Tuesday, September 25, 2007

Curtis shows off

Hairy Chasms Reader Curtis S. emails the following:


Enough of your food bloggings already. Now it is my turn.

When you are done licking the screen you can go work it off on a hike up Namsan.


Curtis S.
Scottsdale, AZ


Pork Shoulder and Country Style Ribs

Waterlogged Hickory Chunks

Here we go...



That's PM

Come to Poppa!

Get here before dark.

One question, Curtis... that grill was full when you put the meat on, but there was only one hunk of meat left when you showed us the cooked product. I'm trying to understand, here, and as near as I can figure, this is what happened:

The chunks of meat were still alive when they went on the grill. Once the top was on and the heat started to get intense, those chunks of meat went nuts and began eating each other, cage-match style. Pretty soon, only the largest and strongest chunk remained, having defeated all the other chunks of meat before expiring in the heat.

Does that sound about right?

Seriously, man, that looks damn good.


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