266 Express

Brisket So Good Even Tokyo Took A Detour

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0:00 | 30:21

A ranch closes, a dream lights, and a field trailer becomes a landmark. That’s the arc Leonard and Stephanie share as we unpack how Pepperbelly Barbecue grew from a hand-built pit and a borrowed chance into one of Sanger’s most beloved spots—rooted in clean smoke, long nights, and a fierce commitment to the people who line up at the window.

We get into the real work behind great barbecue: picking meat by hand across Denton to control cost and quality, managing a trailer that runs near 100 degrees in summer, and pushing through a Thanksgiving rush with dozens of turkeys, briskets, ribs, and even tamales. Leonard opens up about the philosophy that keeps doors open when chains move in—consistency over shortcuts, community over gimmicks, and the stubborn patience of low and slow. There’s heart here too: feeding fundraisers, supporting every sport from cross country to softball, and the small acts—like a hot plate during a hard week—that turn customers into neighbors.

There’s big news as well. Pepperbelly is moving behind Uptown Rail Brewery, transforming two grain silos into a new home for beer and barbecue just steps from downtown. We talk through what that means for hours, evenings, and the dance between capacity and quality. We also cover catering as a family operation, the menu mainstays (hello, brisket smoke ring and giant baked potatoes), and straight talk for anyone dreaming about launching a food trailer.

If you care about small business resilience, community-driven food, and the craft that makes a town taste like itself, you’ll feel at home here. Tap play, share with a friend who loves real barbecue, and leave a review to help more folks discover stories that keep local flavor alive.

You have been listening to The 266 Express, the official podcast of Sanger, TX. IF you have comments or suggestions, please send them to dgreen@sangertexas.org

SPEAKER_01:

Welcome to the 266 Express. I'm John Knoblett here with my co-host Donna Green. Donna, who do we have with us today?

SPEAKER_03:

Today we're excited to welcome someone who has uh become a true staple in Sanger and a name synonymous with the Incredible Barbecue. We have Leonard Dodson, and reluctantly we have Stephanie that's here, you know, although she doesn't want to be named, but we'll name her anyway. But uh they're the owners of Pepperbelly Barbecue. Yay! Yay!

SPEAKER_01:

Leonard, glad you're here. Thank you. Stephanie, good to see you again. Thank you, sir. It's been hours. Minutes. So, Leonard, I will tell you, we were talking around the office the other day. We were going through the podcast stuff, and I told Don, I said, hey, we need more people. We need to decide what this year is going to look like because 2025 was the first year. I thought it was a good year. And so we started talking about businesses that that are staples. And we started talking about downtown and businesses that are, you know, kind of synonymous with downtown. And your name was the first one to come up when we were talking about what businesses have been able to survive a very volatile downtown singer over the years. And your yours was top of our list, so we're glad you're here.

SPEAKER_02:

Thank you. Yes, ma'am.

SPEAKER_03:

Okay. So for for listeners out there who who don't know you yet, which I can't imagine that there are any, but tell us who is Leonard Dotson and how did Pepperbelly Barbecue come to life? What in 2014, December 2014?

SPEAKER_02:

Yes, yeah, it seems like about that time. Uh I don't know. I'm the father of five. Uh used to what brought me to Sanger is uh worked and lived on a ranch here across town. It was called uh Hidden Falls Ranch back in the day. I'm not sure what it's called now. But when that folded, uh trying to find a job at 50 years old isn't very easy. So I talked my wife into letting me buy this old trailer sitting in somebody's field, and I built it myself, talked her into letting me try to sell barbecue, and that was 11, 12 years ago. So that's a long time. That's a long time. Yes, yeah, it was a dream. I didn't know it was. I hoped that it did, but I didn't know it would last this long.

SPEAKER_01:

Well, I mean, I've I've had a few meals there. I can see why it's lasting that long. For sure. For sure. For sure. Well, you've been part of Sanger for a long time. I mean, not just uh even before Pepper Belly. Um, but what do you think has helped Pepperbelly really become one of the longest running and most successful food establishments in town?

SPEAKER_02:

Ooh, that's a good question. Uh I don't know, sir. For me, I I think I get this from my mother, and it's just trying to have a big heart. Uh try to help everybody that I can within means. Uh that's why me and Mama do so much for the schools. Uh I just feel like when you help not expecting anything in return in the long run, it's gonna come back, come back on you one way or another. And that's just what I was taught when I was little. And that's what I try to teach all my kids and grandkids. Some of them take it, some of them don't.

