grill them just right and not too much but let them marinade at least 48 hours marination.

Mother's Federal Hill Grille Review

2012-02-12T13:31:00.000-05:00

As a native Baltimore native I get asked all the time where can people go to eat good food? I am going to share my top secret hiding place. I LOVE Mother's Grille in Federal Hill and highly recommend them! My wife celebrated her birthday last month, and I told her she had carte blanche to go anywhere she wanted to go.

"Mother's," she said.

This is a photo of the burger I got. It was picture perfect.

This particular night Pearl Jam was booming loudly (for her) and the TV's football highlights (for me) drew me in. I went straight into ordering the famous Heart Attack Burger. (It made the Food Network so I figured better try it...) This night, it was half price. (*Every day there is a different special, and they are open 7 days a week.)

I have to say this burger has to be the Best in Baltimore.

I mean as an angus beef guy you would think I'd be tired of eating beef, particularly burgers, but not this time. It was love at first bite. The burger seemed to have been deep fried and full of love and flavor, but inside so moist and juicy, a nice medium taste. I could barely wrap my mouth around it. I had a few Fat Tires on draft. Love that stuff. For a moment I forgot it was her birthday. I thought it was mine for a minute, as the food was dynamite.

She got this sweet ass dish.

She ordered some fancy Chocolate Martini type pretty thing that knocked her on her ass and then quickly changed up to regular soda. (Someone had to drive home right?) She had to have the double crab cakes, garlic mash and side salad. I mean look at those crabcakes!

Wife says Best Crabcakes in Baltimore!

I had to snag a piece of her cakes, and from a scale of one to ten, I'd say they are an eleven easy--full of jumbo lump and flavor! NO FILLER! She finished her meal off with some homemade ice cream, one scoop of vanilla--which really is a family recipe they said. It was rich and delicious.

Funny sign in the parking lot.

The service was excellent, our waitress Jean Marie checked on us several times and didn't let us go thirsty. No matter how busy she was she got to all of her customers, and that's unheard of in these parts. We had dinner, drinks, dessert for around $68--before tip. Normally we can't go anywhere for under $100 for the tab alone, so it's obvious Mother's wants you to come again and again. Note: We did not get paid for this review.

We Love Mother's! Hope to see you there!

Now a lot of people I know worry about parking--but don't be. There's a great self-pay parking garage right behind the place! The crowd is mixed, young and hip with the old like me, and you know what? Everyone is cool here and everyone gets along. What to wear? Anything! Mother's has an old welcoming Baltimore hardwood-floor hip and trendy feel. We saw people in business suits, football jerseys, and sweats. Doesn't matter really. Anything goes. (They even have pajama parties.....)

Have Pajamas?

So check their website to see when the next Pajama Party or Pajama Brunch is. They also do catering and have private rooms. If you aren't up to hanging out in a bar style setting, sit in the cozy dining area. On the way out we gazed at the Purple Patio area and the giant #52 for Ray Lewis. Oh yeah, Baltimore Ravens love lives here.

Tips for Beef Dry Rub Grilling with Fruit Brisket Heaven

2012-02-06T14:59:00.001-05:00

We marinate beef briskets and bottom rounds in fruit and onions! Pin It

Russel writes in from North Carolina: "Dear Wayne - your beef picture up on there is just too pretty to be real. Did you decorate it up with orange slices just for the website or does that crap really work? I thought you only use the dry rubs."

Hell yeah it's real. See the orange slices at work!

Well Russel, it's real, and it's ours, (see above) and in fact we have some grilling tips for you. Dry Rub Grilling is perfected when you find your niche seasoning blend. The experimentation however, does not stop there. Mixing other components with your dry rub can take your grilling to a whole new level. I can't tell you all my grillmaster trade secrets but I will share this in regards to Fruit:

FRUIT PLUS DRY RUB GLUTEN FREE LOVE

§ Experimenting with paper thin layers of sliced oranges, lemons, and limes atop my meats while the meat is marinating in the fridge provides a nice light citrus flavor. In case you haven't noticed, I also do this with paper thin white onion slices. So on top my marinade, I have a mix of orange and onions. I like to think of this as adding some sugar and some tang.

