Big Fat Daddy’s on Food Network : Season One Carnival Eats Wayne had so much fun filming the Carnival Eats show segment (airs on Cooking Channel, see show times here) with host Noah Cappe and the production crew this past May at the Viva Vienna! festival. Wayne’s delicious Maryland Crab Dip in a bread bowl was featured! Although it took several hours to film, Wayne’s segment is only a few minutes long, and he was
If you are looking for something to do come to Big Fat Daddy’s Hogging Up Virginia festival Friday June 27th though Sunday June 29th, 2014. This festival supports local non profits such as the Winchester – Frederick- Clark SPCA, and the Blaze Youth Ministries group, a division of the Assembly of God Church in Clear Brook. My family works hard on this event all year long to bring the public a KCBS BBQ Competition, a
Big Fat Daddy’s has been filling up the calendar for 2014. Limited catering dates are left so please submit your inquiries now below, for free quotes! We cater in Maryland, Pennsylvania and Virginia and are home of the best backyard bbq! Our general rates can be found on the website. We are available to discuss menu options with you and if you have special needs we will try to accommodate. It’s not to late (yet)
Big Fat Daddy’s now offers tent rental while at your event, or to various locations in Pennsylvania. These are free standing heavy duty striped concession tents, and have no center poles! We do not allow set up of these tent yourself, and have put our set up and break down rates per event below. Normally this covers a weekend or day event. Please inquire if you need it longer. Note: These are for frame tents
Red Wine and Blueberries: Perfect Pair for a Barbeque Sauce? Who would have thought that red wine and blueberries can turn the usual barbecue sauce recipe into a flavorful marinade? It is so, according to Jerry James Stone from Cooking Stoned TV as these ingredients are full of flavor and can create a great dip for fries and the sauce for burgers. So, I’m sure you are wondering what is the deal with the combination
We would like to give a special thanks to the Winchester Star newspaper of Virginia, with the recent Hogging Up BBQ Festival. Special thanks to Laura MacFarland at the Winchester Star who did a pre-coverage story of the event that went into print and online on June 27th, and to Matt Armstrong, for providing coverage of the event afterwards, July 1st 2013. We are thankful to have had you guys take an interest in our
Special Thanks to Around the Panhandle Magazine, whose May / June 2013 Edition features a great four page write up of the Hogging Up BBQ Festival and an interview with me. This is a great event, to raise money for four non profits and I’m glad to be getting support out of my neighboring towns. The event takes place June 28-30th 2013 at the Frederick County Fairgrounds in Virginia. I hope you all can come.
I recently had a chance to hear what Jay Dickey owner of J.Dickey’s Sauces and do a mini interview of what barbecue means to him. I really love the fact Jay offers gluten-free barbecue sauces chock full of natural ingredients. Jay has some of his sauces in and around local stores in Maryland. That’s my hometown! Read the interview here on my blog.
If you are wondering what kind of Sausage we use it’s a special blend of Nick’s Sausage, a brand we’ve been loyal to all these years. It originated in Baltimore after Nick Ferrante’ brought back some top secret recipes from Italy. Ironically, the company was taken over by Clemens Food Group who owns Hatfield Quality Meats a few years back. Sometimes you panic when a large company buys out a smaller company, but not in