A Face in the Crowd 

What's your specialty? A lot a people are crazy 'bout my ribs—the way the meat falls of the bone—and a lot of people are crazy 'bout the fish cause it's fresh and we cook it right in front of them. I have a shoulder that I take 'bout six to eight hours to cook, and then there's that Hobo bologna sandwich.

What's the difference between the regular bologna sandwich and the Hobo? It's a thick slice of bologna on Texas toast with a fried egg on top with lettuce, tomato and mayonnaise. It's one of them big bites.

Were you inspired by any other BBQ joints? I always like Jack's over on Trinity Lane. They've got some good barbecue, and one day I said to myself, 'I'd like to do something like that.'

What are people looking for when they come here? Well, they already know we got the flavor; their taste buds are already buzzing when they come in, so I just try and take my time with the cooking and give 'em a friendly smile.


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