FOOD

[slim]

London looks kinda cool.

this is based on a picture of fish in a window?

Nah he has a facebook photo album with a bunch of street life pics of coffee shops and bars and waterways etc.

[slim]

[600#gorilla]

turtle?

[hweight]

turtle

[RockPharmer]

lunch:


pork sausage burger with egg & cheese, best fries i've ever eaten, a glass of ommegang & one of hill farmstead edith. quite satisfying start to the weekend.

[600#gorilla]

GREEK FESTIVAL!!!

[Ikefromla]

mmm eggs with smoked salmon, garlic, and cilantro for breakfast (at almost 1 pm tho)... we'll see what the rest of the day holds.

[Ikefromla]

lunch = pub fries with a kasteel tripel and a chimay white.
dinner = sauteed yellow snapper with various seasonings and baked okra.

so mf good.

[Ikefromla]

okonomiyaki with kimchi, pork, fish flakes, and more




om-soba: noodles with squid, cabbage, wrapped in an omelet.




http://www.abeno.co.uk/

[600#gorilla]

ike, why did you leave LA?

[Ikefromla]

for a girl. we'll be back in LA after the 2012 Olympic games.
This is our favorite place in LA: http://www.yelp.com/biz/yakitoriya-los-angeles
Literally around the corner from your above recommendation.

[600#gorilla]

aw, i know, i've been paying attention.

i just really, really miss Ramen-ya's noodles.

and not that this has anything to do with LA

- because i had it in hawaii - but i'd have one of these

with my Ramen if i could be in LA now.



freaking utah mumble mumble grr.

[slim]

This Boston Butt was smoked for 19 hours at 200, and then finished for an hour at 275. It's resting in a cooler for a few before being pulled. More pics to come.

[slim]

NOM NOM NOM

Being pulled:


Meat Tray of Glory:




Sammie:

[600#gorilla]

nom, nom.

[pmahnn]

This Boston Butt was smoked for 19 hours at 200, and then finished for an hour at 275. It's resting in a cooler for a few before being pulled. More pics to come.

Are you using that auto-fan/temp control (clearly, forgot the name)?

[slim]

Nope.

I was going to spring for it, but since I've done two overnight cooks with success without one, I almost don't see the need. I set it up at 7pm, filling the firebox to the brim with lump and placing 3 small chunks of hickory kinda near the edges. Then I started two small handfuls of lump in a chimney starter till red hot. Then I dumped the burning coals in the center of the firebox and placed one fist sized chunk of hickory right on the little bed of coals. Smoked very nicely for five hours or so and then settled right at 200. The top was barely open and the bottom was open 1/8 inch only. A tiny slit. Let it go overnight and when I got up at 10am 14 hours later it was still at 200. Crazy.

So I can't justify the expense since this works so well. Instead I'm just going to get a nice fast reading digital meat probe so I can read temp quickly and accurately.

[malachi]

ike, why did you leave LA?

decent, but no Daikokuya (or even Santouka).

[600#gorilla]

yeah, well, all we got out here (that i am aware of)

is a place that sucks ass for ramen.

the best alternative is pho,

but that's really not the same thing.

i need me some fresh noodles, dang.

[Tronic]

19 hours! Good lord Slim! How much did that bad boy weigh? Does the big green egg have a water reservoir? Did you wrap it in foil during the cook? Did the skin crisp up? My that looks good. Wanna make pork again!