Monday, August 28, 2006

Yesterdays cook

Yesterday afternoon I ran a cook on the pit. I cooked six slabs of baby's for Michael Blankinships church group, some sausage and a small brisket flat. Ribs were cooked well. I still dont have my sausage maker so I bought some polish sausage at Sam's. Polish is traditionally a mix of pork and beef. I rub some of my "BigHoss" rub on the outer casings and throw it on the pit. The sausage brand that I used yesterday had a weird flavor to it that I didnt care for all that much. I can't really put my finger on what it is I'm talking about but it left an aftertaste. I plan on using that in some gumbo here soon Lord willing. The brisket was very good, which was a little surprising because it was the "flat"........and a very small flat (around 4lbs). The brisket is made up of two seperate muscles, the flat and the fat cut or triangle cut. Its THE toughest part of the cow. I loaded the picture so you could have an idea as to where it is. I prefer to cook a brisket like I do a pork shoulder......whole. But yesterday was just another test run to continue to "season" the pit so I just cooked this little flat to add another cut of meat in the pit. I was pretty pleased. Today & tomorrow will be pretty busy tying up loose ends before Martha and I head off to Alaska to fish on Wedensday. Bo's going to be manning this ship while I'm gone, and he'll probably do a little posting on the blog.

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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!