Wednesday, July 11, 2012

Michelle's B-day Party!

Big Daddy Black BBQ cooked for a great family and friends event - Michelle's Birthday Party! 

 



We had a pile of great appetizers for this group to help get the party started.






We started off with some gigantic Atomic Buffalo Turds, Dates stuffed with Blue Cheese wrapped in Bacon, and some SPAM Fries.



For the main course we smoked some Tri-Tip, Chicken, and Bratwurst.


We also had some of Grandma's Secret Recipe Smoked Mac n' Cheese.







Tri-Tip hanging out in the smoke!



Buffet line set up with the carving station at the end for the tri-tip.



Satisfied guests! 


Oh yeah!  And some dessert of candied smoked pineapple and some more SPAM fries kicked up a notch with some cayenne pepper.  Sweet with Heat!




Big Daddy Black ready to slice tri-tip.


After everyone was fed it was game time.  Casino night can begin.  All the players were full and ready for the rest of the party!




Thanks Matt and Michelle for having us cater your special occasion!

Friday, May 11, 2012

Richard Roger's B-day Party

Richard's Birthday Party.....

A quick cook for an afternoon b-day party and Big Daddy got the call to cook some Tri-Tip, Chicken Thighs, Hot Wing Drumsticks and Teriyaki Drumsticks.  It was a beautiful day in Southern California and even though we were doing a small cook for a small crowd, I brought out the Big Smoker - just because it's cool!  We broke in Richard's new Traeger 075 too with the drumsticks - just because we could!



First on tap was the tri-tip.  I used  Oakridge BBQ Santa Maria Dry Rub with some Extra Virgin Olive Oil (EVOO) and Red Wine Vinegar and some water.  Oakridge Dry Rubs are incredible and I highly recommend them.  They make you look like a BBQ super star!


I had about 13lbs of tri-tip so I mixed up a slurry with 1lb of dry rub, 1 cup of EVOO, 1/2 cup of Red Wine Vinegar and 1 cup of water.




I tossed the tri-tips in with the slurry in a large zip lock bag and rolled the meat around and let it marinate for about 60 minutes.  It smelled incredible and the party people were starting to get hungry.


It was a beautiful day for a party in Southern California!




 I through the chicken thighs on the big smoker and the legs went on the Birthday Boy's new Traeger 075 smoker.







 After an hour, the tri-tip went on the smoker - grate temp of 225F.

 


The Birthday Boy's present was chugging along at 250F - getting those drumsticks ready for a killer appetizer - 1/2 were splashed with Hot Wing sauce and 1/2 were sprayed down with Teriyaki Sauce.


A small crowd had gathered in the Man Cave right next to where the smoker was set up so they could be taunted by the smoke and aroma of the meat cooking.







The thighs were a tiny bit over-done but they are forgiving and still came out really juicy.



 I cooked all but one of the tri-tips up to 135F internal temp and let them rest for 15 minutes before slicing.  They came out a perfect medium rare.


I cooked one of the tri-tips up to 145F internal temp for a solid medium - some of the ladies and kids preferred a medium over medium rare.  At Big Daddy Black's - we are here to please everyone!



Tri-Tip Resting!


You can see that dry rub really sticking to the meat.  Thanks Oakridge!


The poor dog was wearing a cone and couldn't quite get to the snacks on the ground unless he landed that cone clean.  The dog seemed to find his groove and get a few snacks!






The Hot Wing drumsticks didn't stand a chance.  There were only a few teriyaki drumsticks left by the time I got the camera out again.  That's a good sign!








Tri-Tip a perfect medium rare ready to be consumed by the party people!







Happy birthday Richard!  Thanks for letting Big Daddy Black handle your catering needs!  I had a blast!