The cookhouse is progressing nicely. The walls are going in and it looks like everything will be complete early next week. Loving the look of the metal and hope the landlords will not force us to paint it red.

After debuting the Cha Cha Hut Mex-I-Can sauce at a Grill Club, several people suggested using it for tacos. The Mex-I-Can is essentially a spicy Mexican BBQ sauce, so it seemed certainly logical. The following day, we sat down in the Cha Cha Hut Test Kitchen and whipped up a plate of Cha Cha Hut Pork Tacos (see photo below).

I figured if it works for pork, it should also work for beef. The photo above shows the Cha Cha Hut Brisket Tacos.

We’re planning on making these weekend specials:
3 tacos (with cheese, lettuce & tomato) $7
add a side of sour cream .75¢

As I was setting up for a recent Cha Cha Hut focus group (topic: portion size & pricing) I decided to make a little video showing the smoke my smoker generates. It should be noted, most of what appears to be smoke is actually steam.

The video is a progression throughout the day starting with the smoker being lit (no smoke/steam) to running at full cook with brisket & ribs (the maximum smoke/steam).

Or at least the cook house has been.

Loving the job Leprechaun Construction has been doing. Mike George has been amazingly helpful.

The walls, roof and doors go up next week.

Work finally got under way this morning on the cookhouse. Here’s a few shots of the posts being put into place.