Inspiring Conversations with Phil Martin of Black Cat BBQ, LLC

Today we’d like to introduce you to Phil Martin

Hi Phil, please kick things off for us with an introduction to yourself and your story.
My story starts with my parents. Both my parents are from Lake City, SC. My dad comes from a family of 10 and his older brothers moved to Denver in the 60’s. My mom and dad got married in 1971 and then moved to Denver. In 1975, I was born,

My dad and my Uncle Nick cooked bbq all of the time. Being that they are both SC born and raised, the bbq was legit. Couple that experience with annual summer road trips to Lake City, and my pallet for really good bbq was formed. My Uncle Joe in Lake City, taught my dad how to bbq whole hogs. In 1987, my dad bought his own smoker that was made from a propane tank. Now we were cooking whole hogs in our backyard in Aurora, CO.

While my older brother and cousins were off playing basketball and lighting fireworks, I hung out with the old men by the bbq pit. I don’t know why, that just seemed to be the place I wanted to be. I got to help flip the hogs, shovel coals from the burn barrel, pull the meat when it was all done. I got to learn how to make Carolina bbq sauce (vinegar and red pepper). That was my pre-teen years.

After high school, I went to college in Lafayette, LA, Cajun Country. My classmates were from places like Franklin, Opelousas, Thibedoux, Houma, legit Cajuns. I ate some of the best food I could have ever imagined down there. They were fascinated with me because my Colorado accent made me sound like Carlton from the Fresh Prince of Bel Air, but I also had legit southern roots. So, I was not afraid to try anything and most of the food down there, I had had a SC version of it. The cooks at the cafeteria bugged out when I got excited for stewed okras and tomatoes. I grew up eating that with fried catfish, what’s the big deal?

I moved to Los Angeles in 2007 and immediately started looking for the good bbq. Unfortunately, none was to be found. I decided at that point that i would only eat bbq that I made with my own hands. My friends and family tasted my bbq and suggested that I start a business because my shit was better than anything you could get in town. In 2017, I took the plunge and started Black Cat BBQ.

All of the experiences I had growing up, shaped my recipes. For the record, there is not much Colorado influence in there.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Things started out smooth. I was invited to join the Beverly Hills Farmers Market when they didn’t know who I was. The folks in Beverly Hills have treated me like family, which is wild. I was included in a summer grilling article in the Food Network Magazine. I was on my way to opening a restaurant and then Covid hit. That slowed me down a bit, but I kept going. I did home deliveries for the rest of 2020. In 2021, the farmers markets came back and I went back to Beverly Hills. November 1, I had my van stolen, with all of my farmers market equipment in it. I was blessed to get some donations from customers and some strangers that helped me keep going and purchase a new (new to me) van and replacement equipment. This year has kicked my tail, but I’ll keep going!

Appreciate you sharing that. What should we know about Black Cat BBQ, LLC?
My business is small, tiny. I do all of the shopping, prep, cooking, and drive the van to and from the markets. I have a crew of 3 guys who help me run the markets as I couldn’t possibly do that all by myself. Essentially, I am the brand. All of my recipes were created by me. I do all of the cooking. Up until recently, I did all of the serving. I greet each and every customer. My brand is backyard bbq served by your uncle who talks a lot of shit! We serve prime beef brisket, pork ribs, beef ribs, pulled pork, pulled lamb, smoked turkey, baked mac n cheese, bbq baked beans, collard greens, coleslaw and cornbread. What sets me apart from others is that I try to be brilliant at the basics. I don’t take any shortcuts and I do the hard work that others won’t.

Are there any books, apps, podcasts or blogs that help you do your best?
Podcasts: I Crush BBQ, Copper and Heat, Food Safety Matters, Restaurant Strategy, The Drum Corps Coffee Shop, The Racist Sandwich

Books: Black Smoke by Adrian Miller, The Food Gene by Michael Twitty, the Inner Game of Tennis by Timothy Gallwey

Pricing:

• Snack Packs Start at $10
• Meals Start at $20

Contact Info:

• Website: https://blackcatbbq.com
• Instagram: @blackcatbbqla
• Facebook: @blackcatbbqla
• Twitter: @blackcatbbqla
• Yelp: https://www.yelp.com/biz/black-cat-bbq-los-angeles-2