What’s up Knox Ave Fam! Today I share with you all a very fun interview with Todd David, the owner of Cattleack BBQ. We talk about our earliest memories eating and cooking bbq and what makes it so special to us. He’s a very smart business man who decide to open up a BBQ restaurant in his retirement and here’s his story. I hope you all enjoy this one as much as I have.

AFFLIATE LINK BELOW!

Meat Supplied by Grand Western Steaks
Check out their website:
Let them know that Might Joe Yim sent you. Haha.

BBQ Tools:
Fogo Charcoal Premium:
Fogo Charcoal Super Premium:
22″ Cooking Grate:
SNS Deluxe:
SNS Digital Thermometer:
Javeline Pro Instant Read Thermometer:

Knives

Victorinox 8 in Chef Knife:
Victorinox Boning Knife:
Dexter Slicing Knife:
Dexter Boning Knife:
Knife Sharpener:
Honing Rod:

Kitchen Tools

Scallion Shredder:
Garlic Mandolin:
Immersion Hand Blender:
Veggie Prep Cutting Board:
15 x 20 Meat Prep Cutting Board:
18 x 24 Teak Cutting Board:
Cut Resistant Gloves:
Dispoable Gloves:

Video Tools

Canon M50:
Canon EF-M 22mm f2 Lens:
22mm Lens ND Filter:
Rode Wireless Go II Microphone:
Rode Lavalier Go Microphone:
Portable LED Light:
Tripod:
Soft Box Lights:

INSTAGRAM ACCOUNTS:
@knoxavebbq –

@mightyjoeyim –

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting in helping me create more content!

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