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Thank you eggers!

edited November -1 in EggHead Forum
MtWash.jpg
<p />I just got hired into a new job. I start Monday! [p]Now for the on topic part…. As part of the second interview I was given 10 minutes to prepare a 10-minute presentation on any subject I chose. I had to teach them something. My topic was making pulled pork on a BigGreenEgg. I drew crude sketches on the white board describing the innards of the Egg, thermometer, the vents, and fire building. I explained the difference between Kingsford and lump charcoal, and how lump was made. I explained that butt was a bit of a misnomer since the meat actually comes from the shoulder. I described techniques used to moisten the meat to get the rub to stick and what rub was. I explained the slow cooking, collagen and fat rendering process. Along the way I got to field questions from my soon to be coworkers like “What happens if you just cook it normally and don’t cook it slow?” or “Why is called pulled pork?” and “Where do you get that special charcoal?” “How is this different from a Smokey Joe?”[p]They seemed to like my presentation. Much of what I presented was from info I have learned from, or research spawned by, lurking here for the past year.[p]Thank y’all![p]rb[p]Totally unrelated: After Fishlessman’s view of Mt Washington, I have to add my own.
Some friends and I do an annual backpacking trip; this last one was the Dry River Wilderness. Up the Dry River trail to Isolation (west) to Davis Path to a Campsite just down Isolation (east). Day 2, over Mt. Isolation to Resolution Shelter. Day 3 we did the side trip up to Mt. Crawford summit and then continued down Davis Path to Rt. 302.
The picture (if I don’t screw up posting it) is of Mt. Washington from Mt. Crawford.

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