Our new line of rubs and seasonings are now for sale!

Just in time for the holidays…..The Big G’s holiday pack….we are now selling our Rub’s and Big G’s very own seasoning salt also known as “Deliciousness”.

They can be ordered in plastic or glass(the glass only comes in the large oz bottles

Big G’s BBQ Rub prices:
$7.00 for a 5.7 oz bottle
$14.00 for a 15.7 oz bottle
$25.00 for our Glass shaker

Big G’s seasoning (deliciousness) salt (good on everything)
$5.00 for a 5.7 oz
$10.00 for a 15.7 oz
$18.00 for Glass Shaker

Big G’s gift packs
2 5.7 oz BBQ rubs 1 “Deliciousness” 5.7 oz bottles for $20
2 BBQ rubs 1 “Deliciousness” 15.7 oz for $35
ALL 6 Rubs
$40 for the 5.7 oz bottles
$80 for the 15.7 oz bottles
$145 for the glass jar set

Rubs available
· Big G’s: Carolina Kick (A flavorful rub with a spicy kick great on all meat and seafood)
· Big G’s: Memphis Blues (A robust non spicy flavored rub that makes a sauce truly optional great on Pork, Poultry and Firm fish like salmon)
· Big G’s: The K.C. Royal blend
(A bold flavored rub a perfect blend of spicy and sweet Great on ribs and chicken)
· Big G’s: The Big Tex!
(A smoky and robust flavored rub without an overpowering heat, specifically for the Beef eaters in your life…
· Big G’s: Brisket/Prime Rib rub
(Perfect blend of herbs and spices that make a great taste in every bite. This is a winner perfect on everything beef)
· Big G’s: Jammin Jerk
(The perfect blend of spices a flavorful rub that reminds one of the Caribbean in every bite…it comes two ways please specify.mild or heat,either way it is fantastic! Great on fish,poultry,pork,lamb

These are the exact glass shakers we use.

You can inbox me directly to order these delicious rubs and seasonings

Veggietarian Grilled Cheese panini

OK,for those that know me you know I’am a Handsome,pleasantly plump (handsome) smart (did i mention handsome)  man (nice way to say G your fat! lol) and as i grow older …and more AWESOME! But my weight is something i can control the food i put in my maw! So i have decided to start adding my twist to healthier choices that are full of my flavor so my kids and family got to bare the brunt of kinda healthy food,I call it kinda healthy simply because when your trying to start a new way of eating to people who have only eaten one way it is better to surprise people after they eat it,and say hey good for you food!
so i started a new category (well Two) sandwiches <<<<my favorite type of food,and Kinda healthy food<<<see not as bad as saying diet food! Trust me  i say kinda healthy because if your starting a new way of eating ..check that a new way of seeing how you eat its nice to ease into it,and that’s what i’m doing.
So here is my first foray into it,and trust and believe me it will have my flair and full flavor and please tell me what you think after trying the dish

What you need:For 1 person

Whole wheat hoagie roll or soft sourdough rolls
3Tbls red pepper hummus (store bought is fine)
2 slices of melt-able cheese (your choice go with 2 or 1% cheese)

two thin slices of the following:Red onions,bell pepper(i like red and yellow for color)

3 slices of portabella mushrooms

3 tsps extra virgin olive oil

A large frying pan or griddle

1 pot (with a heavy jar of say jelly or any big can good)

1 small sheet of aluminum foil (big enough to cover bottom of pot)
Cooking spray

 

How you make it:

In small pot add oil and turn heat to medium high…if you have a stove with numbers on the dials that adjust heat find highest number then got to I.e.,1 thru 10 go to number 7! and add veggies once oil has cooked for 1 minute soften veggies (2 minutes) and constantly stir.

After veggies have cooked take out of pot and wash the pot

Take bread and spread hummus put one slice of cheese down place softened veggies down on cheese,add the next slice of cheese and hummused<<<(made up word) Bread. Place on heated (medium high heat again pan should be hot when you place sandwiche down) pan.

Place pot with heavy can and covered the bottom of pot with aluminum foil place that heavy pot right on top of the bread and press firmly 

Flip! the panini after one side browns to desired brownness 

 

Big G’s Recommendation:

You can add any veg you want this is a all purpose delicious thing…if you wanna go even more healthy add a herded silkened/softened tofu! yes i said tofu,just add herbs to tofu with a lemon pepper and use it instead of hummus.

I use the portabella because it have the texture of meat,but here comes tofu again….take firm tofu and marinate it in italian dressing for a few minutes and now i think about it put italian dressing in the softened mixture and use that as spread.

