Steamed Crabs in Baltimore Instagram BigFatDaddys Natty Boh

 Steamed Crabs and Natty Boh : Baltimore Tradition

Sure has been a long time since I posted. I have a slew of pictures I will be posting to my instagram  soon.   It's quicker and easier for me to use my @BigFatDaddys Instagram on the road .  I hope you will follow me!

Recently I took my daughter out for crabs at Mr. Bill's Terrace Inn in Baltimore for steamed crabs.  I have been going there as long as I can remember. They always have great steamed crabs, with the Old Bay put on heavy but it's good.
In fact, it's hard to get good crabs this time of year with demand for Mardi Gras, etc.

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Crabs , Steamed Crabs, From Baltimore Hon. This is how we do it...loaded with @oldbay_seasoning .... ... Crack! Pick! Eat! Drink! Talk! Repeat! .... Shout out to anyone who loves seafood or Baltimore tag them below! ... Crabs from Mr. Bills Terrace Inn , Baltimore County MD. <essex> I was lucky to get good crabs because of this time of the year. . . . . #seafood #baltimore #diningroom #dinner #maryland #baltimore #eats #crabs #steamedcrabs #♥️ #food #foodie #east #marylandcrabs #dinnerdate #baltimorecounty #restaurant #oldbay #oldbayseasoning #rocksalt #seasoning #yum #foodporn #foodphotography

A post shared by Big Fat Daddy's (@bigfatdaddys) on Mar 2, 2019 at 5:45pm PST

xxxxx

For those of you who aren't East Coast steamed crab eaters, I guess the best part of eating steamed crabs is the talking and picking. It is a THANG that you have to get used to. 

• Your hands will get dirty, 
• You will have crab seasoning all over you (and your shirt, and probably your chair leaving you wondering how did it get on my chair?)
• Even after washing your hands you will smell like crabs after (use some lemon based soap to kill this)
• You will be thirsty, so drink plenty of water after eating crabs before you go to bed.  This is due to the rock salt and Old Bay seasoning which contains salt. 
• While eating crabs in Baltimore, try some Natty Boh, it's a tradition!

Mostly eating steamed crabs in Baltimore is a tradition.  It brings family together and cherished time to catch up on busy life.


I would love for you to visit my steamed crab posts below on Instagram, and tell me where is your favorite spot in Baltimore? I have even in the past enjoyed Crab Quarters in Essex and The Barn in Parkville, but haven't even been there in ages or know if they still have crabs.

The crabs above were in my opinion more like a medium in the old days, but they were sold as large, for $75/dozen.  They were packed full of meat and a lot of picking but good and delicious. 

I remember the days when crabs were $35 a dozen in the 80's but now expect to pay $90 and up for Jumbo or really large crabs.  

For a Baltimore foodie, real love is steamed crabs.

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me and my beautiful daughter Liz. always take time out for family! its easy to get caught up in work but family time is quality time . had dinner at Bills Terrace Inn in Bmore that’s one of my fave eating spots ! best crabs ever ! . i am so proud of her🤩 hard worker in food like her dad lol😘 she manages a restaurant 🍎🍉🍒🍅 and has a real talent for painting👩‍🎨 she just started teaching paint classes anyone in baltimore should check her out @peacelovepaint01 and take a class . . . yes yes that IS a #bulldog tshirt . when is the last time u hugged your daughter? #wordsofwisdom —->do it more often . #daughter #daughters #fatherdaughterdance #father #fatherdaughter #love #family #familyguy #baltimore #bully #familytime #instalove #dinnerdate #familylife #familytime👪

A post shared by Big Fat Daddy's (@bigfatdaddys) on Mar 1, 2019 at 4:50am PST

Pit Beef Baltimore's Barbeque BBQ Barbecue

Aside from putting my watermark, this photo remains untouched.

Big Fat Daddy's Famous Pit Beef

Back before the days of Dine in Diners and Dives, Steven Raichlen (Primal Grill, The Barbecue Bible) came to my pit beef stand, which was a tiny restaurant housed on Route 40 in Rosedale for a sandwich.  The printed publicity in newspapers and magazines that followed pretty much changed everything.   Back in those days pit beef stands were everywhere.

