We have a short season, as a food truck in a cold climate. When on office season, we’ll offer a suite of different services like private chef at home, catering, offsales, gift cards, and more. Got an idea for us over the cold season? Let’s hear them! We’re here for Hinton, even if the trailer…
Hinton Locals, I want to talk to you about wood. Brisket smokes for a long time, which means it needs a subtle smoke. Aaron Franklin, who I have definitely mentioned before, tells us a couple of things; that post oak is what he considers best for his brisket, and that fruit or hardwoods are the…
The BBQ Box
During the early weeks of COVID-19, many of the established bbq operations we look up to in the United States switched from an in restaurant, to bbq box, style of service. It’s hard to argue that bbq is better than fresh sliced and served, hot and ready to eat. But in take out timelines, possible…
Let’s talk sauce, Hinton!
How do you like your sauces for pork or chicken? What’s the best/your favourite sauce? Over the next couple of months, our test kitchen will be playing with a lot of concepts and exploring our memories of bbqs gone by and would love inspiration from you – if a sauce you help us put together…
An October Update
Hello to all of the Big Bird BBQ Community! Our apologies for going dark; it’s been a busy couple of months getting some of the advance planning items together, and with the worst of it in the rear view, we want to give you an update on our status. Big Bird BBQ is confident that…
Three Day Fries
This is not my idea. Three day fries were introduced to me by way of a podcast, where (if I recall correctly) a guest mentioned a plate of fries that were a recipe being tested. These fries were described as the most incredible fries they had ever had, at which point in time the concept…
Our first event
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…
The below represents the combined knowledge of studying and practical experiments in my smoker pit. We’re still learning, a lot, and welcome your feedback and recommendations as we grow our craft. Brisket is not a piece of meat I grew up with often, and not one I had ever cooked until a couple of years…
What are you up to this afternoon? I’m joining my close friend @cookingwithjax to do an online pyrohy cooking class. Check it out here
Nothing to Share Yet
Right now, we’re targeting to begin accepting public bookings for catering and events in Spring 2021 at the earliest. Once we are open to the public, this section of our site will share event appearances, private catering weekends, and our schedule of locations each week.