Marinating for 12 hours or less will give you a slight "hint" of sweetness. I leave mine in the fridge for 24-48 hours at least. This gives the fruits time to soak into the meat.

Now one would think you remove this fruit prior to grilling but I don't. I sear the meat with the citrus still present. Even if the sliced fruit drops into your charcoal or gets stuck onto the the grate area, the aroma is still there and hell, we've eaten the crispy onion and fruit pieces too.

Experimentation with fruit on top of dry rub takes your meat to a whole new level of heaven. Just goes to show there is such a thing as a fruity hillbilly!

Recipe Veal Meatballs Baby Cow CrockPot Cooking

2012-02-05T12:58:00.000-05:00

Today I'm making ginormous veal meatballs in an old style crockpot.

You will need:
2 lbs ground veal
1 Tablespoon Olive Oil
One small white onion - your goal is a yield of half cup chopped.
One small green pepper- your goal is a yield of half cup chopped.
Two Large Eggs
3 Tablespoons Garlic in Oil
1 Teaspoon Pepper
Half cup of Seasoned Bread Crumbs
Two Tablespoons Italian Seasoning (Double if you substitute un-seasoned bread crumbs)
1/4 cup Parmesean-Romano Cheese

Tomato Sauce - Enough to fill your crock pot half way.

CROCK POT PREP:

1. In the morning I filled my crock pot half way full of my homemade tomato sauce. This came off the stove at 160F degrees and into the crock pot which is set to high. Now if you are using a can or jar sauce, it's easier to heat it in a pot first, then transfer to a hot crock pot. *You must ensure your crock pot is at a cooking temperature.*

MEATBALL PREP:

2. About an hour later, I cut and chop my onions and peppers, add my olive oil and gently sautee them down in my favorite Rachael Ray pan.

3. Once the onions and peppers are Al Dente', I remove from heat to allow them to cool down.

4. I start to mix my other ingredients in a large Pyrex bowl. This is where things get messy. *Do not add your onions and peppers into this mix until they are cool. When cool, they should look like mine do.

I like big fat balls, these start at about 3".

5. Once your onions and peppers are added and you have thoroughly mixed them, pat into any size you want. I like mine, big and fat, so mine start large 2.5".....the larger they are the longer they will take to cook.

6. Cook covered on high stirring thoroughly until your meatballs have reached an internal temperature of at least 165F -- for a good ten minutes, that's what we recommend. Then you can turn your pot back to a holding temperature to hold your balls at 145°F. The longer you hold your balls....in the sauce....the juicier they will become.

**TIP: When using veal, the fat content is less than regular ground beef, but you may find some grease has floated to the top of your pot.

Did you like these?

You may also like:

Cynthia McLain's Meatball Recipe

Pitmaster in Action Beef Ribs Pork : Barbeque in the Making

2012-02-04T18:03:00.000-05:00

Here is Wayne with cousin Dale smoking some meat on his barbecue pit. Wayne uses a five step grilling process wherein most meats must go through the smoking process. This time Wayne has come prepared, he's pulled out his second pit (right backside) to prevent running out of food before lunchtime! On the main front grill (left to right) you'll see to right he's got smoked turkey legs, pork ribs, and cooked beef (you think it's brisket but he is famous for using bottom round).

The beef will be removed soon and thinly sliced, for Famous Texas Beef Subs, BBQ Beef Subs, and our version of the Philly (let's say Texas) Cheesesteaks! Now the ribs will have ample grill space to cook. In the back right of the photo, you'll see Wayne's custom smoker is working on the pork hunks over top hardwoods. He uses boneless pork butt and cuts it small, to sear in the flavor. It will then be shredded fresh onsite for the famous Big Fat Daddy's hickory smoked pork bbq. Can you just smell the flavor? Now I'm hungry.