I use the whole flank of bottom round.

A pit beef stand is basically an oversized barn type building that grills the grub inside and serves you at the window.  My late brother Brian & I We took it a step further to ensure customers were cozy in the winter. They used to sit in our oversized heated tent and get our free salad bar in cold Baltimore winters.   Our meal deal back then cost $5.25, you got a nice sandwich, fries, a drink and all you can eat salad bar. Believe it or not that was high priced compared to other places, and we did a lot of business.  I still use bottom round for the most part, as it

The important part is the dry rub.

Pit Beef

My pit beef is grilled and seared over hardwoods at high temperatures yet the key is the dry rub marination process.  I have a dry rub guide here.    You must have a professional meat slicer to slice it paper thin, pile it high on a kaiser bun. Top with bbq, horseradish or a mix of horseradish and mayo, and thinly sliced white onions.  Oh yeah, this is Baltimore's version of Barbecue.

Big Fat Daddy's rare Pit Beef Sliced Paper Thin

Side Dishes

Fries go great with pit beef, for a healthy alternative you can find out how to make delicious sweet potato fries.    

How to Make Pit Beef:

Big Fat Daddy's Vintage Baltimore Pit Beef Signs

Signs, Signs, everywhere there's signs.  Big Fat Daddy's Throwback Signs.

Circa 1990's, before the days of the internet surge or days of Food Network, Big Fat Daddy's restaurant was, in fact, a wooden shack located on Route 40 in Baltimore back in the day. In those days we were part of Pit Beef Row--there was three of us.  Chaps, Big Al's and Big Fat Daddy's. I thought I'd tell you a story and show you some signs.

Vintage old Big Fat Daddy's signs were restored by original artist DoLoBo, Baltimore.  

Location, Location, Location!

Coming down Route 40 (Pulaski Highway) from the North headed to the City, you'd first see us on the right outside of Little Texas Bar and Nightclub, right before the intersection of Chesaco. We had a nice size parking area and were a tiny shack.   If you continued onward, you would then pass Big Al's on your right,  and then finally Chaps on the left .   Chap's is the sole survivor of Pit Beef Row, still sitting in front of the Gold Club (Gentlemen's Lounge.)  

Got Wood?

Both of the other "pit beef stands" made nice with Baltimore City Paper and we did not--we managed to royally piss them off.  Didn't matter though, because Steven Raichlen came eating and who needed the City Paper when we had the New York Times? 

After my brother died, I found the original flap to our building being used as a shelf. Artist Unknown.

Back in the day you could get a Big Fat Daddy's Meal Deal (Sandwich, Fries and regular size Drink for only $5.25).  People loved it.  Of course we pushed the upsize which would run you as much as $6.50, but for upsizing drink and fries, not a bad deal at all.   Taking it a step further, we decided to include the free fixin's salad bar with all meal deals. This is where we had a covered salad bar with the day's special salads free for you. Whether it was my redskin potato or Brian's delicious penne' pasta, you never knew what you would get.  

Original Sign from 1980's Concessions

Funny story, Brian  threw up a big heated tent to keep up in the winter, and especially so we could keep the year round salad bar that came with all meal deals.  An "Anonymous Tip" called the county on us saying our tent was not permitted, (it was temporary right?) and $20,000 in legal fees later we figured out that you had to get a permit to keep, even a temporary structure up all the time. (WOOPS) The tent stayed, and we maintained our little shack and our notoriety grew. Brian and I couldn't see eye to eye on things, and fast forward to after the pit beef stand days, I ended up taking full control of my company back. 

Reminders of the Past

It was a little strange after Brian died finding our old flap being preserved all those years. Brian had taken the flap with him when he left the location, and obviously cut it up and flipped it upside down 

to make shelves. 

The stand remains and now sells Crabs and Pit Beef, it's called the Cookout.  

Thanks to Baltimore Artist DoLoBo who has done signs for me over the years.

DoLoBo  & Sign Credits

Baltimore Artist DoLoBo painted and restored our little signs , one of which is now on display at the Southern Food and Beverage Museum.  

The building flap was painted by someone who stopped in needing some quick cash for the day.   We didn't catch his name.  The Onion Ring sign was painted by some chick I used to know.   The below bird was painted by my wife. 

