BM: No, no sir, sure haven't. GB: Have you-have you changed your supplier of wood over the years? BM: Oh, yeah, we've had a couple of them die. But it basically-it comes from the same part of the country, though, and the same wood, so. GB: And I guess while we're talking about suppliers, what about suppliers for your meat? BM: Meat-pretty much with the same people for several years now. It's right down there, called Brien-O'brien Meats, and they're right down the street from us. We also use Taylor Meat Company. So, just mostly local here as far as meat goes. GB: All right, and then In terms of sausage, etcetera, can you talk a little- BM: We make our own. GB: And that's always been the case, as well? BM: Yes. Ever since day one, it's always been made. First through the meat market, and then came over here, brought the sausage stuff over here, you know, with us. So, and we've always done it. GB: And what about the-what about the sides? BM: That was just something we developed in '74-we only had potato salad. We came over here, and we've added slaw and beans. And so, it just-recipes developed over the years, had a basic recipe from, uh, people, and just a combination to see and then up-up it to, you know, portioning and make it for bulk, figuring it out that way. GB: About when did you all start adding the slaw, the beans? BM: October '74 when we moved in here. GB: So, '74 is a big year for Louis Mueller. BM: A lot of changes made that year, not to the pleasure of the fellow that was running it at the time, but it worked, over the years, so. GB: So, in terms of the guy who was running it at the time, can you talk about the-the person that was running the barbecue- BM: He was a jewel, he really was. He had a good following. He kept a pretty good business going. He just get set in things, like I guess we all do. And, uh, but no, he retired when he was sixty-two, and then he passed away, oh, about ten years ago, I believe it was. But all-in-all he was a good guy, he really was, got a lot of publicity. GB: Was he the one, was he with your father from the start? BM: Yes, he was not-well, he was at the grocery store to start, and someone else was running the barbecue pit. And when this guy had decided to quit and go into business for himself, then Fred, like I did, he went over there and went over there cold-just learned by doing, so. GB: So your father actually bought the barbecue business from-from someone else? BM: No, he started it himself. He started it, but he was never in, like I said, the daily operation of it. He always had a barbecuer, someone, a manager working it, you know, doing the cooking, and etcetera. GB: But you yourself actually do a lot of the- BM: Yes, and that Lance back there, young man that's with me, too, between us, and the ladies help where they're needed too. GB: All right. And then in terms of Fred and having a following and all that kind of, um, stuff, you mentioned you added sides when you took over. Did you change the way he actually cooks at all-the seasonings or any of that? BM: Mmm-hm. I didn't cook as hot and as fast as he did, and, you know, get it as done as he did. I use a lot more pepper than he did. I make the-that rub I use, I get it on there pretty thick. It helps seal the juices in. GB: And what about the sausage? Did you change- BM: Oh, well, no. That sausage-Fred never did anything with the sausage. He cooked it, but that was it. The sausage, I played with it over all the years. And I, just-I'm still playing with it, you know, trying to change the formula up a little here, a little there. We've added jalapeno-make a jalapeno sausage now and a chipotle sausage. But the basic seasoning's still the same, just pepper's added to that. GM: Okay, and then, in terms of the sides, where did those recipes come from?