 

Sorry for no pictures recently camera is acting up and won’t for some reason load picture

 

Big G’s Wontonless Chicken Egg rolls

What you need:

5 Chicken breasts (butterflied and pounded thin)
1/4 cup cold rice or mashed potatoes,sauteed red bell pepper/onions/mushrooms (vegies are up to you)
1/4 cup of spinach baby or regular

2 cups of Ap flour (All Purpose)

See pan fried sea scallops for seasoning mixture

2 large whisked eggs (optional)

2 cups fryer oil

Large pot (like you would use for pasta)

butcher twine or small skewers

saran wrap or any cling film

A small frying pan or pot

a large plate

 

How to make:
Place a nice large piece of cling film on a cutting board place butterflied chicken in center of film and fold over the other leaving some room…the chicken should not be tightly wrapped because your gonna need room for the pounded chicken to expand.

Now if you have anger issues here is your way to get it out,now when you hit the covered chicken do so firmly not violently.the ling film stops the chicken from tearing.your gonna hit the chicken until it has flattened as thin as you want. place on a plate to the sideand put some film on each piece (so they don’t stick to others placed on it (without will at times tear chicken)

Once all chicken is pounded  in a large pan sauteed veggies i listed and take rice or potatoes out of the fridge

Take a piece of chicken and layer it however you like for me i use the spinach first and then rice but these two things must be first things down or rest of stuff with not stack properly

Slowly roll chicken over like a sushi roll/or just roll tightly til the chicken is only on outside (its ok if stuff falls out)

Take the twine and tie kinda tightly to keep rolled….or take skewer and just stitch it in to keep seal…well… sealed lol

(here is where you roll it in egg optional of course all this will do is make the surface crunchier) roll in seasoned flour mixture

Place in hot oil and cook for golden brown around 5-7 minutes and depending on thickness of meat of course

 

Big G’s recommendations:

After cooking season with a pinch of kosher/sea salt or any non salt option,this goes with just about any sauce
Cut it diagonally for best presentation
great party appetizer

Enjoy

Big G’s Pan fried or chicken fried Scallops!

What you need:

5 Large Sea scallops
1 cup of AP(all purpose) flour 

1 Tbls garlic and onion powder

1/2 tbls spoon black pepper

two pinches of sea salt

1/2 cup of frying oil (peanut/corn/veggie/canola)

1 large whisked egg (optional)

How do you make it:

Combine flour and seasoning together
Wash off scallops of in gentle stream of water,(if you want set scallops in whisked egg,the egg then flour will make the crust on scallop crispier and helps adhere the flour to scallop this is optional because if you wash of scallop before hand the mositure on scallop will do same thing…the egg helps also make a nice color the color of my scallops is blacker because  this picture had bay sesoning in the mspice mixture…i don’t recomend adding any spice that is red in color till AFTER it is cooked because it will appear burned which is not what you want) and place in flour and seasoning mixture (reserving 1/4 of seasoning)
Heat oil in a pan until oil appears to shimmer

Place covered scallops in hot oil and cook on one side for 3 minutes or until it appears golden brown
Flip over and cook for 2 mins,Place on paper towel to take excess oil runoff….sprinkle with reserved seasoning (always season food after it comes out of the oil! )

(the reason you cook it for 3 on one side and 2 on other is a thing called carry over cooking….basically when you take the scallop out of fryer it will continue to cook,so a medium scallop will be a medium well to done scallop actually after you pull from oil!)

Big G’s Recommendations:
This is a all purpose type seasoning mixture you can use it for fried chicken or a nicely seasoned white fish

As you see i used rice but you can out this crispy dish over pasta or all by itself
Enjoy

Spicy Hoisin Sauce

What you need:
1/4 cup  Hoisin sauce
1 Tbls Red chili oil
or
1/2 Tbls Cayenne pepper

How to make:
Combine the ingredients well together >>>Yup just that easy

Big G’s recommendation:
As you may have seen i used it with my Pan fried scallops.the sweetness of the hoisin and the added spice goes well with scallops also goes well with pork and chicken dishes…..also as a dipp sauce for steak or almost any veggie.

Enjoy

Sorry for delay,I’m BACK!!!!! with a food tip of day

Firstly sorry for the delay between work and catering and recipe block it has been awhile!!!!

This tip is for my Ice coffee drinkers

Do you like iced coffee but hate when the ice melts and you basically have watery coffee?
Best way to not have your coffee diluted by the ice… 
when you make coffee make a little extra and freeze them in an ice tray this way you always have your ice for your iced coffee and your putting more coffee flavor!

