The Colossal CrabCake w/ Pit Beef on Food Network

@noahcappe and @BigFatDaddys enjoying The Colossal tonight on @CookingChannel 10pm EST #CarnivalEats pic.twitter.com/6VVgwWygq8

— Carnival Eats (@CarnivalEats) September 10, 2015

You can watch Wayne's 2nd appearance on Cooking Channel's Carnival Eats showing Noah Cappe how to make the Colossal Got Beef? Crab Cake......airing now on Season 2.  If you missed the first episode don't worry, you can see it from Silver Dollar to Brandywine... 

TUNE IN

• September 17, 2015 3:00 PM
• September 20, 2015 7:00 PM
• September 26, 2015 2:30 AM
• September 26, 2015 10:30 PM

Got Beef? ® Big Fat Daddys Crabcake Cooking Channel Filming

Filming with Noah Cappe for Food Network's Carnival Eats Season 2

Food Network Filming

I finished up filming for my second appearance on Food Network's Carnival Eats with host Noah Cappe.  Alibi Entertainment produces this show for them. This time I was at the Brandywine Strawberry Festival and offered a new dish I created, the Colossal Got Beef ?® Crabcake.   As you know I was filmed on Season 1 for my Famous Crab Dip.

Filming Area. Lots going on. 

Carnival Eats Filming Notification

My Colossal Got Beef? ® Crab Cake 

This new concoction, my friends is a Maryland Style Crabcake topped with my famous dry rubbed pit beef, bacon, provolone, cheddar and Famous Crab Dip. A burst of flavors in your mouth means you get to taste all the famous foods I offer in one: Pit beef, Crab Dip and Crab Cake.  These were a big hit this year at the festival and I had a hell of a time filming.

Maryland Crabcake Big Fat Daddy's Style 

Pit Beef - Bottom Round w/ Marbling 

My hot crab dip on top this new cake is delicious.

The segment took a few hours to film, it was hotter than a hot buttermilk biscuit on a warm sunny day even though we started early.  I was tired from working so much and had to say a little camera shy. Noah and the film crew are simply great, Spencer and team are great to work with.

Horsing Around with Noah Cappe

Noah, Spencer from Alibi Entertainment and Joe Arvay from Brandywine

A lot of people call and ask why I don't have a restaurant anymore and get upset they have to follow me to the fairs and festivals to try my food. When I first started I did. The Big Fat Daddy's Famous Pit Beef (shack) was a restaurant on Route 40 in Baltimore, back then my brother and I worked crazy hours seven days a week. After all the publicity trying to get the restaurant to keep running and do fairs, festivals and catering was too much.

Boss : Wayne Schafer

I'm glad that Alibi had me back on the second year of Carnival Eats. Look for my episodes:

Season 1  Viva Vienna!
Season 2  Brandwyine Strawberry Festival

Carnival Eats airs on Food Network's Cooking Channel, Thursdays at 10PM EST, but you can find a full schedule here.     In case you don't know about the show, they go from Festivals to Fairs in search of the best and most unique foods. Some include five star recipes, or totally unthinkable creations. They tape in US and Canada so seeing regional foods is interesting.

This post was sponsored by Elite Merchant Capital, who has great Restaurant Business Financing and Restaurant Equipment Loans.     They can help you get a restaurant loan or applicable financing!

Here's some more sneak peaks and outtakes!

Woops!  Noah has me laughing. I am supposed to be looking up!

I think Noah is stuck !

Thanks to Noah for keeping me on point.

*Noah Cappe is also "Derek" in the Good Witch on the Hallmark Channel.

Fun w/ @noahcappe #filming @CarnivalEats @CookingChannel @FoodNetwork Thurs @ 10pm #sneekpeak->http://t.co/WCX1xkM1C9 pic.twitter.com/x5uI5L61us

— Wayne M. Schafer (@BigFatDaddys) June 17, 2015

Big Fat Daddy's on Food Network Show Times

In case you are wanting to see Big Fat Daddy's (and my crab dip)  being filmed on Carnival Eats, with host Noah Cappe, here's the upcoming air dates on the COOKING CHANNEL.

