Lessons Learned and Otherwise Ignored Four Years Later

Most of us remember what 2020 was like.

Yes, I wore a mask in 2021. This is from vacation week in Myrtle Beach before I got my locs

How has the four years since changed for the better, worse, or indifferent as we have found ourselves digging deeper into the hollow chambers that so comfort us? Do moral appeals mean much anymore?

As a FYI, there will be no slander of Black women in this space or anywhere near me. Try Jesus, not me. I throw hands.

For the ways things have improved on the surface although in every Southern state, the governors and legislatures are deigned on rolling back the clock to a time where equality (and equity - but you're not ready for that conversation) is at best lip service and more often than not a glacial matter reserved for the by-and-by of eternity where the earthly problems are of no concern. To that extent, some of you want to throw up "No Vacancy" signs where you dwell. I could be wrong, but NIMBYism is contrary to what Christ spoke of. Aren't we all supposed to be neighbors? But if we say we love God and don't love each other, we are liars. 

We cannot see God. So how can we love God, if we don't love the people we can see? 1 John 4:20

https://bible.com/bible/392/1jn.4.20.CEV

I do miss sitting outside and watching the neighborhood kids play each afternoon initially for a short amount of time for fresh air, and later as long as they could handle the sun rays while learning how to throw horseshoes, play baggo or basketball in my driveway, and return home with barbecue on their breaths. The ribs were an occasional event, but they got Popsicles and bottled water daily. For a brief period, the world indeed slowed down as most of you were working remotely from home for the first time (Rineco refused to extend that privilege to me - and based on my last couple of internal interviews, still ain't gonna happen. God's plan is probably to stay put as a sage for the overnight crew for some strange reason or until a much better opportunity presents itself.) How many of you remember paying 85 cents for gas in the early parts of COVID, and why fuel prices dropped so much? Hint: No one beyond the essential ones drove, office spaces were ghost towns, and the oil oligarchs were getting raked over the coals. To that extent, I swear some folks are more ungrateful than the Israelites who crossed the Red Sea with Moses clamoring for a return to Egypt. It also makes me think that both mental enslavement and sepia-colored nostalgia lenses are causing them to desire a past which for 60 percent of people was unequal at best and a certified nightmare for anyone not of the lucky sperm and egg club.

Where did the past four years go right?

Nearly everyone saw some sort of financial appreciation with new business pursuits, rising property values, and/or getting more for trading perfectly reliable cars, trucks, SUVs, etc. for the next best thing; if you did not, look in the mirror and reassess your life choices. I love the fact that our house has effectively doubled in value since we bought it yet if the day to sell would ever arise, we would not be able to afford to live in Bryant anymore. If that day comes, we're NOT moving to Conway. Period. There isn't enough money in the world for me to move back to the town of my birthplace, not even for that brand new lifestyle construction home across the street from Dad and Mom which eventually may price out a bunch of legacy families that have called Friendship home for as long as I can remember. 

Where did the past four years go wrong?

Well...the simple answers would be inflation; the circumstances and responses surrounding January 6, 2021; the backlash to all of those clearly empty promises made during the political campaign that induced those who are more prone to conspiracy theories and looking to someone else to solve their life's problems; and others in the moneyed classes feigning ignorance when asked to define the difference between equality and equity; and so forth. All of those things and my own pro-Black sentiments being dismissed not only by the folks we'd expect to stymie our progress but also some who should know better.

Ya know, not all skin folk are kinfolk.

Also, some (not all) white Gen Xers have disappointed their Black counterparts by becoming their parents instead of facing head-up against the wiles of this evil world alongside us which now they perpetuate by staying in their blind lanes more concerned about stuff rather than lives different than their largely homogenized existences. [Yes, I know; I live in Saline County. Read #DearWhitePeople from 2015 to understand where I am venturing with the former sentence]. I'm trying not to curse as my pastor reads AD&AD yet he somehow understands my rage. 

Don't get so angry that you sin. Don't go to bed angry. -Ephesians 4:26

https://bible.com/bible/392/eph.4.26.CEV

What about the indifference?

