It may be served hot or cold. To reheat remove wrapper and place turkey in a shallow pan containing 2 cups of water. Cover turkey with an aluminum foil 'tent.' Place in a 350°F oven for 1.75-2 hours or until internal temperature reaches 140°F-145°F. Do not stuff.
Place the roast in a pan and cover with foil. Toretain the succulent quality of the meat, add a 1/4 cup of low-sodium beef broth. Place in a preheated 300-degree oven for approximately 20 to 30 minutes, depending on the size of the piece. Reheat to internal temp of 135-140 degrees.
Section 37 Axe Room enjoys luring both experienced and virgin axe-throwers into their clean, air-conditioned, galley fragrant with the smell of fresh-cut wood.Very skilled in teaching newbies, they have a tendency to create raving fans.The bigger the visiting group, the louder and more intense the enjoyment.All bachelor, bachelorette and birthday parties tend to be pretty epic and memorable.
All guests are free to bring in their own libations and smoked meats from Big Daddy’s BBQ.
In addition to their locations in Boise, Caldwell, and Garden City, Section 37 Axe Room drags their mobile trailer with two bullseyes to events all over the Treasure Valley.Renting the trailer includes staff and the option to buy merchandise for prizes or souvenirs. These guys will bring the fun, and most experienced event planners know that it is a no-brainer to bring Big Daddy’s Meatwagon for the gourmet eats.
Celebrations such as..
Client appreciation parties
Negative Covid test parties
Employee appreciation days
Good, clean fun with a side of plaid flannel and swole biceps.
A 1969 quote says that in New England and the Great Lakes, Section 37 is a kind of lumberjack heaven, “where all good loggers go when they ‘cash in their chips.’”
The People Person: Khaseta Grigg
There’s a saying: “Behind every great man is a great woman…” And at Big Daddy’s BBQ, this woman is Khaseta Grigg. She doesn’t work at Big Daddy’s anymore, but people still ask about her. She’s a big part of how our relationship with customers began and how it continues. She also played a big role in making those amazing homemade sides that compliment main dishes.
Just like Hoss, her roots are here in the more rural parts of Southwest Idaho. She grew up out in the country, north of Middleton with her sisters and parents who still live close by. “My parents are my role models,” she says. “They have been married for 51 years and even though they had their ups and downs, they worked hard for what they wanted and worked really hard for their relationship.”
She met Hoss through a mutual friend.. She says, “I thought he was funny. He made me laugh and he loved to communicate. He was so outgoing.”
Eventually Hoss and Khaseta married and their first big venture together was the purchase of a bar named The Red Eye in Kuna. A year after buying that, the economy crashed. So, for 3 years, they were selling the smoked meats as a way to support the bar-- so that is was “The Red Eye Bar and Grill”
“Hoss is a GREAT great pitmaster," She explains. "After many years of failing, he finally had his product down and that’s when we brought it into the bar.” The smoked meats side of things took off and made way for catering and food truck success.
She remembers those early years and how they were very tiring with long hours and struggle upon struggle. “It was just me and him 6 days a week for a long time. And, if we didn’t love it, we wouldn’t have done it for so long.” Though it came with a lot of sweat and tears it taught her that a lot of hard work pays off.
During this time she knows good things were happening, but it was slow and steady. It took 5-6 years to get to a point where she could walk away from the day-to-day duties and feel confident that the smoked meats business would be successful. The constant growth they still see today surprises her as does her husband’s unstoppable drive. As a restaurant co-owner, she says, “Knowing that we put out a good product and the customers like it and they keep coming back is the most satisfying part of the work.”
As a “people person”, getting to be around customers, knowing them and their story, really made her work at Big Daddy’s BBQ a labor of love.As her daughter Kersten explains, “She knew customers by name, what they did for a living, their kids, what their kids were doing. It was no secret if you came in and she knew who you were, she’d ignore the phone to talk to you.” And that is also why Khaseta still gets asked about 4-5 times a month from regular customers.”
