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| - Tonight the @phxtastecasting crew rolled in to @BigDaddysBBQAZ for our #bigdaddystasting.
Right off the bat, I knew this was my kind of place; cast iron bath tubs full of iced-down beer behind the bar, a big Budweiser Clydesdale mural on the brick wall, a wall-rack loaded down with mesquite for the smoker.
Oliver was our gracious host for the evening. He attended to us with aplomb, ensuring we were all comfortable, and had drinks, prior to the feast commencing.
I partook of the Big Daddy's BBQ Honey Ale, which was served ice cold in a frosty mug.
This is a beer to savor. This is a beer that makes the heat dissipate, and settles the nerves. Delicious, subtle, not too heavy.
We began our feeding frenzy with the house smoked wings. They are served with a dipping sauce, but if you appreciate the beauty of smoked meats, you won't have need of it. Drumettes and wings are served, along with the obligatory celery sticks.
Refreshingly absent was sign of ranch dressing. That alone made me smile.
(Yes, S.L., I thought of you...)
Next we were treated to fried pickles. They were still very hot, but that only made them that more scrumptious! They did have something akin to ranch sauce, but I did not dip, as there was no need.
Then began the cavalcade of smoked meat;
ribs and brisket, smoked for 14-16 hours, served on a platter, with the custom house bbq sauce;
pulled pork, smoked for 4 hours, served with the house bbq sauce;
tri-tip, served with the house bbq sauce
The ribs were un-frikkin-believably good. Best ribs I've ever had in my adult life, hands down. They use a proprietary rub, that we were informed would soon be available for purchase. I considered lifting some from the kitchen, it was so good.
The brisket was tender and juicy, and oh so good.
Tri-tip should always aspire to what Big Daddy's produces. The color was perfect, as was the texture and flavor.
The pulled pork was so good, you could eat it with a fork, right off the platter, and you would never get a weird look from anyone. Mostly because they would also be doing it.
The pork also comes with perfect-sized, grilled slider buns.
We were also provided with baked beans, that were sweet, but with a slight bite to them that cut the sweetness.
The cornbread was devine; cake-y, and slightly sweet, but a perfect addition to any bbq meal.
The cole slaw was good, but nothing great. It doesn't need improvement.
Sweet potato french fries, with cinnamon and sugar, made a nice complement to the meal.
For me, however, the pièce de résistance, the highlight of the evening, was the mac and cheese.
According to Oliver, they cook 50 pounds of raw pasta a day, which equates to 150 pounds of mac, before the cheese.
I could not believe it was only 50 pounds.
Made with several different kinds of cheese, panned, then baked, to crisp the top.
This was one of the three best mac and cheese dishes I've ever had in my life.
And I know mac and cheese.
I had to bring some home it was so good.
The decor consists of picnic tables, with umbrellas, and has a general "ranch" kind of feel. Perfect for a redneck like me!
They also have a patio, replete with misters for the Arizona heat. There are also a couple large, garage-style doors, that are opened in the evening, providing an outdoorsy kind of feel to the entire dining area.
There is shuffleboard available in the bar, and a miniature "General Store" area, with golden oldies such as "Boston Baked Beans" candy.
And last, but surely not least, each meal comes with a casino chip, that you may save for a future visit (yeah right!), or cash in right away, for a dessert treat.
The dessert choices are those you would find on an ice-cream truck;
Drumstick, ice cream bar, chocolate-chip cookie ice cream sandwich, bullets, etc.
I will return to Big Daddy's, and I will bring my children. I'm certain we will all leave very happy, and VERY full.
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