Thursday, September 04, 2008

Renewing my vows.....

God bless Jerry Reed, God bless Billy Carter.


Alright........put me back on your RSS feed, I'm renewing my "vows" to the blog. Its been an incredibly busy summer. Big things are on the horizon for Martin's Bar-B-Que that Ill get into in a few weeks when some of the dust settles.......but the point is I am going to start blogging on a regular basis again, a couple times a week at least. I didnt realize how well read the blog was until this summer, only blogging once every 3 weeks or so, getting emails from folks who are getting irritated at the lack of fresh content. I am going to give you a summary of whats been going on since my last post, not a lot of detail to it. Before I do that though I gotta tell you that my grandfather passed on to the good Lord this past Saturday morning. I wont take you through a bunch of stuff but we were close and he was a fine Christian man. His influence on me and my career as a restaurantuer was beyond what he knew. You see, my first entry and/or interest to cooking was watching my Dad grill. It was a process, it was methodical. Dad was almost annoyed at those who "grilled" on gas grills. The mention of lighter fluid was dang near sinful. At my household it is the same way. If I ever see my boy, Wyatt, with a can of lighter fluid......other than using it to light a fire to keep hypothermia setting in.....I will tear his ass up! We never had a drop of lighter fluid on our property. We always used a chimney starter with raw charcoal. I think the hook was set not by the taste of the steak, but by the process of getting there. There was a right way to do things and a wrong way and he was very serious about us grilling the right way. Well, my Daddy learned all that when he started dating Mom, from his future father in-law. Dad played basketball at Mississippi State and would come home on the weekends and Pa-King would grill. Dad grilled growing up with his Dad, but the "show".....the magnitude of the procedure......the "we're one of the few that adhere to doing it right"......the PRIDE, came from Pa-King. I dont know where or how Pa-King became that methodical about things, but I'm glad he did. I've had two loves in my life in regards to career, growing up in and working in the securites industry trading and selling bonds, and this restaurant. The first one I still miss greatly, and as I continue to pay down debt for this Joint will start trading some again from my own account. The second though I can trace where I am to Kit V. King teaching my ol' Man, who taught me, who took it even further.





We rolled out the new menu and new pricing. We've only had one comment on the price increase. The new menu items are Mississippi Hot Tamales, Baby-Backs, Slug Burgers, Brunswick Stew and Elgin Hot Guts (Texas style BBQ sausage). The sausage is not ready yet because of the producer dragging their feet, probably a couple of weeks away. The tamales have sold out, we're trying to make more today. The slugs have sold well and the Baby's are flying out. I'll be interested to see what my extended sales turn out to be.





Yesterday I wrecked the F-350 flatbed and the catering trailer. Some dick-head slammed on the brakes in front of me and gave me 3 options: hit him in the rear end and send his stupid ass through the windshield, keep sliding left and hit an on-coming car, or jerk the wheel right into a 6' deep ditch. I hit the ditch, tore out the whole dad-gum front end of my truck. Once I figured out I was alright, I jumped out to check the trailer.......it was fine. Then I got pissed and said some un-christian things about the bastard who caused the whole thing. I guess I'm gonna have to buy a used/new truck, which I dont want to have to do. I'll shop around over the next month or two and find a deal.





The website is coming in the next 3 months or so. It will be very interactive and sleek. A lot of audio/video content, retail store, this blog, etc..





In the process of having a 32-36' mobile kitchen built. I plan on putting the pit I have on the catering trailer on the back of the new mobile kitchen, and putting two custom whole hog pits on the catering trailer (one on each end).





So thats about it, Ill blog again in the next day or two. I also plan on using the audio blog quite a bit so keep an eye out for that.

4 comments:

Anonymous said...

P,
Very sorry to hear about your granddad. He was a joy to be around.
I think he was the one who told the story about shooting a mule in "sensitive areas" with a slingshot while his dad was plowing?

Keep in touch,
Shannon

BBQ Dude said...

Great to see you back. Sounds like things have been rough lately. Sorry to hear about your grandfather. I know the feeling of having such a person of influence in your life and can only imagine how hard it would be to lose them.

Anonymous said...

Through who are you going to get your Elgin Sausage? I want to get some for my own use at home.

John said...

Glad to hear you'll be posting regularly again! Thats sad to read that your grandfather passed but good to know that he's in a better place. God Bless ya and thanks for writing this blog.

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!