And the opening date is........
Monday, October 16th. Things are really starting to come together for the joint. I'm opening so much later than I wanted to but there really was not anything I could do about it. On Saturday night October 7th we're having a private party. 3 bands playing a mostly acoustic "in the round", 30 slabs of ribs, 3 shoulders, 3 briskets, sides and beer. If you are reading this right now consider yourself cordially invited to that party. If you are reading this right now and are a friend of mine I fully expect to see you there, specifically if you live within 150 miles of here! We need the love so make plans and get your tail there. Everything is free except the T-shirts....which I need for you to buy! Bo and I have got a few more things to take care of this week and then we'll be able to get in the kitchen. We've got to head down to Mississippi for a couple of days to spend with my grandmothers for their dessert recipes but we probably wont do that till next week. This past week the refigeration guys fixed the walk-in cooler, Sign out front was installed, Tracy came out and did some electrical work for me (new fans, lights, etc.) and Ellis and his crew chunked up a dang good looking privacy fence in about 4 hours. This week we've got to get the counter tops laid, plumbing done, trim done, speaker wire/speakers hung, menus done......a bunch of other stuff that I dont fell like listing. I'll keep you posted.......just keep reading
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!
3 comments:
looking so good. i am in springfield mo but we plan a trip your way just to try out your BBQ
I hate that we cannot be there for the party...Charlotte is a bit over 150 miles away...but we will be thinking about you. I would love to buy a t-shirt...please let us know how.
Lynn and Dave
The sign looks great! It's all coming together. I hope to be able to come by tomorrow. Can't wait, Pat. You guys are in our prayers. Jmc
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