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Posts Tagged ‘Meat’

True to Barbecue

Thursday, 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.

Our Holiday Menu

Thursday, November 17th, 2011

In case you didn’t see it in our newsletter, here is a link to our Holiday Menu!

Bigmista’s Holiday Menu

Contact us today to have us cater your company party or family gathering!

Busy BBQ Weekend

Wednesday, July 13th, 2011

Well folks, this is going to be one busy weekend for us at Bigmista’s Barbecue.

Fresh & Easy Free BBQ

Fresh & Easy Burgers

This Friday, July 15th, I will be working with Fresh & Easy Neighborhood Market to do our 1st FREE BBQ in the L. A. area this year. We have already been to Phoenix, Las Vegas, Palm Springs, San Francisco and Fresno and now we are bringing the BBQ home to you! We will be serving up the Grill Pack that includes 4 ground beef patties, 4 mild italian sausages and approximately 8 pieces of marinated chicken. That’s almost 5 lbs. of meat for only $9.99. We will also be serving sides, chips and dessert.

The address is 2475 Cherry Avenue, Signal Hill, CA 90755 and we will be serving from 5-7pm.

Get Ready for the Eat Real Festival

Mmm... Pig Candy!

The Eat Real Festival is this Saturday and Sunday and the whole crew will be there serving up some BBQ goodies for you! The Helms Bakery District in Culver City will be transformed into an epic food festival on July 16-17. Food, drinks, music, demos and more will be on display this weekend. All of the food vendors will be serving up delicious goodies and nothing will be over $5. That’s right! You heard me! No food over $5!! Now that’s a reason to get up off of your couch and get your but over to Culver City for the Eat Real Festival.

And yes we will have PIG CANDY!!!

We’ll be there waiting for you with some Real. Good. Meat.

UDS And New Year’s Meat

Friday, January 2nd, 2009

My father-in-law, Glenn, has been bitten by the BBQ bug. He has become a part of Four Q and works with me at the farmers market. Lately, he has been looking at smokers. I told him before he spent some money on a smoker, let’s clean up the UDS and so he could use that to practice on.

My Ugly Drum Smoker (UDS) hasn’t gotten much work since I got the Spicewine so I figured it would be perfect for him. I found a tri-tip and a brisket point in the freezer for burnt ends so we went to work.

We turned out a great meal and he has a smoker at no cost. Seems like a great way to start the year.

Enchillasagna

Thursday, July 24th, 2008

Enchillasagna, Mexican, Italian, Cheese

So the other night I need to make dinner but I didn’t want to go to the grocery store because we were going away for the weekend. I need to improvise with what I had in the house. But that’s what I do right?

So I took up the challenge. I looked at what I had in the fridge, freezer and pantry and came up with some Italian and Mexican ingredients. Fusion it is!! I call the dish I came up with Enchillasagna.

Here are the ingredients:

1 lb. Hot Italian Sausage, cut into small rounds
2 15 oz cans of diced tomatoes

1 tbsp Kosher Salt
2 tsp Black Pepper
1 tbsp Garlic Powder
1 tsp Cayenne Pepper
1 tbsp Chili Powder
1 tbsp Italian Seasoning

8-10 Corn Tortillas
8 oz Shredded Cheddar Cheese
6 oz. Queso Fresco Mexican Cheese, crumbled

Brown the sausage in a sauce pan. Crumble it with a spatula or a spoon. Remove the sausage from the pan. Pour in the tomatoes and add all of the seasonings. Puree (blend) with a hand blender and simmer over low heat for 15 minutes.

Warm the tortillas. (I usually do this on the burner on the stove but you can also wrap them in a damp towel and microwave for 15-20 seconds.)

Cover the bottom of a casserole dish with a layer of tortillas. Sprinkle half of the crumbled sausage on top of the tortillas. Spoon half of the tomato sauce on top of that. Cover with half of the cheddar cheese. Sprinkle half of the Queso Fresco on top of that. Repeat.

Put the casserole dish in a 350 oven for 20 minutes. Remove from the oven and let it rest for 10 minutes.

Serve and eat.

Enchillasagna, Mexican, Italian, Meat, Cheese

Enjoy!

Bigmista

The Survival Gourmet

Country Birthday BBQ

Monday, May 26th, 2008

Prime Rib, BBQ, Country, Bigmista

I spent the last two days down in Huntington Beach, CA with my good friend Big Country. Country is a BBQ competitor and a caterer. We have teamed up on several occasions both in catering and at BBQ contests, so when he asked me to help him cook for his birthday party, I did it without a second thought.

We did most of the prep work on Friday night while we watched the UFC pay-per-view. We ended up coring about 100 Jalapeños for ABT’s.

Jalapenos, Country Birthday

For those who don’t know, an ABT is a Jalapeño that has been cored and stuffed with cheddar and cream cheese mixed with different seasonings and possibly some type of meat or seafood. Then it is wrapped in bacon and put in the smoker for a couple of hours. Time consuming but well worth the effort.

Country and his friend Monkey (I’m not making that up.) rewarded us by cooking a Prime Rib in the smoker. It was rubbed with Montreal Steak seasoning, garlic and rosemary and had rosemary twigs and green onions shoved through it. It was definitely a pretty sight.

Prime rib ready to cook

You can see how it turned out the top of the post.

We ended up cooking 18 racks of ribs, 4 pork butts, 10 fatties, the ABT’s, mac and cheese, 48 ears of corn, green bean casserole, bbq beans, pineapple coleslaw, pasta salad, a host of other goodies and three different delicious cakes that were baked by Country’s neighbor Jennifer.

Birthday Cakes

Chocolate cake

This was a great party and I hope that I get invited next year. Thanks for including me Country!

Big Country

If you would like to see all of the pics from the party, go here:

Country’s Birthday Pics

Enjoy!

Bigmista

The Survival Gourmet

Bigmista's Barbecueon