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Big Daddy’s BBQ

-by Michael Staton statonfacts@live.com

I’ve often heard the expression “so good you want to slap your mama” when people describe quality barbeque. Aside from a couple of trips to world renowned barbeque restaurants in Kansas City, I never truly understood the expression.

However, after a recent visit to Big Daddy’s Barbeque in Starr, I get it. After achieving what can only be described as a rib induced 1000-yard stare at the person across from me, I began to realize that this is what is supposed to happen when one eats great barbeque. The mustard-based barbeque sauce dripped from my chin and for a moment, I feared for the well being of my mother, who happens to be allergic to slapping.

ATMOSPHERE

When you walk in to Big Daddy’s, the “mom and pop” restaurant feel comes to mind. The restaurant is functional and has a rustic feel to it, almost as if you’re eating a home cooked meal in an old country store. You can come to this place to relax or have a quick bite, but everything takes a backseat to the food.

SERVICE

The staff at Big Daddy’s is courteous and extremely helpful. This is the type of place you want to become a regular in. 

FOOD

When you take your seat at Big Daddy’s BBQ, there is a small jar of pickled cucumbers and onions at your table automatically. This cool, delicious little snack is a great stomach warm-up for the meat insanity to follow.

Restaurant owners Chad and Sylvia decided to completely do me in and give me a sampling of just about everything. A mammoth tray filled with pulled pork, chicken, steamed shrimp, crab cakes, a full rack of ribs, and several assorted sides was placed in front of me. Intimidation is key.

The restaurant is not open from Sunday to Tuesday so that the owners can properly smoke and prepare their barbeque and it shows. I’m usually a stubborn pulled pork guy, but the chicken here is incredible. While most places dry out their chicken, the smoked chicken I had was incredibly juicy and tender. The pork seemed to melt in my mouth and was only improved by the mustard-based and vinegar barbeque sauces. The mustard had a slightly sweet taste of honey and the vinegar sauce was strong up front but had a mellow finish so as not to overpower the meat.

While I was surprised to see steamed shrimp and crab cakes in the mix, they were a great addition to the meal. The crab cakes seemed to contain no filler but large chunks of crab instead. They also came with a homemade creamy remoulade sauce.

I saved the ribs for last out of fear. These are St. Louis style spare ribs with a Memphis dry rub. I contemplated using sauce on these, but they needed none. The meat was falling off the bone and the smoked taste mingled very well with the dry rub.

The restaurant also features several sandwiches and locally raised chicken wings, as well as a beer selection to further aid in your barbeque induced coma. Whether you want a great meal off the beaten path or you’re on the way to the lake, you can’t find better barbeque in the upstate. If you can, I will gladly slap your mama.

 

 

5735 Hwy 29 South, STARR Wednesday to Saturday

4530 Hwy 29 North, BELTON Saturday and Sunday

864-231-7779

 

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