Was Jabo cooking all the barbecue himself when he had the restaurant?
Jabo never cooked; he was an electrician. But he had these old pit fellows that I inherited. Some of them have passed away. And we’ve trained them all over the years, and they do a good job. Because one of the things I kept up was having the pit in the dining room, where the customers see that it’s fresh—that there’s nothing hidden in the back. The only thing in the back of the house is the dishwashing machine and maybe some prep area of getting things ready, that’s about it. But all the cooking is done right out there in front of the customer, and he knows what he’s getting. Can you talk about the barbecue process a little bit and how that works? Well we—in order to keep up with the volume, I eventually bought a big smoker that holds 600 pounds at a time. So we start it in the smoker because with the smoker you sort of are cooking from the inside out, see, and this way you want to make sure that when you’re cooking pork, it’s cooked well done. And then we finish it on the pit. And the