Khaseta’s family might be the most surprised at how her enjoyment and knack for cooking contributed to the success of the restaurant. Growing up, she learned a solid foundation for cooking, but didn’t really hone her skills until her health forced the issue. She had to find less-processed, preservative free options. Learning as she went and with a little help from family, she came up with some of the sides customers love-- like the potato salad and mac ‘n cheese.
“The potato salad was just me experimenting. It took 2 years to write down what I was doing so that someone else could do it,” Khaseta explains. “And eventually I had to just shake my seasonings into a bag and measure it so I could write it down! When I’m home, I still don’t write down recipes.”
The signature dessert of Big Daddy’s is Big Momma’s Bread Pudding. Though this “Big Momma” is not big in stature-- only big in heart. She’s the mom all the kids in the neighborhood go to and the ‘old soul.’ For the bread pudding recipe, she took a recipe her niece had and changed it up a bit with more vanilla, golden raisins, and chopped pecans and bourbon. The result is a favorite finale to a BBQ dinner.
All of her cooking and relationship-building is based from home now. She stepped away to preserve her health and most importantly, her marriage. She explains how hard it is to work with your other half, “We did it for 14 years and it got to the point where I wanted to choke him out everyday…. so I chose to walk away because I still wanted to be married to him for another 23 years.”
Now she is able to watch her grandson and get more personal quality time with her husband of 26years. They get out in the mountains together as much as possible in their UTV with hopes to have more time at the ocean together someday.
Some fun Q & A with Khaseta:
If you were to open a completely different restaurant, what kind of food would it have and why?
We’ve always talked about a burger joint, smoked burgers or breakfast. But we have always talked about if this didn’t pan out or if we expanded because it is a very expensive venture. Especially because prices are controlled by the economy.
Does this restaurant, recipe-building experience change the way you enjoy going out to eat?
“We try not to judge, because other people do things their way, but we do tend to have stronger opinions on steaks or other meats.”
What are some of their favorite places to eat?
I really love Gino’s. We love Red Pavilion. Sakana. We like to support family-run small businesses.
What is the most unusual food hack that tasted surprisingly great?
Put our beans and potato salad together and eat it at the same time. It’s really good!
What is your favorite thing on the menu?
There’s so many things on the menu I like. I love our turkey. I’ve always loved it. I love our prime rib.
What’s the modern kitchen gadget you couldn’t live without?My knives. Sharp knives.
Hire the Meatwagon: It's fills the bill and the bellies
If you have ever been involved in planning an event, the food aspect can be overwhelming, time consuming and costly. It is a big job and takes some experience to know how to pull it off successfully. We totally understand the logistics and hassle because catering is what started our business 14 years ago.
It’s overwhelming, because we know how important it is! You’ve probably seen how food is often a big part of the experience! It’s shared by everybody. The smell fills the air and signals a feast for your guests. And, if it’s unusual food or just down right delicious (like our smoked meats), it’s also a conversation piece. It is the glue for all social events.
So, the kind of food you provide is going to say, “Dear Guest, you are THIS important and I am THIS organized, smart, etc..” Let’s compare it to trick-or-treating for adults. What is a more impressive memory-- the house that offers full-size candy bars around a toasty fire or the house that gives out dum-dums and bubblegum?
You want to be the house with the full-size candy bars, right? Our crowd-pleasing solution hits all of those high notes-- including filling the air with incredible savory smells-- is our food truck: Big Daddy’s Meatwagon. This is basically Big Daddy’s kitchen on wheels and is an extension of our restaurant at Linder and Cherry in Meridian. We specialize in smoked meats, homemade sides, and unparalleled customer service.
If you’re planning a wedding, a birthday party, graduation celebration or client appreciation party in the Treasure Valley, consider the following reasons to bring Meatwagon to feed your people.
1. Save Time on Shopping and Preparing the Food
The usually to-do list might include:
What to serve
Which foods are gluten-free
Calculating the amount of food
Shopping for the food, plates, drinks, utensils
Cooking and prepping the food
Keeping the food cold/hot
Keeping the food safe from contamination
But when you invite our Foodtruck, you can simply allow our expert, Kersten Grigg to handle the details while you simply invite & enjoy your guests without needing to manage food details. Truly, stress at a celebration is not a good look for anyone-- especially as host!
