Pat Martin's family doesn't have a long-standing tradition of smoking meat, but he has become one of the chief proponents of the western Tennessee style.
Pat Martin is an unlikely champion of the western Tennessee style of whole hog barbecue, an esoteric — and recently endangered — form of the art. Yet this son of a bond trader, who followed in his father's footsteps in that profession, one day decided to quit his office job and open a barbecue restaurant. Eight years later, he has four restaurants in two states, is a founding member of the barbecue advocacy group the Fatback Collective, has become a fixture at the annual Big Apple Barbecue Block Party in NYC, and was recently invited to cook at The James Beard House.
Published Oct 31, 2014
