House Favorite
Beef Short Ribs
Smoked until the bone slides clean. Peppery bark, butter-soft center — the heavyweight champ of the pit.
Brisket that disappears. Ribs people drive across town for. Full-spread catering smoked over real fire — and served like royalty.
Every cut hits the smoker low and slow, rubbed by hand and pulled at the peak. This is the lineup that built the name.
Smoked until the bone slides clean. Peppery bark, butter-soft center — the heavyweight champ of the pit.
Flavored deep — all the way to the center — then taken low and slow for that smoke ring and render-soft slice. Texas patience, Jersey soul.
Coarse-pepper crust, rosy edge to edge. The centerpiece your table remembers long after.
Lacquered, mahogany and meaty. Sweet-and-smoky glaze with exactly the right bite.
Quarters and thighs glazed dark and sticky, juicy under the char. Gone before the line ends.
Shoulders smoked overnight, pulled tender and piled high. Ask for it on a roll with the house jalapeño-apple preserve — that's the Big D Special.
Honey-glazed and kissed with smoke. Holiday-table good — any day of the year.
Hand-seasoned, golden, shatter-crisp. The way Jersey likes 'em.
Marinated, flame-grilled and glazed — handheld, smoky, and gone in seconds.
Slow-simmered in red sauce, by the trayful. A little Jersey in every bite.
The One They Drive For
Plenty of pitmasters have range. Big D has a signature — the plate people line up for, and nobody can copy.
And come the holidays? Ask about the smoked turkey. It's personal.
Made from scratch, made in volume, made to match the smoke.
His signature meats, his sides, his secrets — a pitmaster's collection. Take a look inside.
No filters, no stock photos. Just real fire, real meat, and a whole lot of Jersey pride.
Before the pit, there was the badge. For nearly three decades Big D served his New Jersey community in uniform — but the cooking goes back further than the career ever did.
It started in his grandmother's backyard — ribs on the grill while he cut her grass as the youngest boy in the family. He learned baking from Laverne, the family's Philly baker, and soaked up the Filipino side of the family in their kitchens, then fused all of it into something nobody else was doing. No culinary school — just a sharp palate, a lot of trial and error, and a stack of pie-contest ribbons to show for it.
For Big D, food has always been about family and memory — a way to honor the people who taught him, starting with the mother he lost at thirteen. Every plate is built to take you somewhere. Now he's bringing that low-and-slow obsession full-time, with the same thing it's always carried: pride, patience, and a whole lot of Jersey.
Backyard parties, retirements, graduations, corporate cookouts, weddings — if it's got people and an appetite, Big D's got the smoke. Tell us about your event and we'll send a quote.