The Tennessean Food Critic!!!!!!
Well today an article by the "Tennesseans" (newspaper) food critic came out. The article was a pretty positive article. The critics name is Jim Myers and apparently he came in to eat 2-3 times over the past few weeks. He wasnt fond of the sauce I serve saying it was too much like a Kansas City style sweet sauce that is becoming more and more popular on the BBQ circuit. I've pretty much had that same sauce recipe since 1991 going in to my junior year at Freed. Its just that my personal preference is a sweeter sauce. He also didnt like the brisket saying it was too done. I am almost sure he got what I refer to as the "toe" of the brisket which I am trying like hell to remind the guys to use that only for brisket tacos or chili because its always going to be a little dry. I've got to do a better job of cutting that piece off to be set aside before we even open up, because I'll put the rest of that brisket up against anybody around. The rest of the article was very complimentary. I have no regrets or apologies about the sauce because I'm serving what I personally like. I do regret not being more vigilant about that "toe" part of the brisket going out the window.....to the food critic or any other customer. All I can do is pick my game up a little bit and make sure that doesnt happen again. Read the article and come back here and post your comments, I'd be interested to know what you think.http://tennessean.com/apps/pbcs.dll/article?AID=/20070202/ENTERTAINMENT0201/702020359/1062/FEATURES02
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!
6 comments:
I've had the brisket and it's the best (and I'm not a brisket fan, really). As far as the sauce goes, that guy's got his head up his hind end. The sauce is great, especially the hot stuff. Good article otherwise. Keep on doin' what you're doin'!
-Chris on Mount J.
read the article and it made me want to leave work to try some of the fried bologna... never been out to your joint but am looking forward to coming out soon.
I actually work for ESPN Radio here in nashville doing advertising. maybe i can come out and talk with you about getting your name out there even more. i will try and give you a call sometime before you open at 11.
PATRICK MARTIN
Don't you worry about the things he said about the brisket and sauce. He really did sing praises about the restaurant over all - you have the best bbq in this area and anyone who eats it agrees! Just listen to that Chris dude, and we don't even know him! Keep doing what you do because that is what people like.
I guess critics have to pick on something. But as a self proclaimed "super taster" thats the best damn beef brisket ive ever tasted (toe-end or not). Later, Ellis
Blog can be read more easily now. Thanks.
Hey Pat, B.D. here. I have read Jim Myers for years. He can make you or break you in a heart beat.
He and Key West are the number one food people here in Nashville. Like I told you in my email, I thought it was a great review.
One thing hoss,what he meant about the sauce as he told it to me is that everybody seems to be going to a sweet sauce in stead of a vinegar based sauce which he likes.
A little FYI. You did fine bubba.
Terry
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