Warm Up with Brunswick Stew & Brisket Chili

Smoked Brisket Chili and Brunswick Stew are BACK at Martin's Bar-B-Que Joint

Every year as the weather cools down, our menu heats up. Returning for the 10th year in a row, from November 1 through April 1, we'll be serving up homemade Brunswick Stew and Smoked Brisket Chili in all of our Joints. Made from scratch every day (just like everything else on the menu), these two seasonal offerings will warm you up from the inside out!

Smoked Brisket Chili

Smoked Brisket Chili

We make our Brisket Chili every morning. We start each batch with all the good stuff you would expect in chili - onions, dark red kidney beans, tomatoes and a whole lot of spice. Then we go and make it really, extra tasty by loading it up with beef brisket - but only after it's been smoked for 18 hours over hickory wood! Topped with shredded cheddar cheese and slices of pickled jalapeño peppers, it's definitely a staff favorite. 

Brunswick Stew

Brunswick Stew

And if you've never had Brunswick Stew, well you're obviously not from the South. A hearty stew made with corn, beans and peas, Brunswick Stew might first look like a thicker version of vegetable soup, but this stuff is definitely not for vegetarians! It's also packed with pulled pork BBQ and has a hit of our Sweet Dixie BBQ Sauce for a little extra flavor. 

We hope you'll make sure to pop in sometime this winter and enjoy a bowl or two of Smoked Brisket Chili and Brunswick Stew - before they go away until next year! 

Pitmaster Pat Hosts Chef Ashley Christensen for Tasty Book Signing Event

Join us at the new Martin's Bar-B-Que Joint in Downtown Nashville for a very special event with James Beard Award winner Chef Ashley Christensen. 

Tickets include select hors d'oeuvres from the cookbook (see menu below) and two signature cocktails for just $25. (Ticket does not include a copy of the cookbook).

Bring your own copy of the new cookbook for Chef Ashley Christensen to sign or buy one at the event. 

GET TICKETS below
 


WHAT FOLKS ARE SAYING ABOUT THE BOOK:

“page to page, her approach remains the same: exquisite ingredients and exact instruction, applied to classics of Southern comfort cooking” 
- The New York Times
“her recipes paint a portrait of a hip, modern South”
-Garden & Gun

Here's  what we'll be serving:

Oysters rocka-billy

ribs w/mustard sorghum sauce

crab CHURROS w/piquillo pepper mayo

pimento cheese finger sandwiches

AC’s deviled eggs 

Beer Can Michelada

Wake County Cooler

 

 

 

AC's Deviled Eggs Reprinted with permission from Poole’s: Recipes and Stories from a Modern Diner by AshleyChristensen, copyright © 2016. Photography by Johnny Autry. Published by Ten Speed Press, animprint of Random House LLC

AC's Deviled Eggs

Reprinted with permission from Poole’s: Recipes and Stories from a Modern Diner by AshleyChristensen, copyright © 2016. Photography by Johnny Autry. Published by Ten Speed Press, animprint of Random House LLC

This October Tune in to the 'Que Tube!

Pat Martin being interviewed for Delicious Destinations

Pat Martin being interviewed for Delicious Destinations

YouTube, schmoo tube. This October, we're leaving that Internet-based video platform behind and turning to a real deal television for once. Come on and tune in to the 'Que Tube, y'all!

After 10 years of serving our West Tennessee-style Whole Hog Bar-B-Que, three different television shows called us up and asked to include us in their productions, and now all three shows are airing in the same month! Between football and the 'Que Tube, you can bet we're gonna be glued to the TV this month. 

We're plumb flabbergasted to be included in Andrew Zimmern's Travel Channel show, Delicious Destinations. We're daggum thrilled to be highlighted on a new episode of Food Paradise, also on the Travel Channel. And we're really dang honored that the great Anthony Bourdain came by as a part of his Emmy Award-Winning show, Parts Unknown to eat some 'que and have a few drinks. If y'all know anything 'bout Anthony Bourdain, you know that guy can have a drink or two.

We don't want to give away too much of the good stuff here - you're gonna' have to tune into the TV for that - but check out the schedule of shows below so you make sure you don't miss 'em!

