Well, I am writing the finishing touches on a business and marketing plan for a BBQ place in Durand, MI. We will be using two Professional Smokers by Backwoods Smokers; they will run on Royal Oak Charcoal and natural gas. We will be doing butt and turkey, primarily.
We are both from the area. I have been offered money for my recipes figured I would try and make the money from it myself. I usually use whatever is in the backyard for making BBQ.
Basically I am here to learn from others and take any suggestions, hopefully constructive.