SPEAKER_03:

So this isn't one of our scheduled questions, but so where do you get your where did you get your recipes? Where did those come from? Is this trial and error, or is it something that mommy handed it down, grandma, or no ma'am, you're you're right.

SPEAKER_02:

Just when I was like 13, 14, 15, I worked at a used car auction, and every so often they would do what they called a big sale, it was free barbecue dinner, and feed all the dealers so they bring all their cars. That's when I started cooking barbecue. And I do not do it the same way today as I did then. But it it is, it's all just trying to trying to flavor and it didn't like it or you didn't like it, and then the same with cooking temps and times and all that. It's just I've been cooking on the smoker, yeah, 30 some odd years or more. So it's just even today, there's different times where I'm like, ooh, I just learned something new. And I've been doing it forever, and that just it blows my mind still. Anyone can cook barbecue. It it's that's what makes it what it is. There's no right or wrong way of doing it.

SPEAKER_03:

Well, no, I don't know. I've had some barbecue that you ever have a brisket, you have to you need like a bone going on it. So I've had lots of uh Leonard's barbecue, and it's it's some good stuff.

SPEAKER_01:

Yeah, I mean it's award-winning barbecue, right? Brisket, ribs, chicken sausage, everything. Um, so you you're trial and error, you just get better with time. Uh how do you decide what makes the cut on the menu, you know, and and what's been on the menu the longest? Like what what are what are pepperbelly classics?

SPEAKER_02:

Oh, probably I started with the basics: brisket, sliced and chopped, uh, the pulled pork, chicken and sausage, ribs. Here lately I've added like a jalapeno cheese sausage. Uh I finally came across uh good real turkey breast meat, and it's excellent. So just through times, I try different things here and there. Uh do the little stuffed jalapenos, which I know a lot of people know what those are. I sell a bunch. Every now and then I try little different things. Lollipop drumsticks is what they're called, but it's just a basically it's just a chicken leg with wrapped in bacon.

SPEAKER_03:

But you can wrap anything in bacon, make it taste better.

SPEAKER_02:

Anything in bacon is good, hmm?

SPEAKER_03:

Did you bring samples? No, ma'am. So um well, you've said that you don't even consider this a job. So they say you do something you love, you never work a day in your life, right? But when did you realize that this was more than just work for you?

SPEAKER_02:

Oh, to be honest with you, it's only happened about three times. And every one of those days was the day before Thanksgiving. And you can ask my daughter because she's usually the one helping me. It just gets hectic. I mean, I've I'm pushing out 80 some odd turkeys, not counting the briskets and ribs, and all this all comes in one day. This year we added tamales to it, 165 dozen tamales.

SPEAKER_05:

Brisket tamales? We can do briskets. Yeah, yeah. We have we have before, and they went well. I bet.

SPEAKER_02:

But other than that, it doesn't. It it just I go to so-called work and I just play with the fires and cook the meat and talk to people and bull crap around.

SPEAKER_01:

Well, yeah, I mean, it it may not seem like work, but we all know it is a serious business, and there's a lot of work that goes into it. What do you what do you think is some of the hardest stuff that that uh people don't really see when you're running running a business out of a food trailer?

SPEAKER_02:

Oh, I guess for me, would one of it is the heat. You don't really realize how hot it's gonna be in the summer until you get inside a food trailer. And the second one is probably trying to keep the food cost down. Everybody asks me a lot, why don't I just get Benny Keith or Cisco to drop off an 18-wheeler full of meat to me? But I go and usually Mondays and Thursdays, and I drive all over Denton finding the best-looking meat and the cheapest meat I can do that's still high quality enough to keep the prices down. I just I don't know how to say it. Uh if they come in a case, you don't get to see what the rib looks like till you open the box. So if I go pick them out myself, then I know what I'm getting. And like I said, it's all about trying to keep the price down. Because I'm, you know, today's hard. Everything's high.

SPEAKER_03:

Brisket and stuff has fluctuated. Their pricing has fluctuated a lot.

SPEAKER_02:

Right now, we're lucky if we pay$4.59 a pound for brisket.

SPEAKER_05:

Yeah. And then that's the big thing is people don't understand the time he puts in it. Yeah. He they don't realize that he's up there sometimes at three o'clock in the morning getting brisket's ready, getting all that stuff because it takes a minute to cook. It's not like you just put it in your oven and 45 minutes later, wah boom, it's there.

SPEAKER_01:

Yeah. Yeah.

