When it comes to barbecue in Delaware County, one name reigns supreme — Big Mike Foster, affectionately known as Delco’s Best BBQ Chef. With his signature smoked brisket and tangy homemade sauce, Mike has earned local legend status. But nothing could prepare him for the moment he stepped out of his comfort zone and into the high-stakes kitchen of celebrity chef Gordon Ramsay.
In an exclusive sit-down, Mike opens up about what it was really like to cook under the pressure of one of television’s most fearsome culinary icons — and how the experience changed both his approach to food and his understanding of himself.
“I thought it was a prank,” Mike laughs. “Somebody from the production team called and said, ‘How would you feel about working with Gordon Ramsay?’ I said, ‘Yeah, right. And next you’ll tell me he’s coming to my food truck in Upper Darby.’ But it was real. Next thing I know, I’m flying to Los Angeles.”
Mike was invited to be part of a special BBQ challenge segment on a Gordon Ramsay series, where top local pitmasters would be put to the test — and judged, as always, by Ramsay’s infamous no-holds-barred standards.
“I was nervous,” Mike admits. “Everyone’s seen the clips of Gordon yelling in people’s faces. You know, the memes. I expected to be ripped apart.”
But what surprised Mike most was the duality of Ramsay’s personality.
“He’s intense, no doubt. When the cameras are rolling, the pressure is on. But off-camera? One of the most respectful, focused, and kind professionals I’ve met. He wants greatness — not just for the show, but for you.”
Mike recounts how Ramsay took time to taste his sauce multiple times, asking questions about the ingredients, the smoking process, and the flavor layers. “He didn’t just taste it. He studied it. That’s when I realized — the yelling? That’s just the fire. But there’s real passion underneath it.”
The experience of working with Ramsay pushed Mike to re-evaluate his entire menu.
“I used to think good BBQ was just about smoking it long enough and adding a kick. But Gordon made me rethink balance, presentation, even texture. He taught me that simplicity isn’t laziness — it’s an art.”
After returning home, Mike made bold changes to his menu. He reduced the sugar in his sauce, began dry-aging certain cuts of meat, and even introduced a smoked cauliflower dish, inspired by Ramsay’s plant-forward philosophy.
“People laughed at first,” Mike says. “BBQ veggies in Delco? But now it’s one of our best-sellers.”
The most challenging part of the experience wasn’t the critique or the cameras. It was watching Ramsay spit out Mike’s first attempt at a side dish — a smoky mac ‘n’ cheese he’d been serving for years.
“He said, ‘This tastes like it was made for a school cafeteria, not a BBQ king,’” Mike recalls. “It stung. But he was right. I was coasting. That moment woke me up.”
Instead of defending himself, Mike went back to the drawing board — literally. He sketched flavor maps, tested new cheeses, and worked through the night. When he presented the updated version the next day, Ramsay gave him a rare nod of approval. “Now this is worthy,” he said.
Since the episode aired, business at Big Mike’s Smokehouse has exploded. Lines stretch down the block on weekends, and people drive in from neighboring counties to get a taste of the now-famous brisket Ramsay called “damn near perfect.” But Mike says the fame isn’t what matters most.
“What matters is that I’m better. Better chef. Better leader. Better listener. I used to fear feedback. Now I crave it. Ramsay gave me more than a TV credit — he gave me a backbone.” He’s also mentoring younger chefs in Delco, paying forward what he learned. “Not everyone gets a shot with Gordon Ramsay. But I want the next BBQ kid from the block to know: if I can stand in front of him, so can you. Mike grins. “He’s scary because he cares. You know how they say the opposite of love is indifference? Gordon is never indifferent. He wants you to rise. And if he has to yell you into greatness, so be it.”
