Just wanted to remind everyone that we are going to be doing Monday night dinner every Monday thru September, 5pm-8pm.
If anyone put a pre-order in yesterday (Saturday 8/12) I do not have its my system crashed. Please email me to re-order, chefstan@gethusumbbq.com
Due to the excessive heat I am only doing pre-orders this week for pickup between 5pm/6pm. Pre-orders available until midnight tonight.
One of the most frequent questions I’m asked at GHB is,”What do you do the rest of the week on the days GHB is closed”
My answer:
I am never closed – I am here everyday. In addition to the BBQ, I also do daily catering for River Drifters, as well as catering for local businesses and events. That is actually how GHB started…..and that is where it is going to return. I have made the decision to stop doing weekend lunches. Simply put, it just does not pencil out. A good friend posted that he was shocked that a sandwich now costs $18. In reality, for it to work, that’s where our sandwiches should be priced as well.
It should be said that the cost of running a business goes far beyond the cost of goods, which are exorbitantly high right now. One purveyor told me today that pork is going to continue to rise. There are also labor costs, utilities, rent and the daily upkeep of equipment and the space. In addition, living in a rural area with minimal affordable housing options for seasonal workers makes it that much harder to find staff who are able to work. I’ve been in this business for over half my life and it’s always been a challenge to make things work. But this is an exceptional time for any business owner – it requires some creative thinking (and decisions that support my health and quality of life).
As of today, 7/28f/2023, GHB will no longer be open for weekend lunch. However, I will continue to do catering both on and off-site. If you’re interested in GHB for a private event, please email me for catering options.
MOVING FOWARD: Open Monday nights
I want to thank everyone in the community for supporting GHB. Last Monday night I was completely sold out in 90 minutes and had to turn people away. I am going to continue to do Monday night dinners the rest of the season – two plate options each week until sold out. The menu will vary from week to week BUT I will try to do our pork ribs weekly – available for dine in or take home. When I had the idea to open to the public, I wanted to do this for our community. I understand that being open for weekend lunch isn’t ideal for everyone. So I am hoping that changing to Monday night dinners, and potentially some Pop-Up Dinners down the road, will be a better way to give back to our community.
Thank you again for supporting GHB and other small business in our town! It’s been great getting to know our neighbors and making folks happy! Looking forward to seeing you on Monday nights. Get Hu’sum!
Cheers,
Stan
Howdy everyone. I hope everyone had a good winter. We’ve been working down at the BBQ for the past few weeks getting it cleaned up and ready for the new season. As long as the cottonwood trees shed by next week I plan on opening the BBQ on Friday, June 2nd. It is currently snowing in Husum as we are surrounded by cottonwood here.
I’m looking forward to seeing everyone soon! Updated Menu for 2023 as well as a new ordering system which now enables online ordering. Order ahead and we will do our best to have it ready for you upon arrival.
-Stan
Born in Queens, New York, Stan Pratnicki was surrounded by hundreds of cuisines from the very beginning in the epicurean melting pot that is New York City. It may have been his early school trips to Fulton Street Fish Market or helping his grandmother prepare holiday meals, but Stan knew from a very young age that he wanted to cook. Starting in his first restaurant at 14 years old, and being inspired by what he saw, Stan enrolled at the Culinary Institute of America in Hyde Park, New York after high school graduation. While attending CIA, he commuted back and forth to New York City shadowing chefs in several of the city’s best restaurants – and after graduation, worked in Locust Valley, NY, Tampa, FL, Aspen, CO and landed in Portland, Oregon in 1997.
For almost 20 years, Stan worked his way around Portland’s food scene in some of the city’s most well-known restaurants including Papa Haydn, Atwaters and Taqueria Nueve, learning various cuisines. He expanded his knowledge further by working for premier fish & seafood provider, Newman’s Fish Company, and specialty food purveyor, Provvista. And in 2012, he became chef and owner of Bar Dobre, a Polish-centric restaurant and bar in SE Portland.
In 2015, a simpler life in the country was calling so Stan and his wife, Kimberly, relocated out to the Columbia River Gorge to Husum, Washington and he began working at River Drifters Whitewater Rafting on the White Salmon River helping to manage operations and catering meals for full and multi-day rafting trips. Providing hearty, delicious meals to adventure seekers in the Gorge was the inspiration for Stan’s newest venture, Get Hu’sum BBQ. Established in 2022, GHB is located onsite at River Drifters and open to the public where he serves smoked pork and chicken, house-made sausage, and sauces, salads & sides made from scratch. When Stan’s not smoking meats and preparing food for the people, he’ll be disc golfing, playing guitar, bowling or kayaking.
Recent Comments