Although the movement has largely faded away and some conflate the organization with it, there are historical significances behind Black Lives Matter. 

American citizens are by and large lemmings. Before y'all get too upset and shoot the messenger, here is why: News media (the fourth arm of our legal system) has repeatedly, consistently, and blatantly lied to us so frequently that a healthy distrust of today's institutions would almost be a good thing particularly how the words liberty and justice for all mean a hill of beans. Think about where we get our news from: It comes from a place that comforts us in one way or another. Some watch MSN, and some consume Fox. Others enjoy CNN, OAN, Sinclair, our local newspapers, and so forth. Instead of being the educated population we profess to be, a whole of people are gullible enough to fall for fake stories manufactured to gin up hysteria or suppress real time events. Of course, when rectifying this nation's original sin of slavery, the same folks would prefer to do a study (see HR40), kick the can down the road as their favored lawmakers further rig the game to what at worst becomes South Africa pre-1990s, or even outright deny the events leading to today's circumstances by minimizing and whitewashing history.

Remember, the oppressors will not arm you with the education necessary to overthrow them.

Whoever you choose between the first day of early voting and November 5, be certain that he or she best aligns with your personal values and is able to serve the people with dignity, sound mind, body, spirit, and judgment without castigating one group or another as inferior or begin World War III. We know the adage of "money can't buy me love " contrary to lobbyists and PACs selling their interests to the highest bidder - and the most extreme loudmouths - each season, but do we truly adhere to it?

All in all, we should be aware enough to remember life four years ago instead of clinging to bits and pieces of hysteria that show the absolute worst of us. As I have remarked several years ago and occasionally since, some folks are selfish enough to allow their own material gains supersede the greater good of all of us - and you don't have to look far to see who they are, as social media has provided them with a megaphone (for some) that needs to be taken away, and certainly presents a heart of deceit and malice alike as evidenced on the third Monday in January, amongst other times. However, I do appreciate the honesty. 

When it is all said and done, did we attempt to live my favorite verse in John 15:12 or was it all a ruse to maintain status quo without directly implying it? I'd love to sit down and engage in a conversation while smoking brisket and throwing down a couple of sides such as an unannounced dip or a favorite side item from the pits and grills. 2020 was only four relatively short years ago, and a time when most of us were witnesses to an illness that took friends and family members from us. I know a number of people who moseyed around unvaccinated and proud of it to eventually use it as an excuse to get ten days' paid time off from work, and to them, your stance is your stance. It also exposed glaring hypocrisies in the so-called patriotism masked [figuratively, and in the cases of a few, literal] of people who are genuinely disinterested in the truth that may very sully the names and reputations of their ancestors; a legal system that declines to demand accountability; and criminalizes the very existence of community for those seeking it the most by the not-so-discreet dogwhistles.

Don't we all? 

Dear Father, I pray that we are able to review the moments past with a critical eye to both advance Your loving kindness in action more than empty platitudes and recall what got us in the positions we are in today. Gird us up and protect our sanity and provide rest to the weary in this perilous hour that we continue to seek You first. Forgive us for placing our agendas above what you deem necessary; turn us around and mold us to be better than what we were just a moment ago. All other things we desire of You, Amen. 

K.I.S.S.: Dub Shack BBQ Presents Honey Lime Wings

The best barbecue is often the meats kept simple such as salt and pepper beef briskets. If you need another example, keep reading below for the best party wings you'll eat this week and another superb sauce flavor from your friendly pitmaster. 

INGREDIENTS

Chicken wings

Avocado oil 

Big Poppa's Jallelujah Lime rub

Dub Shack BBQ’s Get Hot Honey sauce 

STEP ONE. We are using the K.I.S.S. philosophy; if you never knew what the acronym stands for, it is Keep It Simple Stupid. Trust me when I say I am guilty of violating that basic credo of life and cooking outdoors. Start by removing the chicken from the package and pat them dry; if any of the flats or drummettes have feathers, pluck them off and place in a medium-sized bowl. Add both the avocado oil and Jallelujah Lime to the pieces and mix thoroughly until all sides are coated in the rub. 