TUNE IN

• January 15, 2015 2:30 AM
• January 15, 2015 10:30 PM
• January 18, 2015 7:30 PM
• February 15, 2015 3:00 AM

Previous Air Dates: 

• September 14, 2014 12:00 AM
• September 14, 2014 8:00 PM
• September 20, 2014 1:30 AM
• September 20, 2014 7:00 AM

ALL TIMES EASTERN

More info:  Here.  

last updated 1.11.15

Food Network Filming Midway Munchies Crab Dip Summertime

Wayne Schafer and family with host of Food Network's Carnival Eats Noah Cappe

Food Network Filming

Summer's almost over and I had fun this summer.  Back at the end of May I had the pleasure of filming in Virginia with host Noah Cappe and the great folks over at Alibi Entertainment for the show "Carnival Eats" also named "Midway Munchies" which is in production by Food Network Canada. Season One will premier in October on Food Network and the Cooking Channel.   

These guys took a tour cross country tour all over the States going to select fairs, festivals, carnivals to find the best (and sometimes the craziest) regional foods.  I heard that one of the features was fried cactus. Not only are they featuring everything you will find, but the process in which it's made.  I guess they thought my crab dip was amazingly crazy. Truth is, it's popular in my hometown of Baltimore, Maryland but other states kind of wonder what the heck it is. Imagine seeing this in places where steamed crabs aren't popular.

Food Network's Noah Cappe with Wayne Schafer Big Fat Daddy's

Behind the Scenes Filming

So what goes into 15-30 minutes of TV fame?  A heck of a lot. They did some pre-filming of my product over the weekend which included getting the public to eat and taste the crab dip and comment.  In total about four hours of footage of me, the crab dip, the process, etc goes into getting a good segment for the show most of which will end up on the cutting room floor.  My full segment was filmed with Noah and I making the crab dip on May 26th (Memorial Day) early before the crowds came in Virginia.

 Food Network Filming Carnival Eats

Here's how it went....

4:00 am  My day starts with my wife stressing that it's time to get up. She starts scrubbing my face with some sugar facial crap saying she's making me camera ready and throw me in the shower.  I am not sure what it was but it burnt the hell out of me and smelled like brown sugar.  I decide to leave some manly stubble on my face, because that's the tv trend now.  Wife is not happy about that complaining about the stubble. Good morning!

5:00 am  Off to Virginia from Baltimore.  Got a big coffee, it's going to be a long day. 


6:30 am I arrive in my stand getting the crab dip ingredients prepped and ready for the crew.  Clean up the area, wipe down, and my wife and family are there to help.  I am pumped.

 Had a great time filming with these guys!

  
7:00 am   The Director and big whigs arrive and talk. In this case I met the owner and we chat about what's going to happen and what other shows they are working on.  Noah has left his hotel and will be here soon, they have a lot to do before he gets here.

7:15  am   The first thing that happens is photography and production crew has to set up the shoot. The important thing is making sure the lighting is right and the segment will look TV worthy. We were actually getting a green tinge from my green and black crab dip tent so we have to shift operations into the opposite tent and flip flop some things so they could film us in the right light.  They didn't want me looking green, and I appreciate that.

Getting the perfect shot!

7:30 am  After everything is set up to satisfaction, the sound guys set up the sound and we've rearranged everything for the perfect shoot. The area is cleared of unsightly items and Noah and I get on the same page with the Director to find out what production direction we're taking and how they want us to do it.   

8:30 am We're still filming, over and over, different takes and different shots. Noah is a great host and I'm wondering how he can stand wearing that sweatshirt, it's already 75 degrees in Virginia.  I'm having fun with these guys. 


9:30 am  My family is starting to cook turkey legs and barbecue from behind us, and now when we're filming I can smell the smoke from the pit and I'm getting hungry. I hope the sound man can't pick up the stomach grumbles.  There's a hot pizza oven in front of me for the crab dip and a hot grill and pit behind me, and I'm still wondering how Noah can stand that sweatshirt. It's about 81 degrees now outside and about 90 degrees in this stand.

10:30 am Shoot wraps (mostly) and the crew is munching on the crab dips we used for props, hey can't let them go to waste can we?   A few selfies and jokes with the crew and I had a blast.  It wasn't my first time on camera but it was the most fun I've had in awhile.  These guys are great.

