Homemade sourdough. Cultivated starter culture myself. Got a little dark on top. I’m still a beginner.
Went to the store this morning, and spent the entire day doing food prep.
Here’s what we ended up with; every ingredient from scratch…well I didn’t make gochujang!
(This is just for my house, but I make the white board look like my old food truck)
Get it
It’s a crazy man
Get youte shit 8n the ground do your best to avoid the jungle mman (hint, it’s you )
Oh god…yer killin me…
Haven’t had that in YEARS (like 30+!!) since I lived in Germany… can’t get real brats here… They call 'em Brats- but they just aint right…
8lb Brisket point, low and slow 225°, Hickory smoke, wrapped at 165°, finished in 13 hours +1hr rest. Garlic powder, paprika, kosher salt and pepper/mustard rub. Turned out awesome.
Bacon, onion, Brisket drippings baked beans, slaw, potato salad sides
I’m coming over 
. Damnnnnnnn that looks purdy
We are all beyond stuffed 
Awesome, such a good movie. I’m about to have a “Hematoma of the rectus” 
Salmon in coconut and grated ginger sauce…good eats folks…my mom used to make this…
