Southern recipe of the day. Beignets. 1 (¼-oz / 7g) packet active dry yeast (about 2¼ tsp) 1½ cups warm water (100–110°F / 38–43°C), divided ½ cup granulated sugar, divided 1 cup evaporated milk (room temperature) 2 large eggs, lightly beaten 1 tsp kosher salt (or ¾ tsp table salt) ¼ cup vegetable shortening (or unsalted butter) 6½–7 cups bread flour (preferred for chew and structure) or all-purpose flour, plus more for rolling Neutral oil for frying (vegetable, canola, peanut, or cottonseed if available—Café du Monde uses cottonseed) Plenty of powdered (confectioners’) sugar for dusting Instructions Activate the yeast: In a large bowl or stand-mixer bowl, combine the yeast with ½ cup of the warm water and 1 tsp of the sugar. Let sit 5–10 minutes until foamy. Make the dough: Stir in the remaining sugar, evaporated milk, eggs, and salt. Heat the remaining 1 cup water until hot, then melt the shortening in it. Add this mixture to the yeast bowl along with about 4 cups of the flour. Mix (by hand or with a dough hook) until a sticky dough forms. Gradually add the remaining flour until the dough is smooth, soft, and only slightly sticky (it should pull away from the sides but remain pliable—do not over-knead). Rest: Transfer to a lightly greased bowl, turn to coat, cover tightly, and refrigerate at least 2 hours (preferably 4–24 hours). The cold rest develops flavor and makes the dough easier to roll. Shape: On a well-floured surface, roll the dough to about ¼-inch thickness (some prefer closer to ⅛–½ inch depending on desired puff). Cut into 2–2½-inch squares with a pizza cutter or sharp knife. Scraps can be fried as-is rather than re-rolled (re-rolling toughens them). Fry: Heat 2–3 inches of oil in a deep, heavy pot or Dutch oven to 350–365°F (use a thermometer). Fry in small batches (3–6 at a time) so the temperature doesn’t drop. Cook 1–2 minutes per side until golden brown and puffed, turning once. They should float and puff quickly. Drain on a wire rack or paper towels. Sugar: While still warm, dust very generously with powdered sugar (or shake in a paper bag with sugar). Serve immediately—beignets are best hot and fresh. A delicious breakfast even though it takes some work.

Meaty little baby backs dry rubbed with @DadsSeasonings AP Signature Pepper Blend, smoked at ~250° - ~275° and left unwrapped with the membrane on. The apple wood didn't leave much of its mark, but the flavor is there.