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November 18, 2017

Big Fat Daddy’s Pork BBQ Grew From New York Roots


Big Fat Daddy’s catering and concession founder and Pitmaster Wayne M. Schafer recently appeared on Let’s Talk Live DC, a division of ABC in Arlington, Virginia giving samples of his dry rubbed Pork BBQ to online show host Julie Wright. Joined by veteran meteorologist Brian van de Graaff they sampled his dry rubbed pork barbecue with a smile. The promotion was for a festival in Virginia.

Schafer, known for his dry rub on pit beef, operates concessions stands up and down the East Coast after closing his restaurant in the mid 2000’s.  He goes from North Carolina to Massachusetts but doesn’t frequent New York.  Perhaps he should, as sources report that the success may be in part to an early New York Times Article.

Schafer states “Before the Internet boom, before the TV shows, in the late 90’s, there was a good old fashioned newspaper.  Steven Raichlen visited my small restaurant where my brother and now wife served him a sandwich. Everything changed.  From the New York Times article came Saveur Magazine, and I had to take my show on the road.  I owe the New York Times a lot for my early publicity and success, though I have never taken my concessions stands there. “

Big Fat Daddy’s Concessions Stands: Operated by Schafer and his Family.

Big Fat Daddy’s Concessions Stands: Operated by Schafer and his Family.

Big Fat Daddy’s Concessions Stands: Operated by Schafer and his Family.

Schafer’s meats all contains his versatile top secret dry rub, which was published in the New York Times article, yet surely is missing a few key ingredients.   This rub is used on his pit beef, ham, turkey, burgers, ribs, turkey legs, corn, and pork. The latter cooked on a Myron Mixon H20 smoker. Big Fat Daddy’s is big on Twitter and has had a blog running for many years.

In business since 1982, Schafer must be doing something right.   He is busier than he’d like to be and he hopes one day he can stop doing what he loves.  “I’m in year 35 and I just can’t imagine life without barbecue.”

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