STEP TWO.  Light the grill. Today, I'm back to my beloved PK and really, there is no need for two-zone cooking as I am centering the charcoal briquettes (look, I'm using what is already in my shed. Be cool - when I'm up, I'll bring back lump charcoal instead for a quick cook. Once the grill reaches 350-400 degrees, place each flat or drum on the grill flipping at twenty minutes. Depending on the temperature, you might want to turn sooner than later. As chicken wings can easily handle 175 degree temperatures for doneness without sending anyone to the ER for undercooked bird, one would heed Bobby McFerrin and "don't worry, be happy". The trick to superb chicken wings is getting a good char without burning them. Pull around 185-190 degrees and serve after a five-minute rest.

STEP THREE. Remember the bottle of Get Hot Honey? You can go in either direction of serving it from a 2 oz cup and dry wings, or toss them in the newest DSB sauce. 

Enjoy!

In the course of thirty minutes, we have some bomb wings. Go outside and do some quick grilling before frying up some onion rings and fries as complimentary side items. Beyond the weekend, this can be a midweek dinner for some households - unfortunately, my own daughter is too picky and set on Ramen to know what she is missing. 

I'll keep trying. At least Caeli loves my pork chops.

Thank you all for reading this post and sharing great food among friends, family, coworkers, and people who simply like getting together for barbecue and more. Y'all be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Bacon Makes the World Go 'Round: Dub Shack BBQ Presents Bacon Wrapped Ravioli

Bacon makes the world go 'round.

Bacon makes the ravioli go down.

What is your friendly pitmaster smoking this time around?

If you guessed bacon, you're absolutely right. 

If you guessed ravioli, you're also right. Here's how bacon makes the world go 'round, and wrapping it around ravioli makes it not only a good snack to consume before the featured presentation is ready. I know enough of you who show up for the pulled pork and briskets only, so give me a fighting chance to let both meats rest before you eat us out of house and home.

Before I get into the rest of this recipe, thanks to Heath Riles (this year's ribs grand champion at Memphis in May and the dude who keeps my inner fat boy coming out for some dope combinations) for creating this recipe.

INGREDIENTS 

Regular, thin-cut bacon

Frozen cheese ravioli 

Fire and Smoke Society's Pork Perfect barbecue rub

Marinara sauce, for dipping

STEP ONE. Open the package of raviolis and set them out on a wire rack. [Oh, snap! Spray the rack with avocado or olive oil]. Next to that same rack, find that regular cut bacon and cut each strip in half: As much as we like bacon, be certain that you have enough pork to wrap around the pasta; otherwise, someone is making a trip back to the grocery store. Wrap each half-strip of bacon around each ravioli and feel free to season with Pork Perfect.

Why do we not use thick-cut bacon when we are smoking or grilling wrapped items? Because by the time thick-cut bacon is ready, the product wrapped around is is overcooked - if it is a lean protein such as turkey or deer, it will be drier than the last training class you went to at work. 

STEP TWO. Go outside and light your smoker to 325 degrees. Once there, leave the prepared food on the same wire rack and place it on the weapon. In my case, Junior gets the assignment since it did so well on the initial burn and seasoning session. In about an hour, the bacon should be cooked to doneness; bonus points if the cheese oozes out of the ravioli.

Say hello to Junior 

Thanks, Jason and Michelle

STEP THREE. Wait about ten minutes, serve with marinara sauce, and enjoy!

This is easily a Tailgating For Everyone recipe since it presents itself as party food for those block parties (Summer on Stivers '24 isn't happening, sorry), baby and wedding showers, family reunions, graduations, etc. that will empty a bowl and have guests asking for more. Go outside and cook something awesome this week! Thanks for reading this post: Show us what you're doing outside and enjoy the sunlight or smokehouse in the backyard! As always, be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Mercy, Mercy, Me! Dub Shack BBQ Presents Prime Rib Sliders

Get ready to class up the tailgate even more than normal!