Speaking of tweets, did you see that I am doing BigFatDaddys.Marketing

Wifey is helping.

PIT BEEF VIDEO: 

Canned Crab Meat For Cream of Crab Soup Chicken of Sea Wins

My Cream of Crab Soup  Where's the Lumps? 

What about Canned Crab Meat? 

I live in Baltimore, Hon. Baltimore is to Crab like peanut butter is to jelly.  Much to your surprise crabs aren't running as good here as they once were.  They've been over extracted and summertime steamed crabs are often running out of the South or South West. If you ask the local restaurants where the crabs are running (when they are mighty large in the summer), back in the day they used to say "Bush River" . Now they say "Somewhere off the Louisiana Coast".   What? Yikes.

So now enter winter, and you wonder how local restaurants keep up with their Maryland Crab Soup and Cream of Crab soup, and of course Crab Dip. Do you think everything they use is fresh?  Speaking as a former restaurant owner myself, I would be lying to you if I said I didn't use canned for certain soups. This is of course based on supply and demand.

When it is OK to use Canned Meat?

Here's my take on it. Nothing beats cracking open a steamed crab and pulling out the jumbo cluster of backfin and tasting that fresh crab.  If we could duplicate that in every meal, we'd be doing okay.

Realistically speaking it can't happen.  There's too much demand and not enough supply, hence most seafood companies will even list on their website "our partners" which mean if you read close you can find out what international countries they get their crab from.

Unfortunately, when buying fresh or canned crab meat it's hard to find authentic blue crab anymore. Unless you travel to Maryland's Eastern Shore, and find the old time pickers who may still package fresh tasty blue crab in a plastic container , and some who do supply local chain stores, you may as well face it, it's all mind over matter.

First of all, understand there's really a simply heiarchy of meat, but even Van Camps Chicken of the Sea has created so many categories now it's so subjective and confusing. Here's all the different types of crab meat in cans I've encountered.

• Colossal (Largest Clusters) 
• Jumbo Lump  (Large Cluster)  
• Super Lump (what?)
• Lump (Truly this is Backfin) 
• Backfin??? In some cases Companies put backfin here...below the lump..what a racket. 
• Special  (White Meat)
• Claw  (Sweet Claw Meat, not white in color) 
• Cocktail Claw (Specialty Markets) 

Colossal or Jumbo Lump, is most often used for presentation only and it's wise to do so.  Nothing looks better than a huge cluster decorating a fancy dinner plate, or  seeing clusters  in crab cakes.  For a five star establishment, this is a must. Many restaurants who try to downgrade often have customers complaining they are using "filler" in their crab cakes when in fact they are most likely using Special or Lump, which isn't really Lumpy anymore and can look just like bread or crackers when smushed together. The lumps and special may taste exactly the same flavor palette, however, your mouth will know the difference when biting into a huge lump vs a pile of pulled broken meat.  As they say, appearance is everything.

Therefore, in the past I, and many restaurants I know often make their Maryland Crab Soup or Cream of Crab soup with Special or Lump (and canned at that); adding a pinch of fresh or canned colossal on top for show.  If someone's digging around in my Cream of Crab soup above, looking for giant chunks, chances are they won't find it.  This is where the "sprinkle on top" comes in.  Most cakes must have Jumbo Lump or Colossal for look and texture.

Problem with pasteurized cans is the fine print (where it's wild caught from). The wonderful Maryland Cream of Crab you just bought in that restaurant in Baltimore is actually made in Maryland with Vietnam crab meat, say what? It's true.  But this is again, mind over matter. I bet you don't mind when you order that cup of Maryland Crab in a restaurant near Annapolis and it tastes so great, you don't even mind when you just devoured crab from Indonesia.  Oh shush, it was delicious wasn't it?

Why you Should and Should Not Whine About Pasteurized Can Meat 

Pasteurized, the crab has been cooked at high temperature to preserve it. I hear a lot of people upset over this but let's face it, when we eat steamed crabs they are cooked right? And loaded with rock salt and Old Bay salty seasoning on top (yum) that will make our blood pressure rise. But hey, I don't hear any complaints over that. Pasteurization is not the issue. 

