We had the good fortune of connecting with Malcolm Dallas-Challenger and we’ve shared our conversation below.

Hi Malcolm, we’d love to hear more about how you thought about starting your own business?
I decided to start my business foremost to be my own boss, to be in control of my own destiny. I have an art that I want to share with world. I enjoy the pleasure and comfort that my bbq brings those who have tasted it.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I’m one of the many pitmasters that consider our bbq an art. Hint the nickname craft barbecue. What I pride myself on is the consistent flavor and quality of my food. I believe Good Bbq doesn’t need sauce. I go as far as not making a sauce to serve with my smoked meats. To live up to that standard I start with the quality of meat that I purchase down the the types of wood i use. I prefer a blend of hickory and cherry woods when smoking my meat. I make my own rubs to ensure my flavor is unlike any other. My biggest obstacle is reminding myself that I don’t have to do everything myself and letting others assist me.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I’m a creature of habit so we won’t stray far from my normal spots. We have to go to the favorite hangout of all time, Ligero Tobacco House. I go there to pick up some cigars and chat with my extensive “cigar family”. Some places we will for sure go grab a bite to eat at include Beto’s Tacos and Hammerheads Seafood and Sport Grille. I can’t get enough of their grouper fingers. If in the mood for drinks, we’d go to Mojitos. Obviously because of the name you can assume their mojitos are great and you can bet I’m ordering a pitcher of that passion fruit mojito.

Who else deserves some credit and recognition?
I’d like to dedicate my shoutout to the late Chef Kev of BBQ Brothers Inc. He taught me a lot about the business side of bbq and gave me a great deal of insight on how to get started the right way. I also owe a gratitude to my time as a manager at Publix Supermarkets. My time there has afforded me experience to run a seamless operation.

Instagram: BigMalcolmOnTheGrill

Image Credits
The Set Photography and Dragon Loft Studio

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