Our thirteenth wedding anniversary was recent, and since I had the prime rib I had smoked and put away in the refrigerator largely to be forgotten or eaten that weekend, I figured it was high time to repurpose one of those premier cuts of beef into something edible for the three of us to enjoy as a midweek meal. [Y'all are seeing this as a T4E recipe due to the time. -ACedA] 

INGREDIENTS 

One beef prime rib, sliced (this one was 5.5 lbs)

Swine Life BBQ's Mississippi Grit and Grind rubs 

Half an onion, sliced thinly

Two sticks of butter

Provolone cheese

Beef broth (au jus works as well)

Slider buns

Everything Bagel rub

STEP ONE. Using the leftover prime rib - and bonus points if it is boneless for this one time only, slice it as thinly as possible without going full paper thin as a slice of roast beef from a lowly eye of round can be. Next, slice the onion in half and further into the slimmer rings and set them aside briefly; in the meantime, melt one-half of a stick of butter before adding the onion to the hot skillet. Some people like using peppers or mushrooms and feel free to make it your own as these sliders are for the tailgate party; in this application, only the onions are needed at the moment. 

STEP TWO. As the onions are being sautéed, warm up the sliced beef in beef broth for no more than 30 minutes in the oven at 250 degrees because it will catch a blasting of heat in the very end. To reinforce the flavor, add a moderate shaking of both bottles of Swine Life BBQ's Mississippi Grit and Grind runs and allow them to play together in the oven.

Set aside for the build.

STEP THREE. Spilt the rolls in half and butter the bottom half following which add the Provolone cheese, the prime rib slices, those sautéed onions, and its crown. [Strictly optional: When you melt the second stick of butter to add to the top half of the slider buns, add a nice amount of Everything Bagel to the party and slather accordingly. Your attendees will thank you later. -Friendly Pitmaster] 

While we pretty up the sliders, return to the oven and set it to broil for approximately 30 seconds. Any longer, the top buns might burn and otherwise ruin the look of the best spread in the parking lot.

Serve warm after a fifteen minute resting period.

My thoughts: Man!

As we embark on the final Tailgating For Everyone season together, let us head outside to make good food and better memories. Barbecue does not have to be a great ordeal, and with a bit of effort, legends can be created. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Struggle Season Still Tastes Good. Dub Shack BBQ Presents Bologna Burnt Ends

Entering Season 4 of the Tailgating For Everyone experience, I decided that this is the last campaign not too long ago. Although the food has been incredible and in some cases, the only reason folks read AD&AD, I simply just don't have the time. Maybe I should've told the meatlist first; they know exactly who they are and how we do it. As I test a hotter version of Get Honey, some sauces will be getting retired at the end of the year.

But we're here for bologna burnt ends, right? See how this moves you.

INGREDIENTS 

One chub of bologna

Fire and Smoke Society's Pork Perfect barbecue rub 

Razorracks BBQ's All Day Sweet barbecue rub 

Mustard as a binder

Your favorite BBQ sauce*

*The sauce is my Dub Shack BBQ’s The O.G. barbecue sauce; make it your own

1/2 stick of butter, cut into pats

STEP ONE. Remove the packaging and make a slit across the top no more than a quarter-inch deep to denote home. Slice into 1" thick as if bologna steaks are on the menu; following that, cube into 1x1" bites and set into an aluminum pan. Slather the mustard and All Day Sweet liberally to ensure all sides are covered. Place onto a wire rack and light up the smoker. 

Layer like a player

STEP TWO. Bring the smoker of choice to 250 degrees, and use whichever wood you prefer (like most DSB pork recipes, I'm using apple wood - cherrywood is more than a suitable option). Once your cooking vessel reaches 250, bring the burnt ends from the wire rack to its smoke bath. Bologna is already been cooked a time or two, so the name of the game is reheating to a consistent color as we aren't reinventing the wheel today.

STEP THREE. In the miracle of time, the burnt ends look good BUT they aren't ready yet. Return them to the original pan along with brown sugar, half a stick of butter, and The O.G. sauce before the second voyage into smoke. Cover the pan with a sheet of aluminum foil and wait until they are super tender around 205 degrees internal. 

