Mexican street corn (September, 2009, Cook’s Illustrated)

Fried chicken thigh sandwiches with ghost pepper mayo, pickles, and onions on potato buns

Pinto beans (bacon/cumin flavored)

Raspberry mousse pie

Flank Steak (salted, then smoked in the Traeger on low, maybe 225° F, then seared in a cast iron pan on an electric burner).

Sweet and russet baked potatoes.

Green salad with blue cheese garlic dressing.

Chili

I forget.