How Flaps 20 was Made

How Flaps 20 was Made

 "Hey there, folks! Welcome back to another episode of 'The Girl Hustle'. Today, we're diving into a story that takes us from fish fries to military service and ends up with a delicious creation called Flaps 20. So, grab your favorite BBQ sauce and get ready for a tasty adventure!"

"Now, before we get started, let me give you a little background. You see, I wasn't always a big fan of BBQ. Back in the day, we had this place called Fosters, where they served pretty decent chopped brisket sandwiches. But it wasn't until later that I truly discovered the wonders of grilling."

"Living on the Gulf Coast, we had our fair share of fish fries and the occasional steak on Sundays. But it wasn't until I started working in retail grocery that I got a small background in running a business and even enjoyed the job of meat cutting."

"Little did I know, these skills would come in handy during my first year in the Coast Guard, I spent some time during my first tour as an  FS (Food Service Specialist). Cooking for my small boat unit became second nature to me, and it was during my time in the service that the idea for Flaps 20 started to take shape."

"As I traveled from base to base, I was inspired by the different flavors and cuisines I encountered. From the real pit BBQ in the Carolinas, Sweet heat in Kanas the beefy briskets in Texas, and even the mouth-watering seafood on the Gulf, each place left its mark on my taste buds."

"And that's when it hit me. Why not combine all these amazing flavors and create something truly special? That's how Flaps 20 was born - a fusion of the best BBQ techniques and regional flavors."

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