Tuesday, April 10, 2007

O.K. here it is.....the $100.00 BBQ sandwich

I've had several requests for pics of "The most expensive BBQ sandwich in the world". Pork, smoked then seared Fois Gras with white truffle oil and balsamic vinegar. Served with Champagne (Miller High Life, the champagne of beers). We did not sell a single sandwich this past weekend! The pics........here they are:

Here we are putting it in the Pit to be cold smoked

This is it after it was smoked:

Here is the constructed sandwich (with said "Champagne"......Miller High Life). Tough to differentiate everything in this pic. The balsamic hides the pan seared fois gras. Marteen constructed the sandwich while Bo and I were opening a beer. I usually put about 3-4 DROPS of the balsamic on there.....you don't need much, you are just trying to compliment it. Well Marteen proceeded to sauce the thing as if he were using our sauce (which is expensive enough to make!). He poured about 4 million ounces of the 15yr old "tradizianal" balsamic over this thing........so really this sandwich is not $100.00 but probably more along the lines of $875.00........ah hell lets call it a grand, at this point who's counting anyway? Let me put it to you this way, there was really none left. Bo spit beer up on himself in laughter at my financial disgust.

Here is Troy taking a bite. For such a smooth, velvety sandwich I don't know why Troy's head looks so dadgum explosive. He looks more like he's trying to pass a gallstone.

1 comment:

Anonymous said...

I have to say you are one funny S.O.B. I need to come by and get some long needed BigHoss face 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 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!