Random shots & ruminations
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!
Thursday night was a big party...........There was an ice luge that Rip conducted which was very cool. Athens distributing donated Jim Beam Black, Voxx
Vodka, etc. for Rip to pour down peoples head-holes on that ice luge. Friday afternoon we had a Bourbon tasting which was very cool & informative. Friday night the Lobel boys (Evan, Marc & company) grilled MASSIVE steaks. I'm talking about 3" thick prime strips & fillets that were dry aged 6 weeks. Lobels is one of the sponsors and without question the most prestegious butcher in the country, maybe the world. Check them out @www.lobels.com........ also, Mitch Gallant from WoodSmoke Provisions
3 comments:
I just stumbled onto your blog here and I've been enjoying reading it. I went to Memphis in May for the first time this year and it was a lot of fun. I've been on a KCBS team for a couple of years now, so I've been to some BBQ cookoffs, but MiM is a totally different animal. I was blown away by the size and decoration of the booths and (as you pointed out)how large the teams were and how many people seemed to be just hanging out.
Willingham was one of the teams that we watched being judged on Saturday. I was fascinated by the pomp and circumstance of it all. And yes, it did seem very political.
On one hand, I am kind of drawn to MiM because of how much fun it seems to be, but also because it's only pork (and having been raised in Tennessee, BBQ=pork). But on the other hand, it is kind of nice in KCBS events to just concentrate on the food and not all of that other stuff.
One other thing about MiM surprised me: why are such a high percentage of the teams from the greater Memphis area? Isn't it supposed to be the World Championship?
Anyway, congratulations on the good finish!
By the way, I have been to your restaurant, too. Read the Tennessean review and headed on out to Nolensville. I only tried the shoulder, but it was great.
thanks bp....come in and see me again some time..I look forward to meeting you.
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