Hillbilly Market & Deli

Big Pillow Brewing

Trust General Store & Cafe

Vinyl Pies Pizza

Vaste Riviere Provisions

Vaste Riviere Outpost

Artisun Emporium

Grey Eagle Taqueria Hot Springs

Dave’s 209: Burgers, Fries, Shakes & More

Spring Creek Tavern and Inn

Artisun Gallery & Cafe

Iron Horse Station

Smoky Mountain Diner

Pat the pork shoulder dry with paper towels. Spread the yellow mustard over the exterior of the pork to help the rub adhere. In a small bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, and onion powder. Rub this spice mixture all over the pork, pressing to adhere.

Prepare and season pork

Place the seasoned pork in a large Dutch oven or slow cooker. Pour apple cider vinegar and chicken or pork stock around (not over) the pork so the rub remains on top. Add liquid smoke if using. If using an oven/Dutch oven: cover and roast at 300°F (150°C) for 3 to 4 hours, until the meat is fork-tender and pulls apart easily. If using a slow cooker: cook on low for 7 to 8 hours or high for 4 to 5 hours.

Braise or slow-cook

Remove the pork to a cutting board and let rest 10 minutes. Using two forks (or a stand mixer with paddle), shred the pork into bite-sized strands, discarding excess fat. Skim and reserve 1/2 cup of the cooking liquid; mix a few tablespoons into the shredded pork to keep it moist. Stir in 1/2 to 3/4 cup barbecue sauce, adjusting to taste. Keep warm until ready to assemble sandwiches.

Shred and finish

In a large bowl, whisk together mayonnaise, apple cider vinegar, creamy mustard, honey, celery seed, salt, and black pepper until smooth. Taste and adjust seasoning.

Add shredded cabbage and grated carrot to the dressing. Toss thoroughly to coat. Refrigerate for at least 30 minutes to let flavors meld. Stir again before serving.

Toast the buns: spread softened butter on cut faces of the rolls. Heat a skillet or griddle over medium heat and toast buns butter-side-down until golden, about 1–2 minutes. If using cheese, place a slice on the bottom bun while still warm so it melts slightly.

Assemble sandwiches: pile 1/2 cup (about) of warm pulled pork onto the bottom bun. Spoon a tablespoon or two of extra barbecue sauce over the pork if desired. Top with 1/3 to 1/2 cup of Hillbilly Deli Slaw, add pickles to taste, then cap with the top bun. Repeat for remaining sandwiches.

Serve: Serve warm with extra barbecue sauce on the side and kettle chips or fries. Leftover pork keeps in the refrigerator for up to 4 days and reheats gently in a skillet with a splash of reserved cooking liquid.

pork shoulder (boneless)

yellow mustard

brown sugar (packed)

smoked paprika

kosher salt

black pepper (freshly ground)

garlic powder

onion powder

apple cider vinegar

chicken or pork stock

liquid smoke (optional)

green cabbage (finely shredded)

carrot (grated)

mayonnaise

apple cider vinegar (for slaw)

creamy yellow mustard

honey

celery seed

salt

black pepper

potato rolls or soft hamburger buns

American cheese slices (optional)

butter (softened)

pickles (sliced)

barbecue sauce (your favorite)

Crush the grains (pale malt, Munich, crystal, flaked oats, wheat) to a coarse grist. Heat 5.5 gallons of strike water to 165°F (to hit a target mash temperature of ~152°F with the grain). If using water salts, dissolve gypsum into the strike water (use total listed amount split if preferred).

Crush and Heat

Add the crushed grain to the strike water in your mash tun, stirring thoroughly to remove dry pockets. Hold mash at 152°F (67°C) for 60 minutes. Maintain temperature by insulation or gentle heating if necessary.

Mash In

Raise the mash to 168°F (76°C) for 10 minutes to stop enzymatic activity (mash out).

Mash Out

Recirculate/run off wort to the kettle until clear. Sparge the grains with 2 gallons of 170°F (77°C) water slowly to collect approximately 6–6.5 gallons of wort in the boil kettle.

Sparge

Bring the collected wort to a vigorous boil. Once boiling, start a 60-minute timer.

Bring to Boil

Add the 1 oz bittering hops at the beginning of the 60-minute boil. Add Irish moss or Whirlfloc with 15 minutes left in the boil if using.

