Wednesday, April 29, 2009

Trailer

Getting the trailer going for the hog-pit. Paint came in today, 1300 degree flat black. we'll put 3 coats on it. I now have a slight delta (change) in my plans..........thinking of going fwd with the 32ft gooseneck i was originally thinking about and just getting the whole dad-gum thing done now. Ill post tomorrow with the update.

New website is/should be up......its a great step....we'll make changes (deltas) as we go be Mike Causey is great! I'm about to touch base with my old friend Katie Walker, been missing her a lot.......she & John had a baby and I've been trying to leave her alone, but I saw on Facebook the other day that she was sharpening her pencils...........sounds like Katie "All-Star" Walker is coming out of hibernation

3 comments:

Rachel said...

Pat,
Stumbled onto your blog after saw news article today about your invite to Big Apple BBQ Block Party.
Started reading out of curiousity b/c I have never found really good BBQ in Nashville - which ironically, I read one of your early posts saying exact same thing. So turns out I know why we think alike on that issue. I'm originally from Henderson and know John McCall, was in same class in high school with Bryan Chandler and love Jacks Creek bbq in particular. I will definitely drop by your joint soon to ck it out. Drop me a line at jeff.haithcoat@cbre.com if you get a chance and tell Bryan Chandler I said hello when you talk to him. Haven't seen him in years.

Jeff Haithcoat

Karen Meek said...

You are correct, Jack's Creek BBq is the very best. Pat where are you located?
Karen Meek- ctscan2@comcast.net

saucehut.com said...

Hey...good luck. If we can help with anything, please get in touch with us at our website. Take care.

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!