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Sweet Sticky Thang!

March 8th, 2014

So I got up this morning to check on the briskets and decided to make breakfast for the ladies. ( I always make breakfast for the ladies.)

I wanted to do something a little different so, of course, I went to the Interwebs. While cruising around on Pinterest I came across a recipe for a Sticky Bun Breakfast Ring. Now I am not much of a baker so I almost passed this one by but, lo and behold, this one was made with canned biscuits! And guess what I just happened to have in my fridge?

A quinoa salad with some cranberry apple juice?

No! Canned biscuits! It’s fate! It’s kismet! It’s…time to stop talking and make some breakfast!

I got the recipe from All Things Delicious and it was truly a simple thing to make. Check out what I did!

Sticky Bun Breakfast Ring

Sticky Bun Breakfast Ring


I needed something salty and spicy to offset all that sweet so I made Chorizo and eggs with spinach and cheese. This was a good breakfast!

Sticky Bun and Chorizo and eggs with spinach and cheese

Sticky Bun and Chorizo and eggs with spinach and cheese


Leave a comment to let me know what you think! And go to All Things Delicious to check out the recipe.

Time to get to work!



Super Secret Santa Anita BBQ Deal

February 25th, 2014

People's Choice Champion Bigmista at the Santa Anita BBQ Championship

People’s Choice Champion Bigmista at the Santa Anita BBQ Championship

Hey folks!

I have a super secret deal for you. As most of you know, we love to participate in the Santa Anita BBQ Championship. It’s one of our favorite events of the year. And we love it whenyou all come out to visit us for People’s Choice and get some great BBQ.

Well this year we have worked out a deal for yo that is awesome. Go to and click “tickets”. Choose one of the BBQ Packs which includes admission to the park, a racing program and a book of tasting tickets. Now here is the secret part: When it asks for the Coupon Code, type in “Bigmista” and you will automatically get 50% off the price! That’s a day of world class horse racing and world class BBQ and you get it for a steal! Basically, your tasting tickets are free!

Who says there is no such thing as a free lunch?

Get over to now and get your package because I have absolutely no idea how long this will last.

See you in the Winner’s Circle!


Mr Grill – Heat Resistant Oven & Grill Gloves – review

February 4th, 2014

Mr. Grill Heat Resistant Gloves

Picture from Dirty Smoke BBQ

I had a chance to try out the new Mr. Grill Heat resistant gloves this past week. These are Nomex insulated gloves with a silicone criss-cross pattern on both sides of the gloves. They are ambidextrous so you don’t have to figure out which is which during a late night smoking session. (You know there are usually some adult beverages involved so simplicity is a must.)

First, the good. These gloves do a great job of protecting your hands from the heat. If you want to move some pans around on the grill or grab your grates, these are perfect for that. Even though they are relatively thin, the insulation is excellent. They don’t compromise your dexterity the way the really thick gloves do.

Now, for the bad. They are too small. They are supposed to be one size fits all but most of the folks in the BBQ community that I know have large hands (and pretty much large everything else.) Medium size just doesn’t cut it. I had to get my father-in-law to do most of the testing because I couldn’t get my hands all the way in the gloves. Also, because most of the surface area is cloth, I couldn’t use the gloves to handle food directly. If the entire surface had been covered with silicone, I could use the gloves to move large pieces of meat as well as moving pans or grates, I would also be able to soap them up, rinse them and use them again right away instead having to change gloves constantly.

In summary, these gloves do a great job of insulating and protecting your hands but they are too small and they are not useful for handling meat.

These might be great for the backyard guy but I will have to keep looking.



BIG RED Super Bowl Party

February 4th, 2014

This was the second year the good folx of Redd Golf hired us to cater for the Big Red (soda, not gum) Super Bowl party at La Quinta Resort and Club. For y’all that don’t know, Big Red is the official soda for barbecue AND what we plan to serve in our restaurant. We also found out that next year will be the 10th anniversary for this Big Red event so were already trying to think of a spectacular menu because these folks love their barbecue.

