BBQ

Monday Munchies: Fat Heads BBQ Stand

May 16, 2016

As part of my Monday Munchies series, I will feature a different eatery for a review on the third Monday of every month. Hope you enjoy!

I believe that you can get some really great food at road side stands. The food has to be good to keep people coming back since there really is no service or decor to help keep people coming back. When you drive by a stand and see people laying food out on the roof of their car and chowing down right there, you know it’s good.

Thankfully, there are plenty of road side stands near where we have moved to here in Florida. They dot the side of the road and are stationed in dusty parking lots.

My current fav is just a few miles away from us. Yes!

Besides the food itself, the thing that I love the most about Fat Heads BBQ Stand is that it is so fresh. They make your order when you order it. No, you don’t chill out in a plastic chair next to the smoke for hours waiting for your pulled pork to smoke, but they make everything to order. It’s take out but it’s not exactly quick, but I appreciate that.

Meaning, they cut the ribs, quarter the chicken, scoop the sides all the order. It’s not just hanging out there for you, it’s made for you with your order. So good.

The father and son duo that run it are so nice and talented. Stan Sr. and Stan Jr have been running the stand for over 5 years but have many combined years of experience of making great food.

I have tried it all and let me tell you everything is wonderful. Just wonderful!!

When ordering the pulled pork, you are asked if you want the sandwich wet (sauce mixed in) or dry and what bbq sauce you want, mild or spicy. I personally prefer it wet with mild sauce. The hot BBQ sauce is good but it’s very spicy. Proceed with caution if you don’t like things that spicy.

Just look at that smoke ring!!!

Their beef brisket is also so wonderful. I love the smokey flavor and the tender texture of the thin sliced brisket.

I think that everything is a great value, but their Family Value Dinners are the best option when you want to try a bunch of things, have a bunch of leftovers, or actually share with your family and friends. There are 2 options, the Fat Head sampler for $23, which ended up being 4 servings for us so that was a great value. The larger Dinner Meal for 4 for $40 which is very generous so be ready for some leftovers for lunch or your midnight snack.

The cornbread is not included in the samplers, but order it… it’s good.

As well, ask for buns when you get the sampler for the pulled pork so that you can make sandwiches.

I’ve enjoyed all the sides we have tried from our various visits. The collards and beans are my favorite. I love collards and enjoyed the sweet tang in their collards. My daughter likes the mac and cheese, which I thought was a little dry one time, but great the other times. I am picky about potato salad but I really liked their’s.

Be sure to stop by Fat Heads BBQ Stand when you have a chance. The quick 25 minutes drive south from Tampa is worth it. I swear!

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Fat Heads BBQ Stand

5813 N US Highway 41 (at the intersection of Big Bend Road)

Apollo Beach, FL 33572

Saturday and Sunday 11-7pm

813.731.5256

Catering available, accepts Debit/CC

5.3-5: Weekend Recap

May 6, 2013

{Friday Night} leave work at 4.30 with Kemps and Price | drive drive drive to Skaneateles | mcD’s for dinner | sleeping in the car | arrive before 11pm | watch news | bed

{Saturday} up early with Kemps | back to bed | Kinney Drug for forgotten things | Skaneateles Bakery for for breakfast | big news | lunch with Chase and Heather & the kids | I took a nap | Derby BBQ | win!!! | failed ice cream attempt | lounging around | NASCAR nationwide race | bed

{Sunday} Price was up early and I slept in | Price cutting seats for chairs | watch food network shows | get ready | Kenzie’s Christening | pack up | BBQ lunch | leave for home | Prices drives, I sleep | puppy pee break and 1/2 price frappes | I drive, Price sleeps | get home | NASCAR race | cleaning | bed

tulips

Roasted Broccoli- The perfect side

March 2, 2012

The thing I miss most about our old apartment is our little yard with grill. We had to ditch all the behind for this new place but the one thing we would not give up was grilled broccoli. Since we no longer have a grill we have been roasting it. Sometimes you just need to improvise and change things up to make one of your favorite foods stay with you. And since we had a gas grill (don’t judge, I have no patience to heat coal up on a nightly basis) I can’t tell the difference. Bliss.

I swear that grilled/roasted broccoli is life changing. I had it at a BBQ for the first time and I swear the world stopped for a moment and everything went into slow-mo around me as I inhaled a plate of it. Screw the steak, give me grilled broccoli. Roasting it produces the same crunchy bits on the floral part of the broccoli. The stalk still has some bite to it as well that makes you shudder at the thought of steaming broccoli ever again (unless you downed it in cheese). I’ve had it with some Parmesan cheese sprinkled over it once I’ve taken it out of the oven but swear the best way is just to have it with some lemon juice on it. I love lemon juice on it so I use 1/2 a lemon but you can adjust to your own taste, as well as the amount of juice that comes out of the lemon.

Roasted Broccoli

Serves 2-4

Ingredients

2 large crowns of broccoli
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper, optional
1 lemon

Process

Preheat the oven to 375. Place a rack just above the center of the oven.
Trim 1/4″ off the bottom stalk of the broccoli. Cut the broccoli into tree like segments.
Add the broccoli to a large bowl. Drizzle the olive oil over the broccoli pieces, mix to coat. Evenly sprinkle the salt, pepper, and crushed red pepper evenly over the broccoli, mix to coat.
Evenly spread the broccoli on a baking sheet.
Roast for 20 minutes, mixing at least once at the half way point.
When you remove the broccoli from the oven, squeeze 1/4-1/2 the lemon over the broccoli immediately.

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