Maybe you're upset because it's not real blue crab but some form of Indonesian beast.  I guess you have a good point there, but taste may not differ that much.

Now the real killer enter Sodium Acid Pyrophosphate which is added into the cans to preserve the color. This my friends is the problem.  This article on Livestrong explains, "Sodium Acid Pyrophosphate is acidic in nature and may be very hazardous upon skin or eye contact, inhalation or ingestion, causing severe inflammation". 

WHAT?  And my friends wonder why their gout blows up after eating seafood...hmmmm

Lump is not What it Used to Be.  Can you tell which is lump?

I'm going to whine about Lump or Backfin which has really taken a down turn for the worse. You can go to a food or seafood show and see nice size lumps in their lump, but I've been finding a quality problem when I get canned lump.  Now I'm not saying it's every manufacturer, but it happens to me a lot and I do switch around to try different canned goods.  Why use canned?    Taste sometimes is subjective. Most has no taste to it, hence the food and Old Bay or whatever you are adding it into, carries the taste.

Canned :  Left: Van Camps SPECIAL $11.99* vs Sebastian LUMP $12.99

WOW. A dollar difference in grades?  On the left we have Van Camps Special which I got at the local store for $11.99.  It does not say where it is from, yet Chicken of the Sea is the brand, they are old and trusted, and you have to love the mermaid right?   She's hot.  Especially in her vintage days.....

I love this meat and I was not paid to say this.
Find the Mermaid and more products here: Chicken Of the Sea Website

The Sebastian is Lump, a grade higher (or is it) and clearly labeled that it was made in China.  It was packaged by Bonmar, Florida, and ran me one buck more. I prefer the taste of the Van Camp's anyday even though it's a grade less. It is not really that much different in texture. Although the Van Camps' does not say where it is from, truth is it's

Therefore, I will next time go to the local store, I'll stay with Van Camps if they have it.  Also on the Chicken of the Sea website, they have Blue Swimming Crab...that is authentic blue crab, and should have a sweeter taste.

Van Camp's is based Headquarters in San Diego, California, and factory in Lyons, Georgia. The sister company Chicken of the Sea Frozen foods is also based in California.   If you are confused as to whether they make the famous Van Camp's baked beans read this whole Chicken of the Sea history.

Claw 

Truth is, the Claw is the most sweetest in taste. I use it in my Famous Crab Dip. Adding Claw to any of your special dishes will give you a sweet crabby taste.

Tweet me and maybe I'm share my Cream of Crab Recipe. @BigFatDaddys

Crab Dip Yum

Note: I wasn't paid for this post or compensated in any way. It's a product I use and love and wanted to weigh in on my blog.  I do campaign for companies and if so I clearly label when I've been paid or compensated. If you're a company and need help, find out how I can help you at Bigfatdaddys.marketing

Further Reading: 

Seafood Lady Orlando : About Pasteurized Crab Meat

Smoked Crab Cakes Maryland Style Recipe

Here are my crab cakes before....

Yes, it can be done, you can smoke up some dynamite crab cakes. You may prepare them the same way, as you normally would, but instead of oven baking or broiling, you will be cooking them covered in your smoker. 

A Real Maryland Crabcake 
 

You can ask 50 people in Maryland and they all have their favorite recipe, or the way their family "curtailed" the recipe growing up.  My wife grew up in Baltimore County, and although her mom used to make the recipe on the back of the Old Bay and she grew up eating them that way, she doesn't make them the same.  Her mom made them in a pan and the Old Bay recipe tells you to use diced bread moistened with milk....

My wife  argues her recipe is best and somehow doesn't use milk or egg, how this is possible she doesn't say.  She does put in  green pepper bits and dill to replace the parsley, where she came up with this I don't know.  I still can't get her recipe out of her....

Growing up a few miles from my wife, still in Baltimore, my house did it differently. My mother  put diced onion in hers, or sometimes a pinch of onion powder, and somehow adapted cilantro instead of parsley.  She bakes hers.   My brother uses more eggs than is called for and likes to pan fry his.   We all argue over what is good and what isn't, but the truth is they all taste good if cooked properly.

