Emily is on board & Alligator Po-Boys!
About a month ago Emily Arnold came on board and I have neglected to mention that here. Shes awesome! She worked up at "Rapid Pak" in Arrington for what seems like forever. She's really enabled me to get out and get some things done like closing some catering jobs. Last week was great. We had really good cash flow and it seems like the "summer slow down" is starting to wear off just a little. It will be slower than usual until September but I think that initial burst of summer everyone gets around May 1st is wearing thin. The grill out on the deck, steeplechase, rodeo, soccer tourn.,...........done that. People are looking to go out (to eat) more. We brought in some Alligator this past weekend and it has been selling like hot cakes. We fried it on a stick to serve as an app. this past Saturday and sold out of them. I made up a quick peach-apricot bbq sauce to dip it in. It was really good. Yesterday Bo served Blackened Alligator Po-Boys with a roasted red pepper aoli. He had 8 and sold them all by 12:45. Could have sold another 8 so today we'll run it again with 15 prepped to sell.
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!
2 comments:
Patrick, WE LOVE YOU!! Martin's BBQ Joint is becoming a 'second home' to those in the area, and when we mention Martin's BBQ joint, all over town, folks say "Yeah, I know about that place! Man, it's GOOD!"
We will see you Saturday Night for sure!
Kaci
www.kaciallen.com
www.myspace.com/catch23kaci
kaci thanks so very much.....that means a lot. we're looking forward to having you this saturday night (Lord willing)
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