This is the spot that I caught a 5" brook trout week before, when I first tried my Tenkara rod. With no reel, Tenkara appeals to me because it offers the same simplicity I enjoy on my fixed-gear road bike and single-speed MTB. Plus, "real" fly fisherpeeps look at it with amusement, cynicism, or intrigue, just like mainstream cyclists view fixies. Since then I haven't had any luck, but it's hotter now and I've gone around mid-day during lunch.
Thinking about all the possibilities around here for small stream fishing, accessible by road or mountainbike, some legally and some questionably so (I might selectively poach some no-bikes areas just to connect legit routes but would stay out of posted private property). Any suggestions?
Here I am on my lunch ride...bike in background. We live in a marvelous place!
But it's time to start cooking again. From now on, I only eat pork when I cook.
Here, I smoked 90 pounds of Boston Butt in just 6 hours. Some of it was shy of perfect, but most of it pulled no problem after reaching 205 degrees. I cooked at 300-315 to accelerate the pace. I'd say another hour would have been ideal, although the meat that sat on hot spots was developing a very thick bark. All pulled and mixed together though, it was good BBQ. My standard will be slower and lower, though.
|Almost done -- look at that bark forming|
|The hosts -- Mike bought all that BBQ for less than 30 adults|
|close that thing - if you're lookin' you ain't cookin'|
|Passing the time, working off what I'm about to eat|
|Ultimate approval: "Dad, this pulled pork sure makes me sleepy!"|
Anyhow, I'll post more about the January Challenge soon. In short, I ride every day this month, be it outside on a road bike, a fixed gear, a mountain bike, or my single-speed mountain bike, or inside on the rollers (here) or even the Schwinn spin bike at the gym, on which my old Shimano Carbon racing shoes fit the SPD pedals. It just has to be 30 minutes, minimum. My friend Shane, also a product of early 90's racing and especially the East Coast crit scene, is doing his variation of the same plan. So last night, he and his wife and three small boys came over, he and I spun for an hour while Sloan and A.J. made pizza, and the five small ones wreaked their usual havoc. A.J. was indulgent enough to step outside and take this video. Enjoy!
|50 pounds of Boston Butt (pork shoulder) at 5am|
|Mid-morning, smoking away at 250 degrees|
|Smoke on the driveway!|
|Old Pawpaw checking out the butts...|
|Some of the pulled pork -- that's just pan #1.|
|Boys making yeast rolls for pork sandwiches!|
We have much to be thankful for, most of all our family and friends. What better way to celebrate their love and camaraderie than breaking bread? Or smoking 56 pounds of pork and poultry. So, Thanksgiving morning, at 4:30am, I started a fire. Here is a pictorial chronology!
|4:30am -- starting the Kingsford comp charcoal. Mainly to ignite oak chunks that I debarked and split.|
|Those butts went on at 5am. The turkeys went on at 7am. I foiled the butts when they stalled, around 8am.|
|Angus came out to inspect at 7:15am and stayed for 2 hours in the 28 degree morning. Pawpaw expresses his admiration.|
|Michael Faughn, encouraging the meat to cook the best way he knows how! Dawn broke, but his voice never did.|
|The turkeys came out perfect -- after brining for 24 hours and smoking on oak for 6.5 at 250, they were juicy smoky goodness!|
|I took the butts off when they reached 203d, after about 8 hours, and wrapped them in a cooler for another hour before pulling them. Amazing. Great smoke ring, too!|
|The fatties were great -- I'm always doing that bacon thing, from now on.|
|Mike's wife Axelle, from France, brought some amazing foie gras, which was sublime on the fatty, washed down with a bit of pinot noir.|
|Smoke ring on the bird! The carrots it sat on to keep it off the cast iron were amazing, too. Smoky and full of turkey broth...|
I also hung a couple of old cow bells from the door and some chimes from the antlers overhead. For a final touch, I hung two large horseshoes over the door. In August, at Burning Pig Festival, my co-cook and old friend, Taylor Watts, brought one for each boy, for fun and good luck. Taylor raises and uses massive draft horses on his farm in Stateboro and in his carriage tour business in Savannah. So the shoes are real, and used! Sloan reminded me to hang them open-end-up, so the luck won't fall out onto the floor...
|Helping a little brother along a leafy trail...|
|Angus like the door bells!|
|Wow -- horseshoes!|
|Dad, we can feel the good luck!|
|Taking the high road home. Where'd all these leaves come from?|