Mother's Federal Hill Crabcakes, one of my top hangout spots

Of course when I go out to eat, no one tastes like mine, but I can eat several places and like their cakes.  My recipe is CLOSE to the original Old Bay Crab Cakes recipe, but I sometimes use crushed crackers instead of the diced bread and try not to use a lot of filler anyhow, so there you have it.

Here are my cakes after. I covered them most of the time and only let the smoke in towards the end.

The Verdict on Smoked Cakes

If you want to know the truth about the smoked cakes? I hated them. My cakes came out with too much of a woodsy flavor and being a Baltimore born and bred fellow, I am partial to the broiled cakes without this flavor burst. As you know I have no issues smoking pork barbecue or beef,   a nice porterhouse steak, heck, I've even smoked blue point oysters, but in my opinion, I have to say NO to the cakes. Of course, if you aren't from Baltimore, you may not know what you are missing so this may taste delicious to you.


Recipes for your Crab Cakes

If I do it again I will follow the recipe courtesy of  Pierpoint Restaurant, even down to how to smoke them.    I think their recipe would be better as I'd change up my hard wood to more fruit woods.

TIP: I did keep them covered 90% of the time, and only let the flavor seep in the last few minutes.



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East Coast West Coast Stadium Foods and Places to Eat

Ravens  : Seat Prices Going Up and Hopefully Food Quality too

Stadium Food: Do You Eat It?

Baltimore Ravens Stadium announced an increase in ticket prices on average $10 each, then soon thereafter Stadium announced a $35 million dollar renovation including better concessions stands. Add that to the fact Flacco wants $100 million this year and I think we will all be choking on our $8 hot dogs.

I have to say I live at the Ravens' stadium but I'm not big on eating there so I'm glad more focus is aimed at concessions.  Honestly, the food you can't see prepared and usually is wrapped or held and handed to you sometimes luke warm and not the best.  The sausages and stadium dogs are okay, but how can you really screw those up ? The beef and burger's I've gotten are sometimes cold and truth be told, I'd rather eat outside the gates.

Ravens Stadium vs Orioles Stadium

Now the same isn't true for some of the stands at Orioles Stadium. For years I watched an the cooks cook my crabcakes fresh and they were sure worth the $14+ ticket price. I find myself eating more hot dogs and brats than usual and of course, the Natty Boh on tap helps. 

I often find myself in the pubs outside of the stadium eating their food before I go in. I'm wondering if most of Baltimore go to the stadium to see the game and drink, then leave to fend into the city to try to eat elsewhere, or eat before they come.  The city has some great eats from Ruth Chris Steakhouse to Mother's Bar and Grille just depending on what you are in the mood for and how much you want to spend.



What About the West Coast?

I was wondering if the West Coast has these same problems. So I picked Anaheim to see what's happening there--previous home of the Rams, now the Angels. It appears they have great food inside and all around the stadium. On Yelp they received a 4/5 star review with a lot of comments about the food, and this great article "Great Eats by Angel Stadium Anaheim" tells you where to eat by or near the stadium.

From my Instagram account @BigFatDaddys

Stadium Foods : Best Baltimore Regional Offerings

Years ago stadium foods used to be pretty basic. Hot dogs , burgers, cheesesteak and sausage. Now you can grab a Natty Boh Brat in Baltimore Oriole's Stadium by local sausage maker Roma Sausage, and finish it down with a great Natty Boh Beer.  (5 /5 stars)  Also since Baltimore is named for Pit Beef, you can grab a Boog Powell's pit beef sandwich and see why we love our big bun beef piled on high with raw onions, bbq, and mayo.

Ray Lewis Retiring: Baltimore Phenomenon

We've seen Ray play many times, I took this pic at a September game.

It's a Sad Day in Baltimore 

My hometown community of Baltimore is shaken by the news we all knew one day we'd hear just yesterday-- Ray Lewis of the Baltimore Ravens will be retiring.  Ending his career after a 17 wonderful year run, many Baltimore people say the same thing, "Ray Lewis is The Ravens." It's not just that he's a good football player. 

