tag:blogger.com,1999:blog-31172980.post7608646998055482092..comments2020-03-12T03:53:21.943-04:00Comments on MARTIN'S BAR-B-QUE JOINT: UpdatePat Martinhttp://www.blogger.com/profile/17920264175614704800noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-31172980.post-83346712497161885022008-07-30T22:04:00.000-04:002008-07-30T22:04:00.000-04:00eric.....long time no talk, thanks for keeping up ...eric.....long time no talk, thanks for keeping up with the joint, hope you'll be able to make it down sometime! a slug-burger is a depression era burger that used a lot of meal (soy/corn/whatever) mixed in with the meat as an extender. they became mostly dough with about 25% meat in with it. they are fried and served ONLY on burger bread, yellow mustard, pickles and chopped white onions. They at one time were all over the South, but are now only still found in poor areas of the deep south, such as Mississippi (my families home state). They are called a slug burger because back then a nickle was referred to as a "slug".Pat Martinhttps://www.blogger.com/profile/17920264175614704800noreply@blogger.comtag:blogger.com,1999:blog-31172980.post-4302097865473881172008-07-30T21:40:00.000-04:002008-07-30T21:40:00.000-04:00Hi,What is a slug-burger?I've been periodically re...Hi,<BR/><BR/>What is a slug-burger?<BR/><BR/>I've been periodically reading the blog since it started and this is the first time I remember seeing a picture of the joint from the front. <BR/><BR/>It looks great! Sort of the epitome of what a BBQ joint should be. Very 'homey' look while still being professional. <BR/><BR/>EricReilly Foxhttps://www.blogger.com/profile/07082545462426868555noreply@blogger.comtag:blogger.com,1999:blog-31172980.post-30108973808443375662008-07-18T02:17:00.000-04:002008-07-18T02:17:00.000-04:00Man, you don't charge enough. Maybe TN is differe...Man, you don't charge enough. Maybe TN is different from my part of PA, but probably not so much. If you're overworked and underpaid, you aren't charging enough. Everyone understands the problems those of us in food service are facing. Charge what you are worth!<BR/><BR/>There's an old retail adage: "You can have good price, good service and good quality. Pick two." If your quality is as good as it seems to be, reflect it in the price and concentrate on great service.Anonymousnoreply@blogger.com