SPEAKER_03:

Brisket takes a minute. Longer it takes, the better it is.

SPEAKER_01:

And you're right. You know, I uh I want name businesses, but you know, when I was on the other side of the red there, you know, I knew plenty of businesses that that's what they did. You know, they they get those big Cisco runs and you know, and it you know, not always good. Yeah, consistency is big. And so that I mean that's a lot of love in a craft when you're going out and you're and you're hand picking all that stuff and putting all that time in. That says a lot about the quality of uh of the product you put out, which is a reflection of of you as an individual, right?

SPEAKER_03:

Probably why it lasted so long.

SPEAKER_01:

I think probably that's impressive.

SPEAKER_03:

So you alluded to this earlier, but Pepperbelly is not just about food. You also you give back a lot to the schools and the sports programs. I know you do a lot with the Education Foundation every year, and I mean your billboards are everywhere around the schools. So why is supporting the kids in the community so important to you?

SPEAKER_02:

Oh, I don't know. I guess as far as the kids, not every child is fortunate enough to I don't know how else to say, come from a family that has a lot of means. So I was one of those when I was younger. So like I said, uh every kid needs help sometimes. If if they're popular, not popular, if they're big, small, if they're athletic or not, any any any child always needs help, in my opinion. I don't I don't know how else to explain it after the other than that.

SPEAKER_05:

The community gives to us. Yes, yeah, they give us more than we give to them.

SPEAKER_02:

We're very, very blessed in this town. And because of that, I always feel like I need to, like I said before, pass it forward, pass it forward, pass it forward. Because in the long run, it's it comes back to us. You know, you you give them a little brisket at the basketball game for a Thursday night, and then Saturday you have a family coming in from Springfield saying they drove all the way back to Sanger just to get more barbecue. That kind of stuff, you know, hits you in the heart. And all because I was trying to just help the kiddos raise a little money. For instance, this year we we got to team up with the cross country group, and because of us sharing some of the concession football concession stand that we help with, the cross country got to ride on a charter bus all the way to Austin and back. And if if I felt like if we didn't come up with that plan, they would have been riding the the yellow bus all the way down there and back.

SPEAKER_01:

That's uh that's nice. Now, I I this hot news here. I'm supposed to ask you about Tokyo.

SPEAKER_02:

Well, oh yeah, these two guys came in one day and I noticed the license plate. It said California, but I knew they didn't think they were from California. Long story short, I just asked them, where are you from? And the one guy, the younger guy, told me they flew in from Tokyo to Houston, got in a rental car, and was going to drive to Oklahoma City to watch the Oklahoma City Thunder basketball game. The dad didn't speak any English. So I asked them, what made y'all stop here? And they said once they got closer to Dallas, they punched in best barbecue spots around, and I was on the top of the list, so they decided to stop. So yeah, that was that was a pretty neat deal. I made them take a picture with me, of course.

SPEAKER_03:

Pepper believes made it all the way to Tokyo. That's amazing. Sangers on the map in Tokyo. All right.

SPEAKER_01:

So you uh you did uh, I mean, you you're right. You you said early that everything comes full circle, and it sounds like it does. Um, and I agree with that philosophy too. And and I really do. I believe my my grandma was the same way, right? You get you get uh you get what you put out there, good or bad, you know. So try to put out as much good in the world as you can. So it's evolved through the years, Singer. You know, I've only been here a little while in the scheme of things, and things have changed tremendously. You've been around a long time as the downtown and the city itself has really evolved. What's it been like growing growing your business alongside the city? Um uh both pepperbelly and the city just hitting even now these new these new things that we probably didn't anticipate we'd see for 30 years. What's that like?

SPEAKER_02:

Oh, I think it's great in the long run for everybody. Uh just me being honest, I don't like it to grow too big. But of course, that's coming. Nobody, nobody can stop that. Uh just for the small business guy, you know, food industry, it it does make you a little nervous when the Watta burger's coming and and all the big name brand places are coming. Uh this might not be a true, but it's my philosophy. As of right now, there's 26 places you can choose from to go eat lunch in Sanger today. And when you're all fighting for the same thousand people that go out to eat lunch every day, the the people that live here in Sanger that work here in Sanger go home. So once you start adding these other five and ten and more big established places, it just feels like the small guy is gonna be, you're gonna have to be on your game to compete for your share of the customers. So that's where you know, always trying to put the best product out there you can is is where it's gonna make the difference, in my opinion. Just try to always keep it the same.