Sunday Oct. 2 @ 8:00 pm CST - Parts Unknown  on CNN

Tuesday Oct. 4 @ 8:00 pm CST -  Delicious Destinations  on Travel Channel

Sunday Oct. 16 @ 7:00 pm cst- Food Paradise  on Travel Channel
 

Martin's Celebrates 10 Years this October

 

It was exactly ten years ago on October 16th, 2006 that we opened the doors to the first ever Martin's Bar-B-Que Joint. There have been barrels of laughs, clouds of smoke, and countless memories since those early days in Nolensville, and we're real dang thankful for all of it - and for everyone whose lent a hand along the way. 

Seeing as it's been a decade since we began this adventure, we figured it would be good to share a little of the story of how we started on this crazy ride. 

And if you haven't done so yet - go add your name to list for a chance to win in our Birthday Giveaway!

The old original sign can now be spotted in the beer garden of the new spot in downtown Nashville. 

The old original sign can now be spotted in the beer garden of the new spot in downtown Nashville. 

 

Pat Martin was running a landscaping business at the time when an employee wrecked the truck carrying all his mowers - totaling the equipment needed for his business. Not knowing what to do, he went to have some lunch at the old El Texano Mexican restaurant on the very day that it permanently shut its doors. It was then that the idea struck like a bold of lightning and almost instantly, Pat planted his flag and offered to take over the spot. Coupled with the insurance money from his totaled landscaping equipment, he and his wife Martha put up their home for collateral to gain a line of credit from the bank and immediately got to work on the build-out for what would eventually become the first Martin's Bar-B-Que Joint.  

We had been married for only a year and a half, I had an eleven month-old and I was three months pregnant with my second. Patrick just called me up one day and said, ‘Baby- we’re gonna open a BBQ restaurant.’ I said ‘Oh great. Well do you think either one of us should have ever WORKED in a restaurant before?’ And he said ‘Oh Martha, I waited tables in college.’
— Martha Ann Martin, Pat Martin's wife

With lots of faith, goodwill, grit and determination, Pat opened the doors to his first barbecue joint and just figured it out. The first day was a complete sell-out - one of many that would come. 

In those early days, the landlord of the original Nolensville BBQ joint wouldn't allow Pat to build and install his own hog-sized smoker on site. The "Old Hickory" smoker that he did have on premise could only accommodate supplementals like ribs and pork shoulders -- not the whole hogs that were a key to the style of BBQ that Pat grew up with. Undeterred and most definitely not defeated, Pat would just rent out a big ol' smoker from a neighbor down the road and made it work. 

Because of the small size of that old place and very limited space restrictions, the menu back then was a lot more sparse than the menu we all know today: there was no fried catfish, not a salad in sight, and the Redneck Taco hadn't even come into existence. In fact, our Redneck Taco was actually created by Bo, one of many long-time employees, who got tired of eating the same BBQ sandwich every day. He wanted something different - so why not throw some smoked n' pulled pork on a hoe-cake with some slaw and sauce? It was delicious...and ten years later it's one of our top-selling menu items. 

They basically sold pulled pork sandwiches back then. They would sell out of everything by like 5:00 in the afternoon and the staff would just shut the doors and go home.
— Chris Kizer, Director of Operations, Martin's Bar-B-Que Joint

The word about Martin's Bar-B-Que was starting to spread far and wide and that meant Pat and his staff were working pretty much around the clock to keep up with demand. It was a family affair and even Pat's friends were lending a hand to help keep up with the demand that was quickly growing.

In the early days his father would wash dishes, I would run food and his mom would go around our in the parking lot telling people we were out of food. This went on for a while. Even my brother would come in on his lunch break from work and Patrick would get him to run the cash register. If friends came by to eat, they ended up running food.
— Martha Ann Martin

Fortunately, after about 3 years, we found a new, more spacious home right across the street from the original spot and made the move in March of 2010. With a larger kitchen, an in-house hog pit and plenty of seating for guests, the smoke began to clear and Martin's Bar-B-Que Joint really started to put some roots down. 

