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View Full Version : New Panelists joining the podcast starting tonight


HUCKjr
02-09-2010, 06:53 PM
There will be new panelists joining in the next couple of episodes starting with big mista tonight. Please look for Episode 11 by tomorrow morning. Visit http://www.inthehut.com to listen or do a search for "In the Hut" in itunes and subscribe.
bbquzz
02-09-2010, 07:27 PM
I'm anxious to hear from him. I've been following him on Twitter and he is one busy guy! I have a nephew in LA and told him to check out the BBQ one of these days and report back.
HUCKjr
02-15-2010, 02:46 AM
Bigmista did a great job in his start on the podcast!!! We hope to have him for many more.
bbquzz
02-15-2010, 08:23 AM
I did listen the other day and it was fun hearing from him. He defiantly has a unique BBQ business and it sounds like he does well with it. He has a low overhead by working out of the farm markets. Greg Rempe or Ray Basso had a pod cast about the BBQ business and low overhead was the key to success. I do think he would lend a to your pod casts by bringing the BBQ business view, something you do not hear in the other pod casts. I have a nephew in LA and I have encouraged him to find Bigmista and report back to me.
HUCK
02-15-2010, 01:25 PM
I did listen the other day and it was fun hearing from him. He defiantly has a unique BBQ business and it sounds like he does well with it. He has a low overhead by working out of the farm markets. Greg Rempe or Ray Basso had a pod cast about the BBQ business and low overhead was the key to success. I do think he would lend a to your pod casts by bringing the BBQ business view, something you do not hear in the other pod casts. I have a nephew in LA and I have encouraged him to find Bigmista and report back to me.

We were very happy to add Bigmista. If you have any questions you like ask of any our pod cast members feel.If there is a topic you like to here our spin on post it here.
bbquzz
02-15-2010, 03:37 PM
Might like to know what he is cooking on? Back in the day one of the first questions Greg Rempe use to ask was how did you get in to BBQ and what are you cooking on? I think it is fun to know, no matter how big or small. From a business standpoint what percent is from his daily farm market and what percent is catering?