It All Began at Big Ed’s

Every now and then a potentially great moment is thrusted upon you when you least expect it. You can choose to seize that moment or allow it to pass you by only to be left wondering what could have been. I found myself in such a position this past Tuesday at Big Ed’s BBQ in Matawan, New Jersey…

Big Ed’s is something of an institution in Central Jersey and perhaps even the entire state. Are there other All-You-Can-Eat rib joints in the great Garden State? Maybe, but I haven’t hear of any. Everyone’s heard of Big Ed’s. I’ve been stuffing myself with ungodly amounts of ribs from the place for years. So much so that I never really noticed the rest of the menu. For all I knew it didn’t exist! But as fate would have it, I was dining with my wonderful and attentive girlfriend, Mina, who doesn’t miss a fucking thing.

“Oh look, they have Chicken Parm!”, she says.

My heart literally begins to palpitate.

“DO YOU KNOW WHAT THIS MEANS?”, I reply at an embarrassing volume for all involved.

Of course she knows what it means. There are no secrets in our relationship and my love for unlikely chicken parmigiana is no exception.

And so with this possibly life defining moment thrusted upon me out of nowhere I did what any reasonable person would do when presented with such an opportunity: I ordered chicken parm at a BBQ Rib joint.

First things first, before you even get your drinks at Big Ed’s your server brings you this little bowl full of dinner rolls, sliced in half and prepared in the style of “Texas Toast”. Toasted to perfection, oily, and replete copious amounts of garlic; these things were more addictive than any opiate I’ve ever encountered! I had to be careful as I still had an intermezzo in the form of a salad on its way.

Ok. I didn’t come here to eat salad and you’re not reading this for my opinions on leafy greens and grape tomatoes so let’s just get right down to it.

There it is in all of its splendid glory: Big Ed’s Chicken Parm!

The menu touts “Cajun style” and “plain” variations. Since I haven’t the foggiest idea what “Cajun” Chicken Parm entails I opted for the “plain”. I was being daring enough already and frankly didn’t feel the need to push it.

I’ve got to say, it was surprisingly very good. Two thick cut chicken cutlets, with a breading that maintained its crunch even when drenched in an acidic yet tasty tomato sauce and topped off with generous amounts of gooey mozzarella cheese. I was impressed!

No pasta at Big Ed’s, naturally, but I could have had corn on the cob, baked beans, or coleslaw as a side! Alas, I opted for the French Fries. Solid if not spectacular, they were. I couldn’t finish them. I’ll tell you what I did finish, however:

This is why I do what I do. Chicken Parm is one of those dishes you’ll find in the oddest places. Often they are actually halfway decent. Yes, it’s a culinary perversion that gets me looked at sideways but it’s one of those dependable quirks that is essential to my character as a person and as an Italian American. Ever the iconoclast, I enjoy doing these sorts of things that many in my world would balk at. I wouldn’t be me if I didn’t.

Big Ed’s is one of those places that is likely to hold a special place in one’s heart. A BBQ Rib restaurant that somehow manages to be fundamentally as “Jersey” as anything else. I have fond memories of stuffing my face here with friends throughout the years. Now I have one more. This is where it all begins. My epic quest to chronicle all the Chicken Parm at all the wrong places. It all began at Big Ed’s.