me what I wanted to do , and I said I wanted to barbecue ,” he said . “ I ’ ve had to cut back going out of town , but most of the time we ’ re here at Big Lots or the Dollar Tree in Tilton . We still do catering , too .”
Tywon said she encourages her husband to keep doing what he loves .
“ This is his passion ,” she said of the barbecue business . “ His food is made of love . That ’ s the secret ingredient .
“ As long as he feels good , he ’ s going to keep doing it ,” she added .
For three decades Gouard has been honing his skills at the grill , and while some of his recipes were passed down in his family , he claims the brisket , turkey tips and pulled chicken as his own culinary creations .
His barbecue sauce , which was his father ’ s recipe , is available in three levels of spiciness : mild , hot and super-hot .
“ Super-hot will kill you ,” he joked .
Gouard isn ’ t shy about admitting that he watches the Cooking Channel to learn about food trends and new cooking techniques .
“ I watch Carnival Eats . . . I watch it every day ,” he said . “ I also watch the Cooking Channel and Gunsmoke .”
Carnival Eats has inspired Gouard to deep fry
Sabra Ford of Danville dresses a jumbo hot dog she bought from Bud ' s BBQ when it was set up in Big Lots ' parking lot along Gilbert Street .
10 ILLIANA MAGAZINE | SPRING 2023