“My dad started this meat market in 1891. I am the second generation. My son is the third and my grandson is the 4th. I retired 28 years ago. I am 92 and I am a lucky man. I play golf and fish and stop by here when I want to and raise hell. I was raised in the market. I was born in the house across the street and still live there. The supermarkets came along in 1970 and making things cheaper than I could, so I went into processing and making boudin and pork sausage, beef jerky and hogshead cheese. We used to have a slaughterhouse and I liked to skin the cattle. I accomplished something every time.”
We bet the house on this restaurant
Ed: I've been doing barbecue my entire life. My old man had a 55-gallon drum cut in half with refrigerator racks laid...
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