Stats

Cash: 12.8%
Core: 76.5%
Explore: 10.7%
Workout: None (Super Bowl Binge!)
Supplements: Zinc 20mg, Magnesium 300mg
Alcohol: Sam Adams + New Belgium Fat Tire
Sleep: 1am to 8:00am, unbroken, rested

Deep Thoughts

I took my daughters out for ice cream today, but they had to earn it by helping Daddy haul pruned tree branches from the cut site to the pick-up pile. I have to admit, their strategy and teamwork was pretty impressive:

I clearly recall helping my parents haul and stack firewood when I was the same age, and I clearly remember receiving Fisher Price binoculars as compensation for my efforts:

Hopefully my children are learning the same lessons that I did about the value of hard work.

Meat Thoughts

I've made Kalua Pork on the Big Green Egg 3 times so far, and it always turns out a little different. My previous effort was the best so far, but I'm not quite sure what I did differently. For today's cook, I intentionally did something very different. . . I cooked it with the fat side up:

This technique is mentioned in one of my cookbooks, but I hadn't noticed it until a couple days ago, and it makes perfect sense. As the fat renders, you want gravity to pull it directly into the meat as much as possible. That 7lb pork shoulder went into the Egg at 12:30pm and I didn't remove it (internal temp 207F) until the Eagles were celebrating their Super Bowl victory at 9:30pm. I don't have any pics of the finished product since it has to rest another hour before I pull it, but I'm very curious as to how this little experiment will turn out.

Bonus Thoughts

Daddy, what's in there? Why does it smell so good?

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