BigE's Backyard BBQ

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Introduction: The reason my BBQ stands out is because. I use no vinegar in or on any of the meat I cook. And my signature Red Dirt Rub is one of a kind. I prepare everything I serve as if I were going to feeding it to my family. I will seriously put the work in. If I could afford it. I would Feed people my Q for free. I get a rush when I see people enjoing my food I cook. For me there is no better high..

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FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
My pricing all depends on what it is that the event calls for. Odviously Baby bacs are going to be higher than pulled pork. How many are there. Deserts so on and so forth.
How did you get started doing this type of work?
Family and friends talked me into it. Seems like I've just had a nack for it. Pluss I was tired of busting my back in factories, and driving big trucks. And I just feel like its my calling.
Describe a recent project you are fond of. How long did it take?
Wasn't really a job. I cooked 40lbs of babybacs, 4olbs of pulled pork, & beans. The hole nine yards. And out of about 25 people there wasn't hardly a bite left :-)