Ray does a lot for the community and the kids in Baltimore.  He's brought something to the games that us Baltimore people just can't explain. You say Ravens, we say Ray Ray.  He has somehow turned half the wives of football junkies into huge football fans. My wife has turned from a nonchalant "what is football" chick to a mean football watching machine. She hoots and hollers and I blame Ray for that.  I know a 93 year old woman who wants to watch the Ravens religiously because of Ray.  Baltimore Loves Their Ravens!  He's touched the young, and the old. It's like he's a phenomenon. 

Watching a Raven's game without Ray in defensive motion, stomping out of the tunnel, or going nuts on the sidelines will not be the same. Many of us know now, that this Sunday's game could possibly be his last one--unless the Ravens  make it all the way to the Superbowl which we hope.

Today, we are all still in shock, even though we knew Ray would have to retire sooner or later.  Hey, if it was up to the fans, he'd be playing until he was 90. If not in the game, on the sidelines. We of course have to come to reality with the fact he's human, he has a family, and he's got to life his life outside of the Ravens. 

Ray has a love for the game like no other.

Many People Ask, How Has Ray Lasted This Long? 

Ray has been pretty lucky injury wise (up until recently) and there's three key reasons for that.  At 37 he can outrun most 18 year olds, but how is this?

First, he he trained like a warrior. Training your body hard and pushing it to the limit prevents the shock-factor. I am quite sure Ray works out harder in a day than the average person does in a month.

Two, he was on a healthy food diet.  I've worked with him in the past catering for his Ray Summer Days bowling party and at his home for his paintball tourney, and knew then he was on a (high protein) diet.  I also know from this article that he was big into healthy juicing and juice drinks.  You can get a lot of  juice from fruits and vegetables. 

Add the strict diet and veggie infusion with the warrior workout and you have a well oiled machine. That's not all however. There is a third factor. 

Last but not least, Ray has faith in his heart and soul. When you put your heart and soul into something and allow your faith to guide you, chances are, you will prevail. A lot can be learned form Ray.  

Here's to You Ray

I'm going to have to name a recipe after you now,  and of course, break out the Kleenex on Sunday as this big boy is gonna bawl knowing it's your last ride.  Here's to you buddy. 

How to Juice Like Ray Ray 

You can get information about juicing, and read the best juicer reviews at HowtoJuice.org There you will find great  juicer recipes (everything from cranberries to watermelon) for a healthy lifestyle including how to get juice from every fruit and vegetable under the sun.

Related Ravens Reading: 


 Deion Sanders Doesn't Believe Ray is Retiring 

Ray Rice Chicken Soup Recipe

Hurricane Sandy Spares Maryland in Comparison

Gov. Martin O'Malley: My wife voted him office.  Besides raising taxes he's real good at Emergency Preparedness.

We sat "hunkered down" in our living room (as instructed by Governor O'Malley) in our Baltimore City house and watched on TV in horror as Hurricane Sandy came and devastated the East Coast.  Most of Maryland was relatively lucky in comparison to states like New York and New Jersey who have suffered the brunt of the storm.

Maryland had over 300,000 power outages, high winds and fallen trees which causes damage to cars, homes, and loss of cable and electric.  Within 24 hours, Baltimore Gas and Electric had restored over half these power outages,  which is amazing response time. Governor O'Malley advised everyone to stay in their homes and had electrical help from the Midwest. Tons of crews were deployed to help with power outages. Obviously he learned from the "Derecho" (some spanish name for the tornado-like-crazy- storm in June 2012) which knocked Baltimore paralyzed with crazy 80mph winds and loss of power. We had our whole neighborhood evacuate due to widespread damage and power outages that last up to five days in scorching temperatures.

Made at Memegenerator

Not all of Maryland was spared by Sandy.  Maryland suffered heavy winds and lots of rain which causes flooding in many basements and streets. Our basement flooded for the first time in 13 years. The water had nowhere to go. The sumpump was pumping into the drains, but the storm drains were all backed up and overflowing onto the street. We heard of four feet of water in some homes. There was widespread damage to homes and cars due to fallen trees, branches and limbs.

