This week on Swaggertown…
This isn’t going to be any new information but I posted this on my LinkedIn after dropping off my laptop at my day job this week. Tomorrow is officially my “last day” even though I’m all in on Swaggertown anyway. This felt good!
“No, this isn’t a retirement post although the pic may look like one😂. On the contrary! My hard work is just beginning and I’m working longer and harder and riskier days than ever.
For about 3 years, I’ve had a side hustle called Swaggertown Smoke where I’ve catered Texas style BBQ for all sorts of events. I’ve had a lot of success and I’m extremely proud of my product, business, and especially the community we’ve all built. While I owe so much to engineering, I’ve always had a passion for entrepreneurship and for cooking; and while I owe so much to GE and some of the amazing people that helped me there, for the summer, I’ve traded in my laptop for a cutting board, a wind turbine for brisket, and an office for a lawn chair by a smoker.
I’m currently set up at Stella’s Creamery and Cakes in Schenectady NY for summer weekends where I serve the public on Fridays, Saturdays, and Sundays (if I haven’t sold out 🤷🏼♂️😉). I spend the rest of my time food prepping, marketing, budgeting and accounting, building our website (www.swaggertownsmoke.com), and all other sorts of business development and planning. Don’t get it wrong, this is harder than the corporate world, but I’ve never been more involved and proud of my work and fulfilled by the feedback and service.
I am in the market for renewable energy careers and I am interviewing with globally impactful businesses in renewable energy, so I’m excited to keep growing and learning as a corporate professional - but for the summer, I’m building my own community impact sustainably, happily, and deliciously!”
This week’s menu is exciting to me because we swapped coleslaw for Mac salad - which has little bits of crispy brisket tallow (are these called chitlins?) and we’re adding chicken breast! This adds some more options for everyone and keeps things fresh! Of course we’ll keep brisket and pork on because they’re just too good and staple Texas BBQ products. ALSO, WE SOLD OUT EVERYTHING ON FRIDAY LAST WEEK! What an unreal showing by you all! So, what am I doing about that; doubling up this weekend of course so more of you can enjoy this amazing food! One of my favorite things in the world is talking to my customers about where they’re from and what they think of the food - diving a little deeper into the process and everything so make sure you all stop by and give it all a try and stay for a chat if you like! Make sure to save room for ice cream!
Love and Barbecue,
Adam @ Swaggertown Smoke