Burgers made from beef chuck and pork shoulder I ground fresh. I mixed in cayenne pepper, sea salt and minced fresh garlic and made 6 oz patties. I grilled them over charcoal. The buns were fresh Polish white rye buns that I cut, buttered, with Amish butter, and toasted golden brown on the grill. I dressed the burgers with romaine lettuce, fresh tomato slices, jalapeņo pepper slices, Hellman's mayo and yellow mustard.

I made golden brown oven fried red skin potatoes wedges that were tossed with fresh minced garlic and sea salt when they came out of the oven as a side.