Friday, December 21, 2007

Peg Leg Meeting; Sol


This week has been very, very strong! Numbers, like the last two weeks are in line with our October/November sales. The slow down I expected has not really hit like I thought it would, which is a great thing. Because of when X-mas & new years fall (on a Tuesday) we'll only have 6 days of operation over the next two weeks. We'll be open Thursday-Saturday next week and new years week. After that I see us being fairly slow for the two weeks following that for folks to get back in to their routine. Last night I met up with some of my fellow Peg Leggers. Carey got a few of us together to talk about a few things. It was good to see those guys. I wasnt able to stay long because I had to get back out to Franklin to eat at Chef Jason McConnells new place, Sol. I cant encourage you enough to get your ass out there to eat......it was amazing! I cant think of one thing we had that was not incredible.....it really was awesome! Im about to head into the Joint, get things squared away and then I'm gonna head down to Bucksnort with my buddy Tracey "Mini-Don" Jarrell to shoot some quail. The picture is a shot of our Brisket Tacos.
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1 comment:

Anonymous said...

Those brisket tacos are looking good - just wanted to wish you and your family a Merry Christmas.

Jones

Monday, 24 December, 2007

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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!