SPEAKER_01:

Yeah. That's 100%. And that's a real that's a real thing that we don't always talk about. Whenever, you know, we we do all the planning and we do all the meetings and we do all those things, but but you're right, market the market share changes, but the market shares don't often change. So a well-established business can remain well-established for a long time. Uh, but when corporate entities start dropping, it does create new challenges, you know, and uh and people um the winter storm was the one we were talking about, you know, a lot of people uh remember the corporate entities, the the Mc McDonald's and the Jack in the Boxes and the Taco Bells, and we're glad to have them and we want them to do well, but a lot of times they forget the the hometown business. Um and it is it is a small business that usually suffers because they you don't have the backing of some of these larger businesses. So you got to close for three days for weather, it hurts. It's a big, big chunk chunk of uh of your business, whereas they're you know, they they're able to float a little bit more. So um, so yeah, I I would encourage anybody that listens to to remember that uh when we tout shopping shopping local, that's a lot of what we're doing, you know. Take take care of the people that take care of you.

SPEAKER_03:

So this is uh very important because we have uh lots of city events and then uh other things, but uh Leonard does catering. And um we actually he actually catered my daughter's wedding. So I mean it's a good one, this is a good catering. So um tell us how that side of the business differs from serving out of the trailer, and then what do you enjoy most about it? And I I know Stephanie gets to help on that catering stuff. I've seen her a couple times, so gets to help.

SPEAKER_02:

You're welcome.

SPEAKER_03:

Yeah, you're welcome. Gotcha.

SPEAKER_02:

Yeah, I don't I don't know. As far as the cooking side is, it it's nothing changes. Everything's the same. I cook it all, I do everything. Uh I don't know how you call it, homemade, I guess is a good word for it. It's just in bigger quantities. Uh and yes, when we do caterings, it's a it's a family event. Usually Stephanie, my kids, my grandkids, some somewhere of the family is going to be there helping, and they've they've always been ready to help. And I kind of like it because saying you're doing 200 plates at uh$20 a plate at the window, but you're doing all 200 of them at one time. Well, that's a that's a pretty good feeling.

SPEAKER_03:

For sure, right?

SPEAKER_01:

So tell us a little bit about your favorite items on the menu. I mean, uh is it is it like kids? Do you just love them all equally, or do you have you have a special, do you have a special item that you like?

SPEAKER_02:

Oh, I don't know. I enjoy cooking all of it. Uh the brisket just gives you a good feeling. Some of the younger age people don't seem to think that the smoke ring has anything to do with it. I don't know if it adds any flavor or not, because I've never ate one that didn't have a smoke ring. So as far I just think all of me and my customers alone eat with their eyes, too. So just with that nice looking smoke ring, if it tastes different or not, it it just looks better, makes it look more appealing. Uh when I used to do cook-offs a lot, I I made more money on the chicken than I did on anything else. Yeah. The ribs are fun to cook. To be very, very honest with you, me and my neither one don't eat barbecue very much.

SPEAKER_03:

It's in your pores, you don't want to do this.

SPEAKER_02:

I get a bite and taste it and make sure everything's on point, and and usually that's the end of it.

SPEAKER_03:

Well, after all these years, I can imagine that you might be a little burnt out.

SPEAKER_02:

Yeah, the same with the jalapeno peppers. People ask me all the time, what do they taste like? And I honestly couldn't tell you. I've never eaten one.

SPEAKER_03:

Well, they do he does the great big baked potatoes, too.

SPEAKER_02:

Yeah, when I can find them, yeah, great big old potatoes.

SPEAKER_03:

Those are good. So you don't just have to get brisket. I might have eaten there a couple times.

SPEAKER_01:

I'm getting hungry right now. I know, right? Yeah.

SPEAKER_03:

So, Leonard, what advice would you give somebody who's dreaming about starting a food trailer or a small restaurant or even a small business? I mean, it's kind of it all goes hand in hand, right? It's a small town business.

SPEAKER_01:

Yeah, I mean anybody can stumble into something, right? But it takes a lot of work to get moving, right?

SPEAKER_02:

So yeah, I don't that's kind of a hard question because everybody's outlook is different. For one, starting a food trailer, just because you know how to cook good doesn't mean that the food trailer is going to work. If if honestly, back to the heat, if you can't handle it being hot, there's no sense in trying to do a food trailer. My little trailer's 14 foot, it's got three air conditioners in it, and it's still almost 100 degrees in the summertime.