The menu started with bbq shrimp, smoked bologna & crackers, smoked turkey bruschetta with sundried tomatoes & feta cheese on toasted baguettes, brisket chili, spicy sticky wangs, and of course pig candy.

BBQ ShrimpSmoked BolognaBruschetta

Even after all that, dinner was a feast all its own. We opened with Caesar salad and pineapple coleslaw. For sides we served Cajun corn (thanks Bekah), collard greens, BBQ beans, and mac & cheese. For the big BBQ finish, there were ribs, pastrami, and brisket. Then we topped it all off with Bigmista’s newest concoction disco bread

My TurnChowBigmista Carving

I know you guys are asking what the Sam Hill is disco bread? It is Bigmista’s latest creation. He got the idea from watching a video on how to make soul bread (don’t ask me, I don’t know). Disco bread is a savory cornbread made with grilled onions, jalapeño and enough butter to make Paula Deen sing like Barry Gibb. The grilled onions have a tendency to sink to the bottom, so if you try it, turn it upside down for better presentation. Sadly I didn’t take any close up pics but it was dang tasty.

I know you guys are rubbing your bellies just reading about all the food. But wait, there’s more. As if they had room, we broke out the red velvet cupcakes, warm peach cobbler made by my momma, and vanilla ice cream. One of the guests made herself an ice cream sandwich with her cupcake. I guess there is always room for a little sweet. No pics of the sweets either. I must have been winding down by then.

Even with all our hard work, the staff at La Quinta goes above and beyond to make sure we look good. First off, executive chefs, Michael Vaughn and Stephen Strickland, and their staff allowed us to invade their kitchen space, assisted us with kitchen equipment, washed up all our dirty dishes, and anything else we may have needed. Add to that Senior Event Manager, Jose Garza, and his staff setting up all of our tables, equipment, and lighting. We appreciate each and every one of them.

We ended our working weekend with breakfast at twenty6. Their lump crab cakes eggs Benedict are almost worth the drive alone. I never knew I liked eggs Benedict until I experienced these babies.  Oh to have this breakfast experience on the regular would be heaven. Eggs Benedict

Friday Night Pasta Meatless Spaghetti – Daniel Fast Recipe

January 18th, 2014

Daniel Fast Meatless Spaghetti with soy chorizo

Meatless Spaghetti – Soy Chorizo saves the day!

We’re in week two of our Daniel Fast and I figured it was a good time for a pasta dish. As you know, during this fast we are avoiding meat, sugar, cafiene, white flour, and a host of other things so I have to be creative with our meals. I decided to try my hand at spaghetti but I’ve never been satisfied with just a marinara sauce as a main dish. I needed to “beef” it up to make it filling so I went to my favorite vegetarian staple, soy chorizo.

Soy chorizo is a great substitute for ground meat, not only because of it’s texture, but because the manufacturers tend to and more seasoning to make up for the lack of real meat and fat. This in turn adds another layer of flavor when you add it to any dish.Try it and you might end up using it even if you aren’t fasting.

For all of my Italian friends, in my experience, when you eat spaghetti, you put the pasta on the plate and ladle the sauce on top. In black families, we mix it all in the pot before we put it on the plate. Small cultural difference but just wanted you to know where I’m coming from.

Anyway, here is my recipe:

Meatless Spaghetti

1 yellow onion, chopped
1 green bell pepper, chopped
2 large or 3 medium portobello mushrooms, chopped
12 oz soy chorizo
2 tbsp minced garlic
2 tbsp olive oil

1 15oz can fire roasted diced tomatoes
1 15oz can diced tomatoes with jalapeno
1 tsp kosher salt
1 tsp black pepper
1 tbsp Italian seasoning

12oz whole wheat thin spaghetti

Put the olive oil is a sauce pan over medium high heat. Add the onion and bell pepper and cook until onion is almost see through (about 5 minutes), stirring occasionally . Next, add the mushrooms and the soy chorizo. Stir until the chorizo is completely broken up. Add the garlic and continue to stir. Finally add both cans of tomatoes and the seasonings. Mix well and reduce heat to simmer.

