Monday 7/17
Computer crashed on Saturday afternoon, so I couldn't post yesterday. Hung out with Martha and Wyatt (wife & little boy) on Saturday and cooked a few slabs of ribs and a shoulder (pics to the left) with Ball, Lamb, Mark Bennet & Hickey. Met with the city engineer for the town of Nolensville this morning to request extending the roof of the side shed so my entire cooker can fit under the roof. Of course he is going to have to "examine" the circumstances (whatever that means). I am extending it 6.5', who gives a damn????? You would have thought I asked him to build a seperate building. Anyway, guy has been fairly nice thusfar, the town is growing faster than they can keep up so I understand the anal attitude. Poured concrete on Saturday in the side shed where I'll be doing the cooking (for the bbq). Ordering the cooker today, it is an ol' hickory model EL-EW; big ass pit! I am used to cooking on brick pits and off-set stick burners, but these are far more efficient. Can cook for 6-8 hours without adding new coals which enables me to get some sleep. Locked in on a food distributor, guy named Johnny Brown with a company called IWC. Should be buying the P.O.S. system and new computer this week some time. I am also hoping to finalize the loan this week. Still working through some break-even analysis to identify the amount needed. Thanks to all who have posted so far; a few I know and a couple I don't...which is very cool. The web has made this world a far smaller space!
What is this Blog???
You ever been sitting around cooking for your family and friends and been told the following: "Hoss, this is the best I've ever had in my dadgum life.....you have got to open up a place of your own". The thought crosses your mind to do just that, but for whatever reason you dont. Well I'm "that" guy that actually went through with it and did it. I had absolutely ZERO restaurant experience! I decided to start this blog about my own experience hoping that it may be of some use and help to others who might be interested in opening their own place.
I learned this craft almost 20 years ago cooking whole hogs on brick & cinder block pits at a couple of little BBQ Joints in Henderson, TN. I learned from old, lifelong career Pit-Masters, working with them as an apprentice during school off and on for four years. Over the course of that time I learned the old, time-honored craft of REAL pit barbecue. At Martin's Bar-B-Que Joint I am trying as hard as I can everyday to bring that time-honored authenticity to my customers.
As you read you'll see I've made some stupid decisions, and I've made some good decisions. If you are thinking of opening a restaurant, especially a BBQ Joint, read this blog! Maybe some of this info can be of use to you. At the very least you will be entertained because I pull no punches.
Now listen, this is my blog to not only help with information but my blog to freely rant about my day to day experiences. There is no real "bad language" on this blog but there might be some things said that are very "tongue in cheek". If you are easily offended and/or cant see the satire in my posts then please just leave the blog. It will save both of us the annoyance of each other. For those of you who do like satire and are looking for good information about this experience, then by all means enjoy!
1 comment:
I cant wait to see that big freakin smoker being pulled down the road towards Nolensville, as I fully intend to be eatin off the first pig smoked in it
Congrats on the newbusiness....success will only depend on getting people in the door the first time. Cause anyone that has eaten from the Martin grill can tell you that the food will be top shelf.
Post a Comment