I'd like to introduce myself. I am Joseph Fuqua, owner of Pop Pop's Pit BBQ in Myrtle Beach. I just officially joined the SCBA. Sorry for the delay. I love what you guys do and appreciate all the hard work that goes into running the site and all the events. I have a small BBQ restaurant on the terrible part of the road that is 707. It was the only place that we could afford to open in. It's a very hard location and I have my hands tied in the way I want to do real BBQ. I'd love to do whole hogs over open pits. I don't have the space or availability to do that. I do cook butts, brisket, ribs and chicken over coals and wood. I do have a Cookshack that I use to heat and hold at at. It is a must have in the restaurant business. I would like to address a few things if I can. The restaurant business is incredibly hard. I work well over 80 hours a week and don't take a steady paycheck. It's very hard on my family. Our customers love our homemade sauces. After 2 years, 95% of people request that the meats be sauced before serving. I know that adding sauce to your own BBQ is what is traditional. When the sauce is heated, it gives a very different, intense flavor. It's the same when hot sauce is served at room temperature or cooked. It just adds more flavor. That's why we won the Chicken Bog Championship last week. We put as much flavor into every bite as we can. We have quite a few customers that just love our dry rubbed meats. I customize everything the way you want it. If you do choose to give us a shot, I promise you that no one cares more about what you want than I do. We are far from perfect and try to improve every day. It's a very fine line from pleasing the average customer and trying to please BBQ Purists. My business depends on local repeat customers. Thank you for letting me be apart of this great organization. We will be competing in the Grillers cup this weekend. I hope to meet a lot of new friends this weekend. I love BBQ and others that appreciate the art of BBQ.