Bittering Addition (60 min)

With 15 minutes remaining, add 1 oz of flavor hops (or split into two additions at 15 and 10 minutes).

Flavor Addition (15 min)

At flameout, turn off the heat and add 1 oz of aroma hops. Perform a 10–20 minute whirlpool/steep at 170–180°F for hop aroma extraction, then chill wort rapidly.

Aroma / Whirlpool (0 min)

Chill the wort quickly to 65–68°F (18–20°C) using an immersion chiller or equivalent. Transfer the wort to a sanitized fermenter, leaving most trub behind. Top up with additional water if necessary to reach 5.25 gallons total volume (expected pre-boil 6–6.5 gal to end at ~5.25).

Aerate the wort well (shake, splash, or oxygenate). Rehydrate or pitch the yeast per manufacturer instructions (the listed pack of dry yeast is suitable for up to ~5 gallons at typical gravities).

Ferment at 66°F (19°C) for 7–10 days or until activity subsides. If using a two-stage fermentation, after primary is mostly finished, raise temperature to 68–70°F for 48 hours to help finish.

Once fermentation is complete and final gravity is stable for 2–3 days, prepare priming sugar: dissolve 4 oz (by weight) corn sugar or table sugar in 12 oz boiling water, cool, and add to sanitized bottling bucket.

Rack beer gently onto priming solution, mix evenly by siphoning carefully. Bottle into sanitized bottles and cap. Condition at room temperature for 2 weeks, then cold-crash and condition an additional week if desired.

Alternatively, keg and carbonate to ~2.3–2.6 volumes CO2. Chill and serve.

Pale malt (2-row)

Munich malt

Crystal/Caramel 40L

Flaked oats

Wheat malt

Bittering hops (e.g., Magnum, 12% AA)

Flavor hops (e.g., Cascade, Citra, 6–7% AA)

Aroma hops (same variety as flavor or mix)

Ale yeast (American ale or English ale strain, 11.5–14 g dry)

Irish moss or Whirlfloc (optional, fining)

Priming sugar (for bottling)

Water

Water (sparge)

Gypsum (calcium sulfate)

Gypsum (additional, for hot-side)

Weigh and grind coffee to a medium-coarse grind (about 1:18 coffee to water). Use 20 g (≈0.06 cups; adjust scale) coffee for 360 g (≈12 cups) water for batch brew. Brew using drip or pour-over methods. Serve 8-12 oz cups. If serving sweet coffee drinks, steam the milk: heat 1 cup milk to 60–65°C (140–149°F) or until it begins to foam, then add 2 tbs simple syrup and 1 tsp ground cinnamon; whisk or steam together until smooth. Pour brewed coffee into cups and add warmed milk mixture to taste.

Brew Trust House Coffee

Preheat oven to 375°F (190°C). Brush both sides of sourdough slices lightly with olive oil (use remaining oil for pan if needed). Place slices on a sheet pan. Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and immediately rub the cut side of the halved garlic over each hot slice for a subtle garlic aroma. Spread 0.5 tbs butter on each slice while warm.

Prepare Bread

In a bowl, mash the ripe avocados with lemon juice, sea salt, and black pepper until slightly chunky. Taste and adjust seasoning. If you prefer a thinner spread, add 1–2 tsp water or olive oil and mix. Fold in chili flakes for a gentle heat.

Make Avocado Spread

Evenly distribute the avocado mash across the toasted slices (about 2 tbs per slice). Top each toast with 2–3 thin radish slices, a small handful (about 1–2 tsp) of microgreens or arugula, and a light drizzle of extra-virgin olive oil. Finish with a pinch of sea salt and a crack of black pepper.

Assemble Toasts

In a medium skillet over medium heat, cook bacon until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel-lined plate. If using tempeh bacon, cook according to package until browned and slightly crisp (about 2–3 minutes per side).

Cook Bacon

Split and toast English muffins until golden. Lightly butter the cut sides and sprinkle everything bagel seasoning on the buttered sides.

Toast English Muffins

Crack 4 eggs into a bowl, add 2 tbs milk and 1/2 tsp salt, and whisk until combined. Heat 1 tbs butter in a nonstick skillet over medium-low heat. Pour eggs into the skillet and let sit for 10–15 seconds. Gently stir with a spatula, folding eggs over themselves until soft curds form and eggs are just set but still moist (about 2–3 minutes). Remove from heat immediately to avoid overcooking.

