Yeah, I'm curious to see how people react to a lot of things I do, which could be a good thing or bad thing. Nobody serves BBQ on paper/trays like this around here. Nobody serves BBQ that isn't swimming in sauce. Virtually nobody even makes their own sauce. Nobody knows what brisket is because it's almost non-existent up here. The majority of the "BBQ" places here just grill their meat and don't actually smoke it (I learned a lot from my cook that has worked at a few local BBQ places over the years). And nobody knows what a Carolina style vinegar sauce is, but they fall in love with it after the first bite. Oh, and around here, coleslaw is basically a cabbage mayonnaise soup, not fresh, light, and full of flavor.
So yeah, it will be interesting. Will standing out among the competition be the big draw, or will people shy away because it's not what they are used to? Only time will tell, but I can say that from the dozens of people we've had come in so far to try the food, it's going to be a hit. I already have a regular "customer", an old North Carolina native who pops in almost every day if he drives by and sees my car there. He knows that I'll give him some samples and says it reminds him of home. And he's even putting together a neat custom frame to hold my first dollar in.
I can only hope that all this excitement and loyalty before we open is a sign of good things to come, but I've always got my doubts. The proof will be in the pudding over the next six months or so.
