DESSERT OF THE MOMENT …….. 1.50

Giant Oatmeal Cookie: They’re really big with a touch of cinnamon!

SOUP OF THE MOMENT ……..cup 3.00 / bowl 5.00

Catskill Stew: Potatoes, onions corn & peas in our own Thundernagi BBQ sauce. Like a BBQ veggie stew. Spicy.

SIDES OF THE MOMENT ……..small 3.00 / large 5.00

North Carolina Red Slaw: Using our North Carolina Vinegar Sauce, we’ve whipped up our take on a North Carolina slaw. Big on tang & cayenne spice. Spicy.

Southern Dill Potato Salad: Sour cream & dill make this a cool side for our hot BBQ. Not spicy.

SOUNDTRACK OF THE MOMENT : Classic Rock

Zep, Bowie, AC/DC, Doors & more. Remember – it doesn’t have to be old to be a classic.

A massive Cha Cha Hut “Thank You” to the many local & visiting BBQ fans who braved the nasty snow-slush-ice-rain-lasagna mix of precipitation to get some hot BBQ on a cold winter night. You helped us have a great night & made the evening fly by.

 

Thanks to Snopocalypse 2010, I finally got around to sorting through the photos from the last 6 weeks. New pics from the Open House (thanks, Tim) to food photos to Snopocalypse – it’s a bit of a mixed bag.

“Your ribs are SOOOO juicy. When I bit into one the first time the juice hit me here. (Indicates eyebrow) My tastebuds are so happy they are dancing until they’re sick.”

No award could ever top that for me.

(She also loved the sweet potato biscuits but was not too impressed by the smoked mac & cheese).

We’ll be smoking 10 lbs. of chicken wings this Sunday. Sold by the pound and tossed in your choice of Cha Cha Hut sauce. They’ll go fast so reserve your order by giving us a call.

 

We had an amazing first week. With absolutely no advertising, we met our sales goal. The MLK Day holiday weekend helped, but the real plus was the incredible support and word of mouth from all the local BBQ fans.

The week began with our first official sale shortly after the doors opened. Ed had joined the Grill Club prior to our opening and came by for lunch on opening day to get a pulled pork sandwich. We had a discussion about creating low sugar BBQ which has me seriously thinking of the options. While I do not use a ton of sugar in most of my BBQ, it is there and an problem for those avoiding sugar.

The Roxbury, Contemporary Catskill Lodging is currently adding a new set of suites – which makes us extremely happy – and Greg and Joseph bought lunches for their staff and the construction crew giving us a nice little lunch rush. Also made for the first two full rack of ribs sales.

Our first repeat customer for the week was our dear friend Solange. She stopped by three days in a row making here our first regular as well.

The next major milestone occurred Friday night with the sale of the first Grand Gorge. Essentially everything on the menu for $65, I figured we’d sell MAYBE one a month or so. Dave and Jen were the first people to order a Grand Gorge in order to feed a group of seven at their house. Later in the weekend we sold another to a group of guys staying at The Roxbury and closed with weekend with a Sunday Grand Gorge sale to our friend Roger. Three – yes three! – in one weekend. Guess I need to cook up!

When we were planning the Hut, our plans were for a take out joint. Our customers apparently have other plans. While we did a great deal of take out over the first week, Saturday found the Hut’s 10 seat communal table completely full – a family of 5, a family of 3 & a party of 2 – with another group of five wanting to sit but not having any room. They decided to come another time. Unfortunately – there really is no space for additional seating during the winter. Come summer – however – we’ll be rocking a series of picnic tables along the river for the true outdoor BBQ experience.