Make Scrambled Eggs

Place a slice of smoked cheddar on the bottom half of each English muffin, top with 1/4 of the scrambled eggs per sandwich, then 2 slices of cooked bacon (or tempeh), and finish with the top muffin half. Press gently and, if desired, return to the skillet for 30 seconds per side over low heat to melt the cheese and crisp the exterior slightly.

Assemble Sandwiches

Toss mixed baby greens and halved cherry tomatoes with 3 tbs lemon-olive oil vinaigrette just before serving. Plate two open-faced toasts and one breakfast sandwich per four-serving batch with a small side salad (about 1/2 cup salad per serving). Garnish plates with an extra sprinkle of everything bagel seasoning or a lemon wedge if desired.

freshly roasted medium-dark whole bean coffee

filtered water (for brewing)

milk (whole or alternative)

simple syrup (1:1 sugar to water)

ground cinnamon

rustic country sourdough loaf

unsalted butter

extra-virgin olive oil

garlic clove, halved

ripe avocado, mashed

lemon juice

sea salt

freshly ground black pepper

radish, thinly sliced

microgreens or arugula

chili flake

eggs

milk (for eggs)

butter (for pan)

smoked cheddar slices

thick-cut smoked bacon or tempeh bacon

everything bagel seasoning

English muffins, split and toasted

mixed baby greens

cherry tomatoes, halved

lemon-olive oil vinaigrette

In a small bowl, combine lukewarm water (330 ml) and sugar (5 g). Sprinkle the active dry yeast (7 g) over the surface and stir gently. Let sit 5–10 minutes until foamy. If there is no foam after 10 minutes, discard and try fresh yeast.

Activate yeast

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine bread flour (500 g) and fine sea salt (10 g). Add the foamy yeast mixture and olive oil (15 ml). Mix on low speed for 6–8 minutes until the dough comes together and is smooth and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth.

Mix dough

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let ferment at room temperature (20–22°C / 68–72°F) for 60–90 minutes or until doubled. For more flavor, refrigerate covered for 12–48 hours instead (see note: cold ferment).

First rise (bulk fermentation)

Punch down the dough gently to release large gas pockets. Divide into two equal portions (about 400–420 g each). Shape each portion into a tight ball. Place dough balls on a lightly floured tray, cover with plastic wrap, and let rest 30–45 minutes at room temperature to relax the gluten (or 2–24 hours in the fridge if cold-fermenting).

Divide and rest

Place a pizza stone or steel on the middle rack of your oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you have a baking steel, use it. If using a pizza peel, dust with cornmeal or semolina (10 g) to prevent sticking.

Preheat and prepare

While the dough rises, make the sauce. In a medium bowl, crush the canned San Marzano tomatoes (400 g) by hand or with a fork until slightly chunky but saucy. Stir in extra-virgin olive oil (15 ml), minced garlic (1 clove), dried oregano (1 tsp), salt (3 g), black pepper (½ tsp), and red pepper flakes (¼ tsp). Taste and adjust seasoning. No cooking is necessary; this uncooked sauce gives bright, fresh flavor. Cover and set aside at room temperature.

Working with one rested dough ball at a time on a lightly floured surface or on a well-floured counter, press from the center outward with your fingertips to form a 1-inch rim. Use gravity and gentle rotating to stretch to an approximately 12-inch round, keeping the edge slightly thicker. Do not overwork; leave the center slightly thinner for a foldable slice. Transfer the stretched dough to a cornmeal-dusted pizza peel or inverted baking sheet.

Stretch the dough

Spread 120–150 g (about ½–⅔ cup) of the prepared tomato sauce over the center of the dough, leaving a 1-inch border. Distribute 200 g of shredded or sliced mozzarella evenly. Add optional toppings if desired (pepperoni, mushrooms, red onion) but avoid overloading—keep toppings light to ensure a crisp crust. Sprinkle 10–15 g fresh basil leaves on top or reserve for finishing, and grate 15 g parmesan over the cheese. Drizzle a little extra-virgin olive oil (about 5 ml) over the surface.

