Backyard BBQ Chefs We Dont Compete. We Eat!
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The travel diary of a food freak. A Conversation with Frank Fejeran. I recently sat down to talk to Frank Fejeran, the owner and chef of Ricewood BBQ, to find out a bit about him and what led him to doing what he does. We chatted at one of the picnic tables, the al fresco seating area at Ricewood. The best part about this location was that we were able to appreciate the aromas coming from the wood smoker next to the food truck. When I asked Frank why he chose to open a BBQ place, he replied.
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The site had the following in the homepage, "We Eat! Mar 26, 2015 Pork Butts on The 22." I noticed that the web site stated " Weather Clear Skies Outdoor Temp 38." They also stated " Expected high temp of 60. 2 Pork Butts 7-8 lbs each. 700am Started the fire by lighting a full chimney of coals. Disassembled the Weber Smokey Mountain Cooker WSM and cleaned out the ashes. Put Charcoal grate back in and added a full ring of charcoal. Assembled the WSM and added 1 gallon of water to foiled water pan. And no, I d."ANALYZE MORE BUSINESSES
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