Martin's opened their second location in Mt. Juliet in late 2013, the Belmont location followed shortly after in March of 2014, and our biggest and baddest Martin's Bar-B-Que Joint yet opened in downtown Nashville in August of 2016.

We're still dumbfounded by the support that all of you have shown us throughout the past ten years, and we're endlessly grateful for it. Make no mistake -  y'all are the reason we're here today and we couldn't have done it without you. The road that got us to where we are today was nothin' close to easy, but we wouldn't have wanted it any other way - and we're just so daggum glad to be where we are now.

As a small token of our appreciation, this October we're giving you the gifts to celebrate our 10th birthday. We'll be giving out ten $100 gift cards to show our gratitude for a decade of good barbecue and even better memories.

Click for details on our 10th Birthday Giveaway

Pat Martin chatting up guests on the porch of the original Martin's Bar-B-Que Joint in Nolensville, TN

Pat Martin chatting up guests on the porch of the original Martin's Bar-B-Que Joint in Nolensville, TN

Bringing the heat at mcf+w 2016

For the third year in a row, "Martin's Bar-B-Que Joint & Friends," led by our head honcho Pat Martin will be bringing the heat to Music City Food + Wine Festival this year, held on September 17 and 18 at Nashville's Bicentennial Capital Mall State Park

Alongside both celebrity chefs and local Nashville buddies, Martin and his crew are planning to wow festival-goers yet again with an almost unbelievable array of meat, fish, vegetables and more cooked over live fire. From the whole hogs for which he is famous, to whole goats, chicken-on-a-string, fire-charred vegetables, grilled oysters, and seafood galore there will be food -- and entertainment -- aplenty for almost every appetite.

Last year was so much fun we had to do it again! It was great watching folks experience the
different cooking methods we use over live fire and seeing how much they enjoy the show of it
all and most importantly, the great food
— Pat Martn

Almost equally overwhelming in Martin's wood-fire wonderland is the array of locally and nationally recognized chefs; the talent in this group is unparalleled. And while some are newcomers to the smokey playground at MCF+W, none are virgin to the excitement and glory that comes from cooking over live fire. 

LOOK FOR THESE CHEFS IN THE FIRE WITH PAT:

  • Sal Avila (Prima)
  • Sean Brock (McCrady's, Husk Charleston, Husk Nashville & Minero)
  • Tyler Brown (SouthCreek)
  • Trey Cioccia (The Farm House)
  • Bill Darsinos (Southside Grill)
  • Billy Durkey (Hometown Bar-B-Que)
  • John Lasater (Hattie B's Hot Chicken)
  • Joseph Lenn (J.C. Holdway Restaurant)
  • Jason McConnell (McConnell Hospitality Group)
  • Trevor Moran
  • Nick Pihakis (Jim 'N Nick's BBQ)
  • Michael Symon (Lola, Lolita, Roast, Bar Symon, B Spot Burgers and Mabel's BBQ)
  • Tandy Wilson (City House)
  • Andrew Zimmern (Chef & TV Personality)

The Martin's Bar-B-Que Joint & Friends playground will be hosting their unforgettable feasts during The Grand Taste both on Saturday the 17th and on Sunday the 18th. Tickets for either day cost $150, or $500 for the entire weekend, which also includes the Harvest Dinner on Sunday night.

MUSIC CITY FOOD + WINE FESTIVAL
SEPTEMBER 18TH & 19TH, 2016
BICENTENNIAL CAPITAL MALL STATE PARK

CLICK HERE FOR MORE INFO ABOUT MARTIN'S BAR-B-QUE & FRIENDS 

CLICK HERE TO BUY TICKETS TO MCF+W 2016

It's Tailgate Time in Tennessee!

Here in the South Football Season is no small potatoes: we take it pretty dang seriously. Between the SEC and the NFL, high school football and fantasy leagues, there's so much of game to consume, we can barely find the space to fit it all on our DVR's at home. 

The good news is, with plenty of TV's in every Martin's location--plus dozens of 'em in our upstairs bar and beer garden area at our new Downtown joint--you can watch all the live games you want and free up space for whatever television your girlfriend, wife, kids or roommates want to record. All fans are welcome to tailgate or pre-game at Martin's and with all the TV's we've got, everyone should be able to root their team to victory. 