In the meantime, cook your pasta according to the directions on the package. With boiling the water and cooking the pasta, this should give you about 20 minutes of simmer time on the sauce.

Drain the pasta in a colander and return to the pot. Pour the sauce over the pasta and mix well. Serve and eat!

Let me know what you think about this dish in the comments below or on one of he social media outlets. Be different. Don’t just click the “like” button. Write something so we can talk about it!




Celebrate National Pastrami Day

January 14th, 2014

Today is National  Pastrami Day so here are a few pics for you to drool over…

Bigmista's Barbecue extra juicy pastrami

Bigmista’s extra juicy pastrami

National Pastrami Day - Bigmista's Barbecue

Tasty sliced goodness!

Bigmista's Barbecue - Secretly the best pastrami you'll ever eat.

You’re drooling. Wipe your chin.


What’s your favorite way to eat pastrami?





How could you not like grits?

January 13th, 2014

Bigmista makes grits with veggies. Portabella Mushrooms, onions, bell pepper, spinach, tomatoes

Grits with veggies!


I love grits!

I grew up in Southeast Texas and we had grits all the time. As a kid, I ate mine with butter and sugar. When I got a little older, I changes to butter, salt, pepper and some hot sauce. But in the past few years, I started experimenting with ideas from other parts of the country (Hooray Internet!). Grits & gravy, shrimp and grits, cheesy grits and so on. You can say that I have expanded my grits vocabulary.

Grits are not hard to cook. They just take a little patience to get them right. I use the quick grits (not the instant) and they are usually done in five to 10 minutes. For all you purists out there who think the only good grits are the ones that you cook for 20 minutes, more power to you. I’ll be eating while you are stirring.

What I have been doing recently is cooking my grits with chicken base or bouillon in the water. This will give you a great flavor without adding the extra fat from butter. To this I will add some sauteed veggies to the mix when the grits are done. I like portabella mushrooms, onion, bell pepper and spinach topped with a little diced tomato but feel free to experiment with the vegetables that you like.

Grits are great as a side dish or an entree and the can be served at any meal so go crazy an get your grits on!



Soy-Ginger brussels sprouts recipe – Daniel Fast

January 10th, 2014

Soy-ginger Brussels Sprouts over Turmeric Brown Rice - Daniel Fast - From Bigmista

Soy-ginger Brussels Sprouts over Turmeric Brown Rice – Daniel Fast

This is the second year that me and Mrs. Mista have participated in the Daniel fast at our church. For those of you who aren’t familiar, during the fast we avoid eating meat, sugar, caffeine, dairy and white flour. Challenging right? Well it’s about sacrifice and cleansing both our body and spirit.

Anyway, here is a recipe I came up with last night  with some inspiration from my friend Traci Anderson.

Soy-ginger Brussels sprouts with turmeric brown rice

1 cup brown rice
1 tbsp chicken bouillon or base
1 tsp seasoning salt
1 tsp turmeric

10 Brussels sprouts rinsed and quartered
1 small onion, cut in half and sliced
1 tbsp minced garlic
2 tbsp Olive oil
2 tbsp low sodium soy sauce
1 tsp ground ginger

Prepare brown rice according to instructions on package but add chicken bouillon, seasoning salt and turmeric to boiling water before you add the rice.

While the rice is cooking, put the Olive oil in a hot skillet. Add the onion and reduce heat to medium. Stir occasionally. When onion begins to brown, add garlic and Brussels sprouts to the skillet.  Cook until edges start to brown. Add the soy sauce and ginger and stir well. Add 1/4 cup of water. Stir quickly and scrap the bottom of the skillet. Cover and cook 5 more minutes.

Serve sprouts over the turmeric brown rice. Eat.