STEP FOUR. Let them rest for fifteen minutes and serve as a part of your charcuterie board.

Wanna know my thoughts? As good as it looks, this is for a recurring event my friends do annually - and sadly, I did not try one single bologna burnt end: You'll have to ask Heath how it turned out.

Bologna burnt ends are some really easy and affordable items for the charcuterie board, and in an ongoing theme of making barbecue  cheap again, the chub was only nine bucks at Walmart. I'd personally love to see brisket return to $1.97/lb., but that won't happen anytime soon. As always, thank you for reading this post and trying out something super easy and ridiculously awesome this weekend or whenever the mood to smoke meat strikes you. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Snacks Unlimited: Dub Shack BBQ Presents Smoked Cheez-Its

Want easy snacking anytime? You're going to want to try this.

(Credit to Malcom Reed of How to BBQ Right)

INGREDIENTS 

One box of Cheez-Its

One box of Goldfish crackers

Killer Hogs' The BBQ Rub

AC BBQ's Lemon Pepper rub

One stick of melted butter 

A few drops of Worcestershire sauce

STEP ONE. Load up a fullsize pan with Cheez-Its, Goldfish (or Penguins crackers, as I did) and fold them equally. You can also add Chex-Mix or cashews depending on the crowd - and yes, even M&Ms would be cool because of the hard shell. Because my daughter has a peanut allergy, I omitted the nuts but make this one your own. Shake a generous amount of both The BBQ Rub and Lemon Pepper over the crackers and set aside. 

STEP TWO. Melt a stick of butter and mix in both rubs along with Worcestershire sauce before folding into the mixture.

STEP THREE. If you haven't lit the smoker, go outside and do so NOW. Once your cooking vessel reaches 250 degrees, set the pan inside folding the crackers every fifteen minutes. The smoked Cheez-Its are finished at one hour or when the color is pronounced enough for your satisfaction.  Pull from the cooker, add one more shaking of The BBQ Rub, and set aside for fifteen minutes before serving. 

I bet you can't eat just one.

In the final season of Tailgating For Everyone, let me introduce you to my latest toy: Junior. 

Meet Junior. He cost me four wheels and the first item I smoked. 

Thanks to this week's taste testers - and neighbors - for sampling product and giving the thumbs up to do it again for all of you. Like them, I was surprised as to how well it took to pecan smoke - and it will likely become a neighborhood favorite possibly even supplanting smoked cream cheese as the appetizer of choice. Smoking Cheez-Its can be modified to your party's desires and personal preferences. Throughout this last dance, I will continue to use the following closing lines: 

Be blessed. 

Be safe. 

Be good to each other. 

Tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Frying Up Sticks

From Facebook: Worth trying out one day.

Fried Lemon Pepper Salmon Sticks

Ingredients:

For the Salmon Sticks:

1lb (450g) salmon fillets, skinless

1 cup all-purpose flour

2 tablespoons lemon pepper seasoning

1 teaspoon salt

2 eggs, beaten

Vegetable oil, for frying

For the Old Bay Blue Cheese Sauce:

1/2 cup blue cheese, crumbled

1/2 cup mayonnaise

1 tablespoon lemon juice

1/2 teaspoon Old Bay seasoning

1/4 teaspoon black pepper

Instructions:

Cut the salmon fillets into long, thin strips resembling fish sticks.

In a shallow dish, combine the flour, lemon pepper seasoning, and salt.

Dip each salmon strip into the beaten eggs, ensuring it is fully coated.

Roll the egg-coated salmon strip in the seasoned flour mixture, pressing gently to adhere. Repeat with the remaining salmon strips.

Heat vegetable oil in a deep pan or skillet over medium-high heat. The oil should be about 2 inches deep.

Carefully add the coated salmon strips to the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3-4 minutes or until golden brown and crispy. Flip

half..

Classin' Up the Joint: Dub Shack BBQ Presents Filet Mignon

For Father's Day I planned on a nonstop cooking marathon; consequently, that did not happen. As a result, I have been slowly trickling my intended menu for the day I was supposed to grill and smoke meat over the past several days, and today is another one of those occasions.

