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Wayne Mark Schafer (born August 28, 1963) is an East Coast barbecue pitmaster and owner of Big Fat Daddy's concession stands and catering. Schafer is a lifetime member of the Kansas City Barbeque Society. He and his business have been featured in more than 40 publications online and in print, as well as national TV appearances. Rachael Ray Magazine featured Big Fat Daddy's for beef in Maryland. Schafer is considered an authority on dry rub seasoning and Baltimore Pit Beef.〔(【引用サイトリンク】title=Complete Guide to Baltimore Dry Rub Seasoning )〕 Schafer has also gained publicity for his Maryland Crab Dip in a Bread Boule appearing on Season One of Food Network's Carnival Eats. For 2015, York, Pennsylvania Convention and Visitor's Bureau cited Big Fat Daddy's facility a "Made in America Factory Tour Stop"〔 〕 in conjunction with induction of Big Fat Daddy's into the Southern Food and Beverage Museum.〔 〕 ==Big Fat Daddy's== Schafer learned the festival business from his stepfather in the late 1970s while working for food concessionaire, Roban Foods. Soon after high school he started J&W Foods while working in Baltimore restaurants. Schafer's earliest print article in the Baltimore Sun Archives Maryland Section, circa 1984, shows him as selling primarily carnival type food such as Italian sausage, pizza, and onion rings. The menu later expanded to include gyros, various meat sandwiches, souvlaki, lamb sausage, cheesesteak, hot dogs, hamburgers, and soft drinks. J&W Foods was located in Overlea, Maryland and later moved to Fawn Grove, Pennsylvania. Schafer wanted an alternative to the greasy sandwich steak being sold at fairs and festivals, and began experimenting with various cuts of beef. Wayne used his concessions knowledge to reinvent the business, and chose the name Big Fat Daddy's. The business still primarily worked concessions at fairs and festivals but featured beef and barbecue as the main attraction, even on the Cheesesteaks. The Schafer brothers became partners in a pit beef restaurant out of a small roadside shack on Route 40 in Baltimore, a stretch of roadway known as "Pit Beef Row" and considered a part of Baltimore history. It is reported that the stand closed sometime in 2003, but the building still remains and has since been operational as a pit beef stand under many different names. The Schafer brothers were the subject of many articles and books, particularly for their origination of a dry rub seasoning and the way in which the pit beef was grilled at high heat over hardwood. Feature articles about the style of beef appeared in Saveur Magazine suggesting it was considered Baltimore's version of barbecue. Soon to follow came Baltimore-born author Steven Raichlen whose featured article in the ''New York Times'' gave away the base recipe for the dry rub seasoning. Raichlen featured Big Fat Daddy's recipes many times thereafter, reprinting them in his ''Barbecue Bible'' series of cookbooks. The Schafer brothers continued to operate at fairs, festivals, and catering events. Both operated separately and individually as Big Fat Daddy's and Brian's Big Fat Daddy's but problems ensued due to Brian's failing health and business disagreements. Court transcripts show Wayne Schafer gained full ownership of Big Fat Daddy's in 2005 after a lengthy legal battle. Brian's company was then renamed "Big Boy Foods" and operated at fairs and festivals until Brian's passing in 2014.〔(【引用サイトリンク】title=Big Boy Foods )〕 Schafer has spoken out against beef company monopolies and the use of artificial growth hormones, and has encouraged food vendors to "go greener". After nearly three decades serving the Baltimore (Rosedale) community, Big Fat Daddy's moved its operations base to Manchester, Pennsylvania in 2012, according to sources in York, Pennsylvania. Schafer does catering events and concessions operations in seven states, teaches cooking classes and does special appearances. In November 2014, Big Fat Daddy's was inducted into the Southern Food and Beverage Museum in New Orleans, Louisiana, as part of its permanent exhibit of the "Trail of Smoke and Fire", based solely on Schafer's contribution to Maryland's culinary history.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Wayne Schafer」の詳細全文を読む スポンサード リンク
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