Sunday, August 27, 2006


Well the new paint looks awsome and really makes the place look like a whole new building. Yesterday we, actually Bo & our mexican amigo Adan, started moving tables & chairs back in the joint. While they were doing that Michael & I were framing in where the fountain drink machine is going to be. After everyone left I noticed a little mark on the floor where the paint had been scratched a little. Yeah thats going to happen but when I felt the paint it was as if it never really adhered to the surface. We ran a laquer thinner over the old paint so I dont understand. I do have some fear that the money I just spent was wasted and that I'll have to remove the existing paint and paint it again. You wanna talk about something that would piss me off!?!?! The good news is that the front looks good, I'll post some pics later on. I need to get this dilemma figured out quick. This week (Wed.) Martha & I are going to Alaska to fish through the weekend. I need to get the plumber in there while I'm gone and start cleaning that filthy kitchen out. The commercial cleaning service is coming next week to clean it and we need to have it ready for them. Bo will be manning the ship while I'm gone.......We've got a ways to go before opening and it is really stressing me out!

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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!