This week on Swaggertown…
It’s after 11 PM on Thursday and I’m up cooking for tomorrow’s service at Stella’s. This doesn’t get old. It really doesn’t. I love sitting up, listening to music or podcasts or books or watching movies. Sure, I’m tired, but there’s a lot of peace (even on State Street in Schenectady) when it’s just you and a fire.
Last week’s service went well! It rained on Friday, so it was a lot slower, but it’s nice to get a taste of a “regular” day. What ended up happening was I made way too much food though, because I overestimated based on 4th of July weekend. Live and learn…especially in business. Saturday was nicer and we shared much more barbecue, but I still had a lot left over. This picture is from Sunday, where we try to make sandwiches and creative barbecue add-on favorites. There’s only so much you can unload through sandwiches though - I had to donate a lot of food. One brisket to a chef and his team at a restaurant in Saratoga. One pork butt to a young family who just got back from a family trip and found out they were pregnant with a second. Another pork butt to good friends to share over a dinner and game night. To me, these are great uses for leftovers and I feel so much when I get to give - but I’d really like to find a shelter, food bank, or cause that I can donate or serve extra food too. If anyone knows of something I can get involved in, give me a shout! Lastly, I got to serve my family some of my amazing food. High marks all around, hugs and kisses. Nothing, to me, has been more fulfilling in a very long time. My brother filmed some content and my parents brought home leftovers. Then we got to spend time together after. What’s better than that?
Anyway, not much else to report this week, but I did take some interviews for when we close shop for the season and I need to get back to a big boy job for a bit. I hope this stint this summer sets Swaggertown up for some good growth and maybe more than just a proof of concept next year. This weekend, I’m excited to have 2 days of service at Stella’s, including Friday (opening at 3) and Saturday (opening at 1). The menu this week is our staples Brisket and Pulled pork, a new comer but a classic favorite Turkey Breast, our “should be famous” creamed corn bread, the amazing pickled veg, and of course the unique “mop” bread. Not only are we rocking 2 days at Stella’s, but we’re catering on Sunday too. It’ll be busy, but I’m excited to share the food with even more of this amazing community.
Well, looks like it’s time to tend fire, grab a quick nap, maybe have a beer or something. Thanks to the 2 people that read this and to everyone that comes to enjoy barbecue. As always, save room for ice cream!
Love and Barbecue,
Adam @ Swaggertown Smoke