The phone is ringing off the wall, comic book collectors are perusing the shelves of graphic novels, and two kids are rifling through a stack of football cards up front, in the constant bustle of the sports collectable business that surrounds Doug Coleman every day
“The problem with many restauranteurs today, is that people get into the business to make money,” said Charlie Watson. “Well, we got in it to make good food. Some think they can work 8 to 5 and make $200,000 a year in the restaurant business. Well, that ain’t gonna happen.”
As commonplace as a toothpick at your local barbecue joint, the stuffed jalapeno pepper quickly is becoming the side dish of choice among Texas barbecue fans.