However if it is Tennessee Titans football to which you pledge your allegiance, we've got a special treat for y'all: 

Starting this  Sunday, September 11th and continuing for every Titan's home game through the rest of the season, Martin's Downtown Bar-B-Que Joint will open one hour early to kick off game day with a bang.

Yep, you read that right: starting at 10:00 AM on Sundays when the Tennessee Titans are playing at Nissan Stadium, we at the new downtown Martin's Joint will be there early pullin' hogs off the smoker, whippin' up our famous sides, and making sure we're got plenty of cold, cold beer on tap. 

If you're sticking around for all four quarters, or just stopping by for a beer and some baby backs before heading to the game, we'll be glad to have ya and hopefully high-five over a Titans win once it's all said and done.

Heck, we'd even be glad to cook up some food for ya and send it off with you to your tailgate -- so long as you don't mind sippin' on a cold one while you wait for us to fix it.

And if you just plumb don't want to brave the downtown traffic and mayhem? We don't blame ya. Come hang out at one of our other Martin's Bar-B-Que Joints to cheer on the Titans to a win - you won't be the only one.

Now remember - these early game-day hours are only applicable at our *new* downtown location, and are only applicable during home games. So don't get it mixed up! That could be real awkward.

Click Here to check out the Titan's Schedule and figure out when they play at home. 

We'll see y'all on Sunday!

We're Open Downtown!

After many months of construction, the new Martin's Bar-B-Que Joint in Downtown Nashville officially opened its doors to the hungry BBQ-craving public on Thursday, August 4.

The 13,000-square-foot space at 410 Fourth Ave. S. includes a traditional Martin's experience downstairs, a lush outdoor beer garden out back, a large screened-in porch, games, four hog pits, a private events space, multiple bars and so much more. 

As we prepare to celebrate 10 years this October, this new location is most definitely the crown jewel - and one that has to be seen to be believed! 

Click here for hours, directions and more info for the new Downtown Nashville location.

Bar-B-Que in the Big Apple

Sure, we're southerners born and bred but we're no strangers to the Big Apple - and we're pretty dang familiar with the Big Apple Barbecue Block Party. A weekend-long event featuring pit masters from across the country and barbecue so good it makes your knees weak, we were stoked for another good weekend in New York City June 11 and 12. 

Now, you'd be plum crazy to think we went all the way to New York City for a bar-b-que festival flying American Airlines (how d'ya think we'd get a dozen hogs and a giant smoker up there?) so we made the 13-hour drive and arrived in Manhattan early Friday morning. From that point forward, we set up camp in the Flatiron district, surrounded by good friends from years past and rookies alike, eating, smoking meats, and drinking...all the things.

 
 

This was our 8th year in a row smokin' whole hogs at what is undoubtedly the hottest and smokiest food festival in Manhattan, where we saw over 100,000 faces and served more than 4,000 of 'em. Our featured plate - smoked and pulled whole hog, topped with Martin's famous slaw and Jack's Creek Bar-B-Que Sauce, served on a slice of white bread - was a huge hit with both the festival attendees and with the anchors on The Today Show. (We stopped over there on Friday morning before turning up the heat for the big event.)

With our amazing volunteers from Teen Challenge and our traveling Martin's pit crew, we worked round the clock, day and night, smokin' our 12 whole hogs to show the folks of Manhattan what Tennessee Whole Hog Bar-B-Que is all about. And we sure had a blast doing it! Best of all, we were glad all of our fun and hard work benefitted the Madison Square Park Conservancy, which works to protect, nurture, and enhance MSP. 

Click to read more about the festival

It's All In The Details

As we prepare to open our new Martin's Bar-B-Que Joint in Downtown Nashville, we figured it was about time to start sharing some of the details that went into the location.

This new spot is housed in what we locals know most recently as "The Rutledge," a former live music venue. But the building has a lot more history to it than that. Originally built back in the 1800's it has seen many tenants come and go with several renovations over the years. But it hadn't seen nothin' yet! 

