This podcast episode features an enlightening discussion with Amy Mills, a prominent figure in the barbecue realm. Central to our dialogue is the intricate balance between culinary experimentation and the inevitable learning curve inherent in creating new dishes. Mills candidly shares her experiences, revealing that achieving perfection in cooking necessitates multiple trials and adjustments. As the conversation unfolds, we delve into the nuanced dynamics of running a barbecue business, exploring the challenges and rewards associated with managing personnel and the competitive landscape of barbecue events. Ultimately, the episode underscores the profound connections that barbecue fosters, transcending mere culinary practice to embody a sense of community and shared passion.Links referenced in this episode:paintedhillsnaturalbeef.com17thstreetbarbecue.combigapplebbq.commurfreesborobbq.comCompanies mentioned in this episode: Painted Hills Natural Beef 17th Street Fay Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

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