What did I do?

I hand cut my own filet mignon and served my family the most tender, medium-rare steaks they have had in years for a fraction of the price of one at Ruth's Chris steakhouse. 

INGREDIENTS 

One whole beef tenderloin

Bear and Burton's W sauce

Killer Hogs The A.P. Rub

STEP ONE. Since this is most certainly an exquisite meal for a special day, find the most appealing beef tenderloin your favorite meat market has available. If the preferred big box retailer has one, by all means pick up the cut that fits within your budget; if there are any on sale, snag an extra tenderloin to throw into the deep freezer and save it for the holidays. Remove it from the cryovac packaging and pat the meat dry with paper towels before breaking it down. Of course, cooking the thing whole necessitates paying close attention to prevent the devastating mistake of overcooked steak.

To break down a whole beef tenderloin,  follow these steps:

A. Slice off the head and tail, and trim the silver skin.

B. Save the head, tail, and chain for beef stew this winter: Your significant other will thank you.

C. You have the option to slice the remaining tenderloin into steaks any size you desire. In this case, portion control is your friend. I sliced the meat into seven even filets using the three-finger measurements. [I measured with three of my fingers - my Alpha Phi Omega brothers remember the hand sign - it's the same one Boy Scouts use. Do it for L, F, S]. Your results may vary depending on the size of your beef tenderloin; mine was a little over five pounds. 

STEP TWO. Before you head outside, season the filets with only kosher salt and cracked black pepper (Note: I went KH's The A.P. Rub since it carries the same notes. - Friendly pitmaster's privilege). Since I spent too much money on this piece of protein. I'm putting some respect on the cow that gave up a muscle for our enjoyment by giving it a liberal shaking of salt on all sides for failure means I made a rookie move and became worthy of that other smoke - not the kind from lump charcoals. After that, light your grills and set them up for a two-zone fire.

STEP THREE. Now that the seven filets are on the grill - see, the Weber kettle got the assignment today - place them on the indirect side of the cooker. Let each steak cook in peace until they reach 120 degrees. Following that, sear them for 90 seconds per side; the diamond hash marks one would associate with outdoor cooking do not matter at this price point. Pull at the appropriate doneness - for me, it is 128 degrees or medium rare. Allow them to rest before devouring this incredible piece of protein!

Serve with your favorite style of potatoes baby reds, russet, jumbo, or mashed, shrimp, and something green to keep the cardiologist away for one more day. A few of you may prefer the breadbasket to keep coming to sop up the butter with the shrimp, but do you. 

My take: Damn.

So good, I had to get the nice paper plates 😎

Why has it taken so long to do?

With so many of my friends and family members' wedding anniversaries coming up - ours is August 6 - this would be the showstopper needed to keep those lovebirds in the backyard and free up extra cash for adult beverages, babysitters, etc. That being said, this Angus beef tenderloin owes me nothing at all. 

Thank you for reading this post and taking the opportunity to do some next-level barbecuing beyond the usual hot dogs, hamburgers, baked beans, and ribs. Enjoy the oasis better known as the backyard with each other and as always...be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

I See You On the Side: Dub Shack BBQ Presents Apple Pie Baked Beans

With peak barbecue season around the corner - and the fact that my off-season lasts only a couple of weeks in January, dusting off recipes is now in order. It also means remixing and sharing a side item that I've taken a liking to lately: apple pie baked beans. It only requires a few ingredients and a little time to put together before the chosen find themselves at the house for Barbecue Sundays.

You're gonna love this.

