Our Mission at Pig Daddy's is to earn the privilege of becoming our clients exclusive
BBQ and Catering Resource.
We will do this by listening to our clients needs, to develop and deliver the perfect
solution from a single sandwich to their special events. We will deliver the freshest
and most flavorful product available at a price that is conducive with their budget to both
meet and exceed their expectations.
Linda and Jerry Mullane along with son Chris are the Heart and Soul of Pig Daddy's BBQ.
Starting in 1996 as BBQ outsiders the Mullane's quickly became insiders becoming Certified Barbecue Judges for the KCBS. Moving up the ranks and judging BBQ competitions North to Vermont, New Hampshire, New York, South to the Carolinas and as far away as Louisiana and Texas. The Mullane's have tried all types of BBQ in their quest to one day open a BBQ "joint" and serve the Best BBQ this side of the Mississippi. In their travels they met and were mentored by the Glitterati of BBQ, such as Jack McDavid of Grillin & Chillin with Bobby Flay, Paul Kirk, the Baron of BBQ and winner of over 200 BBQ contests and world championships, Ray Lampe aka Dr. BBQ noted author and BBQ instructor, Adam Perry-Lang renowned chef and owner of Daisy May BBQ in NYC, and a host of other BBQ Greats. The restaurant walls are filled with pictures.
While eating up all the knowledge they could swallow from these BBQ experts they also continued to judge BBQ Contests, becoming Master CBJ's, Contest Reps, Contest Organizers and finally CBJ Master Instructors in 2003, teaching classes on the East Coast from Maine to Virginia and continuing their education at the feet of the masters.
Spending approximately 6 months developing their recipes for Pig Daddy's sauces, rubs, and flavor signatures, and believe me the time spent was well worth it. Pig Daddy's has been chosen a "PA Best find in 2007 - Barbecue" by the Philadelphia Inquirer. The write up in the Philadelphia Daily News July 2007 was titled "Serious BBQ for devout Followers, citing "The Texas Style Beef Brisket Rules" and the Pulled Pork was cooked perfectly. "Pork Ribs excellent but needed more sauce for this food critic."
They say BBQ is a passion and the Mullane's are truly passionate about BBQ. Linda and Jerry continue their BBQ adventures, teaching BBQ Cooking & CBJ Classes, Repping Contests and along with son Chris (who mans the restaurant while his folks are away) compete at local BBQ contests.
Written by: Bob Tenaglio - A Pig Daddy's Disciple
1996 - CBJ Judges
2001 - Master CBJ's
2002 - KCBS Contest Reps
2003 - Liberty Bell BBQ Contest Organizers
2003 - Certified Master Judge Instructors
2004 - Chris Mullane CBJ Judge
2005 - Pig Daddy's BBQ
2007 - Linda elected to Board of Directors KCBS
2011 - BBQ-Brethren Contest Reps and Instructors
Well I guess Bob pretty well told our story, but just to give you a little background about Pig Daddy's I add the following:
Linda, Chris and Myself are Pig Daddy's, along with Cindi LaPork, our faithful smoker. One of us is always at the store when we are open. Chris handles all of the offsite catering which has grown tremendously over the last year, to the point where we are already booked for Sept. 2008. We smoke our BBQ meats daily usually 8 Butts, 2 Briskets, for up to 16 hours and 9 - 12 Racks of Ribs for 4 - 5 hours. We do 12 Racks of Beef Ribs (Dinosaur Bones) every weekend along with smoking our double smoked sausage. All in all, it makes for some long days, but we love it and we love meeting and learning about our customers who we feel are more of our family as we become involved in their weddings, birthdays, communions, graduations, and company promotions. Yeah it's a lot of work, but you guys make it all worth while.
Thank you from all of us!!!
Pig Daddy's In the News
Philadelphia City Paper
Pork It Over
Pig Daddy's goes big
Published: Aug 28, 2007
From the looks of it, Pig Daddy's is anything but porky. The diminutive two-year-old storefront in Drexel Hill practically opens into its countertop. Behind that is the kitchen — outfitted with the efficiency of a NASA spacecraft, it produces far more food than should rightfully fit in a room this small. A mirror that might add the illusion of greater space is papered with news clippings about the restaurant and photos from barbecue competitions around the country.
But what Pig Daddy's lacks in size, it makes up for with the sheer girth of its output. The menu itself is a lengthy catalog of regional barbecued meats, as well as Tex-Mex specialties like tacos, burritos, quesadillas and fajitas. But even if you go strictly barbecue, your entrée will come with a Styrofoam container of tortilla chips and a dipping-size cup of salsa. Personally, I'd rather have corn bread or a biscuit as my freebie — all the better to sop up the sauce with.
