You may have noticed a new menu item at the left – Food Tour. We’ve started a new area here to post food related articles, reviews & research. We’re not calling it a “food blog” because we’re not really getting that “bloggy” with it. More like a notebook to collect ideas & notes we have from our various BBQ & food explorations.

If you have any suggestions or thought, drop us a line via the Food Tour Contact area.

As some of you may know – I am not a big rib fan. I know I have to make them because we’re a Q joint, but when it comes down to it I wish I didn’t. I have spent several years working on my rib technique & many of you have had great things to say about the ribs we serve. I thank you for that.

Lately – though – I have not been tremendously happy with the way my ribs have been turning out. It might just be me being obsessive. Or perhaps the change in weather has affected some of the cooking technique.

In any case, today begins Rib Quest: Tweaking the Cha Cha Hut Rib Technique. I promise no radical changes – same dry rub & no sticky ribs – but some behind the scenes cooking tweaks that hopefully will result in better ribs (& possibly an earlier Rib O’Clock).

If you drop by & get ribs during Rib Quest, I would greatly appreciate an honest critical review of the new rib results. I promise you will not hurt my feelings. I’m a cook – not a chef. I need feedback – good or bad – in order to make the best possible food I can.

For those among you who are BBQ geeks: Smoker @ 235. Ribs bone down for 3 hours. Double foil wrapped dry with meat down for 1/2 hour. Unwrapped, placed bone down back in smoker & finished for 2 hours. Better but thinking of returning to 3-1-1 but running the wrap dry.

With summer fast approaching, we’re getting into ice cream making mode. We’re looking for folks interested in being taste testers. Some of the flavors are a tad unusual. Drop by the Hut to get a taste of what we’re working on. Honest critical opinions only.