How's it going?
Hey gang. Hope everyone's hanging in there. Not a lot's changed since last post. Not with ETB, not with the Covid, and not with the world. Well, I suppose things are gradually starting to open back up--not positive that's for the best, but not my call.
I've officially pulled out of any and all markets that were still a possibility for this season, which is no surprise. Even the markets that are still trudging on are very limited on what they can provide vendors and customers alike, so it's best to sit this one out.
One thing that ETB is doing, is cooking every other week or so. No pop-ups or catering or anything, just cooking for neighbors and friends in the driveway. Menu prices do not apply, as this is strictly on a donation-only basis. If you feel like throwing in a few bucks to cover meat costs and such, it's much appreciated, but not necessary. I just want to cook, and people need to eat. Last week we had a rib party, as 12 slabs went on the smoker and everyone gorged that evening.
Next up, I'm planning on brisket--but more specifically, my variation of Oklahoma Joe's Z-Man sammich. That's sliced brisket, provolone, sauce, and an onion ring on a fancy bun. Doesn't sound like much, but it works. And it's good.
So swing on by and grab a bite. I'll update on when I'm cooking via Instagram and Facebook. And if you know of a frontline worker, be it in the medical field, retail, food, or otherwise...get them a sammich. They deserve it.
Hope you're all well. See you soon.