A Collection of Recipes, Memories, And Ephemera from a Mom & Pop Q Joint in the Catskills
When Frank and Cherie Davis started a small backyard BBQ party in 2009, they had no idea what lay ahead for them. By the end of the summer, they had a devoted fanbase, a book full of recipes, and the insane idea of opening a restaurant. For the next 4 years, the Cha Cha Hut BBQ was the Catskills destination for slow-cooked Southern BBQ made from scratch and with love. The Hut closed in 2013 when Frank returned to Brooklyn to make Q there, but the legacy lives on in this book.
These recipes include all of the Cha Cha Hut BBQ standards plus a few Hut-inspired dishes. Learn how to make BBQ sauces, Smoked Mac & Cheese, Kickin’ Greens, or Tomatillo Chow. Other recipes give the inside scoop on the Hut’s waste-nothing approach: Trashcan Chili, Sloppy Brisket, Catskill Stew, and much more. Finish the meal with fun desserts: Dunk-A-Doo Balls, The Brookie, Pig Candy, or an incredible Chocolate Chip Cookie.
A NOTE FROM THE AUTHOR
It has taken me almost a year to compile this cookbook. It’s a look back on my first foray into food. I was clueless and insane for even thinking of opening a true Mom & Pop joint, but those were some of the best times I’ve had in hospitality.
This is a true DIY labor of love project. I wrote and edited everything. I tested and re-tested recipes I hadn’t made in five years. I scaled restaurant size yields down to something for a household. I discovered a “lost” bean recipe. I found the original Hut R&D book. I found a thumb drive with four years of digital ephemera. I taught myself to layout a book. I designed it much as I had designed all of the Hut materials – clean, simple, and black & white
It’s been a real journey – sometimes a bit emotional – but I’m glad I took it. This is just the start. I have plans for a variety of Bushwick Grill Club Press publications. Your support with this book will help me to publish others.