“I’VE SEEN A LOT OF BARBECUE JOINTS OPEN AND CLOSE ’ROUND HERE, ALONG WITH EVERYTHING ELSE,”
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Lee Hammond tells me as he leans back in his chair.
When your joint is in Midland, your fortunes are tied to the oil industry.
“I had just retired from the Army in 1979. I was only thirty-eight. I joined when I was seventeen and was all set to go to Turkey as a civilian contractor for big bucks. I came home just to visit with my family in Odessa. They had a convenience store and deli. They sold barbecue and hot links, mostly to the junior high kids across the street. (Image 174)
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“The big oil boom had just started and we expanded the place. My cousin Sam was the main cook, and he started to expand the place. Put in a steam table, and at lunch time, there was a line out the door. Money was flowing everywhere.
“My wife Jackie and I were high school sweethearts, and she didn’t want to leave the area.”
Lee never made it to Turkey. He opened up their first Midland location. They eventually had five in Midland and two in Odessa. Then the bust came.
“It was bad. Banks were going out of business. People were leaving the area in droves. We just tightened our belts. Ended up closing up joints. Today we just have the one here and Odessa.
Over the sound system there is blues playing.
“One of the joints we had going was real upscale. It had musical acts. We were on “the circuit.” I would get calls from booking agents from all over the country, calling me up to place acts. They really liked it here. I even helped start the West Texas Blues Festival.
“I identify with the blues. People in this town really identify with the blues. I guess that is why I just love these people so much. I’ve seen them when they were little kids, and I have catered their weddings. I give them 100 percent and they give back.
“My wife and I have one son, who is in the seminary, but we have plenty of nieces and nephews to help out. I just hope one of them takes over someday.” (Image 175)
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SAM’S OLD-FASHIONED BEEF BRISKET STEW
Brown brisket in a 12-quart Dutch oven with shortening. Combine browned meat with vegetables, paprika, Worcestershire sauce, salt, pepper and 4 cups water. Cook, covered, over medium heat for about 1 hour. Add flour and 1 more cup water to boiling stew mixture. Stir and cook until bubbly. (Image 176)
Image 176: Sam’s Bar-B-Que 1113 E Scharbauer Drive • Midland, TX 79703 • (432)570-1082