August 3rd 2025
Menu
This week’s theme was BBQ. Peach and Jake smoked a pork butt for us and then we made ALL the sides!
Pork Butt
They smoked this for ~6 hours but we all agreed a few more hours would have yielded a more perfectly tender meat. Once chopped and doused in homemade BBQ sauce it was plenty excellent 👌🏻
Homemade BBQ Sauce
Went with Brian Lagerstrom’s BBQ sauce (featured here). It has such a wonderful amount of flavor and heat.
Bush’s Baked Beans
Do I need to say anything else?
Corn Bread
Made King Arthur’s Corn Bread this time - I usually make Melissa Clark’s brown buttered corn bread, but honestly, I think I prefer the King Arthur version. It is exactly what you want / expect when you think corn bread. Perfect crumb and texture with a noticeable corn flavor. I also made a whipped butter to pair with this - which is just butter, whipped with a splash of milk and salt.
Potato Salad & Cole Slaw
Peach made the Cole slaw and Jake made the potato salad - both had very similar ingredient lists (Greek yogurt, mayo, celery seed, etc.). I have eaten the Cole slaw for lunch ever since and it only gets better.
Pecan Pie Bars
For the takeaway treat this week I made pecan pie bars - really leaning into the southern theme. They were not perfect - the caramel was ultimately a little too grainy? But they were still mostly delicious.
Peach Galette
Wanted to make a peach pie, made a pie dough, but only made a single crust, forgot that I needed a second, so pivoted to just making a galette. The peaches are very much in season so this was peach-perfect 🍑
Bonus Dinner: Cubanos
As a planned bonus meal, on Monday we used the left over pork butt to make cubanos. I made homemade Cuban sandwich bread which we filled with yellow mustard, Black Forest ham, or butt, dill pickles and dipped in pique sauce (which is a hot pepper sauce from our local favorite Cubano joint)