Unfortunately, a man died when a giant tree fell on his home, to raise the death count of the storm in Maryland to two (the other was a car accident.)  *Note: Another channel reports three total deaths.  Howard County, Dundalk and Bay area neighborhoods had lots of flooding. Over 2 million gallons of sewage spilled into the Little Patuxent River. Garrett County was hit hard with crazy snow and widespread power outages--they have about three feet and counting now. Ocean City found flooded streets, crazy wind and waves (in conjunction with the full moon). Local buildings were damaged or under water and part of the historic fishing pier washed away (read more Ocean City damage here).

Night Image of Sandy: Courtesy of Nasa, see all Images of Hurricane Sandy

What's really sad is to know our neighbors New York City and New Jersey were hit so hard--(read about it here) leaving millions without power and homes ruined.  To watch the TV images of Brooklyn and Manhattan underwater, water filling up subways and wiping out homes and burying cars was just overwhelming. New Jersey shore was devastated, fires, loss of life and homes. Both states declared by Obama as needing federal assistance.  I truly hope that he has devised a better and more effective FEMA help plan than Katrina (not happy how long it took to help those folks...)  As for NY and NJ, you can see photos here at NY Times of how this has impacted these states.

We, Marylanders are extremely fortunate under the circumstances and are encouraging those who can to give aid to the Red Cross who is helping NOW in states like New Jersey and New York.  Do what you can for those who were impacted. Thank heavens if you weren't in Sandy's path.  This is one of the worst storms in history, and has exceeded $20 billion in damages, and counting.

Our Best to Ray Lewis Baltimore Ravens

We just wanted to take this minute and say we are so sorry to hear that Ray Lewis has suffered an injury and will be out for the rest of the football season. Not only is he a great ball player, (and of course if you ask us, he "is" the Ravens) but we really think the world of him.

We love Ray because he does so much through his foundation. Here we are at Ray's Summer Days

He's a huge motivational leader in our hometown of Baltimore.  Ray is someone who makes a difference in the community from getting involved with the kids, and he lets them know always to have faith when the going gets rough.   Ray, we wish you a speedy recovery and you are in our thoughts.

The only reason Wayne isn't wearing #52 is because he got a BFD #63 made for his birthyear!

This Post is endorsed by our friends over at Cake-Links.   Times like this it's get well cake time!  If we could bake Ray a giant purple football cake, we would surely be visiting the Cake Decorating Supplies site to whip up one. They have cake supplies for all occasions. Lots of supplies in stock for get well cakes, bridal cakes, birthday cakes, and Halloween cakes  Cake-Links is the Cake Decorating Supplies specialist, stocking a huge range of cake decorations and cake related equipment, shipping to the UK and Europe. Great products, fabulous quality, fast delivery.

East Coast West Coast Eats Something to Chew On

Barbecue Mayhem

Have you ever stopped to think that you can taste a thousand different barbecues up and down the East Coast yet all will taste delicious but no two alike? Certainly this is due to different ways of cooking and different spices, sauces, woods uses, etc.

Big Fat Daddy's pit beef is premarinated with dry rub.Learn all about dry rub here.

Where's the Beef?

Problem is I often wonder about the whole East Coast vs West Coast ways of cooking. Let's take beef for instance. I bet a steak in Texas is cooked totally different than a steak in Maryland.  This means you may not care for a sirloin in your home town but visit a different state and see how they prepare, marinate, or cook it and you may just change your tune.

I'm unsure if the West Coast knows anything about Baltimore Pit Beef and Dry Rubbing.  Now I don't know, I've not been to California to see if they have pit beef stands so I'm curious to know what I may be missing.  Some other states call it London Broil which is another version of Pit Beef in a way, as they are cooking and slicing the same darn way, but not sure if most use the dry rub.

Seafood Surprise

Maryland crab cakes taste totally different than Pennsylvania crab cakes which taste altogether different than New Jersey crab cakes. I often wonder how you can change a recipe so much when it really only calls for a few items? I suppose it's all based on where you grew up, what you are used to eating, and how you like it made. Maryland eats hot crab dip but in Virginia they look at me like I have three heads when I try to sell it down there.  

My wife loves lobster salad, but only in Old Orchard Beach, Maine--no two places seem to make it the same!

I'm all for shrimp but I would not be a cowering pile of fluff if someone invited me to an old fashioned Crawfish Chow Down where the scary little buggers still had their heads on. That is one big old countrified HELL NO for me.