We began the construction process back in 2015, working to salvage and rebuild the original structure which had fallen into disrepair. Our crew sured up the building and began expanding - adding additional space on the ground level to house the kitchen and building out a side porch. But the real work was in building a huge second-level space; complete with a massive outdoor beer garden, extra hog pits and private dining rooms. After all is said and done, the Downtown Nashville Martin's will have three distinct areas; a traditional Martin's experience with a full bar downstairs, private dining rooms on the second floor and a large indoor/outdoor backyard beer garden with two bars. But it ain't Martin's with the 'que of course, so we built in five whole hog pits, a 10-foot live fire grill and four jumbo smokers for our ribs, chicken, turkey and brisket.

When you get a chance to come visit, you'll surely see all the work that went into the new location, but you may not know the stories behind all of those efforts. Every decision and detail was thought through - from the floors to the ceilings and everything in between. 

Here's just a few of the many stories...


a smokin' foundation

Many of the cinder blocks used were "pre-smoked" before building. We took about 750 blocks to last year's Music City Food + Wine Festival to build the on-site hog pits. Once the festival was over, we broke down the pits and took the blocks to the worksite, where they made their way into the foundation and walls of the expansion.


history underfoot

The upstairs private dining rooms and indoor game area has a pretty impressive hardwood floor. But it's more than just looks. The boards used were salvaged from an 85-year-old cottonseed factory in Chattanooga, TN and brought up here to Nashville earlier this year. But before they could be installed downtown they needed a little - no, a lot - of work. We spent two weeks removing nails from each individual board and planing them down to remove the 'gunk' from that old factory. Now that they're installed, they're getting sealed and ready for the many parties to come.


let it grow

The backyard beer garden is packed with mature trees and plants of all sorts. There's a 30-year-old paperbark maple tree, wisteria vines and even some tomato plants.

While they sure look good, they also serve another purpose. All the rainwater that drains off the roof is redirected into the planters to water the plants and keep it out of the storm drains.


These are just three of the many stories behind the new Martin's Bar-B-Que Joint in Downtown Nashville. As you can surely see, we still have a good bit of work to do before we open up to the public but we look forward to welcoming you. Maybe you can come make a few new stories of your own. 

 
 

Join Us at the 12th South Farmers' Market

Y'all know by now that we like being part of the community. So when the 12th South Farmers' Market started happening just a few blocks away from our Belmont location, it was a no-brainer that we had to participate. 

We're helping them out by sponsoring the live music each week (it is Nashville, after all) and will be setting up our own tent once a month to sell fresh BBQ by the pound and in sandwiches. 

While the 12th South Farmer's Market happens every Tuesday from 3:30-6:30pm, we'll be there one day each month on the following dates: 6/14, 7/27, 8/16, 9/13, 10/11.

We'll see you at the 12th South Farmers' Market!

Get outside with our Favorite Summer Recipes

Man, nothing's better than hanging out with family and friends in the summer. Well, maybe one thing, hanging out with family and friends AND some darn good grub! 

We've pulled together all of our favorite summertime recipes perfect for your next cook-out, picnic or whatnot for you to browse through and try next time you're making plans. Even better, pair these with some of our BBQ - you can order ahead for pickup or delivery - and you'll have everything you need to make it just right. 

Martin's Opening Soon in Downtown Nashville

It doesn't seem like that long ago that we opened the doors to our first bar-b-que joint out in Nolensville, Tennessee, so it's pretty daggum crazy to believe that we're preparing to open our fourth Martin's location in downtown Nashville this June!

Yup, you read that right: Martin's fourth (and baddest) location is set to open in early July of this summer, 2016. Complete with four hog pits, two private dining rooms, a lush backyard, ample patio seating, games a'plenty, a view that sho ain't shabby and bar-b-que so good it'll make you cry, this double-decker Martin's Bar-B-Que Joint will be a must-see spot, whether you live in Nashville or not.

In a space that claims more than double the space of our popular Belmont location, out-of-towners and Nashvillians alike will have space aplenty for any sort of get-together: from weddings, to birthdays, to a night out with old friends, Martin's will quickly be a favored downtown destination.

