Josh puts his whole heart and soul into his food and he makes the most delicious, personal, thoughtful meals I have ever had the pleasure of experiencing.
Jenna Altrogge
When I heard that close friends had needed to adjust their wedding plans following COVID, and with a smaller number of wedding guests would be doing a smaller dinner, I had a (selfish) thought. It so happened that Jenna, a frequent dinner guest as I’ve practiced with the smoker in recent weeks, had the same thought, but didn’t want to ask. On a lark, I offered Jenna and Kean a gift, if they were interested; I would give my time and recipes to pull off dinner for them and 30 guests, and they would pay for the materials to make it happen.
Over the last two months, I’ve spent every weekend thinking about how to deliver this meal, and I’m so happy Big Bird BBQ was able to do it.
The Menu
Pickles:
- Spicy Spears
- Sweet Dill
- Tangy Chive Blossom Carrots
Salads:
- Light Coleslaw
- Fire Grilled Tossed Corn Salad
Sauces
- Spicy Honey Mustard
- Sweet Cherry BBQ
- Meat Sauce
Brisket; flat sliced, point chopped
Grilled Chicken
Fried Smoked Potatoes with Cheese Curd
I wish, so much, that I had spent more time taking photos so I could post up what we achieved, but getting it out the door and over to the wedding was my first priority.
After Thoughts
Getting back into the professional kitchen mindset… I can’t even begin to describe how wonderful that felt. This, this is where I need to be.
Recipe development and technique refinement is going well, but there’s still space for progress.
There’s another event to come before end of summer, and it’s time that I get to work hard on the business plan. If I am to open in March, then it’s time to get to work.
Big Bird BBQ 