On a chilly November night in the winter months, Martin’s barbecue was the only one in the city, and even then, it was mostly open for barbecue.
The place was packed, and so were the waiters, who would sometimes take the long drive from the surrounding suburbs to make sure the grill was ready for a family.
On this day, the barbecues were just getting started.
The barbecuing line outside the door.
“We always bring a trailer and all of our customers are regulars so we know how to make the best barbecue you can make,” said Josh Smith, a barbecuer at Martin’s, which opened in the old St. Paul’s School in 2009.
“And the only thing you can really do is bring your own grill and make the sauce, and then we cook it all on the grill.
So it’s a very creative thing.”
The idea of barbecue is as old as humanity itself, and the cooking methods and ingredients have changed over the centuries.
But that’s not stopping Smith and his co-workers from keeping the tradition alive.
“We like to keep it real, and it’s always good to have your own personal style,” he said.
Smith said that in the late 1980s, when he was a barber, he learned how to do barbecued meats by watching other barbers, who worked on a lot of different styles.
“You get to a certain point where you’re like, ‘Wow, I think I can do that, and I can really make it my own,'” Smith said.
“But you know what?
You’re going to have to find some way to get your own grilling grill.”
The menu changes every year, and every restaurant also gets a new coat of paint and paint that’s a mixture of charcoal and other wood that has a similar smell to charcoal.
Smith said that if the barbershop is open for the whole season, there is a risk of having too much paint on the walls.
But for Smith and other barbecuers, they have to do their best.
“The barbecue sauce is really important, because we have to have it when we make our sauces, and they don’t always come,” Smith said, adding that a good barbecue sauce has to have a certain amount of flavor to it.
Smith said his customers will come from across the country and across the world.
He said his barbecue sauces are used in many places from Hawaii to the Caribbean, from Brazil to the Middle East, and has even been used in the Middle Eastern country of Israel.
But what if you can’t afford to go to a barbershops near you?
If you want to make barbecue, you have to go elsewhere.
Smith told CBC News he has a few places he can go to, but they’re expensive.
He said he is open to the idea of opening a restaurant in the future, but it’s not something he’s thinking about right now.
“I have a couple of things I would like to do.
But it’s definitely not something I’m in the process of planning right now,” Smith told ABC News.