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!
Here are some shots of the pit. I've had two seasoning fires in it so far. I've got two more to go. Today I plan on wiping the inside real good with pig grease and then lighting another fire in it to "bake" that grease in the block. Lord willing tomorrow after church I'll light the fourth and final seasoning fire in it. Terry Harmon should have my grate made this week and Tom & Kenny are finishing my Hog box in the next few weeks. The pictures are of the pit before the first seasoning fire and a couple during the first one.
2 comments:
I can't wait to try some of that whole hog.
I've got some road signs if you need any, to help turn the hog...
Are you going to hang some tin under the grate to make it heat indirectly?
-Shannon
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