Martin's BBQ
This week on We're Eating That, we pay a visit to one of our favorite BBQ spots in town, Martin's BBQ Joint, to enjoy a rack of ribs!
Martin's spare ribs, a side of the broccoli salad ... the reason why I get that is because you want to try to stay healthy while you're eating a lot of barbecue, potato salad ... I'll show you the potato salad ... and the sauce is both on the side. Everybody always says just go to Martin's or go to a barbecue place or whatever, but they don't like "what do you gotta get? This is why I come here and get these. I've eaten a lot of barbecue at a lot of places, but I've got my process down here at Martin's. First thing you're going to want to do is order your ribs dry not wet because I don't want to wipe my hands off 30 times. Second of all, you're going to want to start with the potato salad. It's good in its own right, but you're going to want to pat up some of this extra shake here, right there, that's a goodness right there. There's potato salad ... then there's this potato salad. Helps you regulate all the spice and everything in there, but that bite the potato salad, mmmm!
I love the potato salad because it still has the skins on it, but not too mayonaisy, but this jam right here, this is the first the first step of my process for when I eat at Martin's.
Gotta start there.
Plus, it's hot. It's in the south, you gotta eat potato salad first man! You can't let that sit out in the sun. I like losing weight as much as the next guy, but that's the wrong way to go about it.
Next is their broccoli salad. This is what makes their broccoli salad awesome. One, the broccoli is always crunchy, but two, a little bit of that slaw juice in there, a little bit of cheese, a little bit of cranberries, with the bacon to balance out the cranberries. Crunchy, fresh vegetables. You need more of that in your life. Here's how you're going to rib it out. Martin's, um, spare ribs. One, you've got your good smoke ring right there, got your good balance. Pull off the bone. That's what most people do. I'm not doing that. Taking Martin's bread ... rib meat ... right here. Keeps it all in there. Keeps it from falling off when you order them wet. Everybody wants them different. Right there.
The bread keeps the sauce right there, but you're not dumping it all over the rib where it's just running everywhere. That's exactly what you need for each bite. So, there's ribs, there's bites of ribs you can dip it in the sauce to do whatever you want, but you can regulate that through the whole rib. You got that smokiness. The bread is just enough.
This is Neil, with Tall Boy Marketing here at Martin's Barbecue. Signing off ... yeah, we're eating that!
Martin's Bar-B-Que Joint
410 4th Ave S, Nashville
(615) 288-0880