Got A LOT done today.......with the help of some great buddies! Removed the partition wall I've been talking about. I took "before" pictures of it but forgot to take "after" pictures so I'll post that tomorrow. We framed in the kitchen expansion this afternoon. This is the area that the cooler, caps/T-shirts and register etc. will be. I was planning on attacking this thing myself but Michael Blankinship, Bryan "Ball" Chandler & Eric Lamb came out to help me. Let me give credit where credit is due.....Michael was a ga-dang lifesaver! If I had done this myself tonight would have been a late night and I would still be working on it tomorrow fixing what I screwed up today. His experience was a tremendous help. Bryan & Lamb were a big help too. Tomorrow I'll be doing some "Quickbooks" training from Jennifer Owens........Then God blesses us with his annual fall blessing.......the Titans start the season tomorrow night against the Saints (the "Ain'ts"). We've got 4 PSL's and I'll be taking the guys that helped me tonight.....and we'll be putting down some cold beers starting around 4:00. I plan on going through cold beer tomorrow night like Bruce Lee with a pair of nunchucks! Ill post another update for y'all Monday.
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!
4 comments:
Michael even has a fancy tool belt...I'm impressed.
Holly
Looks good man. I can already smell the Tennessee Hickory in the air. - Ellis
Hey Pat, just got through catching up on the blog and I'm even more sold now than I was Saturday night when we talked at the Zone. Keep up the good work and good luck...Lee
Lee i appreciate that.....I'm looking forward to getting your ass out there to eat!
-pat
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