INGREDIENTS 

Two cans of baked beans (you can soak a bag of pinto beans overnight if you want, I don't always have the time)**

Brown sugar

Bacon

Lane's Apple Pie barbecue rub

Dub Shack BBQ’s Deez Apples barbecue sauce*

*Of course, the cheapest barbecue sauce you have at home will be fine. Let the thickness be of your preference, as Deez Apples is relatively thin. It's also my holiday sauce made in limited batches.-ACedA

**You're going to need at least 36 ounces of canned baked beans to share among the team.

STEP ONE. If you're in a rush, open three cans of baked beans and pour them into a cast-iron pot or a disposable pan. I won't specify the beans as they are your preference, but I like maple. Add the brown sugar, barbecue rub, and bacon and stir together before adding Deez Apples. For an additional pop of apple flavor, feel free to open a can of apple pie filling (not mentioned in the ingredients list, but make it your own). Apple pie baked beans do not have to be hearty to be a showstopper at the next cookout or graduation party; please put a bit of effort into this side.

STEP TWO. Light your grill for a classic two-zone fire around 350 degrees. If your cooking weapon is a pellet grill, pour the appropriate amount of pellets into the hopper and bring up the temperature that way. Once it reaches temperature, set it on the cool side and let the flavors enjoy their play date in the smoke. Pull from the cooker after 1.5 hours or when the beans are cooked to your satisfaction. 

STEP THREE. Grab a bowl or make room on your plates, and enjoy! 

In the miracle of time, apple pie baked beans are the treat you need at your next cookout. Go try them out and share with not only the immediate members of your households but also neighbors, coworkers, family reunions, and yes, even the church's potluck after service. I know it's been a while since I added content, so back to the refrain:

Be safe.

Be blessed.

Be good to each other.

Tell everyone that every day is a GREAT day for Dub Shack BBQ!

Round and Round We Go

Third grade was a sleeping giant awakened. 

While we certainly traveled as much as we were able during the school year, Little Miss Sunshine mastered the art of snark, if you ever wondered if she would inherit my dry sense of humor. But beyond a quick wit and watching our not-so-little gamer grow more into her own independent identity, Caeli has grown by leaps and bounds - and is finding ways to remain my broke BFF. 

How did it go? 

AUGUST 

Thanks to how adult and swim schedules failed to align, there was no faraway summer vacation or science camp that would have doubled as a work trip for me. However, she got a new buddy: Rocky the chihuahua. 

The boy was everyone's spoiled little buddy

In unrelated news, practicing going to bed and waking up at a suitable time was akin to pulling teeth. Instead of trying to beat back academic atrophy so much, maybe I should have worked on Life Skills Summer a bit harder...but at least we finally got tying our shoes down.

SEPTEMBER 

One of the greatest things about dropping off and picking up Caeli is our routines of high-fives, daps, and hugs when she gets into the cars depending on which part of the fleet she rides in. Some mornings, she picks the vehicle to show up in (more in November), and some afternoons she gets ice cream after she gives me the highlights of her day. That Menchies special on Tuesdays started to wreak havoc on my wallet; therefore, the discovery of a rare Baskin Robbins inside Circle K made for a much tastier treat. Maybe I just admitted that I'm the weak link, but she is a daddy's girl. 

I just hope she doesn't outgrow this part of life and the pop-up elementary school lunches yet.

Give me skin. 🖐🏿

Give me dap. 👊🏿

Give me a hug. 🫂 

Go learn a lot - and have fun!

OCTOBER 

Our big girl gave volleyball a second crack, only with Mom as the head coach. Although the team fared a little worse than last year's runner-up squad losing in the first round of the league tournament, the Volley Queens looked good and played better as the weeks progressed. I got to reprise my role as ball man and fan.

Without getting my butt kicked for sharing the picture, each girl had her own pregame routine with both coaches. Volley Queens on 3!

Caeli and her teammate/friend from both volleyball and softball Paisli. Tell KC and Cami not to kill me

Back to school: The ever photogenic one did was expected in the classroom - we'll never be the parents to post our daughter's grades to social media. Picture Day is one of the rare days Caeli showed off her curls before she returned to the beads and braids, both of which call for way less maintenance than picking out her beautiful hair and avoiding what Erykah Badu sung about in an interlude back in the day.

"Pick your afro, daddy/Because it's flat on one side"

Man, her mama fine.

NOVEMBER 

Although volleyball didn't shake out the way we hoped for, the off-season was a welcomed relief. As we read nightly, learned cursive and the basics of multiplication, and played more Minecraft than a little bit, the gamer reminded me of myself at her age - and this included her fandom of the King of Pop, Michael Jackson. [No one else comes close. Fight me]. 

