A Collection of Recipes, Memories, And Ephemera from a Mom & Pop Q Joint in the CatskillsWhen 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.This is a true DIY labor of love project. Frank wrote, edited, tested and re-tested recipes he hadn’t made in five years. He scaled restaurant size yields down to something for a household. He discovered a “lost” bean recipe, found the original Hut R&D book, and a thumb drive with four years of digital ephemera. He designed this book much as he had designed all of the Hut materials – clean, simple, and black & white