Who's Your Barbeque Daddy?

By Merilee Raynor

You know you’re at Big Daddy E’s BBQ the moment you set foot in the parking lot. The irresistible savory scent of smoked meat races to greet you, urging you to move a little quicker. There’s only one place you want to be, and that’s as close as possible to the barbecued and smoked meats that are Big Daddy E’s specialty.

Located in Chino Valley, Arizona, Big Daddy E’s offers inhouse dining as well as catering. The restaurant is a must visit, both for their excellent service and exceptional food. A big part of their secret is owner and chef Eric Vernier’s simple, yet straightforward philosophy of barbecuing: quality first. “It’s what we do,” said Vernier. “We will never substitute poor quality to save money.”

Photo credit: Blushing Cactus Photography

Although Big Daddy E’s has long been a staple in the Central Arizona restaurant scene, Vernier had a long, interesting journey before becoming a barbecue master. Born in Germany, but raised in a small Colorado town, Vernier discovered his love of food and restaurant work in his grandmother’s business. “I worked in my grandmother’s restaurant when I was about 14 or 15,” he says. “When I was 16, I took my first actual cooking job at a little place called Sarsaparilla Saloon in Cripple Creek, Colorado.” During this time Vernier learned the art of the kitchen, igniting an ongoing passion for him.

His love of food and cooking saw him through part time jobs while he was enlisted in the Navy and propelled him through graduation at Johnson & Wales Culinary School. After retiring from the Navy, Vernier headed to the Prescott, Arizona area and took a chef job at Embry-Riddle Aeronautical Uni versity. As soon as everything “fell into place,” he started Big Daddy E’s BBQ.

By every metric Vernier already had all the skills of a well-trained top chef. However, he wanted to go back to the basics when developing his own restaurant. “I had been plating high-end dinners as a chef and I wanted to get back to a basic, home roots cooking,” he explained.

Each dish is hand-prepared using the best ingredients possible, including Certified Angus Beef. All of Big Daddy E’s meats are smoked daily. Vernier uses either hickory or oak wood, depending on the seasoning and cut of meat. It’s not a fast process, with cuts like brisket taking about nine hours to prepare. But Vernier insists on putting in the time and attention to detail necessary to ensure each plate lives up to his high standards.

Perfecting the optimal smoking ritual is anything but easy. Throughout his career, Vernier experimented with his hand-built smoker, getting his ideal smoke with, as he put it, “a wing and a prayer.” He still uses the same smoker every day at his restaurant, cooking his meats to perfection, low and slow.

According to Vernier, the menu at Big Daddy E’s is “simple and straightforward. It’s a very simple menu so everything is fresh, done daily.” The one-page menu features top notch options from Vernier’s smoker, including his favorites: Tri Tip and Brisket. Additionally, there are daily specials including an exclusive burger and other assorted fare, as well as a few non-barbeque options. Aligning with his foundational philosophy, the menu offerings feature quality above all else.

At Big Daddy E’s BBQ the emphasis on quality ensures every meal coming from Vernier’s smoker and kitchen is the ultimate smoke house barbecue. It’s just what he does.