Vegetables

By Gwen Ashley Walters | OCTOBER 16, 2011 | NEWS & NIBBLES

Whenever a national TV food show features a local restaurant, it’s BIG news.

Last Friday, the Travel Channel’s Man v. Food Nation hosted by Adam Richman rolled into Scottsdale with a posse (Lights! Cameras! Make-up! Action!) to film a segment featuring Big Earl’s BBQ in Old Town Scottsdale.

If you’re not familiar with Man v. Food Nation (formerly known as Man v. Food), the show features outrageous food challenges. For the first three seasons, Richman was the one devouring the food.

The new season (and hence the addition of “Nation” in the title), Richman is more moderator, less devourer, for outrageous food challenges. After stuffing his own face for three years, we guess he decided to take a break and report on others stuffing their faces.

Big Earl’s BBQ threw down an irresistible food challenge called Leg of the Beast and Richman bit.

The challenge featured three Scottsdale firemen and three Scottsdale policemen.

Six men… 17 pounds of food… 30 minutes… Oh, plus a whole pecan pie.

The feast included marinated, bone-in smoked pork butt, mac and cheese, collard greens, wedge salad with blue cheese dressing and jalapeno corn bread — all adding up to 17 pounds. (The pecan pie was an additional pound or so.)

A packed house of friends and supporters of Big Earl’s BBQ watched and waited with anticipation. Not everyone made it to the final “Cut! That’s a wrap,” as the taping didn’t finish until the wee hours of Saturday morning.

We’ll have to wait until Thanksgiving week (the show is scheduled to air Wednesday, November 23) to see if Scottsdale’s first responders conquered the beast.

In the meantime, you can try your own hand at the Leg of the Beast feast.

It’s a menu option at Big Earl’s. Just a word of advice… bring friends. Lots of them.

Be sure to give the restaurant 72 hours notice (it takes 48 hours to marinate and smoke the meat alone).

Cost is $21.99 per person (plus an automatic gratuity of 19% for parties of 6 or more, and you are going to need at least 5 hearty friends to conquer the beast.)

Congrats to Big Earl’s BBQ for capturing the attention of a 14-million+ viewer show.

From what little I saw of the 16-hour taping, they’ve done Scottsdale proud. It will be a feast for the eyes as well as the belly.

Details:

Big Earl’s BBQ
7213 East 1st Avenue, Scottsdale
480-947-6800
bigearlsbbq.com

Man v. Food Nation
Travel Channel (check local listing for times)
Big Earl’s BBQ segment scheduled  to air November 23, 2011.

By Gwen Ashley Walters | FEBRUARY 03, 2011 | RESTAURANT JOURNAL

Big Earls BBQ Scottsdale

Saddle up partner, there’s a new BBQ sheriff in town, and when he’s not confit-ing duck legs and escargot-ing snails, he’s manning a smoker just a few blocks away.

That’s right, Chef James Porter of Petite Maison has thrown his hat into the Valley’s BBQ ring with the February 4th opening of Big Earl’s BBQ in Old Town Scottsdale.

Big Earls BBQ MenuUp until now, central Scottsdale residents had to cattle drive south to Joe’s Real BBQ in Gilbert or mule pack up north to Cave Creek to Bryan’s BBQ for some serious ‘cue.

Big Earl’s (named for Porter’s father, Earl) hits all the BBQ styles from Texas brisket ($14.99) to Carolina pulled pork ($13.99) to St. Louis pork ribs ($19.99).

‘Cue isn’t BBQ without sides and Big Earl’s is slinging $2.99 goods like fried okra, potato salad, coleslaw and mac ‘n cheese.

Look for sandwiches, plates, ribs and combos, and even a “tasty parts” menu section featuring fried sweetbreads, pickled pigs feet and crisped pig tails.

And what’s ‘cue without something to whet your whistle? Big Earl’s is stocking the usual suspects, like Lynchburg Lemonade made with Jack Daniels and draft beers like Bud Light and Shiner Bock (along with some decent craft brews like Four Peaks and Odell). Sweet tea is, of course, also on the menu along with Monster Energy Drink (huh?)

They say the sauce is the secret, although some ‘cue aficionados insist sauce is optional. Big Earl’s has teamed up with the Valley’s Desert Smoke BBQ, headed by larger-than-life Tony Morales. Big Tony has custom-bottled an original Big Earl’s sauce as well as his popular sweet and spicy blend.

Big Earls BBQ Sauce

Several things on the menu don’t involve BBQ at all, like fried catfish po’boy ($8.99), a veggie burger ($7.99) and southern style sausage balls with hot mustard ($5.99).

Sausage Balls at Big Earls

But make no mistake, this is a barbecue joint. It’s just one with solid Southern roots, punctuated with Georgia grits and collard greens.

Collard Greens at Big Earls

Expect a little fancy cheffing here and there, too. After all, Porter is a French classics trained chef — who happens to love barbecue.


Big Earl’s BBQ
7213 East 1st Avenue, Scottsdale
480-947-6800
bigearlsbbq.com
(website under construction)

Opens for dinner February 4 at 5 p.m. and opens for lunch beginning Saturday, February 5 at 11 a.m.

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