Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Big Matts BBQ, Caterer, Orem, UT.
11 days til the festivities begin and I’m getting pumped for it. For 3 years it’s been our biggest event of the year and this year looks bigger than ever.
Come find us at the arena! We’ll have the succulent brisket and mouth watering pulled pork hot and ready!
Might not be in a parking lot, but it’s a killer view for cooking a steak!
I think it’s safe to say this spatula is a good reason I’m a cook at all. It was watching my dad wield it that I learned so many lessons:
1. Don’t over stir your potatoes or else they be mush
2. You can’t rush the potatoes so it’s always better to plan ahead and be early instead of rushing
3. There are few things more rewarding than brightening someone’s day with your cooking.
4. Never stop sharing your talents, you never know who you’ll be able to help
5. I’m probably missing something but let’s leave a spot here for those.
Now, I know tools wear out and this spatula has resulted in so many potatoes, but the feelings are still strong right now as I’m reflecting on all my dad taught me. I’ll love you Dad and definitely missing you today.
Keep Smiling!
Thank you everyone at Franklin Idaho Days for a great day!
We look forward to seeing everyone for That Famous Preston Night Rodeo. If you come looking for us, we’ll be at the arena!
Come check us out at the Franklin City Park for this weekend! We’ll be there Friday during the movie selling basic nachos and drinks.
Then on Saturday the real fun begins, we’ll start selling at 11 am. Our menu will have mashed potato bowls and barbecue sandwiches paired with either our pulled pork or brisket.
Can’t wait to see everyone this weekend!
Ribs on a Sunday? Sounds like a great idea to me.
I’ve also been really enjoying the 885!
Getting geared up for the summer season. Between catering, SCA comps and vending, hopefully that will last a while. Found a killer deal at that I could pass on.
Did some experimenting on the Flatrock today for breakfast. I wanted to see if I could make some sandwiches better than the Golden Arches.
For comparison:
Sausage Egg Cheese McGriddle: 20g protein @ 560 cals
Sausage Egg Cheese McMuffin: 21g protein @ 470 cals
The main hack on the "McGriddles" were to use Premier Protein pancakes as the bun and then dip the whole thing in sugar free syrup.
All in all, I think this got me about 70-80% of the way there to the actual thing. Not bad for a first attempt.
Shoutout to Thebiggestfella__ for recommending the experiment.
Special shout out at Stotz Equipment for having us cater their late Christmas Party! Thanks for letting us help make your party even better!
Got the trailer tore down to the studs, now comes the task of making the dream a reality!
Shouts out to for getting me set up with rubs and a glaze for Thanksgiving dinner! They’re already looking great and we’re just getting started.
gregory.98
Been doing some food exploring and this one was pretty great. Smashburger tacos on the Flatrock.
This one will be sticking around.
The other day reminded me not to forget about my back to school shoppers. So out of pure joy I present a ChatGPT powered ad:
🔥🍖 Craving bold flavors that fuel your back-to-school adventures? Look no further! Introducing our delectable BBQ food menu, designed to tantalize your taste buds and make your school days sizzle. From succulent ribs to flavorful brisket, our mouthwatering BBQ creations will be the highlight of your lunch break. Gather your friends, share the joy of finger-licking goodness, and experience the ultimate BBQ delight. Order now and add a dash of excitement to your school routine! 🌭🔥
Also, shoutout to for this great photo. He makes my food look good.
The gangs all here! Now time to shake off the cobwebs.
Thanks for everyone that stopped by this year for the Preston Rodeo. It was a blast and great seeing everyone.
We’ll be back in 2024!!
Attention Preston Rodeo parade floats. We’re going to open a bit earlier tonight if you guys want to grab a bite while waiting in line.
Thanks to everyone that stopped by today. It was a blast serving everyone.
Now we get to look forward to the ribs tomorrow.
I think these will make some great nachos and sandwiches. Be sure and come see us today starting at 7 after the parade at 150 N 2nd W in Preston.
Shoutout to for the tip on separating out pork butts. Sped things up quite a bit.
Big Matts BBQ: the Trailer - Phase 1 ✅
I’m excited to be building this out over the next year or so. I have big things in mind.
How’s everyone else’s rodeo prep going? Solid first attempt but the sauce needs some work.
It’s time for that Preston Rodeo. Swing on by and grab a bite to eat. The short walk will be worth it.
Idaho Days was a freaking blast! I meant for these pics to announce that we were open and ready to serve, but we were pretty busy the entire day!
Thank you so much to my buddies Andrew and Swanny for the help. And a special thanks to for putting up with me and always being down for these adventures.
We’ll be back at the Preston Rodeo this year at 150 N 2nd W serving dinner after the parade. Come swing by!
Tonight was a great SCA practice. Becky even got in on the fun and I think she did fantastic for her first time. While we won’t be a Richfield this weekend we’ll be ready for Logan in July.
Special shout-out to our sponsors:
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Products Used:
We’re looking forward to cooking up some pulled pork sandwiches Saturday at Franklin Idaho Days! Be sure and come grab a bite!
Please share and invite your friends!
Had a great time at the SCA part of the GMG NorUt State BBQ Championship. Shout out to for throwing the event, for supplying the steaks and WasatchKiaKiaKia for hosting.
Now the scoresheet says I got killed but I’m not angry about this one, I tried some new flavors after consistently missing with the judges in the last few comps. Definite thanks to and all of my fellow SCA competitors for helping me learn each time! You guys rock!
Grateful for an amazing opportunity to bring the sizzle and flavors of Big Matt's BBQ to the fantastic summer party hosted by !
🍗🔥It was an absolute pleasure serving up deliciousness and making memories. Looking forward to more mouthwatering opportunities in the future! 🎉
To get ready for this weekend’s comp at , I practiced some different tempering techniques to help with my doneness by color. Even though the two cuts presented differently I think the coloring is looking pretty decent.
Of course, cooked on my C4 with professional.
Call me crazy, but if done right, reheated BBQ can sometimes be better than fresh.
Happy Mother’s Day to all the Moms out there! A time to celebrate naturally means brisket is in order.
Also, since the frozen pulled pork worked out so well I’m going to try the vacuum sealed brisket.
Remember the frozen pork from a few weeks back? This is it now all reheated and man I’m proud of how it turned out.
Now I just need to try it with brisket and see how it goes.
Orem, UT
84059
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For the cook this week I tried I trick I’ve seen @mnmillennialfarmer use. I’d say it worked out pretty well. #bbq #webersmokeymountain