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Big Fat Daddy's BBQ Hamster Video From Fan

2012-02-02T12:13:00.000-05:00

Another happy birthday wish from ..... a hamster?

Hey, wait, is that cabbage he's eating, how about some barbecue?

Big Fat Daddy's Gets a Crazy Birthday Song from DJEmotion

2012-01-31T12:29:00.000-05:00

DJ Emotion , that crazy Canadian Disc Jockey turned Video Star has found a way to our 30th birthday special!

"DJ EMotion" will make your loved one's birthday special too. Hell, he'll rides a horse, dress in a Panda outfit, or squirts himself with silly string and jump out of a box (tutu optional!) for a "fiver" --for as little as $5 you can make your loved one laugh all day! (Ladies, he even has a bubble bath version...)

Believe it or not DJ Emotion isn't just a DJ, he's also an entrepreneur with 3 ipad apps and 2 iphone appts -- he launched DJPressKits.com & recently just released Videointro.net . Much like us, DJ Emotion works 24 hours 7 days a week and will hollar in a tutu for a five dollar bill. (Wait, did I just say that?) DJ Emotion also works at AXE Music in Calgary Alberta selling DJ and is a producer found on CRACK4DJS and AV8 Records.

Thanks for making our birthday super special!
GET YOUR VIDEO FROM DJEMOTION HERE!

Baltimore Loves Their Ravens

2012-01-24T09:59:00.000-05:00

Winning is loving your team so much that a loss doesn't matter. My wife did fake little e-poster up at Motifake, but there's nothing fake about the idea. Sure, we had a loss, but we'll get 'em next year. Way to go Ravens. You played your hearts out and we are lucky to have such a wonderful team.

Recipe: Chicken Soup Tribute to Ray Rice Keep Warm on Game Day

2012-01-21T12:27:00.000-05:00

With our without rice, our chicken soup is nice!

Since our beloved Ravens are off to the AFC championship game, we decided to break out our Chicken Soup w/ Rice recipe. Using this with or without Rice is nice...but for the Baltimore Ravens Rice is a must. This chicken soup will yield you approximately 12 - 6 oz servings, more or less depending on how much water you add. This should keep you warm on game day!

You will need:
Five frozen skinless chicken breasts
**1 Cup of Chicken Stock (Use 1.5 to 2 times this if you use the optional rice to this recipe)
1 tablespoon of butter
1/2 teaspoon of basil (you can substitute Italian Seasoning)
1/2 teaspoon dill
5 medium to large carrots
1/4 yellow onion
6 stalks of celery
Sea Salt and Pepper to taste

Optional: For Non-Gluten Free recipe add 1 cup Rice cooked in another pot while you are doing the rest of this:

Begin:
In a 6 qt stock pot with lid simmer your frozen chicken breasts on medium-high covered with 6 to 8 cups or water (more if needed - only to the top of the breasts.) Cook covered while you chop and dice your veggies.

Veggie Prep:
Slice your carrots thin. Dice your onions small. Cut your celery into 1/4" to 1/2" slices, and chop the leaves, we recommend you use the leaves also. Place in a bowl awaiting transfer into stock pot.

When your chicken reaches internal temperature of 165 degrees, remove breasts to cutting board area, with caution as they are hot. Leave existing broth to simmer down to one inch of water in your stock pot. When existing broth hits one inch, remove lid and turn heat down to medium.

Now it's time for love... Add your Basil, dill cut celery leaves, butter, salt, pepper, and cut vegetables. Veggies will start to simmer and existing one inch of water will start to evaporate, if that happens too quick, add enough water only high enough to cover the veggies. Note the veggies are now meshing with the leftover chicken breast stock and love is happening. This should only take a few minutes to get your veggies to half cooked while you are cubing your chicken breasts on the cutting board.

See our tip , we did not use any high sodium chicken stock, but our own frozen leftovers!

Once your cubed breasts are finished, add them back in with chicken stock** and fill to desired level in pot with water (if you use a six quart pot, we suggest filling to at least 4.5 quarts, adding 12 more more cups of water.) Simmer on low for fifteen minutes, which should yield you a bit under 4 quarts of soup. Once your soup looks like ours, it's time to serve and enjoy, unless, you are adding in some rice.....