Red and White Hot Dogs

I guess you can chalk it up to red and white hot dogs.  In Maine the red casing hot dogs are made with lamb and beef and taste yummy, and are pretty common around there.  Rochester and upstate New York has Zweigles (pop open) totally white hot dogs.

Courtesy of ErinCooks.com , the Maine red hot dog.

Now I grew up in Baltimore where the Esskay plant is, and we didn't have all these fancy gourmet colors and varieties.  I feel like I got shorted. Make sure to catch the article over at ErinCooks.com about the red hot dogs.

Are You Hungry Yet? 

If not this will sure make you hungry,  check out the Best Restaurants in Los Angeles. There's some great reviews of five local restaurants over at Barrys Tickets and I hope to visit them real soon as I think that Father's Burger is calling my name. Sites like this are very informative when you are planning a trip. Best to check out what local food reviews are and consult with local yocals  who write articles and know exactly what you MUST eat when you are in their town.   Yum.  See, I think I am missing some things on the West Coast. 

Road Trip 

So I think it's awesome to think about what foods you may be missing out on. My advice? Travel often and sample lots of local foods.

  
I want to hear about your regional favorite food, something you get in your state that just isn't prepared the same elsewhere! Let me know Tweet me @BigFatDaddys

Mother's Federal Hill Grille Review

As a native Baltimore native I get asked all the time where can people go to eat good food?  I am going to share my top secret hiding place. I LOVE  Mother's Grille in Federal Hill and highly recommend them!  My wife celebrated her birthday last month, and I told her she had carte blanche to go anywhere she wanted to go.

"Mother's," she said.

This is a photo of the burger I got. It was picture perfect. 

This particular night Pearl Jam was booming loudly (for her) and the TV's football highlights (for me) drew me in. I went straight into ordering the famous Heart Attack Burger. (It made the Food Network so I figured better try it...) This night, it was half price. (*Every day there is a different special, and they are open 7 days a week.) 
   

I have to say this burger has to be the Best in Baltimore.

I mean as an angus beef guy you would think I'd be tired of eating beef, particularly burgers, but not this time. It was love at first bite.  The burger seemed to have been deep fried and full of love and flavor, but inside so moist and juicy, a nice medium taste.  I could barely wrap my mouth around it.  I had a few Fat Tires on draft. Love that stuff.  For a moment I forgot it was her birthday. I thought it was mine for a minute, as the food was dynamite.

She got this sweet ass dish.

She ordered some fancy Chocolate Martini type pretty thing that knocked her on her ass and then quickly changed up to regular soda. (Someone had to drive home right?)  She had to have the double crab cakes, garlic mash and side salad.  I mean look at those crabcakes!

Wife says Best Crabcakes in Baltimore!

I had to snag a piece of her cakes, and from a scale of one to ten, I'd say they are an eleven easy--full of jumbo lump and flavor! NO FILLER!  She finished her meal off with some homemade ice cream, one scoop of vanilla--which really is a family recipe they said. It was rich and delicious. 

Funny sign in the parking lot.

The service was excellent, our waitress Jean Marie checked on us several times and didn't let us go thirsty. No matter how busy she was she got to all of her customers, and that's unheard of in these parts.  We had dinner, drinks, dessert for around $68--before tip. Normally we can't go anywhere for under $100 for the tab alone, so it's obvious Mother's wants you to come again and again.  Note: We did not get paid for this review.

We Love Mother's! Hope to see you there!

Now a lot of people I know worry about parking--but don't be. There's a great self-pay parking garage right behind the place!  The crowd is mixed, young and hip with the old like me, and you know what? Everyone is cool here and everyone gets along. What to wear? Anything!  Mother's has an old welcoming Baltimore hardwood-floor hip and trendy feel. We saw people in business suits, football jerseys, and sweats. Doesn't matter really. Anything goes. (They even have pajama parties.....)

Have Pajamas?

So check their website to see when the next Pajama Party or Pajama Brunch is. They also do catering and have private rooms. If you aren't up to hanging out in a bar style setting, sit in the cozy dining area.  On the way out we gazed at the Purple Patio area and the giant #52 for Ray Lewis. Oh yeah, Baltimore Ravens love lives here.