MARTIN'S BAR-B-QUE JOINT: Martin's Bar-B-Que and the Tennessee Department of Tourism

Saturday, March 01, 2008

Martin's Bar-B-Que and the Tennessee Department of Tourism

The week has been really strong! Yesterday we had an article on us in Brentwood Life (which I'll post a link to in the next post) which really helped yesterdays sales, particularly last night. But Tuesday and Wednesday were strong and I cant figure out why. Rain, snow, mud.......misery. Usually on days like that its slow, not this week. Dont know what the good Lord has in store for us today/tonight in regards to sales, but so far we've had a week comparable to late April/May. Could not come at a better time considering the bludgeoning I'm taking in regards to city/state/federal taxes. Yesterday Matt Burton came by to show me his new "attitude adjuster".......a 1974 Ford Ranchero with 351 V-8 in it. It is a very "proving" vehicle. We got our veal knuckles in on Tuesday and roasted them yesterday afternoon. I plan on making a stock with them today to be the base of the sauces I plan to make with some of the wines from Arrington Vineyards (Kix Brooks' winery). I neglected to mention here on the blog that the Tennessee Department of Tourism has elected to add Martin's Bar-B-Que & Arrington Vineyards to the their list of destination locations, much like they market a place like Loveless Cafe. The director of the Williamson County board of Tourism would like for the two of us to have a celebratory party for the occasion. I went over to Arrington Vineyards and Chris gave me a few bottles to play with. When I get this stock made I'll reduce the reds and see what I can make of it. Hopefully we'll be able to put a party together for the occasion!

1 comment:

Anonymous said...: congrats!; Saturday, 01 March, 2008

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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!