[QUOTE=bsquared;446336]What. A. Game. What a series! I was exhausted after the game but I'm glad I stuck it out and saw the ending. Holy Cow![/QUOTE]

It will go down as an all time classic but my heart could have done with a bit less drama (oh god the flashbacks!) :razz:

[QUOTE=bsquared;446336]What. A. Game. [/QUOTE]I deduce that you are enthusing about some sporting event. Correct?

[QUOTE=xilman;446350]I deduce that you are enthusing about some sporting event. Correct?[/QUOTE]

[url]https://www.reddit.com/r/britishproblems/comments/5avjgt/we_did_really_badly_at_the_world_series_again/[/url]

[url]https://www.reddit.com/r/reactiongifs/comments/5avpzm/mrw_im_not_american_and_i_go_on_rall_this_morning/[/url]

Googling shall surely avail you of whatever else you want to know, though we'll certainly answer any questions :smile:

(It's kinda a similar magnitude as Leicester winning the EPL -- nowhere near as unlikely, in fact the Cubs were the favorites, but as I said, the longest championship drought in (North?) American sports is now dead... pretty big deal)

[QUOTE=Dubslow;446313]THE LONGEST CHAMPIONSHIP DROUGHT IN AMERICAN SPORTS IS OVER


kladner, how's the weather over by Wrigleyville? Loud, crowded and smoky?[/QUOTE]

There was lots of noise. The usual bellowing and screaming was augmented by the sounds of high-revving engines. One ran it up so high and held it so long that I really expected to hear it self-destruct. I will know more when I get out and see the street-side litter cans. Since the game was Away, the traffic of all sorts was less than for one of the earlier wins at Home.

Pulled pork from butt roast (shoulder)
 

This was on sale for $0.99/lb. 8 pounds was the smallest we could find.
I started yesterday, after reading many different web sites. I settled on directions which started by making a rub of a tablespoon each of the following except the brown sugar:[INDENT]ground cumin (comino on my container)
garlic powder
onion powder
chili powder
(cayenne) I used hot ground chipotle
kosher salt
fresh ground black pepper
Hungarian paprika
1/2 cup brown sugar
[/INDENT]Then a brine was created with:[INDENT]1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
2 bay leaves
3 tbsp of the rub
[/INDENT]The meat has been in the brine since yesterday afternoon. I thought I could start cooking today, until Dan reminded me that I am working. I am doing a mix and match among recipes because I want part of the cooking to be on a smoky grill.

I am thinking, perhaps, to start in the oven (~250 F) for several hours. At this point it should be possible to pull the meat apart in large chunks. These would go on the grill for another hour or two, depending on moisture and tenderness.

An alternative would be to start on the grill for an hour or two, followed by double wrapping in heavy foil, and into the oven for however many hours I have left. This method should trap the smoke and juices so they can infuse the meat more.

As it is, I am happy to have about 36 hours in the brine. This is a thick chunk, and penetration is going to be slow. Eventually, it will be pulled apart into shreds and have sauce applied. I am planning to use baguette or Italian rolls for serving, although tradition would demand the pastiest white wonder bread available. I have to draw the line somewhere! :smile:

More anon.

[QUOTE=kladner;446758]
An alternative would be to start on the grill for an hour or two, followed by double wrapping in heavy foil, and into the oven for however many hours I have left. This method should trap the smoke and juices so they can infuse the meat more.
[deletia]
More anon.[/QUOTE]Should this not be in the Recipes thread?

I'll be posting more recipes RSN.

[QUOTE=xilman;446770]Should this not be in the Recipes thread?

I'll be posting more recipes RSN.[/QUOTE]
I fear that I was not aware, or did not remember that there is such a thread. :numbskull:
However, such a project does make me happy. :smile:

Momentarily owning the largest downdriver, yarrrr! :chappy:

1. I recently got a new Lenovo IdeaPad FLEX 4 laptop.
2. Went to a great Thanksgiving party last night.

100,000 DC reached in 2016.
 

Last year I got to 100,000 GhzDays LL lifetime.
My Christmas present this year was to get to 100,000 GhzDays DC lifetime.

My goal for 2017 is get P-1. ECM and ECM-F to 25,000 GhzDays Life Time each.

And to factor at least 1 sub-20,000 Exponent in the process.

Back online
 

Happy and Sad, both, actually.
After several weeks of computer deterioration, the AMD setup finally died. And...after several days of struggle, I am back up with an i7 6700K on an Asus Z170 Sabertooth board. :smile:
I am still sorting out the mess this has made of assignments, and throwing some back in the pool.

On the other side, this has not been a smooth transition. I still have not figured out my credentials for GPU72. Let this be an digital morality tale for those who depend too much on the browser to remember names and passwords. I have backups which I expected to carry things over, but unlike past experience, Firefox and Thunderbird have yet to recognize the old profiles.