SPEAKER_05:

Yeah, we measured it one time. It was 92 in there with all three ACs going.

SPEAKER_02:

Yeah.

SPEAKER_05:

I bet you were dying. I left.

SPEAKER_03:

I left. Stephen don't like it hot. I do not.

SPEAKER_02:

All I can say on that is is like back to that. I didn't start thinking about doing the barbecue business until the the ranch we worked on folded under. But it it is nervous. It's always nervous taking the first step. But if that if it's really your dream and really your passion, just don't stop. Just keep keep plugging away, plugging away. You're gonna find a route eventually if you don't quit. That's all I can think on that.

SPEAKER_03:

Keep at it.

SPEAKER_01:

So um again, you you you you uh we've talked a little bit about the community support uh that you provided over the years, and and what are some other other things that you've uh done for the community as far as your community supports, not just the schools, right? Um I know in fact uh we had a fundraiser not too long ago for one of our um officers that came out and helped help with that. Uh tremendous benefit.

SPEAKER_03:

Uh you guys are kind of everywhere.

SPEAKER_02:

Yeah, like I said before, we just try to help where we can help. It it may not always be in dollars, but if it's got anything concerning food, we're always there to help. Uh-huh. Uh yeah. We've done little benefits like that. Of course, like you mentioned, the education foundation, uh, just the schools in general, almost every athletic department there we've we've touched before, if not still doing it. Uh I know just certain people, certain special customers when they come in and and they have an ill in the family or death, sort of to say. Uh I'm always there ready to help, you know, make sure they at least got one good meal through that time. I mean, we can't feed them every day, but at least once, at least they know other people are thinking about them. And and just me and mama trying to be ourselves, I think, is what's helped us be here this long.

SPEAKER_03:

Yeah, Stephanie, he's showing a really soft side of you that I wasn't sure was there. I don't let that side out of us too. He's telling on you. I love it. I love it. So um, and well, I mean, Pepperbelly's got some pretty big news coming up, you know. You want to share with people what that news is?

SPEAKER_02:

Yeah, I hear uh I don't know when. I'm I'm keeping in my mind like May or June, but it may be before. But yeah, we're gonna be moving into behind uh Uptown Rail Brewery. Uh there's two grain silos back behind there. One of them is the outside beer area bar, whatever you want to call it. And the next silo would be transformed into the my little trailer, the inside little kitchen area.

SPEAKER_03:

Beer and barbecue.

SPEAKER_05:

They have gotten their permit, so construction has started. I saw that there's a door in there, yeah. Uh serving window already, so they're moving along. It won't be June. It won't be June. Yeah. He's setting expectations.

SPEAKER_01:

That's a great, I mean, I'm excited for a lot of reasons. Uh one, I can walk down to the brewery, get barbecue in the future, and then just take a nap on the park bench on the way back to the office.

SPEAKER_05:

There you go. Todd and Vanessa have been amazing.

SPEAKER_01:

Yeah, and that I mean they they it's uh like-mindedness, right? I mean, they've they've been very community oriented as well. Wow, I mean it seems like that's gonna be a fantastic, uh, fantastic partnership. That's exciting.

SPEAKER_03:

Well, that venue just keeps growing. They just uh I think Todd would take up all of downtown if we let him in. Yeah, yeah. Um that's a big passion of his. So um I'm glad to see. I think that's that's gonna be a great, a great, great thing.

SPEAKER_02:

Yeah, it's I'm ready. It's I'm a little nervous, but super excited.

SPEAKER_03:

So so we used, I mean, so I don't know what your normal hours are. What are your normal hours? You serve through lunch, do you serve through dinner?

SPEAKER_02:

Normally I try to open Tuesday, Wednesday, Friday, Saturday, open at 10, try to stay till 5, 6, 7 o'clock, but it usually don't last that long. I'll sell out beforehand. When we do move over here, I am going to try to stay open through the week some and also pick a day to stay open till 8 or 9 o'clock. But I really feel that it might end up veering towards opening Thursday, Friday, Saturday, so I can be the day and the night to handle all the crowd that's hopefully going to be there.

SPEAKER_03:

And then you'll have to think about like the songwriter festival. You know, we always do a piece of that there, and that brings a huge crowd. So you're gonna have to make extra barbecue.

SPEAKER_01:

Yeah, there's a lot of yes, yeah.

SPEAKER_02:

That that's the whole trick of it. Yeah, is seeing if we can well I hope you run out every day. Yeah, yeah.

SPEAKER_03:

That's my prayer for you. You can't keep up with it. That's that's a good problem to have.