Adding Rice (optional): You may wish to add rice. Many chefs add it during the last few minutes of cooking, but due to absorption factor we enjoy cooking our rice cooked in another pan, and adding in once we turn the soup off. We also suggest using up to two cups of chicken stock and some extra water, as rice tends to absorb this.

**Chicken Stock Tip: My wife swears that you can achieve more by saving and freezing your own chicken stock. Once we are done with our butt chicken carcass, our cooked chicken carcass, or if we have pieces we haven't touched such as wings, legs, thighs, or skin, she often boils the remains and skin down for at least two hours in five quarts of water. I never used to believe her, but I' starting to. After two hours the remnants are reduced to about a quart of concentrated golden yummy chickeny stock. Oh yeah, we love that stuff.

Read all our FREE recipes here.

GO RAVENS!

GO RAY RICE!

LOVE US SOME RAY RAY LEWIS!

Go Ravens : Ray Lewis #52 We Are Bleeding Purple

2012-01-16T08:27:00.000-05:00

Nothing goes with good BBQ like football. We are so very proud of our Baltimore Ravens! Even more so, we do have favorites............

We love you Ray! Thanks for always motivating our boys out there on the field! Thanks for your years of solid performance with the Ravens. In our eyes, you are more than just part of the team, You Make the Ravens. We'd love to see you sporting that Superbowl ring. Now take us all the way, baby, let's go and kick some New England* ass.

(*Sorry to my roots up North, but this country boy is bleeding black and purple...)

Food Suggestions for Game Day:

Click here to get our free recipe and make some Chili next Sunday for the AFC Championship

Click here to get our free recipe to make the best meatballs --use 'em on Meatball Subs or with Spaghetti!

Chili Recipe: Sweet N Sassy Tongue Slappin' Style

2011-12-30T16:24:00.000-05:00

I never thought all of this yummy stuff could go into one pot and taste so darn good, until the wife whipped it up one day and now I'm hooked. The final result is a sweet tastin' chili that has a tongue slappin' burn and a bit healthier for you with all the veggies and lean meats! This recipe will yield you about 5 quarts which depending on the portion should give you about 15 servings. This is great for a family of four or for the man-cave on FOOTBALL DAY!

You can eat this straight or with nachos, it's delicious.

If you have the ingredients you need this should only take you about 30-45 minutes prep time. So let's get started.

Ingredients:
2 lbs Ground Lean Angus
1 lb 90/10 Lean Ground Turkey
3 Fresh Carrots, medium to Large (we prefer organic)
1/2 Medium Sized Yellow Onion
5 Average Size Yellow and Red Banana Peppers
4 to 5 Stalks of Celery
32 oz Can of Dark Red Kidney Beans
16 oz Can of Sweet Corn
32 oz Stewed Tomatos
3/4 c of Big Fat Daddy's BBQ Sauce (*Or Yours, make it a sweet n smoky hickory...)
1/2 c Light Brown Sugar
2 1/2 c water
(Shredded Cheddar for topping is optional)

SPICES NEEDED:

My wife loves Todd's Original Dirt Rub.

2 1/2 Tablespoons Chili Powder
1 Teaspoon Crushed Red Pepper
Several Shakes of Todd's Dirt (original)
1/2 Teaspoon Dill
1 Teaspoon Coarse Ground Black Pepper

Step One:
Cook the ground turkey in a skillet on low heat adding 1/2 tablespoon of Chili Powder. On the burner next door, use a stock pot (6 quart minimum) cook the Ground Angus adding 2 tablespoons of Chili Powder on medium heat. While these are cooking, stir occassionally and start chopping and dicing vegetables...

Step Two:

Carrot Photo Courtesy of: Happy Food Funny Farm

We dice our carrots and onions as small as we can get 'em. Cut your peppers into rings and celery into regular slices like the above photo. Your meats should be pretty much done at this point, unless you are a really quick dicer.

