Jack, Thanks for the well written article. I'd never heard of Aaron until Jaxon posted his experience using Aaron's tecnique on SOTG. Most folks don't realize how hard work it is to run a BBQ joint and the hours required. My quess it is one of the most failed start up restuarants in which to go into business.
I think my Daddy could have done well if he had ever opened one. His sauce, Brunswick Stew, and butt were legendary around Savannah in the 50s and 60s.
Dee