Update
A lot to add, but I've had what seems like very little time to post. I WILL BE POSTING again in the next several days. The "blog" is about to get good again! I'll be posting every week a few times a week and will take the blog back to what it was when it first started....which means very little will be edited and/or held back. I started the blog for a couple of reasons; 1) I wanted a place to "vent" and keep buddies up to pace with the progress of the BBQ Joint and 2) I also wanted to give information about the process of starting something like this from scratch and take the reader through the trials because there is very little out on the web, that is REAL information, for someone wanting to start a restaurant......I'm not just talking about numbers for a business plan but day to day experiences. So I'm taking this thing back to what it was so to speak. Oh my wife will do some editing in regards to cussing and the occasional mortar shell of insults I might pull the trigger on for those special people who piss us all off on a day to day basis......which I do need. For the most part though the blog is going back to what it was, informative and pure Pat Martin entertainment.
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:
It's about time!!
Brother...you're going to have to go to a different background other than black, it makes it too hard to read.
And by the way, thanks for the email pep talk. I hold no hard feelings toward anyone. It just didn't sit right with me, but you know what I mean, we're just alike in many , many ways.
B.D.
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