Step Three:
Prepare a large Mixing Bowl with 3 paper towels folded in the bottom. Remove the ground turky and beef out with a slotted spoon to drain any excess grease, placing it together in the mixing bowl.

The paper towels will absorb any extra grease or fatty juices. You shouldn't have much if you bought lean! (Since the beef and turkey are both fully cooked you may combine them.) You will no longer need the skillet. Discard the excess grease leftover in the stock pot--we wipe it out with another paper towel. We need the stock pot now...

Step Four:
In the stock pot combine your diced vegetables (carrots, onions, banana peppers and celery) and sprinkly the dill on top. Add two cups of water and simmer on medium until the carrots seems somewhat tender. When they are, you should not have much water left at all.

Step Five:
It's show time. Dump your remaining ingredients in the pot, turning the flame up a bit, from a medium flame to medium-high flame. Add the kidney beans (juice and all), stewed tomatoes (we like to squish 'em a bit), corn (juice and all), brown sugar, bbq sauce, Todd's Dirt, Red Pepper and Black Pepper. Dump your cooked meat in being careful not to dump your paper towels in! Cover but stir occasionally until bubbling simmer occurs for at least 6 minutes straight. When it does, you are set to eat this sweet but hot heavenly treat!

Eat this vegetable laden chili in bowl by itself or with Nacho's....

Additional Tips:

We prefer our Rachael Ray Stock Pot, with non-stick Teflon. We use the 6qt with rubber handles and glass lid and it comes out perfect every time.

We love this stuff.

If you don't have Todd's (Original) Dirt, you can substitute a mix of Italian Seasonings, a pinch of Garlic and Sea Salts but trust us, nothing tastes as good as Dirt in this recipe and no one can duplicate the Dirt Man!

Bell Socialization: Helping York Pennsylvania Since 1966

2011-12-20T14:17:00.000-05:00

Big Fat Daddy's wanted to take a moment and shout out to our Friends over at Bell Socialization Services in York, PA who have been helping people since 1966. If you are looking for a good charity to donate to why not donate a few dollars to help out the Bell Family Shelters? Maybe you aren't too far from York, PA and can volunteer some time or drop off a bag of canned goods to help one of their families? They help homeless families, and empower those who are struggling to become more sufficient. Bell is a God-send! We even knew of someone who took the leap and left an abusive husband with her two children and got help from Bell.

Bell is officially on the CAUSES page now, has a Facebook page, and have opened up a Twitter account! We are pleased to go to work for Bell each year at the Olde York Street Fair held in York City, we are located right in the Market Square! Come and visit us! We are happy to give back!

THE BELL MISSION STATEMENT:

Thanks Bell for all you do! Sending to you today !

Big Fat Daddy's Flashback Loaded Grill

2011-12-19T11:22:00.000-05:00

Photo Credit: Joe Ganci

Thanks to one of my customers for telling me that Joe Ganci, a blogger snapped this photo of me in Virginia back in 2009. Read what he has to say here on his blog. Thanks Joe for the free publicity, and for reminding me I need to build a bigger grill. On this one: Turkey Legs cooking and beef ready to come off and get sliced.

Happy Holidays From Big Fat Daddy's

2011-12-11T13:57:00.000-05:00

Happy Holidays to you and yours. I'm celebrating thirty years of grilling this holiday season. I can't imagine how many pounds of beef I've seared to hell and back but it's gotta look something like the size of Delaware. Just to put things into perspective for you, the Kansas City Barbecue Society is celebrating their 25th year, having officially started in 1986. Baltimore's Pit Beef Row wasn't on the map until 1999-2000. Some states still don't know what pit beef is. Others think it's barbeque and it's not. Stay tuned for some exciting new things for 2012....but for now, I'm enjoying some time off for the winter. See you soon.

Done for the season enjoying a big ass cookout with our friends.

Got pork?

