OUR 5 STEP PROCESS
SOURCING - SEASONING - SMOKING - SEARING - SLICING
Sourcing Process
Hand - Picked Meat
100% Fresh (Not Frozen)
It has been a decade since we started sourcing premium quality meat from Butchers. And now we have more than 10 butcher shops which supply fresh meat every week. We strongly believe that our meat sourcing procedure is the key to our success in delivering the juiciest bbq meat you will ever come across in Pakistan.
Seasoning Process
Imported Granulated Spice Blend
Salt - Pepper - Garlic
Seasoning is what differentiates us from our competitors. Our seasoning includes a mix of our secret imported granulated earthy spice blends with the optimal amount of coarse salt (untreated) & 16 mesh black pepper. Our seasoning process takes 24-48 hours before they go into our customized smoke pits so that you can taste the heavenly meat inside out till your last bite.
Seasoning Process
Imported Granulated Spice Blend
Salt - Pepper - Garlic
Seasoning is what differentiates us from our competitors. Our seasoning includes a mix of our secret imported granulated earthy spice blends with the optimal amount of coarse salt (untreated) & 16 mesh black pepper. Our seasoning process takes 24-48 hours before they go into our customized smoke pits so that you can taste the heavenly meat inside out till your last bite.
Smoking Process
Cured Wood
Meat preserving Technique
Smoking meat to achieve the delightful tender meat with rendered fat. Smoking Temp ranges from 190-225 F. It has been around 10 years now and we can proudly say that we understand the science of meat smoking procedure.
Smoke from burning hardwood breaks down the cellulose in the wood which turns into sugar, which caramelizes creating flavor. Lignin in wood changes into aromatics, which give the smoky flavor to your food as well as play the role of a preservative by becoming a coating on the outside of meat that bacteria doesn’t flourish on.
Searing Process
Reverse Seared Steak
Locking the Meat Juices.
We use the REVERSE SEARING METHOD which is one of the best and most effective steak preparation techniques. This reverse searing technique incorporates low and slow cooking method till the internal temp is reached (required doneness) and then the outer surface of the meat is seared with a flame torch or with the use of a cast iron skillet which brings out the juiciest steaks you can ever have with an authentic wood smoke aroma in every bite.
Searing Process
Reverse Seared Steak
Locking the Meat Juices.
We use the REVERSE SEARING METHOD which is one of the best and most effective steak preparation techniques. This reverse searing technique incorporates low and slow cooking method till the internal temp is reached (required doneness) and then the outer surface of the meat is seared with a flame torch or with the use of a cast iron skillet which brings out the juiciest steaks you can ever have with an authentic wood smoke aroma in every bite.
Slicing Process
Never slice along the grains
Always slice against the grains.
Cooking a tender piece of cut and not slicing it right can surely ruin your experience of enjoying your meal. The thickness of the slice is as important as cutting across the grain. Muscle fibers run parallel to each other, so cutting thick slices against the grain requires less chewing energy to break into the meat fibers.
How It Started?
It was always my hobby. Around 7-8 years ago I built my first offset smoker in the house. And practice like crazy every weekend with almost every possible meat cuts, wood, and charcoal. Anyways it was the starting point. I used to follow a lot of American style bbq tv shows, food shows & used to read a lot of bbq books by well knows bbq pitmasters (Myron Mixon, Aaron Franklin, Ed Mitchell, and few others)
I have experimented with various techniques for seasoning the meat including dry rubs, wet brining the meat, injecting the meat with the spice brine, and whatever came to my mind.
My first smoker was only able to hold 2 full-size Brisket max. So, after 2 years I built a new big vertical Insulted smoker so that I can easily manage to cook at our Eid get together for around 50 people. It was my all-time best hobby and time pass and my family and friends always loved eating BBQ and were my main motivation.
Then late 2017 we named it Bigdaddy Smokehouse and started participating in food festivals. 2017-2019 we managed to take part in 10 food festivals in Multan city including 'Coke Fest' & '7up Festival' & and few Spring Food Festivals.
2019-2020 we managed to take part in 7 food festivals in Islamabad city including ‘Ary Festival’, ‘Islamabad Eat’, ‘Islamabad Taste’, ‘Winter Fete’, ‘PFOWA CHARITY BAZAAR 2019’ and few others.
Currently, we have 6 wood smoking pits including offset smokers as well as vertical insulated reverse flow smokers to cater to our loyal customers from cities (Multan, Lahore & Islamabad).
