Today we’d like to introduce you to Isaac Macal.
Hi Isaac, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
It all started with my love for cooking and some smoke and fire. I was cooking for friends and family on an Oklahoma Joes offset. That grew into multiple pits going at once as the orders increased. I later bought a smoker and trailer in 2020 and did my first pop up July 2020. Two years later, I purchased the food truck. We have a 20ft trailer with a 250 gal smoker on the back.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
There have always been challenges but I feel like that’s what makes you better. Supply chain issues, the inflation and meat cost through the roof. You have to adjust and work through it. It’s always a learning experience with a growing business.These challenges will only make you stronger.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
With our menu, we wanted to have options for everyone.
We offer a variety of different menu items to stand out.
Brisket quesadilla, pulled pork grilled cheese, brisket grilled cheese, pork or brisket loaded fries are just a few options we have. We also run specials that change weekly.
Can you talk to us a bit about the role of luck?
I don’t believe in luck. I think hard work and consistency is the key to success. What you put into it is what you will get out of it.
Contact Info:
- Website: https://lacrudabrandbbq.square.site/
- Instagram: https://instagram.com/lacrudabrandbbq
- Facebook: Facebook.com/lacrudabrandbbq
Image Credits
Marco Torres
