Pat Martin Is Fired Up About Barbecue

About Pat Martin

Pat Martin probably knows as much about whole hog barbecue as anyone in the world. Best known for his eponymous restaurant chain, Martin’s Bar-B-Que Joint, he’s also the host of a new TV show on the Outdoor Channel called “Life of Fire,” cooking with barbecue legends and hearing their stories. Pat wasn’t always headed for a culinary career - at one point he was working in finance - but he eventually realized his dream was to own and operate a restaurant that celebrated the food he loved most—West-Tennessee style whole-hog barbecue.

What Pat Martin Talks About In This Episode

• Barbecue
• His dream of working in the barbecue industry
• Growing up in Memphis
• On his family, especially his mother and grandmother
• Barbecue-style in Henderson
• Building a barbecue franchise
• His new TV show on the Outdoor Channel called “Life of Fire"
• His family's passion for homemade ice cream

Quotes From Pat Martin

"So that's how I got to Nashville. Right out of Lipscomb, I went to Charlotte and went to work at NationsBank, which is now Bank of America. I literally would spend every Saturday and Sunday just driving to go eat barbecue. And so the more barbecue I ate outside of where I learned it, the more I realized how special and rare West Tennessee whole hog was..." -Pat Martin

About Biscuits & Jam

In the South, talking about food is personal. It's a way of sharing your history, your family, your culture, and yourself. Each week Sid Evans, editor in chief of Southern Living, sits down with celebrity musicians to hear stories of how they grew up, what inspired them, and how they've been shaped by Southern culture. Sid takes us back to some of their most cherished memories and traditions, the family meals they still think about, and their favorite places to eat on the road.Download and listen to this episode of Biscuits & Jam with Craig Melvin on Apple Podcasts, Spotify, or everywhere podcasts are available.

Editor’s Note: Please be mindful that this transcript does not go through our standard editorial process and may contain inaccuracies and grammatical errors.