Speaking of sauce, it's actually rather sparingly applied to the ribs, brisket and chicken, allowing the meat's hard-earned "low and slow" smoke flavor to dominate. The sauce is just a sweet flourish, like a brown-sugar cherry on top. The spice-rubbed St. Louis-style pork ribs and sauce-dabbed chicken thighs are both richly flavored, formidable specimens of well-fired meat. The Texas-style brisket is surprisingly delicate with tender flakes and small pockets of fat. Especially notable is the Carolina-style pulled pork, which dazzles (but doesn't overwhelm) with its savory vinegar tang. The same meat is tucked into Pig Daddy's version of a Cuban sandwich, where it's layered with baked ham, Swiss cheese and pickles on a long, soft roll — to great effect.
The sides, too, are numerous, emerging from the kitchen like pom-pommed feet from a clown car. Mac and cheese consists of long, zitilike noodles that are perfectly smooth with melted cheddar, and a bit gooey for that. Cajun spiced sweet potato fries are made fresh (no starch, I was assured), their brown skin crisped and their orange underbellies speckled with cayenne pepper. Collards (one of three rotating green vegetables) are chopped fine, cooked to limp softness. A sweet potato pudding is homogenously fluffy and aromatic with allspice, though it verges on bland.
There are salads here, too, as well as something called a BBQ Sundae, a carb-less parfait of pork layered with coleslaw. Why anyone watching their figure would come to Pig Daddy's is beyond me — unless they're planning to get a job working behind the counter.
Takeout and delivery only
Not Just Anyone Can Judge a BBQ Contest
Keith Mandachit smells a sample of BBQ ribs during a BBQ judges certification class . Fueled in part by attention from food media, interest in barbecue competitions has skyrocketed.
After four hours of intense study, the 60 students stood, raised their right hands, faced West and recited a pledge to uphold truth, justice and the American way of life.
"I do solemnly swear to objectively and subjectively evaluate each barbecue meat that is presented to my eyes, my nose, my hands and my palate," the students chanted with their instructor as they looked in the direction of Kansas City, Mo.
And thus were minted another batch of Kansas City Barbecue Society certified judges, part of the growing army of backyard connoisseurs needed to administer justice in the hugely popular world of competitive barbecue.
"To become a wine judge takes two years. To become an orchid judge takes seven years," says Rob Greene, a New Paltz, N.Y. The retired environmental analyst recently attended the class, one of several the organization holds around the country. "I haven't aspired to either, but this takes four hours. This is serious, but it's fun."
It's also a big business. Fueled in part by attention from food media, interest in barbecue competitions has skyrocketed.
Since 2000, the Kansas City group has seen the number of competitions it sponsors jump from 94 to more than 250 this year. The Arlington, Texas-based International Barbecue Cookers Association went from 75 to 130 during the same period.
"When I started in the mid-80s, if you had 20 cooks you considered that a huge venue," says Jeff Shivers, executive director of the International Barbecue group. "Now if you have 50, that's considered small."
But more competitions means more judges are needed, spotlighting the previously obscure world of barbecue judging schools, most of which are run by the regional and national barbecue associations that sponsor competitions.
Ten years ago, the Kansas City association ran about five one-day schools a year. Today, classes (which average about $75) are held around the country virtually every weekend. The group has certified more than 8,000 judges.
Toni Holbrook, a founding member of the Florida Barbecue Association and an associate dean at Rollins College in Winter Park, Fla., is one of them. She got hooked a decade ago after attending a competition her brother was in.
Now she, her husband and son travel the country in a vintage motor home judging competitions.
"It's a whole subculture and has a whole vocabulary of it's own," says Holbrook, 47. "And it's people drawn from all walks of life, including doctors and lawyers."
Judging barbecue isn't always as glamorous as it sounds. Judges don't get paid and generally spend the day sitting in tents while consuming several pounds of meat over the course of the day. Or maybe that's one of the perks.
"It's great fun if you get great food," says Diane Hampton, the executive vice president of the Memphis in May festival, a pork-only organization boasting 6,000 judges. "I must admit, as a judge, I learned more about a hog than I ever really wanted to know."
It's not uncommon for members of one organization to be part of another, but they all have subtle differences. Memphis in May has both blind judging (in which judges don't know whose barbecue they're eating) and onsite judging (teams of judges who visit each competitor). The Kansas City group uses only blind judging, while Florida uses blind judging but a more intricate scoring system.