2. Cross off Cleanup from the list of to-dos
Let the dirty work go to someone else! When you book Big Daddy’s Meatwagon, this aspect is made easy and simple and there is far less to deal with after everyone is happy, full, and tired.
3. Guidance on spending
It can be difficult to judge what is best for any event, no matter the size. Small or big events are both difficult when it comes to figuring out what food to serve. Professional guidance is crucial when it comes to managing expectations. Kersten has a lot of insight from years of experience and know-how. She can help you make it stress-free, crowd-pleasing, easy, delicious, and uniquely customized. She knows exactly what types of food will satisfy your guests best, or what fits in well with your expectations and budget.
When it comes to gluten and dairy allergies, we can leave off the cheese and buns. Our rubs and BBQ sauces are all gluten free.
4. Fresh Air Factor
If you’ve ever been to a party with a food truck, you probably get the wow-factor it brings. It really can be booked year round in the cities of the Treasure Valley-- Meridian, Kuna, Nampa, Eagle, Caldwell, & Boise, but Spring, Summer and Fall are best. We can drive it to the park, your building’s parking lot, your uncle’s farm, the orchard, the football field, or whatever venue you’ve got in mind.
If your event is hosted inside, having your food truck outside the event doors can be a great way to disperse the guests.
The Big Daddy Meatwagon is perfect for a low-key, comfortable, fun atmosphere that everyone can enjoy. Our handheld foods like burgers, sammies, tacos create a casual experience for people of all ages. Our truck fries, poutine, and nachos can be shared. With a food truck guests will be more likely wander, mingle and explore a bit outside of their comfort zone.
6. It's kinda Cool
You will want to say, “Hey, the Meatwagon will be there!” Guests will love taking photos with their Brisket Poutine or the very filling Double Double Burg, in front of the truck with friends. The flame-wrapped truck and our big, filling gourmet eats are a bit of a spectacle and lends itself naturally to social media posts. It might be a good idea to collaborate and add your own hashtag for your event!
So, when you’re planning your next event, imagine that smoked brisket smell wafting through the air while your guests salivate and celebrate!
We also offer drop-off bulk food catering and full-service catering. If you have any questions or would like to book The Big Daddy’s Meatwagon, get in touch with Kersten Grigg at email@example.com or 208-898-5924!
See more pics and updates about Big Daddy's Meatwagon Food Truck on the facebook page below:
The Big Daddy’s BBQ restaurant has been steered and powered by Hoss Griggs and his family since 2006.
For Hoss, Meridian, Idaho has always been home. He has seen it grow from 6,000 people to over 100,000. He loves the people and Idaho’s incomparable beauty. Growing up here he worked as a firefighter/EMT for 4 years, was aninnovative radio DJ for 20 years, was a bail bondsman, and a fugitive recovery agent. These experiences have given him the wisdom to expect the unexpected and to take responsibility for your own actions. He explains, “If I do something wrong I’ll be the first to own it. I think it went a long way to help me learn true customer service.”
Get to know more about our persistent pitmaster and how he learned to be the one of the best in the Treasure Valley from our Q and A below.
What got you started in BBQ/Smoked meats?
I had a buddy back in the day that was into and turned me onto it and I had always liked to cook. He bought me a smoker and started playing around with it. There was very little success in the beginning, but I’m just persistent. When I’m interested in something I engulf myself in it until I figure it out.
Who inspired you?
I just always liked to cook. Seemed like at the time something I was okay at. I originally owned a bar and did BBQ on the side to help support the bar which grew 100 percent.
When did you decide smoking meats was your jam?
It kind of decided itself. I’ve always liked cooking for the masses and large groups. They’ve always dug my cooking. It’s just super simple and there’s nothing pretentious about it whatsoever.
What was the process?
