Wednesday, August 23, 2006

New Paint.

Not even going to say much here because the before/after pictures speak for themselves.......and its not even a "true" before & after until i get it all done in there (construction), but you get the idea. We're painting the outside tomorrow so i'll have pics of that to add. I was a little afraid of the color combo but after its on i like it......a lot! Place will really look good finished & decorated. I also went and spent about $2000.00 for kitchen equipment (and there's more to come let me tell you) and dropped $1700.00 for shirts & caps with Nick Mathews @Doug Mathews Team Sports. Nick, his brother Tate & Tommy Bethel all work over there and are all buddies of mine and dang good guys. I'll do a specific post on shirt/cap pick up day. The shirts & caps are going to look good.


jbc said...

Wow, looks like a different building. Now you just need a neon PBR sign right in the middle.

King Drew of the Appalachains said...

I guess now that the joint looks so good you're gonna make it a white wine and cheese bar? Is Michael Bolton playing the Grand Opening?

Yohaan said...

Wow. The place looks good, P. Can't believe the amount of work you've put into that place. I know it's going to be great.

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 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!