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The Oyler Pit

 

Feb 16, 2018

Martin’s Bar-B-Que expands to Spring Hill, Hugh Baby’s to East Nashville


Category: New Restaurants

Martin said opening in Spring Hill was “an obvious next transition” for the restaurant, which specializes in West Tennessee-style whole hog barbecue and scratch-made sides made fresh each morning from family recipes. The Martin’s menu includes barbecue sandwiches, barbecue plates, ribs, wings and more. Hogs from Fatback Farms go on the restaurant’s pits each day for the following day.

 

Since its launch in 2006, Martin’s has earned countless accolades, including being named one of the best new barbecue spots in America by Bon Appetit magazine. In 2014 Martin was invited to cook the annual barbecue dinner at the esteemed James Beard House in New York.

 

“There are a lot of people that work in Nashville that live in Franklin and Spring Hill that eat at Belmont (Martin’s Bar-B-Que),” Martin said. “When those people go home, they’re not really eating with me because the closest one they have to get to is Nolensville.”

 

“I’m not ever going to do anything that I’m not.”
Restaurateur/pitmaster Pat Martin

 

Martin said the Spring Hill restaurant is slated to open in the third or fourth quarter. He said it will be similar in size and feel to the Belmont Boulevard location and will have a nice outdoor seating area.

 

“I’m not ever going to do anything that I’m not,” Martin said. “We have two whole hog pits there, it’s got a good bar. Martin’s is a family-centric restaurant — my alcohol sales are less than 5 percent — and that’s exactly the way I like it to be,” Martin said.

 

An entirely different project on tap for Martin is growing his fast-food burger joint, Hugh Baby’s. The restaurant named after his great-uncle opened its first small outpost in 2015 on the West Virginia University campus in partnership with Fresh Hospitality.

 

“It’s been great R&D, almost a lab,” Martin said. “It enabled us to go through and work out the menu, our kinks, operations, prep, labor model, and we were able to do it without it costing us much money.”

 

Martin described Hugh Baby’s as an old-school hamburger joint with a focus on quality. The simple menu includes hamburgers, cheeseburgers, slugburgers (a burger popular during the Depression era that combines meat with an extender such as flour or meal), Memphis-style barbecue sandwiches with Memphis-style slaw and sauce, fries and shakes.

 

“The one thing that is similar to Martin’s is we cook fresh every day and when we’re out, we’re out. We’re grinding the burger meat every day and everything is uber fresh, but it’s not complicated,” Martin said, adding that Hugh Baby’s is a far cry from the chef-driven burger concepts opening across Nashville with fancy toppings such as arugula and sprouts.

 

Hugh Baby’s will serve simple biscuit sandwiches for breakfast using a proprietary sausage blend.

 

“It’s just old school, get your stuff and go to work, blue-collar breakfast,” Martin said.

 

The restaurant planned for 4816 Charlotte Ave. in the former Porter Road Butcher building will have about 50 to 60 seats and a patio with a kids play area. It’s slated to open in May or June.

 

A Hugh Baby’s location also is in the works at Fresh Hospitality’s redevelopment of the Hunters Custom Automotive buildings in East Nashville. Martin said that restaurant will open near the end of the year.

 

Martin said he’s not sure whether Hugh Baby’s will have alcohol sales.

 

Martin said Hugh Baby’s was inspired in part by a burger joint in Henderson, Tenn., that serves whole hog barbecue sandwiches and hamburgers and an eatery specializing in slugburgers in his hometown, Corinth, Miss., called White Trolley Cafe.

 

“Nobody (locally) is doing slugburgers, and I’m proud of them,” Martin said.

Source: Tennessean

 

 

 

The Oyler Pit revolutionized the art and science of barbecue when it was first introduced in 1968. J&R has been refining this extraordinary pit for decades and chefs consider it the finest barbecue pit in the world.


What’s the secret to the longevity and popularity of the amazing oven? Many theories abound. Some feel the natural purity of the fuel, the “ferris wheel” rotisserie action, the constant basting, or the unique air, smoke, and humidity control features account for the mouth-watering result. Other culinary experts contend that the miraculous meat results from it being “massaged” as it passes through alternate temperature zones while it revolves. This debate may rage for many more decades, but the diners who love their barbeque don’t really care. They just want more!


With the Oyler E Models, the company adds safe and clean electrical energy to assist the wood fire, using electrical resistance elements. There is no flavor tainting or explosion hazard with these electrical elements. It simply and dramatically reduces wood usage while preserving the character of what barbecue purists everywhere credit as being the best pit in the world.

Authentic wood cooked barbecue

If you are going to be in the business of barbecue, please do it right! The Oyler defines authenticity. We use wood to cook the meat, we do not use gas. In fact,we hate the idea of using gas in a barbecue pit. Your customers will notice the difference.

Thermostatic control

The Oyler maintains precise temperature control, unattended for up to 14 hours, by using a unique air control system.

Economical

So well designed and insulated, you will be amazed to experience how little wood is required to cook big loads of barbecue.

Safe

The Oyler was the first (and remains the only) wood fired barbecue pit to receive the Underwriter’s Laboratories Listing for safety. We have gone to great lengths to make the Oyler safe. It even earned the coveted “zero clearance to combustibles” installation specification.

Capacity

Speaking of big loads, the Oyler can handle your high volume demands. The Model 700 can cook 1000 pounds per load and the Model 1300 can cook 1800 pounds!

Evacuation System

Large dampers operate automatically when the front doors are opened to direct the smoke rearward and out the stack rather than into your face.

Ease of Use

The Oyler is the most “forgiving” piece of cooking equipment you will ever use. You will not need an experienced “pit man” to turn out great barbecue. The front doors are huge, allowing easy loading, unloading, and removal of racks for cleaning. The fire is easy to start, and due to our design, the live coals in the firebox last 72 hours! That means for most customers the fire only has to be started once! As long as you cook once every three days, fire starting is simply a matter of scooping out a few ashes and adding fresh wood.

SPECIFICATIONS

MODEL

SIZE

RACKS

ELECTRIC

700*56"W X 104"D X 79"H18-17" X 42"120V/8A
1300*67"W X 120"D X 88"H18-18" X 54"120V/8A
 

CAPACITIES

MODEL

ROASTS

BACKRIBS

SPARERIBS

CHICKEN

700*1000 LBS216 SLABS144 SLABS324 HALVES
1300*1800 LBS360 SLABS288 SLABS432 HALVES

*E Models Same size and rack configuration 240V/70A