SPEAKER_01:

You're doing your part. I mean, it's good stuff. For sure. It is good stuff. So what do you what do you think out of the uh I mean, you know, uh it's been a long time, you know. Um so from 2014 to 2026 now. What what what are you most proud of as it goes uh goes uh to Pepper Belly and the business you built?

SPEAKER_02:

Yeah, I I don't really know on that one. I guess I mean just proud that I can still keep getting up every day and and going to so-called work.

SPEAKER_04:

Yeah.

SPEAKER_02:

Uh yeah, I don't I don't really know. I guess maybe one back to that again. One of the proudest moments for me, and I I think I speak for mama too, was was just the thought of being a help being able to help all those cross-country kids this year. I know we've helped with everything in the past, but that one for now is the one that sticks out the most. Just I guess because it's the most recent. We just go. I remember when the the girls made their state run. How many miles did we put going across state watching softball games?

unknown:

Oh, yeah.

SPEAKER_05:

Softball, we do follow them regularly.

SPEAKER_02:

Softball's a real, yeah.

SPEAKER_05:

You guys are at all the sports.

SPEAKER_02:

We try.

SPEAKER_05:

We do like it. Yeah, we do like it. We watch the baseball, the softball. We support the cross country, but we had kids in all of those sports. So we just enjoy watching it.

SPEAKER_00:

It's softball season now, too, right? Yes, it is. Yeah, yeah. We pick on this.

SPEAKER_02:

Next first, the next game is Monday. We'll be out.

SPEAKER_05:

They giggle at us because we don't go sit in the bleachers, we sit in the outfield. So Leonard backs his truck up to the back fence, and then they just see our heads over the back fence.

SPEAKER_01:

That's where they watch it, so they giggle at us. That is funny.

SPEAKER_03:

That is funny.

SPEAKER_01:

Well, Leonard, outside the trailer, where can we find you? Or are people able to contact you via via Facebook, phone number? What have we got?

SPEAKER_02:

Yeah, Facebook and phone number. I'm not too good on that email, TikToks, and all that stuff. So yeah, just call me or text a message.

SPEAKER_03:

What number would that be?

SPEAKER_02:

Oh, sorry. Uh 940-390-5271.

SPEAKER_03:

And we'll include a link in the posting for your Facebook site so people can place an order with you there or get in touch with you. And we can give out Stephanie's cell phone number anytime you want.

SPEAKER_01:

I wanted to see, I wanted to see that logo too. Yeah.

SPEAKER_03:

That is a sweet logo.

SPEAKER_01:

Pepper belly is the logo that catches my eye every time I see it.

SPEAKER_05:

Yep. Yeah. I know he gives me props, but when people do text me about his order, I try to direct him to him because I will mess it up.

SPEAKER_03:

That is a true statement. I mean, I work, I work with her and she was like, here's Leonard's number. Yeah, take Leonard's number because I don't want to mess anything up on your catering.

SPEAKER_01:

Well, I've been paying a lot of attention uh to the to the spot over there in 455 because you know we've been doing a little work with Text Dot. And at times, you know, during this construction process, I haven't been able to get a lot done, but I noticed you got a lot done. There was a lot of signage moved, a lot of a lot of a lot of driveway access. I was I was jealous.

SPEAKER_05:

There was a little bit of um discussions had. The construction was very difficult on us.

SPEAKER_04:

Yeah.

SPEAKER_05:

Um, and we let Techdot know that it was difficult on us. So lo and behold, they were nice enough to put a sign up that said pepperbelly next left.

SPEAKER_01:

There you go.

SPEAKER_03:

And and here, you can actually drive into it and you can get in there. You can get in.

SPEAKER_01:

So for the time being, they can still find you on the east side of the tracks there on 454. Still the same spot. And then uh depending on uh what Stephanie tells you, it sounds like you'll be very soon to downtown.

SPEAKER_03:

That's exciting. We're excited. Yeah, yeah. I'm excited.

SPEAKER_01:

I am too.

SPEAKER_03:

It's gonna be great.

SPEAKER_01:

So well, any further words of wisdom? Well, I came thinking.

SPEAKER_03:

We really thank you for being here. This is awesome.

SPEAKER_01:

Thank you all for having me.

SPEAKER_03:

Yeah.

SPEAKER_01:

Well, you've been listening to 266 Express. I'm John Knoblett. I'm Donna Green. Thank you for listening in to what's going on in our small little North Texas town.