Tuesday, July 24, 2007


Last week was a really good week. Business was consistently good everyday. Saturday night we had a real good crowd to hear Ward, Nick and another guy around town the has several hits/cuts named Rick Elias. The picture is of Bo, M.B. Burton and Bryan as we were hanging around on the side by the pit while the music was playing inside. This week is going to be very stressful. Besides just the day to day business we've got the Music City Brewers Festival in Nashville this weekend. The event drew 6,000 last year and is getting bigger and bigger every year. We are one of a handful of vendors down there serving. We're going to prep for 1,500. We're serving "Q" sandwiches and smoked wings. I've borrowed the Peg Leg trailer (thanks guys, it is a massive help!!!!) and have Terry & Dresch (peg leg boys) coming down to help out. We're going to be set up right next to our buddies from Bosco's so we wont have to go far to grab a beer. On top of that we are doing the Brew masters dinner at Yazoo the night before on Friday. We're doing brisket tacos and something else, probably shrimp or something. The other picture is a test run of an item I thought about serving for this but have decided not to because of spacing. I sauteed some chopped country ham, corn & onions. On the other eye I sauteed some shrimp in a little mango bbq sauce I made up. On the other eye we cooked some rice. We filled a pita with the rice and then the other stuff. It was really good and something I'll probably make around here with some buddies or at another function that has better spacing......but not for this one. The shrimp for some reason look really bland in this pic but were really good and darker than this. So I'm still at the drawing board on the second item but think I'm close to deciding on it.

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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!