By writer to www.richlandsource.com
MANSFIELD — Tim Feagin grew up on Lily Road on Mansfield’s north aspect within the 1970s, loving the odor of BBQ within the neighborhood, the scrumptious aroma usually emanating from his dad’s smoker.
It was a neighborhood full of affection and Feagin grew up having fun with getting folks collectively for good meals, good music and good occasions.
“Instances have been exhausting, however I did not understand it,” the 57-year-old serial entrepreneur stated. “In every single place I went, there was barbecue. It is simply a lot of being who I’m.”
That love for meals, music and entertaining has remained with Feagin, who now owns and operates Good Brotha’s Pizza and BBQ at 919 S. Major St. in Mansfield.
Fantastic smells and music stuffed the restaurant, loved by a gentle stream of consumers on a latest Friday afternoon. Feagin greeted his clients as mates, providing a menu with all kinds of ribs, wings, subs, pizzas, sandwiches and loads of aspect dishes.
It is clearly a labor of affection for Feagin, who graduated from close by Malabar Excessive Faculty in 1982 earlier than coming into the U.S. Military, serving as a heavy gear operator and fight engineer.
However his stint within the army additionally supplied an occasion that refreshed Feagin’s love for meals and entertaining others.
“At some point, our captain wished to have an organization picnic. As a younger man, he put me and a few my mates accountable for it. That picnic is what began me on the highway to this, which has been about 30 years now,” Feagin stated.
After leaving the Military, Feagin returned dwelling and labored on the Mansfield Correctional Establishment, largely as a corrections officer. However his need for meals and entertaining remained, which he utilized in a wide range of new enterprise ventures, together with eating places, nightclubs and work as a DJ.
Finally, that need led him to depart the jail to pursue his passions on a full-time foundation.
“I had a kidney transplant a number of years in the past. When it was achieved, the physician requested me what did I wish to do? I stated, ‘I’ve bought to experience a bike once more’, so I purchased a bike. And I stated, ‘I’ve to get again into enterprise once more,’ so I did that, too,” Feagin stated.
Like many entrepreneurs, Feagin skilled successes and in addition failures alongside the best way.
“Every time, I’ve discovered,” he stated. “I believe if I had accomplished school or one thing like that, I might have made much less errors. There may be worth in training. I imply, it is cool to study the exhausting method, nevertheless it’s in all probability cooler to not,” he stated with a simple snicker.
These classes proceed in his location on the intersection of Major Road and Prepare dinner Highway. Feagin shouldn’t be afraid to strive new issues — and in addition not afraid to make a change in course if it is not working.
When he opened late final summer season, his enterprise included the Vroom Drive Via. That aspect of the enterprise wasn’t working the best way he deliberate, so he closed it and plans to re-open it another way this spring. For now, the drive via is a secure place to carry an enormous smoker he’ll take exterior when the climate warms.
“It was slightly early (for the drive via),” he stated. “I do not need the normal drive via with simply beer and cigarettes. I wish to make it extra of a grocery, the place folks can get flour, recent produce and issues like that. I’ve a giant room within the again the place we will have issues like that.”
The one space he is not going to change is the standard of the merchandise he affords, together with all selfmade meals produced from scratch day-after-day at a value folks can afford.
A BBQ sandwich is on the present menu for $5 and a beneficiant half slab of ribs for $12. A beef Po-Boy prices $3.50. A 12-inch one-item pizza is $9.
Larry Reynolds cooks within the kitchen, prepping the barbecue, baked beans, collard greens, mac & cheese and extra, whereas long-time good friend Harvey Maness is Feagin’s “pizza guru,” offering a singular crust and tomato-sauce, together with all kinds of toppings.
“I similar to to consider what sounds good,” stated Maness, whose choices embody a S’extra pizza, taco pizza and extra. “Everybody likes my creations.”
Feagin is clearly not achieved in deciding what he desires his enterprise to turn into, which incorporates occasion catering. The restaurant, providing take-out and dine-in, is open 2 p.m. to eight p.m. Monday, Tuesday and Wednesday and 11 a.m. to eight p.m. on Thursday, Friday and Saturday.
“We had a gentle launch final August,” he stated, “in all probability so gentle folks could not hear it. We have now made a number of adjustments and can proceed to make adjustments as we get to the defining level we’re reaching now.
“The meals is the important thing. We put a number of work into the standard of the meals. There aren’t any short-cuts. It is my ardour. I keep in mind a number of experiences across the fireplace, making barbecue, whether or not it’s within the army or Boy Scouts, folks speaking and chatting and simply having fun with each other’s firm.
“That is the vibe we wish at Good Brotha’s Pizza and BBQ,” he stated.
The cellphone quantity on the restaurant is 567-247-6080.