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Tennessee whole hog--to die for at Martin’s Bar-B-Que joint in Nashville

Patrick Martin (left) with Tom Wilmer at his newest Nashville Bar-B-Que joint in downtown Nashville
Joe McGhee
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Patrick Martin founded Martin’s Bar-B-Que Joint in Nashville, Tennessee ten years ago. His cooking is such the rave around here that there are now four Nashville locations in addition to eateries in West Virginia and Kentucky. There are ribs, chicken and catfish at Martin's, but the pride of Patrick’s culinary talents is centered around his live-fire bar-b-que’d pulled West Tennessee whole hog, slow cooked in the pit for 24 hours. Join Patrick Martin at his downtown Nashville venue.   

Martin's Bar-B-Que Joint sign at downtown Nashville venue
Credit Thomas Wilmer
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Martin's Bar-B-Que Joint sign at downtown Nashville venue

No matter how you order it—on a slider, straight-up purist style, or on a cornbread pancake topped with sweet BBQ sauce and coleslaw (called a “redneck taco” on the menu)—it’s barbecue is so addictive states should regulate it.Bon Appétit

Nashville Party Barge delivering load of diners to Martin's Bar-B-Que Joint
Credit Thomas Wilmer
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Nashville Party Barge delivering load of diners to Martin's Bar-B-Que Joint
The heart of Nashville Music City scene
Credit Thomas Wilmer
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The heart of Nashville Music City scene

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Tom Wilmer produces on-air content for Issues & Ideas airing over KCBX and is producer and host of the six-time Lowell Thomas award-winning NPR podcast Journeys of Discovery with Tom Wilmer. Recorded live on-location across America and around the world, the podcasts feature the arts, culture, music, nature, history, science, wine & spirits, brewpubs, and the culinary arts--everything from baseball to exploring South Pacific atolls to interviewing the real Santa Claus in the Arctic.
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