Wednesday, August 22, 2007

2nd Pit has been ordered....sponsoring Titans 104.5 show.

Well Tuesday I pulled the trigger on another Pit. I ordered the same Pit I have now at the Joint, which is an Ole Hickory. There are weeks/days when we have been beyond capacity and it has been a real stress figuring out how to get everything cooked we need to get cooked. In regards to the restaurant we are fine. There have been a few weeks where I'm sitting there on Thursday night a little worried how I'm going to get everything cooked for the next couple of days, but generally cooking for just the Joint has not been a problem. The problem arises when the catering orders start to come in. We have done absolutely zero marketing on catering (we've really done zero marketing all together). So just the little bit we've got coming in has pushed our capacity beyond the limit. I went ahead and ordered the pit now because starting next week we will be the official sponsor of the 104.5 Titans Insider Kevin Mawae show (he's the starting center for the Titans for those of you reading this that are out of town) on Monday mornings during drive time from 7:10 - 8:00. The lead in will be something along the lines of:
"The Kevin Mawae Show sponsored by Martin's Bar-B-Que"
This is This is a great spot for us on the #1 rated radio show in the city during a prime time.......I mean every 9 to 5er in the city is on the road at that time heading in to work, and its on Mondays the day after each game. So I'm really looking for a real pick-up in catering & tailgating packages.....We'll see. More borrowed money means more stress. I had to take out an additional $15,000 loan (over 24 months) for the thing and I'm hoping that will cover it, but then again that might not cover everything I'm looking to get done. It might/could total about $20,000 when its all said and done, depending on other things I'd like to do to it. Anything over and above the loan amount I'll just pay for out of pocket. I'll be setting it up like a competition pit and/or catering trailer. Much like the Peg Leg Team Pit, I'm going to mount this thing on my old bob-cat trailer (which is almost brand new), a 20ft. trailer with a 3 well sink, prep table and double fridge. There will be a roof on it. Im hoping I can pay Dresch to do the work for me, we're supposed to meet up today. I'm hoping to have this thing built and finished in the next 3-4 weeks. I'm not all that excited about taking out the additional money to get it. I've been pretty proud at paying off what I have in this short of time. I have plenty of room in my current line of credit, but i did not want to put 15 grand back on top of what I've already paid off. Also, I am keeping the two lines of business separate so I can track each one separately. I may not be all that happy about borrowing additional money, but I'm happy about putting this thing to work for me, we just have to really step up the catering to get this big whore paid for. I'm also hoping and looking forward to this helping the team (Peg Leg Porkers) out at future bbq competitions, once we really start to get involved in those things.

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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 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!