Thanksgiving dinner at school: The one time of year when cafeteria food won't gag us. Seriously, the food is pretty good - and something the kid will reliably eat.

In further news, the new-to-us Dub Shack work truck 2.0 aka Big Grey entered our driveway just before Thanksgiving for work days, family adventures, and much, much, more 

Family is everything. Only missing Aunt Kricket and baby EJ

Caeli's Gigi, Big Mama, and most of her great-aunts and uncles

DECEMBER 

We were wrangled at the O.K. Corral. 

As par for the course, each grade level at Collegeville presents a musical play each year. Our cowgirl did not have a speaking part but she sang her little heart out. Thanks to Mrs. Hooper for rounding the third-graders up. 

Yee-Yee! (Oops, that should've been Yee-Haw!)

We made it to Christmas break without a hitch. 

JANUARY 

Happy New Year!

The start of 2024 marks the midpoint of our school year even if the report cards and attendance policies dictate otherwise. Thanks to the Bryant School District Board for having the foresight to build five snow days into the calendar - and that fall break, which our elementary school's retiring principal really appreciated. Another thing I am grateful for is how Ms. Kellam taught Black history - and honestly, the majority of subjects - to an affable group of third-graders. 

FEBRUARY 

Yippee, it's birthday month for Little Miss Sunshine!

Before the birthday party was the father-daughter dance. She wasn't much into the Taylor Swift marathon, and the one or two Michael Jackson songs played weren't quite enough to stay once the severe weather alert expired, so we got ice cream. 

Even Dad cleans up every now and again

Here are BFFs Caeli and Ja'Zelle

Because she had so much fun at Autosave Arcade at a classmate's birthday party, we decided to grant that wish to Caeli. A difference from past festivities is that this one was with mostly her class versus the ones with family and neighbors. Nothing against the latter groups, but kids' birthday parties are too expensive to plan and do only for parents (and other kids) to stiff the invitation. A rule of thumb that I've figured out regarding party time to prevent overspending and having to carry home a whole lot of pizzas, wings, drinks, and cake: Invite fifteen, expect twelve. By doing the 80% rule of satisfaction, it gives a realistic opportunity to either build upon success or improve some of the flops.

Guess who was Character Kid?

MARCH

Those nine weeks seemed like they dragged on and on, but spring break provided a welcome respite from the routine of morning car rides, sit for most of the day, roughly ninety minutes per afternoon of free play and additional help at the Boys and Girls Club (now Bryant Youth Association).

Speaking of spring break, the six days of Florida - five in Miami, and one very long drive to Destin - were the break we all deserved. Please believe leg day (or decades, for those who played basketball with me in the past thirty years can attest), finally paid off by pulling the three of us up and down hills throughout the Miami Zoo! 

I forgot to share the love letter to the Sunshine State from two months ago, so click on the link to read it. 

We scouted out Destin and Oskaloosa Co. for our next adventure. Depending on how many of you happy Arkansans go the week we decide to pop up, see you on the shoreline. That parking situation is all sorts of cusswords you've heard me say!

APRIL

Shout out to everyone who saw the eclipse. For what is supposed to be a once-in-a-lifetime experience, those few minutes of complete darkness during the middle of the afternoon confused pets and plants alike. 

With testing back on the horizon, it was time to buckle down and show off what we learned in third grade. 

MAY

We made it to the end! Not only are students, teachers, administrators, and staff tired but also they persevered in the Wildcat Way to the finish line! Whether is be promotion to the next grade or position, a much-needed break of about two or three weeks before returning to thoughtfully planning for the next academic year, a relief from the morning whirlwind of waking up and either getting to the bus stop or the carpool lanes, or an adios to a career in education, the 2023-24 school year has been one for the ages. 

The field trip to the Museum of Discovery, the kickball game between students vs teachers, and Field Day were the perfect ending to the year.

Building a butterfly feeder for Mother's Day

See y'all August 15!