Big Boys BBQ

08/03/2026

Here is our take on an easy backyard rib cook that only takes 3 hours.

Let us know if you’d like more videos of backyard bbq.

Yes, I suck at voiceovers

*you can sub in apple juice for the peach wrap

07/17/2026

Time for an introduction of who’s behind “They see me Rollin”

So ..

👋 Hello , we are Lauren & Ty Norsworthy!

We live in Fayetteville, Texas with our 2 beautiful children Stetson and Wrenlee!!!!

How did we get started doing custom eggrolls ????

Ty and our best friend buddy do competition BBQ shout out Big Boys BBQ and Ty’s job is chefs choice so long story short , Ty came up with rolling turkey and dressing in an eggroll wrapper and fried it!!!!

And then it was over , every comp we went too we were trying different things , chopped cheese was one of the favorites our BBQ fam would ask for so we started making them at almost every comp we went too for the last 7 Months or so! Then we decided to do a Waffle just to see what it would do and it sold out in less than 24 hours and the feedback we were getting was amazing so then we decided let’s make some extra money on the side with this!

We both work full time and now have this so let’s just say right now it’s eggroll central in our kitchen but we have made fun out of doing it and love hearing peoples comments on how much they love them!

Ty does all the cooking and I roll them!! It’s teamwork and a lot of learning curves but we are ready to explore what all we can do!

We thank everyone who has supported us along the way!!!

-They see me Rollin

07/01/2026

Got a couple briskets on the drum this morning. Here is what we personally think is the difference between a comp trim brisket and a at home or backyard brisket.

For us, we seperate the flat and the point at comps because we try to turn in those buttery burnt ends! But at home there is no need to seperate because you want the fat content and the extra meat you get on the slices from leaving the point attached.

Both of these briskets were around 17 pounds to start. The backyard brisket got the hard fat trimmed off and the edges cleanded up and rounded off. The comp brisket got seperated and trimmed down the 8” wide with all edges trimmed and rounded off with scissors. The backyard brisket takes about 2 minutes to trim. The comp on the other hand is more precise and takes 8-10 min to get it how we like it. We season the night before and leave covered in a fridge.

The backyard brisket is in a lasagna pan and the comp brisket is in a half pan for size comparison.

05/19/2026

05/11/2026

Because pretty foil matters!

03/31/2026