We recently connected with Mac Magalindan and have shared our conversation below.

Mac , thanks for taking the time to share your stories with us today Has Covid resulted in any major changes to your business model?

When COVID first started, I took on an initiative to giveback to the Medical Frontline by donating 10lb brisket to my family and friends that work in hospitals as nurses and doctors. I felt like was my way to show my appreciation to them as they work tirelessly to treat people around the clock.

This led me to MEATING new people and the word-of-mouth referrals came in bigger waves. At the same time, a local Facebook group Asian Grub in DFDUB was created to help bring awareness to Asian owned food and drink vendors in Dallas area. I was able to then connect with other local business owners that became interested in doing collabs with my BBQ such as:
– boba shops
– macarons
– cookies
– California/Mexican food: burrito, tacos, birria quesatacos, elotes
– Vietnamese banh mi, banh bot loc, ban bao/siopao, banh tet, pho, spring rolls
– Thailand/Laotian shop
– Cajun fried seafood
– … and more!

I look forward to sharing new experiences to people with the BBQ+ whatever we can collab with!

Mac , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m an IT Project Manager by day, and a BBQ Pitmaster by night & weekends.

I got into this “just because” I saw a good deal for a kamado smoker at Costco. Now that I bought this $450 smoker, I have to make sure I put it to good use rather than putting it to waste like the gas grill I have sitting in the patio not getting used.

My daughter’s 1st birthday was coming up and my wife suggest that we try smoking brisket and to follow Aaron Franklin’s guide for it. As I continue making bad brisket, I eventually got the hang of it and started making brisket good enough to share with family and friends. Later on, I would give smoked brisket to parties that I get invited to just to find a reason to fire up the smoker. So it’s true as they say, “you can’t make good bbq without making bad bbq first!”

After 1.5 years of practicing this bbq game, I started selling brisket on Labor Day Weekend 2018. The turning point was when I got involved with the Asian Grub in DFDUB Facebook group in spring 2020. Since then, I’ve had more opportunities to serve new people every weekend and during special events that I get invited to.

My motto is, “I may not have the best tasting bbq, but I try my best to provide the best bbq experience to everyone I MEAT!”

We’d love to hear the story of how you built up your social media audience?

I put a lot of effort to respond to people’s comment and questions that I can. I try to twist my replies to bring more fun and joy to people that have taken their time to show interest in my bbq hustle.

My goal is to get to learn as much from my customers through our interactions that we can become friends.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

Don’t follow what everyone else is doing. I try to be different from how I approach my way of getting my name out there so that I can stand out from other food vendors in the area.

I’m not trying to fall for the “sexy path” of opening a food truck or brick/mortar because most people use that to measure their success. Instead, I know what I’m capable of doing, and I just try to continue fine-tuning my process in order to be efficient with every part of my cycle.

Contact Info:

• Website: crackbrisket.com
• Instagram: https://www.instagram.com/crackbrisket/
• Facebook: https://www.facebook.com/crackbrisket/
• Linkedin: https://www.linkedin.com/in/macmagalindan/
• Yelp: http://www.yelp.com/biz/crack-brisket-allen

Image Credits
All of these pictures are made by me