Trial and error. More on the latter. It’s an art form. You don’t know anything until you’ve tried and failed. I learned some online and did a ton of research-- reading different ways to do things just to fulfill my need for good Q. The hardest thing to learn was how to cook on a grand scale… it’s easy to do on a Traeger at home, but cooking for 150 or 3000 is where the experience comes into play.
Who were your taste testers?
My family. My friends. They don’t pull punches. So if they hated it, they would tell me that they hated it! In all honesty, they always kinda dug it. Also, everything that I make---I’m cooking for myself. All the bbq that I do is legit what I enjoy eating.
What did you learn about yourself as you experimented with different ways to BBQ?
I’m stubborn and persistent.
Is there anything you’d do differently in the learning process?
Nope. School of hard knocks is the best school. You learn and you truly remember. I don’t think you learn anything, be it cooking or otherwise, unless it hurts you emotionally or financially you’ll just pass it off.
Why is barbecue competition/ so fierce?
Because everyone has their own take on how to do something. There is no wrong way or any right way. There is THEIR way. Oftentimes it just comes down to personal perception, I guess.
What’s your take on BBQ culture?
The barbecue culture is that of fellowship. It’s a bunch of people with like minded ideas that have all twisted it to work in the way they like it. It’s about taking all that hodgepodge of knowledge from friends, family, & guys that you respect and combining that into whatever you’re doing to make your bbq better. It’s very collaborative in a secretive way. Does that make sense.
Where is your family from?
Idaho-- originally from Oklahoma. My dad’s family comes from a family of 9 kids who decided they were going to move to Nampa from Oklahoma. They lived on bologna and onion sandwiches on the back of a flatbed truck on their way to Idaho.
Why did you open up a restaurant and what makes that part so enjoyable?
Restaurant came about because I didn't have a choice. We’d been catering out of our food truck for a few years and it got to the point where we couldn’t do it anymore out of our 16 foot concessions trailer. My wife said, “We either get more space or I’m done.” So, I went and got more space and that turned into a little bbq joint which turned into this. We’ve never made an expansion because we wanted to but because we had to. Really, the most enjoyable part is making people happy. It really is the bottom line for us. (See video interview)
What are 3 things people should know about BDB meats?
We stock the best meats we can get.
We never cut corners.
I think the flavors speak for themselves.
What does Big Daddy’s BBQ do better than anyone else in the valley?
Customer service-- it is paramount to everything we do.
Meet Kersten Grigg. She is the Swiss army knife of Big Daddy’s BBQ and has been working for the company for more than half her life. Being a part of the family business helped her learn the catering and restaurant business early and thoroughly. Now she oversees front of house operations, scheduling, training, hiring, bulk orders, full service catering, day to day orders, future orders, and the Big Daddy’s
Meatwagon Food Truck. On top of that, she assists her dad, Owner Hoss Grigg, with Operations.Besides the simple aspect of thousands of hours of experience, Kersten’s personality and education give her an edge to help make the customer experience from catering to dine-in top-notch. So, there’s no wonder Big Daddy’s fans are fiercely-loyal, repeat customers.She’s a people-loving dynamo who shines in crazy, stressful environments. “It surprised me how much I love about the hustle and bustle of the restaurant. I come to life in a food truck when I’m neck deep in tickets— that’s where my personality thrives and I enjoy being able to make light of a hard situation.”Doesn’t that sound exactly like the expert you need to talk to when you’re booking an event?Insight for Catering in Boise and Meridian Everyone knows that food brings people together, keeps them connected and is comforting. There is a reason that it’s the first decision made when planning a get-together. Ultimately it’s what makes the event, right?When you’re planning your next party, wedding, or luncheon, keep in mind some of her best tips:
Get GOOD food you WANT to eat.
Don’t go cheap just because you’re feeding a ton of people. Food is not the biggest part, but it is memorable and shares in some of the limelight. Cheap food is going to detract from the entire event.
Choose a caterer you trust.