Getting certified to judge competitions involves more than merely developing an appreciation for fine barbecue.
Judges must learn to navigate the increasingly complex rules that govern everything from garnishes (parsley and cilantro are fine, kale and endive are not) to how sauces are applied to the meat (sauces that pool or puddle incur penalties).
The recent class in Poughkeepsie opened with master instructor Jerry Mullane playing the short audio recording of the rules all judges must listen to before each competition. And of course, it is read in a monotone to avoid any biased inflections.
Mullane then launched into a list of critical judging faux pas to be avoided. No alcoholic beverages. No carbonated beverages. No scented wipes. No smoking. No photography. No cell phones.
"The worst thing you can drink is a diet soda," he warns. "It affects your taste immediately."
No sitting next to your spouse, even if she's a judge. No one wants a spousal voting bloc, or one trying to influence the other. "Wives control the table," Mullane says joking.
And while it might seem obvious, no vegetarians.
"A woman at a competition scored everything a two," Mullane says of the incident at a Massachusetts competition that prompted this rule. "We went over and asked her what gives?"
She explained that she didn't eat meat, but she and her husband do everything together.
"That's the only person I ever removed from a contest," Mullane says.
The final hour of the class focused the big three _ appearance, taste and tenderness _ as the trainee judges were presented with plate upon plate of chicken, brisket, pulled pork and ribs. Entries are scored from 1 to 9 (the higher the better).
There's no test at the end, but the lessons nevertheless can be tough to master, says Mike Lake, chairman of the Kansas City Barbecue Society's certified judges program.
"We do not compare one entry to another," he says. "That is probably the hardest thing that a KCBS judge has to keep in mind, to forget how Grandma used to make ribs so tender they just fell off the bone. Just keep that out of the mind."
Siblings Rebecca Shahar, Jonathan Rosenstreich and Peter Rosenstreich, drove in from New York for the class.
"We are all BBQ fans, and what can be better for siblings to do together," Shahar said. "I missed a bridal shower to be here. You wouldn't want to be the only sibling in the family without a diploma."
Once certified, it's not uncommon for judges to plan vacations around competitions in need of their services.
That's how Linda Mullane, a board member of the Kansas City association, got started. For her family's first barbecue vacation in 1996, they drove to from Louisiana to their home in Williamstown, N.J., judging competitions all along their route.
Today, they spend virtually every weekend from spring through the end of fall driving between competitions up and down the East Coast.
"We don't have time to do barbecue vacations as much as we would like to," Mullane says. "Right now, we are booked every weekend until the beginning of November believe it or not."
Philadelphia Daily News
"Pig Daddy's Texas Style Beef Brisket Rules!
Pulled Pork Smokey Tender and Juicy as it should be
Pork Ribs - Excellent, accented with PD's terrific rub and I opted for PD's extra sauce
P-Daddy's Texas Tommy fits a Texas size appetite proving once and for all there is a reason for Cheez Wiz in this world"
Delaware County’s Best BBQ
From a small hole in the wall on Burmont Rd, in Drexel Hill, across from the Post Office and sandwiched between The Trophy Tavern and Heron Medical Supply comes the unmistakable sinfully delicious aromas of Slow Smoked Southern Style Barbecue.
I stopped into Pig Daddy’s BBQ @693 Burmont Road and was warmly greeted by “Pig Daddy” aka Jerry Mullane as if I was a regular customer. As “Pig”, I mean Jerry told me, later “there are no strangers at Pig Daddy’s only friends we haven’t met”.
Jerry asked me to give him a minute, while I studied the extensive menu, and he pulled 8 Pork Butts from his well-worn vintage smoker, affectionately named “Cindi LaPork”.
“We smoke our BBQ meats daily using our special rubs and finishing sauces, known only to a select few, my wife Linda and son Chris”, who along with Jerry are the heart and soul of Pig Daddy’s.
By the way, when you visit Pig Daddy’s, because of its size, you are actually right there “in the kitchen” while your order is prepared.
Specializing in BBQ meats cooked in that Southern Style known as Low & Slow, Pig Daddy’s cooks its Beef Brisket for up to 16 hours, Pork Shoulders and Butts for 10 -12 hours and their mouth watering Pork Ribs slow smoked between 5 and 6 hours.