Want to know more? Follow us on social media!

Martin's Bar-B-Que Joint in Downtown Nashville:

 
 
 

Have Rig, Will Travel - Summer BBQ Festivals

As the summer approaches, so does Food Festival Season. We've got a pretty busy schedule here at home, but that's not stopping us from hitting the road to take Martin's to the people! 

From NYC to Chicago and even right here in Nashville, there's some pretty epic experiences that are well worth making the trip. 


June

Big Apple BBQ Block Party - June 10-12

In it's 14th year, this BBQ Fest takes place in Madison Square Park in NYC. We're heading back to NYC with our big hog rig in tow, so come on by for some whole hog! 

Tickets & Info

July

Windy City Smokeout - July 15-17

Celebrating three of our favorite things - BBQ, Beer and Country Music - this annual Chicago event is a must-see for sure. 

Tickets & Info

September

Music City Food + Wine Festival - September 17-18

This hometown celebration is one of our favorites each year and 2016 promises to be as fun as ever. Like usual, we'll have a big "live fire" setup with all our friends joining to cook up everything from whole hog to whole fish. 

Tickets & Info

 

Pat Returns to Music City Food + Wine

Photo by Cambria Harkey

Photo by Cambria Harkey

For the second year in a row, our own Pitmaster Pat will be holdin' court at the Music City Food + Wine Festival

Taking place on Saturday, September 19 and Sunday, September 20, the Music City Food + Wine Festival has become the must-see food festival of the South and was named one of America's Best Food Festivals by Fodor's.

Attendees of the festival are invited to join Pat Martin as he hosts an unbeatable barbecue feast with a collection of chef buddies in Bicentennial Park. Folks are invited to meet Pat and the chefs and talk about their approach to low & slow cooking, and enjoy tastes of delicious food rotating throughout the day.

Everything will be cooked over live fire – whole lamb, whole hog, whole goat, beef ribs, whole fish, coal-roasted root vegetables and much more. Items will be announced via social media and chalkboard on site at the festival.

Hogwash Rosé will be served by Tuck Becstoffer of Beckstoffer Wines, Yazoo Beers will be served by Linus Hall of Yazoo Brewing, and Roy Milner of Blackberry Farm will be pouring his acclaimed Saison beer.

Chefs scheduled to join Pat:

JointBill Darsinos, Southside Grill
Jason Stanhope, FIG
Steve Hutchinson, Retired NFL
Sam Jones, Skylight Inn BBQ
Joseph Lenn, ‘Cue The Music
Tandy Wilson, City House
Billy Durney, Hometown Bar-B-Que
Stephen Barber, Long Meadow Ranch
Edgar Pendley, Urban Grub
Carl Ruiz, The Inn at Rikers Island

If you've not got your tickets to Music City Food + Wine Festival yet, go ahead and get 'em now! 

Homegrown Tomatoes

By now you oughta know that we don't do anything half-ass. We make every menu item in the restaurant from scratch every single day for a reason. Because we care about quality. That's why when you look at our menu, we say that we only have tomatoes on our salad during the summer. We all know what those winter tomatoes taste like. Nothing. But what you may not know is where our summer tomatoes are coming from. For the third year in a row, all of our tomatoes come from no other place that Pat Martin's yard. 

Yup, you heard that right. Pat planted 83 tomato plants in his home garden, just to keep the restaurants stocked up with the best dang maters you've ever had. There's 20 different heirloom varieties growing out there, many of which Pat's wife Martha started from seed. 

The Martin's crew swings by Pat's house to get fresh tomatoes for the restaurants. 

The Martin's crew swings by Pat's house to get fresh tomatoes for the restaurants. 

Every morning the Martin's crew comes by the house and picks tomatoes for the restaurant. So make sure you swing by get that slice of tomato on your burger, fresh tomato in your salad or even just order a side of sliced tomatoes with your meal. Because tomato season's coming to an end here soon and it'll be a while until Pat's garden is loaded down with them again.


Looking for something to do with your homegrown tomatoes? Check out our recipe for Summer Corn and Tomato Salad!