by Bailey White
Staff Writer
Mark Spring is turning his love for the barbecue grill and get-togethers into a profit.
He’s set up his new business, Will Q 4 U, Inc., to provide on-site smoking and grilling service.
“I take the trouble and hassle out of you planning the barbecue yourself,” said Spring. “This way I take the heat, and you take the fun.”
Spring travels with a huge grill and smoker (he has three grills in his personal collection) and brings his family — wife, Dotty, and their two daughters — to help with serving and the buffet line.
“We’ve done house warmings, picnics and birthday parties,” said Spring, “and I can do weddings, office luncheons, anything.”
His website, www.willq4u.net, provides menu options, which, in addition to classic grilled and smoked entrees, includes a wide range of appetizers, soups, salads and desserts.
He can do a luau-style Le Chon pig, salmon, duck and teriyaki chicken and steak. Spring also offers oysters, pulled pork and hamburgers, hot dogs and sausages.
“Everything from aardvark to zebra,” he said.
Depending on what he’s cooking, Spring can serve up to 400 people.
“But I can also cater an intimate meal with a small group of friends,” he said, adding that his desire to provide barbecue and food service came from the fun he had at family gatherings during his childhood.
“I come from a big family in northern Illinois,” he said. “There were always at least 60 people at the Spring homestead during our family get-togethers, so it’s in my blood.”
He’s been in Jacksonville for 14 years, and while he spends his weekdays in the corporate world, Spring saw that starting his own business would give him the chance to try something a little different.
“I’m 40 years old, and it just seemed like the time was right to do it for myself,” he said. “It was now or never.”
Here is a recipe Spring uses for beef brisket, a Texas speciality.
“Unquestionably the toughest part of the steer, the muscle between the front legs and neck,” he said. “Once you master the cooking though it ranks up there with the most tender roast and most flavorful steak.”