The day before....
Well the big party is tomorrow night and there is still so much to get done but I feel pretty good about where we are. We still have half of a counter top to lay in the morning and clean up. Today we got some more electrical work finished, coke machine installed, cash register and credit/debit machine running, more decorations hung, sauces made, slaw made......we got a lot done. I just got home about 10 minutes ago because I was waiting until 11:00 to put the briskets on. I shouldnt have to be back over there until about 6:00 tomorrow morning to add coals and wood to the coal basket. I put the shoulders on tonight at 7:00. We've got 4 whole shoulders, 6 briskets, and tomorrow morning I'll put on 30 slabs of spare ribs. I've got 22 cases of beer, 10 cases of 7 ounce cokes, slaw, potato salad, beans (cooked underneath the shoulders of course.....so all that "lard-goodness" drips in em') & last but not least moon-pies (nilla' & chocolate). I'll post pictures on Sunday afternoon Lord willing.
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!
1 comment:
YAAAAAAAAAAAY!!!! We knew the day would come---the anticipation was wonderful, but can't wait to get back down there and sample your delicious cooking.
It's like standing in the back of the church, all preparations done, hoping your veil is on straight, waiting for your music, and finally having that feeling of THIS IS REALLY HAPPENING.
I'm so glad for you, and we'll be there soon for some of that GOOOOOD barbecue. Table for five and a high chair, please.
CONGRATULATIONS!!!
rachel
PS I have a picture of me 'n' Elvis if you need any more DAYCOR.
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