I owned a BBQ Shack in Puerto Vallarta Mexico - Lobo Lui's BBQ Shack. We had two great years of BBQ, meeting people from all over the world and serving the best Q south of the border and I might add the only Q so I was the best and the worst. I imported a Ole Hickory Pit - EL - EDX from Missouri and built the restaurant from scratch. Some pixs on facebook.com and comments from customers on tripadvisor.com. Well now we are going to try again in Kamloops BC - nobody here doing real BBQ unless Korean or Chinese count as BBQ. I have a Bradley Electric to play with or test ideas out on. I know not a real smoker, set it up and walk away same as my OHP but makes great Q for us rookies. Got two daughters that will be able to help this time so should be easier to make work. I developed my own recipes for the restaurant with some help from friends in the business, experimenting with the ingredients available in Mexico, did you know that molasses is not available in large quantities and expensive, no Sysco's, Food Services of America or any of the others. The suppliers we did have didn't consistently have product - like deli paper or parchment paper or spices. We made it work and had a great time living in Mexico. What else would you like to know, fire away and I will try to answer any questions you have.
