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HISTORY
Fat Daddy’s, as we know it today, started like most ventures do--as an idea.
A vacant spot next to Darrells’ Hillside needed to be filled to help generate
business and after some brain-storming, Val Morrison suggested talking to
Fat Daddy’s in Blackwell. Everyone agreed that the idea sounded good and
after some prodding by Gordon Shirron, President of Frank Griffin Oil, toward
Kyle Wills (the company’s retail supervisor), Kyle went down to negotiate. To
speed things up and not bog down the story with talk of building, training,
recipe writing, and about a million other tedious details, Fat Daddy’s opened
at its London location on August 5, 2006. Although the chairs may have been
plastic rentals that first week, the BBQ sure was good.
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Fast forward a couple of years and Jon Shirron (Gordon’s youngest son) was
staying up late each night watching the Food Network and reading BBQ
recipe books when he came up with a game changer, Loin Back Ribs with a
brown sugar glaze. Reviews were rave, and a legend was born.
Four more years, catering orders are buzzing, business is steady and Gordon
has a vision--to build a restaurant in Downtown Russellville. He wanted a
place to gather with great ambiance, good food and cold drinks. The good
food was a given, we just kept the core BBQ menu and added a few new items
fit for a “Friday Night” courtesy of Eric Markle’s food genius. The cold drinks
came naturally as it really doesn’t get any better than Beer and BBQ. Add an
old building in historic downtown to the mix, outfitted with an industrial
interior and creative quirks of several folks, and the perfect place was born.
Now as the story continues, just sit back, let us do the work and enjoy.
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