hmm... JT's Smokehouse... future is fun

Wow, how do I even begin...
So my latest obsession has been smoked meats and grilled goodness. I've read this book my hunny got me for Christmas "peace love and bbq" and have scanned the internet and watched show after show on the past, present, future (and everywhere in between) on smokin' and bbqn', trying to learn everything I can (the best things I've learned so far come in the form of little clues and hints). I've been daydreaming of having my own place one day, just a little place that Joni and I could run somewhere in a small town. I love the thought of friends and family comin' in with smiles and hugs and tummies ready for delicious food, then leavin' with full bellies and a happy memory.
I started building a smoker out of a 55 gallon barrel (I got for free from a customer I deliver materials to in Castle Dale, Utah). I've started making bbq sauce and rubs out of my favorite bbq book and I'm trying to add and take away stuff here and there to come up with something liplickin delicious.
My plan was to get pretty good at smokin some ribs and pork butts and shoulders and give most of it away here and there and try to work up some catering jobs and friendly customers and try to get some word of mouth goin' round for the next few years, and see where that would take us.
The other day I was sitting at the Smokehouse in Orem ( a decent bbq joint that smokes their meat). I hadn't made a lunch and I was also curious to taste their brisket with no bbq sauce, just to do some taste buddin' (that's my own invention of words). I saw a email address while I was sittin there eating... I decided right then I'm gonna write to this address and tell them how I feel and maybe I'll get a job making 9 bucks but at least I'll be smokin meat and getting some real experience.
Well, I'm just gonna copy and paste our conversation, it went like this:

Hello Jon or whomever is reading this email.

I want to work with you. I love bbq. I love good food and good family. I currently am working on a bbq sause and a rub for smoking or grilling meats. I've tried all kinds of recipes and usually invent something different each week or so. Lately our favorite has been bbq corn on the cob with a mayo/mazzerella/magicdust finish, very tasty. I only have experience with grilling and cooking on a stove and in the oven but I'm working on converting a 55 gallon drum into a smoker, and I've been studying from the greats like Mike Mills and other masters so I'll be ready when I start.

I live in Provo, 32 years old, and have been happily married for a little over a year. I cook on the grill at least everyother day. I drive a truck for a construction supply company and make a meager blahblah blah a year. I dont know if thats a salary you pay people, and I dont even know if youre hiring, but I have a dream to open my own bbq joint one day and if youre hiring I'd like to come and spend my sweat and talents doing what I love doing. And what I love doing is cooking food that makes people smile and say "mmm mmm thats good".

Thanks for your time,

Jared Terry

If you have a minute please let me know if youre interested in my help.

And Reply:

Jared,

I like your enthusiasm.

I have been financing / licensing out my Orem and Spanish Fork restaurants to my general managers on 10 year loans and might want to do the same with the Provo location at some point.

Tell you what, let's meet and see if this would be a good match. If so, I will make you the general manager in Provo for 6 months at your current pay (blah blah a month).

If I like the job you are doing, I would sell Provo to you on the same deal as I have done with my other managers. If not, no big deal-- you would have more experience and be able to get another job as an electrician or restaurant manager elsewhere-- and the next six months would be a good test for you and you can try out your dream.

When can you meet?

Jon

So... Last night Joni and I had a double date with Jon and his wife Jen. We spent about 4 1/2 hours talking laughing getting to know each other and walking around the establishment being introduced to everyone as This is Jared and Joni they are the new owners. Jon and Jen are classy fun and very nice down to earth people. We really liked them. And they gave us the opportunity to manage and eventually own if want.
This has been a miracle so far. A dream coming into fruition. But most of all a blessing from the Lord. Maybe he's blessing us because Joni means so much to him (i could understand that), because I know I don't deserve it, but without a doubt Heavenly Father has placed his hands on our heads and smiled on us.
I'm so grateful. I also feel a little overwhelmed and nervous, but I like to be in the drivers seat, and that's how this feels cause the potential is all up to us. It's gonna rock I tell you what.
Were gonna thank the Lord and make this a good experience for us and for the whole population of the world who will eventually have a tummy full of smoked and bbq'd yummy goodness.