2011-10-22T10:38:00.001-04:00

Big Fat Daddy's Big-Ass Texas Angus Burgers

2011-10-09T09:51:00.000-04:00

We just like saying the word Big-Ass. Hell Yeah we do. Like our Big Ass Angus burgers. See our love for them in our YouTube videos! Angus beef is a high quality beef originating from Angus-influenced cattle. It is certified by the United States Department of Agriculture (USDA) Grading Service to meet quality standards, which exceed those of USDA Choice graded beef. That's what our Big-Ass burgers are made of. They are 8 ounces of Angus prior to grilling, and as you can tell they don't shrivel up that much like fatty-laden cheaper grades do. Smothered with onions and peppers...enough to make your lips slap your brain. Go on, slather it up with some BBQ Sauce and you have a meal from Heaven........

Sweet Ass Grill Award Big Fat Daddy's

2011-09-15T12:43:00.000-04:00

A photo a customer took of our "sweet ass grill."

We suck at blogging. That's because we're busy working like a blue tick hound in hot pursuit of a rabbit--or something like that. Preparing and serving our bbq at fairs and festivals like mad. The economy is slow so we're working as much as we can! Sometimes we do things other than our beef rump, bbq brisket or ribs. So here's a shot of a very messy but functional grill serving our bigass burgers, hot dogs, sausage and cheesesteak. A customer came up and told us he was giving us "A Sweet Ass Grill Award." I thought that was funny as hell. We do whatever we can to "Get 'r done." See you soon - Wayne.

Big Fat Daddy's took Whaling City Festival by Surprise in New Bedford Massachusetts but the Portuguese BBQ Rules

2011-07-14T12:04:00.000-04:00

Big Fat Daddy's Menagerie of foods.

We recently debuted our Texas BBQ and open pit bbq foods at the Whaling City Festival in Massachusetts. Any BBQ guru knows that KCBS type foods are truly not as popular in New England as it is in the Southern States. My wife however wanted to go north to enjoy a weekend eating lobster rolls and fresh fish. We did so and had the best Cod, shrimp and calamari at the Waterfront Grille.

From WhalingCityFestival.net official site.

The Whaling City festival is huge, and the committee is great, especially Manny. You'll find lots of vendors selling tshirts, purses, shoes, sunglasses, and handmade products. Food includes fried dough, Sicilian pizza, bloomin' onions, foot long hot dogs, and more Lobster chowder than you can eat! I was told that most bbq in the town consists of a lot of Portuguese bbq. It was explained to me that it is done a bit differently, on open flame, or spit, sort of kabob style, in chunks with fresh herbs, like this !

Portuguese BBQ, open spit, photo Courtesy of this site.

Fully Cooked Barbeque Grill Jumble Ribs PORK Galore Big Fat Daddy's Style

2011-06-08T11:58:00.000-04:00

Big Fat Daddy's Open Flame Hickory Smoked Grill

What you see is fully cooked ribs pigs, pigs and more pigs. The ribs are actually not really done yet although they are at internal temperature of 165 degrees. This is because I subject them to special tender-i-zation techniques which is part of my FIVE STEP GRILLING PROCESS. As you can see on the second shank from the left, a small sample has been quality tested for assurance and they are just grand ♥

Big Fat Daddy's Riblets : Big Fat Taste in a Little Popper Package

2011-05-27T10:18:00.000-04:00

These are Riblets.

They break all my rules. You see, here at Big Fat Daddy's it's all about Big Fat sandwiches or subs, but in this case, these wee little poppers make a sweet exception. They are gourmet mini pork rib poppers with a great big ass taste. Grilled to perfection on my hickory smoke pit while basking in my dry rub seasoning, then add my top secret BBQ sauce blend, when you stick these little puppies in your mouth they melt like butter.

Four95 Blog shows pork in it's entirety.

All that's left is tiny little bone, which makes for less waste if you ask me. I serve these with fries, and they are a special item. If you are on the East Coast, go to your fair board and ask if Big Fat Daddy's is at your fair. If so, come over to my stand to see if I have these succulent items. If not, shouldn't I be?