I hope you enjoy this recipe. I will continue to post Daniel Fast recipes as I come up with them







True to Barbecue

January 2nd, 2014

As some of you may or may not know, we are opening a restaurant at The Medallion later this year. Since taking on this venture, we have gotten a lot of advice from a lot of people. While I appreciate each precious nugget, one of the things I can’t get with is trying to be everything to everyone. What is first and foremost in our minds is staying true to the art of low and slow cooking. We’re not trying to fill our menu with foods we’re not passionate about. Let me give you a couple of personal moments from my life that feed into the mindset of staying true.

I have a lead foot (it’s gotten lighter as I’ve gotten older) and I was one of those drivers that always tried to pass slow folks on the road. One-day years ago my sister told me “You can’t be in front all the time.” Although I still sometimes try, I have held on to that bit of chastisement all these years. I think that maybe God wanted me to relate that to our barbecue business. In the early days of starting this business, I used to get angry with Neil for buying other folks barbecue. He had the nerve to tell me “Baby, we can’t make all the money.” My smart retort that I kept to myself was “Humph, says you. I’m building a barbecue empire.” I still have grand plans but I’ve embraced that little tidbit as well.

With those two delightful insights engrained in my psyche, I’ve come to realize we can’t please everyone, even folks who want barbecue. We’ve gotten our fair share of bad reviews and whatnot. I used to get angry, use cursory 4-letter words, and tell them what to kiss and so forth. My thinking was that we always produce a good tasting product and they wouldn’t know good barbecue if they channeled a smoked pig. What I had to accept was that we have our good days and bad, but good or bad, it’s all about the barbecue for us.

Our tag line is REAL. GOOD. MEAT. We sell barbecue. So why would you come to use for say burgers and fries or vegetarian cuisine? Like Prissy said in Gone With the Wind “Lawzy, we got to have a doctor. I don’t know nothin’ ’bout birthin’ babies.” well the same applies for our food and us. We know barbecue, we live barbecue, we SELL barbecue. We do offer vegetarian options on our catering menu but I seriously doubt it would make it on to our restaurant menu. Hamburger stands in L.A. are like liquor stores in the hood. (Yes, I said it and mad about it, but that’s a whole nother post). How many burger stands would you pass before coming through our doors? I’m not just picking on these food groups but do you see my point?

Add to that my pet peeve of food establishments that aren’t known for their supposed specialty. When I look at reviews for barbecue restaurants in Los Angeles, most get kudos for beer selections or some other food option, seldom the barbecue. Neil has dragged me into more than one of these places and I’m not gonna name names. What I will say is I usually end up ordering something that is not barbecue related because their extensive menu include fried chicken, fish, tacos, burgers and fries. Of all those options, how much of it was cooked in a smoker or even on a grill for that matter? Now tell me again why I should order your barbecue? What that menu says to me is that barbecue wasn’t making any money so add other food options. Don’t get me wrong, I’m not saying the food isn’t good but maybe barbecue shouldn’t be in the title of some establishments.

I said all that to say barbecue is what we do and barbecue is what we sell. It’s really not just a money thing. It’s a love thing. So don’t get mad if we don’t have cheese pizza or nuggets for the little babies. I don’t cater to my picky kid and I don’t plan to cater to anyone else’s, not matter the age.

Pig Pickin Party!

December 30th, 2013

Greg and Marty playing with their pork

Greg and Marty playing with their pork


I went to my friend Greg’s house for a pig pickin party over the weekend. For those of you who don’t know, this is a party where a whole pig is cooked and people just spend the evening picking meat off of the pig. At this party they just took the meat off the pig all in one shot and served it up. The pork was so moist and tasty. Luckily I was in the group that got to eat the cheek meat. Super silky and delicious. I got a video of the guys breaking open that pig and going to work. Check it out!


I really had a great time and I am looking forward to the next one. Maybe one day I’ll try cooking a whole pig.




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