Mm-hmm.

So it's-- I never heard of a company that pays-- gives you insurance and also pays for your insurance.

Essentially, we take care of the employees really well.

We're not like a high-stress environment.

We think ahead, like we're always thinking five days ahead in production, so everything's like really organized in that sense.

So what happens is, is like employees don't feel stress or pressure when they're there 'cause everything is like organization-wise.

Like my CDCs, my sous chefs, like everybody follows the system, and the system is everything, right? There's a lot of, like, unknowns, right? And it was a lot of risk and a lot of luck at the same time, right, involved into the process.

But what do you like about barbecue lifestyle? Can you define what a barbecue lifestyle is for Southern Fork listeners?

What is it like both in terms of the flavors and then also kind of culturally in Puerto Rico?

Yeah.

So Puerto Rico, since I was born and raised there, you know, that's what I know.

You know, like that's the flavors that I was introduced.

Obviously my mom has a longer history of heritage in Puerto Rico, you know, than my dad.

Obviously how as I explained, they came from Cuba.

But my mom is like through and through from there basically, like mostly.

I think we had five of you, and you were with some other great pit masters from North Carolina and Texas and elsewhere, and I'm wondering, you know, when you think about what's next for barbecue and where it's going, what are some of the things that you're excited about?

Wow.

The way we cook it.

So from there I was like, "Let's, uh, do the pop-up." And I advertise it.

I have a local graphic designer help me do the poster, and I started, like, putting money on the sponsor, like sponsoring the, the thing so people can know about it.

And, you know, we walked in, we did the pop-up, and we did like $7,000 the first pop-up.

Right.

And then I was like, okay, this is not my vision.

But, um, so got out of there, and then I started doing more pop-ups.