Ol' lead foot is back baby!
Yesterday I had to go get my license reinstated (forgot to pay a speeding ticket and they suspended my license). Had to pay $157.00 for the ticket in Franklin, pay the state $65.00 to reinstate, had to go down town (load of fun) and pay $8.00 to get a new copy of my birth certificate because I cant find my original (need that for the D.M.V.) then go pay $23.00 to get my license reinstated. Bad news is that I learned the hard way that procrastination can get expensive. Good news is now that I have a valid license again, I dont have to fret about driving under the speed limit for fear of being pulled over and arrested......I can speed again!!!! Cant wait to pull that lead boot out of the closet and slip it on again! Also met with some contractors to get a bid on screening in the side shed where the cooker is going to be. Today we're cooking sauce to zero-out the weight of each ingredient. I have to calculate each weight so the co-packer who will be mixing & bottling the sauce gets the recipe exactly right. Tomorrow we're west-bound & down to Cape Girardeau, MO to pick up the pit......but dont worry boys, I should be back in time for Bosco's! And dont worry Martha, that means we'll be going to dinner tomorrow night after Bosco's.
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:
The Red Dog boys are ready and willing BBQ guinea pigs!!!!
Make sure you secure this one somehow to your vehicle...we don't want this one to be airborn like Burton's!! : )
so coming to mo good luck. i am in springfield mo
keep up the good job so far.
There is nothing better than knowing you are a legal driver on the open road, good country music, wind on your head, driving down the highway in God's country, with a bottle of red wine and a scotch sidecar. See you a boscos.
NEM
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