Hot Off The Press Podcast

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 emplo