Tay: My name is Tay Nelson.

Me and my wife Sarah owned Bobby's Barbecue in Fountain Inn, South Carolina.

People familiar with the area where the southern tip of Greenville County we started with a seasons first.

Most people do it the other way around restaurant during the seasoning.

We had to seasoning first in 2010 got to selling it and then two years later I started getting into barbecue as a hobby putting the season on the barbecue and people was like man you need start selling this stuff.

Here we are.

We open up a restaurant 2018 This October will be four years.

But everybody comes for the brisket.

That's like the thing now that's how you measure the barbecue restaurant pretty much.

I love the brisket.

But I love the sausage.

I love the sausage, can we make it in house it kind of reminds me when I was a kid, we didn't have a whole lot.

So Saturday morning, my mom had to Hill Shires Farm Sausage in the oven.

You know it was a great day.

So the texture reminds me of that know that we make it in house as a tribute to the old school.

And I'm gonna just neat to have a jalapeno cheddar that I like.

But I love the pull pork.

You got to have that and I'll select the smoked turkey.

But it's got a bit for everybody.

Usually before we open we have a meeting.

We blessed today come up with a game plan.

And then we ended with our huddle.

I said team thank you and we say 123 Make it good.

That's our slogan.

So just get that team where it we win together we lose together.

We look good together We definitely look bad together.

So I just try to bring us all in and get focused get locked in and love on the people because I tried to end on this message.

In this in this restaurant in these four walls some people just might be doing a smile they got today it might be on person they say hello to them today.

Even we had masks and we say smile behind the mask like people walk through this door.

We can't solve all their problems but we can make them feel like people.

I can have a house packed full of people I'm trying to explain the menu and a customer in line who comes every week explained to me, you better than me.

And just building that man.

If South Carolina was a dish here at Bobby's Barbecue, I would say had to be a pulled pork sandwich on a buttered bun with coleslaw on top with some barbecue drizzle.

And the biggest thing that we've done recently you know, I thank God first and foremost and my wife and my family and everybody here that I consider family has been in a Time Magazine or a Wall Street Journal.

I don't take that lightly man.

I'm so humbled by it.

To have people from around the world email us and say hey, we're gonna come visit your restaurant next vacation.

Like that's like Unreal.

We'll been fussed at a little bit we need a world map not just the country map.

Everybody loves it.

One of our employees did it as a gift for the restaurant.

He will come from all over we want to put their pen up there which I think is awesome.

So we're working on that.

A lot of people say we have like a warm welcome.

They say they can really feel it.

It really means a lot I even have a lot of people say like we can tell you a lot of planning and it's just a throw something on the grill or smoker that means a lot even people from out of this country people from Brazil or stuff and tell you that so I think it's what makes us unique man stuff like that, that people don't really taste and feel the love we put into it.