In addition to our regular menu, we have the following Sandwich Specials

The 3 Pigs ….. 8.00
We’re going a bit pig crazy with our latest special. Start with our custom made Kaiser rolls – add pork belly – then pulled pork – & top with pig candy (that’s bacon glazed with maple & brown sugar). It’s a pork lovers dream come true.

Club Your Sandwich For A Buck!
You can add Pig Candy to any of our sandwiches for only 1.00 extra. Might we suggest going a bit further & trying these recommendations…

Brisket Club: our famous brisket topped with jalapenos & pig candy
Pork Club: pulled pork topped with pickled sweet onions & pig candy
Turkey Club: our legendary smoked turkey topped with vinegar slaw & pig candy

The PB&J ….. $10
Take Pork Belly – add it to our famous Brisket sandwich & top it with pickled jalapenos.

The PBR ….. $8
Our take on a Vietnamese Banh Mi: Pulled pork, pork belly & house pickled radishes.

The STP ….. $9
Vinegar slaw on Turkey & pork belly served on a fresh baked roll

Quantities are limited so we suggest calling ahead to reserve your order: 845.586.6100

On Sunday, September 25, Cha Cha Hut BBQ is participating with New York City & New York State restaurants to donate 10% of our sales for the day to Just Food and GrowNYC to benefit NY area farmers hard hit by Hurricane Irene & recent flooding.

We will be working with area farmers to create sides & specials featuring local produce. We hope you’ll make a date to come to the Hut, eat and drink heartily & help our area farmers. While we do not take table reservations – we do encourage reserving food (especially ribs) for this special event.

In addition to our regular menu, we have the following Dine Out Irene Specials

Salt & Pepper Brisket – SOLD OUT
Simply seasoned brisket from Gladstone Farms. Have it on a sandwich, as a plate or by the pound.

Chocolate Black Bean Chili
Our famous veggie chili kicked up with our Catskill Mudd Rub & made with local onions & peppers.

Maple Apple & Pork Belly Ice Cream
You read that right! We make a decadent ice cream with Adirondack maple & mix in sauteed apples from our orchard plus crispy pieces of house smoked pork belly soaked in local apple cider & maple syrup.

Warm Organic Apple Sauce
Made with apples from Cha Cha Hut Acres’orchard. We simmer them with honey, brown sugar & cinnamon for the taste of apple pie without the guilt.

Napa Cabbage Slaw – SOLD OUT
We’re making our Mustard Slaw & Sweet & Sour Slaw today with local Napa & Red Cabbage.

Smoked Mac & Cheese
We’re making our signature Mac & Cheese today with local onions, peppers & garlic.

Southern Dill Potato Salad:
Organic potatoes from Cha Cha Hut Acres with celery & local onions in a sour cream & dill dressing. It’s a cool side for our hot BBQ. (Vegetarian)

Kickin’ Collard Greens
Our famous Kickin’ Greens made with local organic collard greens & local pork belly soaked in our North Carolina Vinegar sauce & smoked over local sweet oak.

Maple Espresso BBQ Sauce
The legend returns in a small batch made with Adirondack maple syrup & espresso from Irving Farms. Ask for a cup with your order or buy a limited edition bottle for $10.

For more information about Dine Out Irene – & the other restaurants participating – head to the Dine Out Irene website

In addition to our regular menu, we have the following weekend specials:

On Saturday May 7th, we’re celebrating all things sugar & spice with a variety of BBQ treats & desserts. A little something for the sweet tooth – a little something for the heat seeker.

Quantities for all items are VERY limited. We strongly suggest pre-ordering as early as possible. We are taking pre-orders now by phone – 845.676.6222 – or by email – grillteam@chachahut.com.

The PB&J Combo ….. $11

Our latest sandwich creation. Take some Sugar & Spice dusted Pork Belly – add it to our famous Brisket sandwich & top it with our candied Jalapenos. With BBQ Beans or Slaw & candied sweet onions.

Sugar Town Ribs ….. SOLD OUT

Soaked overnight in our Cider Soak – dusted with our new Sugar & Spice Rub – smoked 5 hours & glazed with Sweet Lightnin’ Sauce. With your choice of BBQ Beans or Slaw.

