Ground beef, beans, tomatoes, typical spices. The cornbread has creamed corn in it to keep it extra moist and brown sugar on top for sweetness. The fixin's are Fritos, shredded cheddar, cilantro, lime, hot sauce, and sour cream. It gives you pretty bad fire-hole, but it's totally worth it.

First is pretzels and beer cheese, and second is super fluffy, yeasty dinner rolls with garlic butter and Italian seasoning brushed over top.

Poked the fat cap and stuffed garlic cloves down there and then topped with fresh rosemary stems, then salted and peppered and rolled the outside in rosemary and smoked until it hit 120, then held until 125 carryover.

Classic ham and cheddar on fresh, homemade sourdough krusty rolls, with homemade pickles.

My favorite.

Ingredients​

• 450g bread flour
• 50g sourdough discard (100% hydration)
• 300g water
• 10g salt
• 3g instant yeast
• 1 tsp honey or sugar
• If you don't have starter or discard, no problem, just replace 50g discard with an extra 25g flour and 25g water

 Use:

• 85–90°F water
• Add cold discard directly to the warm water (disregard this step if you're making without discard)

1. Mix​

• Mix everything until no dry flour remains
• Dough should look:
  • shaggy
  • slightly sticky

Cover and rest: 15-20 minutes

2. Stretch & Fold (build structure)​

Do: 3-4 rounds

Each round:

• grab edge
• stretch upward
• fold over itself
• rotate bowl
• repeat

Rest: 15 minutes between rounds

3. Bulk Ferment​

Let rise: 1–2 hours (longer if kitchen is cold) If you have a cold kitchen, or if you don't have a proof box, what can help is boil a saucepan of water and put the dough bowl in the back upper rack of the oven near the light with a towel on top, put the boiling water on the lower rack in the opposite corner and shut the oven with the light ON.

Look for:

• slightly puffy
• a bit jiggly
• NOT super doubled

4. Divide + Pre-shape​

• Turn dough out
• Divide into roll-sized pieces
• Gently form into loose balls
• If you're not sure how big to make them, weigh your mixing bowl before you start and write it down in grams, then when you're ready to divide them up, subtract the total weight from the weight of the bowl and divide by 4 and measure that weight out per roll, that will give you 4 equal sized rolls without hacking away at the dough and making it look ugly.

Rest: 15-20 minutes

5. Final Shape (sub rolls)​

For each piece:

1. Gently flatten into rectangle
2. Fold top down
3. Fold bottom up
4. Fold in half lengthwise + pinch seam
5. Roll lightly into a log while pulling slightly toward you to tighten

 Final dough should:

• feel slightly tight
• hold shape
• not floppy

​

6. Optional Chill (helps scoring)​

• Chill shaped dough: 30 minutes

​

7. Preheat​

• Oven to: 475f (246c)

​

8. Score​

• One confident slash down center
• Slight angle

​

9. Bake covered:​

• Put rolls in bottom pan
• Cover with second roasting pan

 NO added water

Bake: 15 minutes covered, then remove top pan and bake another 15-20 minutes until deep golden brown (not pale) keep oven at 475°F (246c) the entire time.

 10. Cool
30 minutes minimum.

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Every day, this furry little bastard does acrobatics to eat my trees, and just look at him, watching me watch him eat my trees.

I smoked a pork butt, made a homemade sauce for it, topped it with some slaw with a homemade dressing, and pickled some red onions. Served with plenty of dill and sweet pickles and a Parmesan crisp, all on homemade brioche. That's a berry cobbler I made for dessert in the background.

These get out of hand every year, so I finally decided to cut through all of them and take them down. It took me about 10 hours and 14 yard bags. They were intertwined in every single fence link. It was a huge PITA. I'm pretty sure this is/was wild grape vine that didn't produce fruit anymore.