Word spread fast, and the BBQ business was booming! Bisbee couldn't get enough of Mark's slow smoked goodness.
I had worked my way up the ranks and I was managing the bar and working the weekend night shifts. Business was great!
The building that houses the bar is large and historic, and at that point, had quite a bit of underutilized space. Perhaps inspired by the success of Mark's BBQ operation, the bar owner decided to develop one of the spaces by building an industrial kitchen and dining room.
Mark and I spearheaded the operation and helped to establish the restaurant. We worked well together, which was great since it felt like we lived there, often putting in 18+ hour days. The work was satisfying, yet exhausting!
Unfortunately, all good things must come to an end...
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