Sugar & Spice Pork Belly ….. $4

We’ve been soaking pork belly in our Cider Soak for 3 weeks getting ready for Sugar & Spice weekend. Dusted with our new Sugar & Spice rub & slow smoked for 2 hours. Porky goodness.

Derby Pie ….. SOLD OUT

It is Kentucky Derby weekend – so we decided a Derby Pie was in order. Bourbon, chocolate & walnuts make for a pie lover’s heaven.

Brown Sugar Ice Cream ….. $2/scoop

Sinfully rich ice cream made with a generous amount of brown sugar. Add a bit of candied jalapeno & a drizzle of Rock Candy BBQ Sauce for a spicy kick.

Sugar & Spice Rub ….. $8

Our newest rub. Brown sugar & a blend of spices come together for a sweetness with a touch of heat. Great on pretty much anything.

Rock Candy BBQ Sauce ….. $8

It’s your candy baby – hot sweet & sticky. This sauce gets it’s sweetness & heat from our Cha Cha Hut Jalapeno Syrup. Our most unique sauce so far.

Today’s Test Kitchen is The Full Monty sandwich debuting next Thursday. Basically, we took everything on the menu, put it on a couple of tortillas & rolled it up. It clocked in at 3 pounds of sandwich! Below is a photo of Cherie picking up half to give you a sense of scale. We’ll be offering a very limited amount of these monsters next week!

You might have noticed a new menu item to the left. The 8 Days Of Pigmas is our 1st annual celebration of the BBQ holiday that falls between Christmas & New Year’s Day. St. Pigmas & his helper cows bring different BBQ treats to the BBQ faithful around the world every day for 8 days.

We’ve posted the full menu & schedule on The 8 Days Of Pigmas page.

It’s a beautiful sunny Sunday in Andes. After last night’s sell out, we’re back with more hot fresh BBQ to satisfy your Q cravings. Eat in or take out. Ribs & Pig Wings coming out of the smoker at Rib O’Clock (2:30pm).

We are running a little low on sauces – so if you have a favorite be sure to mention you want some when calling in an order. If we still have it, we’ll set some aside for you.

Looking like another sell out tonight!

Already gone:
Ribs
Brisket
Smoked Mac & Cheese
BBQ beans
Garlic Smashed Potatoes.

Haaaavvvveee you tried our Brisket, Turkey & Slaws? We’ve still got those…

We’re Back!

At noon on Thursday October 14th, we resume our regular hours & bring you all the great Q you’ve come to love. Rib O’Clock will be around 3pm as usual. If you want ribs, please consider calling in an order at our new number: 845.676.6222.

We’re still working out our Side of the Moment, but Soups of the Moment will be a vegetarian Catskill Stew & the meat fest known as Trashcan Chili. The Dessert of the Moment will be the return of the Chocolate Chip cookie.

Looking forward to seeing old & new friends at the Hut this week.

This Saturday – September 11 – we’re taking Picnic! on the road again one last time for 2010. We’re heading back to Andes, NY for the Town Wide Yard Sale. We’ll be setting up our tent in front of Hogan’s General Store – 103 Main Street Andes, NY. We’ll be kicking things off at noon & serving until we run out of food. We’ll be there rain or shine. If it rains, you’ll find us in our soon to be new location in the back of Hogan’s.

There will be no ribs or BBQ feasts this Saturday!

As we will have no phone on Saturday, if you wish to pre-order, please call or email before 6pm on Friday September 10.

Our menu will be:
Pulled Pork sandwich
Beef Brisket sandwich
Smoked Turkey sandwich
Pig Wings (bite size pieces of porky goodness)
Smoked Mac & Cheese
BBQ Beans
Mustard Slaw

We’ll keep serving until we run out of food. We look forward to seeing everyone out for a day of fun & BBQ in Andes.

When: Saturday September 4
Where: 1758 County Highway 41 Roxbury
Time: Noon – 7pm or we run out of food
Pre-order your BBQ: 607.326.6222

Come & enjoy all the BBQ pursuits of 2010 as we wrap up the season with a Labor Day weekend Picnic! in our usual location – 1758 County Highway 41 Roxbury. We’ll be staying open late & cooking extra racks of ribs for your holiday weekend Q needs. As we expect things to be fairly busy on the 4th, we suggest you call in your order as early as possible to guarantee your BBQ fix.