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Smokey barbecue
Ribs so tender and juicy
Heaven on a plate

There were two types of bacon in the case, your regular dry rubbed bacon that was pink in color, and then the black forest bacon, which was almost black in appearance. The gentleman behind the counter said it had a heavier smoke on it, but he wasn't able to tell me more. I'm thinking it's the curing process because this meat was dark all the way through, nothing like the bacon I'm accustomed to.

In the past I worked at a BBQ spot in East Texas and we did the raw jalepenos stuffed with pimento cheese. We couldn't make enough to last more than an hour or two. I also recently had some jalapenos that were stuffed with cheddar and wrapped with bacon and grilled, and some that were stuffed with cream cheese and wrapped with bacon and baked. All were delicious. Also, the classic deep fried popper dipped in ranch is another favorite.

Cheese making or Charcuterie. I've always wanted to be able to make and age these different products.

I've been twice so far, with more trips in the future I'm sure. I go when I visit the inlaws just outside Flint. It's a neat, touristy place, although you could potentially run out of things to do. For the money it's not bad.

You are in for a treat. Denton is the home of the University of North Texas, so there will be plenty to choose from in this college town. Also, you are close to Dallas/Fort Worth, so really youre only limited by your stomach/imagination. Addison is a town north of Dallas, and it is supposed to have more restaurants per capita than any other US city. Enjoy!

Store bought meat before I switched to Whole Foods. Our local news did a story about how they would gas the meat to retain it's red color. They bought a package of ground meat and left it in the fridge for over a month and you couldn't even tell it was old because it as still red.

And I'm pissed that Taco Bell stopped carrying the spicy chicken. That was my favorite in all it's forms.

I would have to say pork as a whole would be my favorite, and more specifically I would say bacon. Although I'm from Texas and love a good beef burger or smoked brisket, pork is tops for me. Also, I was introduced to bison burgers several months ago and I actually find that taste to be superior to beef.

Martin's BBQ Joint in Nolensville, south of Nashville. Visit there website @ www.martinsbbqjoint.com.

Yeah, I know. That's why I'm trying figure out the money side of it. I've got the food side taken care of, it's just starting from scratch and staying afloat.

I don't about the quantity of brownies you make, but there is a pan that makes every piece an "edge" piece for those of us who favor those pieces. I also think I remember seeing a cutter on tv once. It was the size of a sheetpan and would cut the entire pan at once. It was used at a restaurant, but I don't know if this was a custom creation or a commercial product. Anyway, good luck with your brownies.

I have never been fortunate enough to ever see them on sale. I got lucky and got mine for Xmas. Good luck on your interview and enjoy your new mixer. Also, don't forget all those great attachments to go along with it!!!