Podcasts about fatback collective

Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. Today, there are 10 Martin’s locations in the Nashville area, Louisville Kentucky, Birmingham Alabama, and our newest location in Charleston South Carolina. Pat is a member of the famed Fatback Collective, a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South. Check out The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Being super particular on the details is what matters in success." In today's episode with Patrick Martin we will discuss: Industry secrets and should you keep them? Mentors and their immense importance in this industry Waiting to open a restaurant based on finances even though you have the skills The IMMENSE importance of LEARNING People who cook often do so beyond the need for sustenance - we want to make people happy The benefits of an open mind To go to culinary school or not to go to culinary school? Dealing with critics Making mistakes and what we learn Partnerships Labor schedules "Game-ifying" business You NEED to learn the business side regardless of your role in the company Promoting within when your team isn't ready-avoid it! Pride in your brand Ask EVERYONE for advice but be particular about the advice you take Growth Invest in YOUR PEOPLE The love of teaching Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "You have to give a crap!" What is your biggest weakness? Over-analyze and go too deep into an issue What's one question you ask or thing you look for during an interview? Training costs money so make sure they want to stay for a longer amount of time What's a current challenge? How are you dealing with it? People Share one code of conduct or behavior you teach your team. Know your job and do your job What is one uncommon standard of service you teach your staff? Chef-driven, fine-dining FOH The customer is not always right but you still need to make them feel like they are right What's one book we must read to become a better person or restaurant owner? Lessons in Service from Charlie Trotter by Edmund Lawler Setting the Table by Danny Meyer One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM  Name one service you've hired. Accounting - Todd Mormon of Fresh Hospitality If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do all the little things Smile and be very very nice with your customer base Treat others better than you treat yourself Contact info: Martin's Bar-B-Que Joint website Instagram: personal: @pitmasterpat business: @martinsbbq Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Patrick Martin for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Ever since the sizzling news about Chinese tariffs on pork dropped, we knew we'd have to do a Meat + Three episode about pork. This week's show features a deep dive into the tangled relationship between American soybeans and Chinese pork with help from Bettina Ring, Virginia's Secretary of Agriculture and Forestry, and Loren Puette of ChinaAg. To build up our strength to tackle such a dense subject, we first visit our friends at Heritage Foods to learn their expert tips for making a next-level BLT with your summer tomato and lettuce bounty (hint: perfect bacon = perfect BLT). Executive Director Caity Moseman Wadler gets to the bottom of the term "legislative pork" with help from Katy Keiffer of What Doesn't Kill You and Esther Trakinski, a Food/Adjunct Professor at NYU. Finally, we look into the Fatback Pig Project, a group formed in 2013 that is helping put small-scale pig farmers back to work in Alabama. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. About the episode art: after making some delicious BLTs with the Heritage Foods team, we got creative with the leftover bacon! (And then ate it, of course.) Thanks to Patty Lee and Ben Tansel for their food styling expertise! Meat + Three is powered by Simplecast

In our newest episode, award-winning pit master Sam Jones tells David Ellner all about the roots of his North Carolina BBQ. Jones's grandfather opened the Skylight Inn as a 17-year-old barbecue lover back in 1947—and the Jones family has never stopped making pork, slaw, and cornbread since. But Jones didn't always love the idea of following the family business of making whole-hog barbecue. Hear about his journey back home, and when he first realized that barbecue wasn't just a job: it was a passion ingrained inside him from the start. Plus: The story of how Jones's "Fatback Collective" first got started. You can find some of Sam Jones's most iconic barbecue recipes by downloading the Panna app, or heading over to www.pannacooking.com.

On this episode of “Hot Off the Press,” Chef Pete shoots the bull, or the hog rather, with barbecue royalty Pat Martin at his newly-opened Martin’s Bar-B-Que Joint in downtown Nashville, and special guest Billy Durney from Hometown Bar-B-Que in Brooklyn, New York. Two years in the making, the downtown Nashville location of the Martin’s Bar-B-Que Joint empire opened this past August and is a 13,000 “pit master playground” that includes a private dining area upstairs, a downstairs casual restaurant and a beer garden bar. Pat Martin’s whole-hog approach to barbecuing makes him one of the most popular pit masters in the restaurant industry. Martin says the legendary West Tennessee-style whole hog technique to cooking that he uses creates the most unique taste you can get with barbecue pork — slowed-cooked over coals, but not overly smokey, with a delicate, floral flavor. Martin jumped in with both feet and opened his first location 10 years ago in Nolensville, Tennessee—just south of Nashville—with only one employee and a $65,000 line of credit. What started out as a very small operation with no refrigeration, his dad washing dishes and mom making coconut cakes to sell, has now grown to four restaurant locations and features on Food Network, Travel Channel, Cooking Channel, and The Today Show. Martin is also a member of Fatback Collective — a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South. Find out more about Martin’s Bar-B-Que Joint by visiting www.martinsbbqjoint.com. Chef Pete and Hometown Bar-B-Que’s Billy Durney first met at the Big Apple BBQ Block Party charity event in Madison Square Park last year. Durney spent almost 20 years in the security and private protection field, where he kept a close eye on some of the country's most public figures. What started as a hobby of smoking meat in his backyard for family and friends and delivering to local bars and restaurants, finally became a longtime dream fulfilled for the Brooklyn native when Hometown Bar-B-Que opened in the beautiful little sea village of Red Hook in 2013. Hometown Bar-B-Que has been featured in Bon Appetit and The New Yorker. Follow Durney on Instagram or visit www.hometownbarbque.com.

The Holy Trinity Greek Orthodox Church is the oldest Orthodox Church in America. For 150 years the members of the church have passed down their traditions bit by bit, day by day. But now that our culture has changed and fewer people have extra time on their hands, the culture could be in jeopardy of being lost. We ll speak with the women of the church as they prepare finikia to hear their thoughts about community, family, and heritage. We ll also speak with chef David Slater about his long journey home to New Orleans. Originally raised in Canada, David worked in kitchens around Florida, Georgia, and New York, but could never find a place he liked as much as New Orleans. We ll speak with him about becoming a New Orleanian and what he thinks about being Emeril Lagasse s right hand man. And in the spirit of Thanksgiving we ll hear from Rodney Scott and Mignon Faget. Rodney s rebuilt his family s barbecue restaurant with the help from the Fatback Collective and Mignon has found satisfaction by donating to charities throughout southern Louisiana. All this and an update from the new Wednesday market in the French Quarter on this fully loaded edition of Louisiana Eats