Welcome to Big Daddy Cooking
Real Food.
Bold Flavor.
No Shortcuts.
Around here, we don’t do bland. We don’t do boring. And we sure don’t do shortcuts. Whether you’re braising beef shanks low and slow, searing a ribeye in a screaming-hot cast iron, or smoking a pork shoulder until it falls apart — this is the place where serious home cooks come to level up. Pull up a chair. Big Daddy’s got the recipe.
Bold Recipes
From bourbon-glazed short ribs to coffee-rubbed pulled beef — every recipe is built for maximum flavor.
Low & Slow
The best things in life take time. Big Daddy teaches you how to braise, smoke, and roast like a pro.
Real Technique
Step-by-step guides, cooking science tips, and pro secrets — every recipe makes you a better cook.
Crowd Pleasers
Food that stops conversation. Recipes built for Sunday dinners, game days, and unforgettable cookouts.
I started Big Daddy Cooking with one simple belief: the best meal you’ll ever eat doesn’t have to come from a restaurant. It comes from your kitchen, when you’ve got the right recipe, the right technique, and the confidence to cook with real intention. I’m here to give you all three.
Whether you’re a weekend warrior, a backyard pitmaster, or just someone who wants to cook something that makes people go quiet at the table — you’re in the right place. Let’s get cooking.
— Big Daddy
FEATURED RECIPE
Big Daddy’s Smoked Pulled Pork
This is the pulled pork recipe that ends the debate. Big Daddy’s Smoked Pulled Pork is a true low-and-slow pit masterpiece — a bone-in pork shoulder (Boston butt) blanketed in a bold, crackling bark of smoked paprika, brown sugar, black pepper, and a kiss of cayenne, then coaxed into submission over 10 to 14 hours of hickory or apple wood smoke. No shortcuts. No rotisserie. Just primal, unapologetic BBQ the way it was meant to be made. The payoff? Impossibly tender, fall-apart pork with a deep mahogany crust and smoke rings that go all the way down. Piled on a brioche bun, loaded into tacos, or eaten straight off the cutting board with your hands — however you serve it, this is the recipe that gets people talking. Make it once and it becomes a ritual.
⏱ 12 hours · Serves 8-10 ·
Recent Recipes
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Baked Salmon with Classic Caper Sauce and Herb Butter
Listen up — this is baked salmon done the RIGHT way. No dry, flavorless fillets here. You lay your salmon in the dish, pile on the butter, hit it with chopped parsley, shallot, nutmeg, and seasoning, then baste it frequently until it’s golden and glistening.
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Classic Boiled Salmon with Lobster Sauce and Fresh Lemon Garnish
Big Daddy respects the classics, and this right here is OG steakhouse-level fish cookery. We’re talking fresh salmon simmered slow and steady in salted water until it just falls off the bone — no rushing, no overcooking, no excuses.
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Crispy Ground Beef Patties — The Cast Iron Method for a Perfect Burger Crust at Home
Let Big Daddy be clear: the smashburger is a beautiful thing. A ball of 80/20 beef slammed hard onto a screaming-hot griddle, smashed flat, seared until the edges are lacey and dark, cheese melted on while it’s still on the heat — that’s the move, and Big Daddy is absolutely a fan.
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Beef Ribs with Memphis BBQ Dry Rub
Let’s be straight about one thing: yes, Big Daddy knows ribs should be smoked. A proper smoker, low and slow, real wood — that’s the gold standard and nobody’s arguing otherwise. But not everyone has a smoker sitting in the backyard, and that’s not a reason to go without great ribs.
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Elegant Salmon a la Genevese with Madeira Wine Sauce and Anchovy
Big Daddy is putting on his finest apron for this one. Salmon a la Genevese is what you cook when you want to absolutely stun somebody at the dinner table. You build a rich aromatic base with shallots, carrots, herbs, bay leaves, and Madeira — let it simmer, strain it over the salmon, then finish with a velvety sauce of stock, anchovy essence, and lemon
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Simple Grilled Salmon Cutlets with Anchovy or Caper Sauce
Big Daddy says sometimes the best thing you can do is get out of the way and let the fish speak for itself. These salmon cutlets get cut thick, seasoned with salt and pepper, wrapped in buttered paper, and grilled gently over a clear fire.
