Saturday, October 17, 2009

3yr Anni!

Cant believe 3yrs ago today we opened the Joint! what a yelling at each other, dad washing dishes, mom apologizing to customers for the wait, then for us running out of food, Bryan Chandler busting tablesl, Eric Lamb doing whatever he was was a forgettable day, but one that I never want to forget! As many of you know Bo is no longer with us on a day/day basis...........but we're still tight........we met tonight at City House to have a few beers and think about where we've been and where we are.......its been a heck of a ride, and Martin's has a long ride to go...(trust me) .........but that being said.........I could never have built Martins without my friends and family helping me, BUT i could never have built Martin's without that asshole redneck rastafari Bo Collier.............wouldnt have happened! what a great friend he is to me.........foxhole!!!

Friday, October 09, 2009

Ain't Stalled no more!

Had a window yesterday/today of no the boys were able to get out there today and pour. this is the hardest part, everything derives from this so its a big deal......steel here tomorrow, they start framing on Monday. This is great, we're moving forward. some pics to follow. ill have a biz blog in the next day or so......

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!