Sticking with the frozen ideas

Buy ice trays they are the secret to saving sauces you make and have extra of.and it comes in a handy-dandy per serving size…two ice cubes will make a nice amount of sauce for a plate of spaghetti more sauce per amount wanted.

Big G Pesto Sauce

What you need:

4 Cups Fresh Basil Leaves

1/3 pine nuts

2 cloves garlic

1/4 cup olive oil

1/4 cup Parmesan Cheese (grated)

1 tsp. Kosher salt

5 spinach leave

1/4 tsp of lemon or lime juice

Food processor or  blender

 

How to make:

In food processor, add basil,pine nuts,garlic,and spinach leaves and pulse (4 quick pushes of the button) to combine all ingredients (in the processor)

With motor running ,Add olive oil in a steady stream,and processes until smooth paste forms

Add the cheese and salt after paste was formed and blend 30 more seconds

 

Big G’s Tips:

You will find that my version of this Italian classic sauce is a bright vibrant green and not as dull green as the original,thats because of the spinach! the spinach makes the sauce stand out and you don’t taste the spinach flavor…matter of fact you can make this whole recipe with just spinach….and the taste is way different.

I also use this paste as a spread on paninis and my Portabella sandwhich .Of  course it is great on pasta but it is also great with rice….Matter of fact if you take 1 TBLs and add it to a bowl of rice and put that rice with any meat or fish and you have a great meal.

 

 

Enjoy

Big G food tip o’ Day

When Making Guacamole always save the pits!!! The pits help stop the guacamole or cut open avocado from turning brown longer. Try it you will see……….also add lemon juice to your guacamole it also helps the guacamole stay fresher looking.

 

 

 

Oh remove pit prior to serving lol

Big G’s Red Beans & Rice

What you need:

1 pound dry kidney beans

1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, chopped

2 tablespoons minced garlic

2 stalks celery, chopped

6 cups water

2 bay leaves

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

1/4 teaspoon dried sage

1 tablespoon dried parsley

1 teaspoon Cajun seasoning

1 pound andouille sausage, sliced or diced (Optional)

4 cups water

2 cups long grain white rice

How you make:

Rinse beans, and then soak in a large pot of water overnight.

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.

Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.

Stir sausage into beans, and continue to simmer for 30 minutes.

Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Big G’s recommendation:

Now if you don’t have the time you can always use the can (i suggest sylvia’s) and as you see in the picture it is a littl runny…If you don’t want runny cook it a little longer and you can thicken it…..if your doing the “soul food burrito” you want it runny.

When you plate this you want the beans to lay over the rice or mound the rice (using a ramekin this is a ramekin>>>  or you can use a small bowl or a measuring cup.)

This is a great side…can also make this with black beans or white beans…goes well with everything from chicken to seafood

Enjoy

 

Soul food Burrito

OK sorry for the delay but work and life got in the way of coming to you My Food lovers with a delicious meal…..The greatest things about burritos are that like a sandwich you can put damn near anything in it! So when i had my food truck i tried a fusion idea….A soul food burrito but oh what shall i put in it??? And this is what i did.

Serves two

What you need:

8 Chicken breasts cut into strips washed off

2 cups Red beans and Rice (see my recipe) Separated into 2 separate 

1/4 cup of collard greens (see Recipe) optional

2 large flour tortillas

2 cups seasoned flour (1/4 tsp of following sea or kosher salt,paprika,black pepper,onion and garlic powder)

1 cups of corn or veggie oil

How to prepare it:

Dredge slightly wet chicken strips in seasoned flour coating well,Place chicken into pan with the heated oil (slowly 1 piece of  chicken at a time) Cook until one side of chicken is golden brown then turn to uncooked side.

In your microwave warm your tortillas on high heat for 20 seconds (the reason you do this is a heated flour tortilla will become slightly more elastic and less likely to tear when rolling the burrito.)

Now take 1 cup (use a measuring cup) of the red beans and rice mixture and place in center of tortilla place 4 tenders directly onto rice then roll burrito like this……. 

Big G’s recommendation:

Now as i said you can fill a burrito with anything i have used shrimp,made a completely vegan one…hell and most people love breakfast burritos.

I also make the this large for dinner topped with red or green sauce…even did a cheese sauce with diced tomatoes the tomatos add a acid which helps cut through the thickness of the sauce….Also sprinkle with cheese and you have a fantastically easy dish…in the picture that is queso fresco cheese

  Little G loves them and so will you!

Eat up!