On the subject of ribs, Jerry took the time to explain to me that a properly cooked rib should not have its meat falling off the bone as we are led to believe by the “major chains”. Rib meat that falls off the bone is overcooked and then they usually drown them in a BBQ sauce, which hides the flavor of the meat. A properly cooked rib will have its meat cling to the bone and take a slight pull or bite to remove it, leaving a clean bone where it was bit. This is what is known as Competition Style BBQ, which Pig Daddy’s specializes in. A little more insight later.
Slow smoking gives the meat time to breakdown its natural muscle and tissue, while retaining its juices and cooking out the fat, making it a perfect food for anyone on South Beach and Atkins style diets. All protein and no guilt pleasure. Brisket and Pork are cooked till their outsides are dark, crusty and full of flavor while their insides are juicy and succulent. The Brisket is hand sliced Texas Style and served “naked” in its natural juices while the pork is “hand pulled” and mixed with Pig Daddy’s Sweet and Sassy BBQ sauce for the Kansas City Style or with Pig Daddy’s Carolina Sauce, a mixture of Vinegar, Sugar, Chile Powder and Hot Peppers giving you that lip pleasing pucker.
Double Smoked Jumbo Sausage (12”), Smoked Chicken Thighs and BBQ Turkey Breast round out the meats, served with your choice of sauces. Platters or sandwiches are available as well as racks of Ribs or meat by the pound.
All their side dishes are also made fresh daily including CJ’s Best Baked BBQ Beans, packed with pulled pork and brisket, Pig Daddy’s Hawg Wild Chili, served with Red Onions, cheese and jalapenos, but our two favorite sides have to be “Not Your Mama’s Mac and Cheese”, spicy, but not overwhelming, and Sweet Potato Pudding, served cold and reminiscence of a delicious Pumpkin Pie without the crust, with just enough cinnamon and spice to finish a great southern platter.
Pig Daddy’s offer a variety of BBQ platters from 1 meat and 2 sides, known as “Master of your Domain” all the way up to the “Big House Special”, all 5 BBQ meats (1/3 lb of each) and 2 - pint sides definitely enough to feed 3 or 4.
Mexican fare at Pig Daddy’s include Enchilada and Fajita Platters, Nacho Grande’s’ including a BBQ Nacho Grande, Quesadillas and 1.5 lb Burritos. That’s not a misprint. Each Burrito weighs 1.5 lbs or more and come stuffed with Mexican Rice, Refried Beans, Salsa, Cheese, Lettuce, Black Olives, Sour Cream and your choice of Beef, Chicken, Bean and Cheese, Veggie or Fajita Beef or Chicken with Onions and Peppers. They also do a very popular “Naked Burrito” in a tray with no Tortilla shell for carb watchers.
I tried the Beef Burrito, Enchurrito Style, which means “Smothered” in a store made Rojo Enchilada Sauce and let me tell you it was quite a meal served with fresh fried Tortilla chips and a Salsa Cruda.
By the way, Monday thru Friday between 11am and 2pm Pig Daddy’s includes a free can of soda with any sandwich or Mexican lunch entree.
On my third trip to Pig Daddy’s, “Did somebody say Wings?” I had been told Pig Daddy’s had jumbo wings, but these were the meatiest wings I ever had. Chris told me that they use a 6 to 9 per lb wing variety. No wonder they seem so large when many chains use a much smaller 10 to 15 per lb wing. After frying Pig Daddy’s coats the wings with your choice of store made sauce including Mild, Hot or Suicide (not for the faint of heart) Buffalo Style or a choice of BBQ Styles, Honey (Sweet) or Chipotle (Spicy). I opted for a combo platter with 6 Pork ribs and 10 wings, Chipotle sauce on both, and enjoyed every bite although it was a bit much for lunch, and my mouth was still aglow when I sat down to dinner that night.
So for truly homemade foods, including fresh fried Tortilla chips, Salsas, BBQ sauces, Baked beans, Chili, Mac and Cheese, Guacamole and more, along with some of the best Ribs and smoked BBQ meats this side of the Mason-Dixon line, plan to visit or call Pig Daddy’s BBQ. You won’t be disappointed and as Linda likes to say, “At Pig Daddy’s were not #1, You Are!”
P.S. About Pig Daddy’s BBQ background. All the Mullanes’
are “Certified Barbecue Judges”, with Linda and Jerry not only holding the title
of “Master Barbecue Judges”, but they are also the Mid Atlantic and North East
Regions “Certified Barbecue Judge Instructors”, and Contest Representatives for
the Kansas City Barbecue Society, the largest BBQ Association and BBQ
Competition sanctioning body in the world, traveling the East Coast from Maine
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