Monday, October 16, 2006

The BIG day!

Well after months of work and worry, the big day is here. Bo and I are sitting here at my computer right now getting ready for the day. We're headed to Cracker Barrell for breakfast and then on to the joint. Once we get there we'll make us a couple of Bloody Mary's, take the meat off and open the doors. I'll have pics tonight so stay tuned. I have prayed a lot about this but still have not prayed enough (can you ever?), so y'all keep us in your prayers and come out to eat some Q!


Anonymous said...


got online after I left your place with my ribs just to review some other menus / prices. I printed 4-5 menus from the competition and your prices are right in line. Here are a few things that I noticed:

- most only have 1 sandwich (no reg or jumbo) for $4.00

- no one includes the drink in the combo - they charge $1.50 extra so you are ahead of the game here.

- most only have 1 drink size for $1.50

- your by the lbs prices are $1.00 lower most so if you are making $$ where you are, you're ahead again

rubs were great....and Im glad I had to wait in line to get them...

congrats buddy...


Jim Reams said...

good luck


Pat Martin said...

jim i really appreciate the "good luck". its been two days and my ass has been kicked! we've got to get a beer some time!

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!