If you don’t have a caterer that’s doing that for you, then find a different one. If they aren’t going to be open with you and talk about the process you’re going to miss some things or feel under-served. **A lot of the caterers know each other and their reputation. If you’re looking for a caterer, but not our Idaho Style BBQ, Big Daddy’s BBQ can also recommend some great ones here in the Treasure Valley. Call us at (208) 898-5924.
Let the caterer guide you through the process.
“That’s what I do for our customers. The process is easy, streamlined, and you only have to talk to me one or two times and you are set. I’ve learned timeliness and what to ask our catering customers.” As an event planner, you’ll have a thousand things going on and may not be thinking about the little details. Kersten makes this easier for you by making the whole process short, simple and sweet.
Don’t forget utensils and plates.
This is something usually separate if you are not hiring full-service catering. So, read the contract, make sure it’s covered either way.
Right now, Kersten’s pep-talk for this season is ”Get off your phone if you need to, hang out, get out of the negativity, let go of the stress.” Good advice, right?
It takes a special leadership-oriented person to enjoy the high expectations of the job. The most fun events for Kersten are weddings with a huge variety of personalities, traditions and sometimes drama! “Big events are also really cool,” says Kersten. “It’s nice to know we are a major reason why people are coming-- often for the free food. The compliments after when people come up for 2nds or 3rds and say, ‘That’s the best brisket I’ve ever had. That’s the best food I’ve ever had - it makes everything we do worth it!’ ”Outside of WorkAs an Idaho native, Kersten is thankful for this corner of the world. Accessibility, that famous “Boise-kindness” and nearby mountains, lakes, and rivers are some of her favorite things about our state.When her workaholic mode subsides for a day or two, you’ll find her working out, reading a good rom-com, cooking, and hanging out with her son. She looks forward to experiencing things through her baby boy’s eyes-- like going to the zoo and getting a kiddie pool out for the day.
Our state isn’t exactly known for delicious barbecue like Texas, North Carolina, or Kansas City, but don’t worry! Our ‘Idaho Style’ barbecue does not mean we smoke brisket inside a giant brown Russet potato. Nor is it endorsed by any political party and guns are not included.
However, it does mean our founder, Hoss Grigg, took the best of what he learned from pitmasters before him, and made his own recipe to bring out the most amazing flavor in smoked meats. Our Idaho Style barbecue has a Texas flare, but we are a montage of styles and all our recipes have originated here in the Treasure Valley, so we keep it “Idahoan.”
We feature 7 different meats-- all of which are dry rubbed with homemade recipes; brisket, pulled pork, ribs, turkey, chicken, spicy sausage, and jalapeno cheddar sausage. All of these meats and a variety of others -- wings, burgers, pork loin, etc. are SMOKED.
Smoking is a type of barbecuing over low heat that imparts a pleasingly deep and woody flavor typically on big cuts of meat. Barbecue does not mean food is grilled on hot coals and slathered in sauce, but is the method of slow-cooking the meat itself.
Smoking meats often creates a pink center, or ring around the edge of the meat.
Our smoking not only cooks the meat, but browns it and adds flavor. We use a variety of fruit woods, but mostly apple or cherry. That means our smoky flavor is very light and almost sweet; but isn’t overwhelming or hearty like a Mesquite or Hickory would be.This process will often create a pink center, or ring around the edge of the meat. This pink color is a reaction from the smoke. You can always tell how much something has been smoked by finding that defined ring.
We offer smoked prime rib on weekends in 8oz or 16oz serving sizes and, both come with two sides of choice!
Because our process is low and slow and can take up to 16 hours to process, it is possible for us to sell out of certain meats. We can certainly accommodate with advance notice so that you can pick up larger quantities for your football parties, send-offs, baby showers, engagement celebrations, family reunions, poker nights, and no-particular-reason-get-togethers. Learn more about our catering and/large quantity ordering.
All of our entrees are meat intensive, with a strong emphasis in flavor and ability to be smoked. You’ll enjoy the homemade sides that give you a chance to break away from the normal backyard fare.
So, come try our Idaho Style barbecue and see what all of the fuss is about.