Cooking was always a huge part of Dan Reilly’s life. He started smoking BBQ out of his Dads driveway in 2010 as a hobby. Dan’s son Aiden was a huge part of the tasting process and reason behind the cooking. He began cooking for family, then decided to try and sell his BBQ .
Well it worked a little better than he thought. During the week Dan started to take orders via social media from friends. Dan began cooking Friday night and would stop on Sundays.
The trend in America was backwards. Cheap quality ingredients to make the most money. Dan wanted to try and make a change to that. He started to do research about meat grading and pricing. He realized it really does’t cost that much more to use better quality meat.
I’ll sacrifice some profit to put food out that I would comfortably feed my own son.