An honor!
About 2 months or so ago I got a letter in the mail from Ontario Canada. It was from a guy named Ryan Odette. Ryan is the Chef/Owner of Mamo Bistro (mamobistro.com) in Ontario. He found me via a website called eGullet.com where I have posted a good bit on BBQ (instructions, advice, etc.). eGullet.com is THE website that anyone involved in the restaurant/food industry visits on a daily basis, from a celebrity like Wolfgang Puck to a nobody like Pat Martin. Ryan wrote me to inquire about coming down for a week to work for free to learn the art of authentic BBQ. Hey, paid help is hard enough to find so free help, even for just a week, is a blessing. I'm looking forward to him getting here, there are some things I plan on picking his brain about too, so it should work well for both of us. Ryan and I have spoken about 2 or 3 times. I have really no earthly idea about his tolerance for the offensive nature of our kitchen. I'm hoping he'll fit right in our kitchen of two rednecks, a black guy, a "dread-neck" and two mexicans doing nothing but spewing vulgarity, anger and insults at each other during the "rush".......as Bo says, its a pirate ship in there. Thursday I'll be gone though, we have a scheduled C-section thursday morning for our new little girl Daisy Elizabeth. Lord willing everything will go well (keep us in your prayers).
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!
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