11:00 am  I'm finally done and get a few final takes out in front of my stand. My work day is now officially starting, I have some crab dip and BBQ to sell today!

Meanwhile, Noah is off to the neighbor's perogie stand yet he's still wearing the sweatshirt, it's now 86 degrees in Virginia.  I wonder if he wore it in Texas too? Have to watch the show to find out.The first season has 13 episodes!   Can't wait til it hits the airwaves in October!   I will be filming another show soon I hope!

Hope everyone is enjoying their wonderful summer!  Eat lots of crabs, enjoy your garden vegetables and make sure to use this great Julienne vegetable peeler on this quick and easy summer salad recipe!

SUMMER SALAD RECIPE
2 cucumbers semi peeled and chopped
1/4 white onion diced small
4 large garden tomatos
1 hunk feta cheese crumbled (8 oz)
2 tablespoons sugar
1 cup low-fat Italian Dressing
Mix and enjoy!

Click here to view this item on Amazon!

Also follow me on Instagram!

My Crab Dip on Carnival Eats with Noah Cappe

My crab dip will be featured on the "Carnival Eats" series.

Noah Cappe, the host of Carnival Eats will be making crab dip with me on location Memorial Day Monday before the public arrives.  I hate being on camera but it's all in a day's work.  This television show is set to air on the Cooking Channel, and Great American County in the states and Food Network in Canada.  I realized people across the country may not know what Crab Dip is...hmmm to me crabs are part of every day life. 

Kevin, one of my customers, is eating a crab dip like a cheeseburger. 

Okay, whatever works.

I'm from Baltimore and crabs are big here. Back in the day when I was growing up, no one wanted to pick or eat them and you could get them really inexpensive. Over time they became one of Baltimore's staples and now expect to pay $85-$100 for a dozen steamed crabs.

The Crap Dip Empire

So how did I start making crab dip? My mother grew up in Salisbury, she's from the Eastern Shore. She always made crab dip on pretzels and pretzel sticks.  It was a way to use the meat into something tasty and inexpensive for entertaining.  Restaurants sell it with croutons or pieces of bread or crackers. It can be made a million ways.  Most recipes for crab dip are similar but the bases can be different.  I didn't like it tasting like chicken, and I don't like it made with crab base.

My cousin eating crabs with us at Crab Quarters in Essex, MD

Over time I have found a way to make it taste like it should, creamy and smooth with a hint of Maryland's Ole Bay. I  tailored my recipe into something gourmet.  My recipe is  loaded with crab and three cheeses and simply yummy in the tummy.   I know people who don't even like crab who wait in line for my dip.

The crab dip is yummy and pleasing to the senses.

On site at fairs, or festival, I bring a small pizza oven and make these in small batches.  If  you are making in the restaurant or at home, it's hard to tell in a deep bowl if all your cheeses are melted and the dip is up to temperature. I make sure that mine is temping correct in the center by using a great themometer  as pizza oven temperatues may vary if you are using it alot.  Otherwise, at home I suggest making on pretzels or pita bread, as it will be a bit easier to deal with.  Crab melts on English Muffins are a family favorite, too.  Nothing like that dip getting in the nooks and crannies.  Many people top with cheese at the end, like so:

Wife and I devoured this together, yum.

I'll post more updates after the filming, but until then.......have fun eating steamed crabs as the weather is right!

Speaking of thermometers,the best Bluetooh BBQ Thermometer on the Market is also the cheapest on the market with 2 probes and screen. You can select your target temperature directly from the thermometer directly. Or you can use the free app to select your type of meat and your desired cooking temperature. Choose from "raw" to "well-done" Choose temperatures settings: Gourmet or USDA standard. See your last 10 Grills in the history information. Enter up to 10 alarms, so you don not forget to turn the roast. And many more features. Note: Only compatible with Bluetooth 4.0 devices. Support iOS/Android. 2 Steel temperature Japanese sensors. Temperature range: -20-200 C (-4-392 F). Distance: up to 30m (100ft) in open area.

page last updated 1.11.15