Top the pizza

Slide the pizza onto the preheated pizza stone/steel. Bake for 6–10 minutes at 500–550°F (260–290°C), rotating once after 4–5 minutes for even browning. Watch for the crust to be golden and blistered and the cheese to be bubbling with some brown spots. If your oven is cooler, bake longer and move the pizza to the top rack for the final 1–2 minutes to encourage browning.

Bake

Remove the pizza from the oven with a peel or spatula and transfer to a cutting board. Scatter remaining fresh basil (about 5–10 g) on top, sprinkle flaky sea salt to taste, and drizzle the remaining olive oil (5 ml) over the pie. Let rest 2–3 minutes to set the cheese, then slice into 8 pieces.

Finish

Serve hot with optional crushed red pepper or extra parmesan. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven at 375°F (190°C) for 6–8 minutes to revive the crust.

bread flour

water (lukewarm, 95–105°F / 35–40°C)

active dry yeast

fine sea salt

granulated sugar

olive oil

cornmeal or semolina (for dusting)

canned San Marzano tomatoes (crushed by hand)

garlic (finely minced)

dried oregano

red pepper flakes

whole milk mozzarella (shredded or thinly sliced)

fresh basil leaves

parmesan (freshly grated)

pepperoni (optional)

red onion (thinly sliced, optional)

mushrooms (sliced, optional)

extra-virgin olive oil (for finishing)

flaky sea salt (to taste)

Remove salami, prosciutto and cheddar from refrigeration 15–20 minutes before serving so flavors open. Thinly slice additional salami if needed and arrange salami slices folded into loose rosettes and prosciutto ribbons on a large wooden board or platter. Place the cheddar cubes in a small pile with a cheese knife nearby.

Prepare meats and cheeses

Drain the marinated olives and place in a small bowl. Scatter cornichons in a small grouping on the board. Place toasted almonds in a separate small bowl and season lightly with the rosemary-smoked sea salt and a light grind of black pepper. Keep mustard and honey in small ramekins for guests to spoon.

Arrange pickles, olives and nuts

In a small bowl combine whole-grain mustard (3 tbs), honey (1 tbs) and stone-ground mustard (1 tsp). Stir until smooth. Taste and adjust: add a touch more honey for sweetness or 1/2 tsp more mustard for tang. Transfer to a ramekin and place near the cheese.

Make quick honey-mustard

Preheat oven to 200°C / 400°F. Slice the baguette on the diagonal into 1/2-inch (1.2 cm) slices. Brush each slice lightly on both sides with olive oil (2 tbs total) and arrange in a single layer on a baking sheet. Toast in the oven for 6–8 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool slightly.

Toast baguette slices

Arrange toasted baguette slices and assorted crackers on the board, leaving space between clusters for other items.

If using figs, halve them; if using grapes, halve a few for variety. Zest half of the lemon over the figs/grapes and squeeze a few drops of lemon juice onto them to brighten flavor. Roughly chop parsley and pick small thyme sprigs for garnish.

Prepare fruit and herbs

Scatter the fruit on the board in small clusters near cheese and honey mustard. Tuck fresh herbs between meats and cheese to add color and aroma.

Finish the board by sprinkling the remaining 1 tsp of rosemary-smoked sea salt lightly over the cheese cubes and fruit, and give a final grind of black pepper (about 1 tsp) over the board. Ensure mustard, honey, cornichons, olives and almonds are each in their own small dishes for easy serving. Serve at room temperature with knives and small spoons for condiments.

Final seasoning and presentation

good-quality cured salami, thinly sliced

aged cheddar, cut into 1/2-inch cubes

prosciutto, ribbons

cornichons (small pickles)

mixed marinated olives (pitted)

whole-grain mustard

stone-ground mustard

raw almonds, toasted

rosemary-smoked sea salt (or flaky sea salt)

rustic baguette

assorted crackers

olive oil (for toasting bread)

fresh figs or halved grapes (seasonal)

fresh herbs (flat-leaf parsley and thyme)

lemon (for zest and a few drops)

Pat beef cubes dry with paper towels. Season evenly with 1 tablespoon kosher salt and 1 teaspoon black pepper. Toss the seasoned cubes in 1/2 cup flour until lightly coated; shake off excess.

Prep the beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, working in two batches so meat isn't crowded, add beef cubes and brown on all sides, about 3–4 minutes per batch. Remove browned beef to a plate and reserve.