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Author: Big Fat Daddy's
Big fat daddy's
Big Fat Daddy's has spent thirty years grilling
tons of cows and pigs for a living (as we can
only imagine the truckloads of poultry too!)

Having originated in Baltimore, MD out of a
small shack in the late 1980's it was until the
late 1990's did Wayne Mark Schafer and
then-brother/partner get famous for his
"dry rub" seasoning used on his yummy
"pit beef".
I suppose this is the "East Coast" form of
barbecue. It seems this is essential to some
Marylanders, as this type of beef is part of
Baltimore history.

Schafer then saw a dream come true, as he got
to close up shop (after Saveur Magazine and
Steven Raichlein told the world about Big Fat Daddy's in the New York Times) to travel selling his beef and barbecue. Maintaining full ownership of his company in 2005, he continued to be called Baltimore's Best Pit Beef even after he closed up shop in Baltimore.

What about BBQ? Big Fat Daddy's pork barbecue is different than others you'll taste, it's grilled in what he calls his "top secret five step process."

big fat daddy's unit

Rumps of pork are grilled over a hickory open hardwood pit (which we can imagine having soaked in his famous dry rub seasoning prior to grilling.) They are constantly flipped and seared on high heat which locks the flavor into the meat. This is sometimes thin sliced or shaved, (not pulled like traditional bbq), and then transferred into his famous pan on top a 185-200 degree flat top propane grill. While the thin shards of pork maintain a high temperature, you would think it would dry out. Not so, as it is actually basking in pan of hickory sweet barbecue sauce. This is now ready to be served on a sub roll with Schafer's homemade slaw on top. Texas style, maybe, but Texas Size, most definitely. It is hard to finish a six inch sub.

It wasn't until a year ago did Schafer actually take social networking seriously. He explains, "I primarily sell my famous pit beef and Texas style barbecue at fairs, festivals, and private catering events up and down the East Coast. Everywhere I seemed to travel, my customers were asking what my Twitter account was, or my Facebook page address. They wanted me to blog, and show pictures of my meat, and I couldn't even embrace the idea. They were talking to someone who doesn't know how to operate his Nikon. I was starting to wonder how and if this could really help

big faqt daddy's pig

What Schafer didn't know, is that a huge group of Barbecue Foodies were waiting for him to get social. Now the Big Fat Daddy's website has been officially moved to Blogger, where the site and a blog can interact with customers. His twitter account is comprised of foodies that follow him from fair to fair. Just last month he was "trending in India" of which we aren't sure if that was a good or bad thing, since he does grill cows.

His facebook fan page is growing and he's started to use Pinterest. What's next?Schafer says, "I'll be giving $1 off coupons on my twitter for people to eat with me at the fair. Oh, and putting on some of my own barbecue shows next year.

Good for you Big Fat Daddy's, grill on

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