Party
The party exceeded expectations.......and the icing on the cake was the 51 points the Vols put up on Georgia! I could sit here and write and write but I wont for time sake. I was a little unprepared in regards to my hot pans for the meat I took off the pit for the food line. I just ran out of room to put hot food coming off the pit into a hot pan for serving. We did engineer some foil pans, etc. to get by but I have been worried that someone might have gotten some food that had cooled down a little and might pass judgement on me. I guess I just had too much going at one time and just didnt put the thought into my serving line. I tasted everything coming off the pit and it was great. The bands were awsome and jammed together until about 12:30. If you didnt come then you missed a dang good time. I'm guessing we had close to 200 people throughout the night. I have to mention that this could NOT have gone off without the help of some buddies......Ball, Lamb, Agee, John McCall......I owe you boys! I may try to post some pictures later on.
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!
4 comments:
All I want to know is...who was that sexy man in the orange Waylon hat singing "good hearted woman in love with a good timin man?" I mean, would somebody give him a record deal? What a hottie!
GREAT GRUB Saturday night! I will definitely make it back for more once you are open! the ribs were definitely the best I have EVER tasted!
Self proclaimed "super taster"
The smoked bologna was great. But I would have to say you had better let your distributor know that you're gonna be needin an extra truck load of that brisket per month. I loved that stuff.
The ribs were incredible!!!!!!!!!!!!!!!!!!!
The baby wanted more so I had to eat three helpings!!!
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