Blessed and Thankful

smokedturkey

Thanksgiving week is, without question, my favorite week of the year.  It’s all about family, friends, and food.  We gather around to enjoy great food with the ones we love and reflect on the things in our lives that make us fortunate.  Thanksgiving week is the very essence of life as how it should be, so perhaps it’s why most of us love this holiday so much.  We look forward to a day when The Craftory is well established, and healthy enough to make this day truly about giving back to our community.

Hangry

So, tell me again why there is no barbecue today?

The week, with the holiday and all, makes for an interesting schedule.  We don’t serve lunch on Tuesday (yet) so my Tuesday’s are typically filled with letting hungry people know that we have no food for them.  I’m thankful that nearly everyone takes the news in good spirits, and lives up to their promise to come back later in the week.

We served lunch on Wednesday and then were closed on Thursday for Thanksgiving.  Black Friday was tricky.  Since we would have to be prep cooking for Friday while everyone else was enjoying watching the Dallas Cowboys get throttled by Carolina we decided to just be closed on Black Friday instead.  Friday ended up being sort of like a Tuesday but worse and better at the same time.  Tons of people came hungry.  Ouch.  But everyone, and I do mean every single person said “good for you” or “I completely understand”, and they all came back on Saturday.  We are truly fortunate.

Michelle spent Black Friday putting a little Christmas Spirit into The Craftory.  She had us blasting Christmas Music over the sound system all day.  The spirit runs fast and furious in Michelle.

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That Christmas feeling had us making bags of Peppermint Bark

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70% Dark Chocolate Peppermint Bark.

It’s been a little like Christmas stocking the drink cooler with fun retro drinks

bottle cooler

Black Friday was also about getting The Black October warmed up

Barbecue Pit

So we could get some briskets ready for Saturday
smoking briskets

And we could serve smoked brisket that looks like…

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Brisket Point, Moist (Rendered Fatty Side)

Then Chef Greg could serve meat trays that looked like…

Big Meat Plate

Lean Brisket, Pulled Pork, Sausage, Pork Spare Ribs

Then another rainy Saturday came. We’ve been open for six Saturdays. It’s rained on five of them. That’s an Old Town Tomball record I’m told.

But, it didn’t slow you down much. Saturday got pretty busy anyways thankfully.

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And this happened to the truffle display again…

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As you can see we’ve got work to do. For that we are most thankful.

For those of you that shared this great week with us, Thank you. Hope to see you again soon.

Cheers! Scott

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