Where to
start??? So I made it 8 days in to the juice fast. I was an
interesting experience and I will try it again in the new year.
Now that the Veggie talk is
over, we can get down to the real business, Meat!!! Heather Irwin
from Bite
Club posted a challenge on facebook a few weeks ago, she wanted
to see if anyone could finish the "The Legend"
This is a full pound of brisket, a pound of pulled pork, half a chicken,
a rack of ribs, 2 pieces of corn bread and 2 large sides, oh and it has to be
finished in an hour by one person. I did not think was doable, but I
wanted to watch whoever tried it. John Lyle stepped up to the challenge!!!
When I arrived at KJST to watch the challenge I
was surprised to see that the guy stepping up weighed in at 125 Lbs
soaking wet. The food was placed in front of him, and he commenced
to impressing me! This guy put a serious hurting on the food. At
the end of the hour, he had killed all of the meat and most of the sides.
Alas he did not finish in time, but I do believe that he could have
gotten all the food down given a little more time. After eating all this
great BBQ, he jumped on his bicycle and headed off to meet his friends for
breakfast.
John seams to be a pivital
part of this story, as a few days later he announced he would be makeing
christmas pies. I like pie! So I ordered a pecan pie, and waited.
Today the pies were ready for pick up and I headed over to Victorian Farmstead to pick up my pie. I ended up meeting the owner Adam Parks. We talked about all
things meat, the other local meet producers, and other Sonoma County food news.
I ended up buying a package of bacon, a package of ground beef, and a
whole chicken. He said this is the best way to get a feel for his meats.
So as I type this, the chicken is in the rotisserie, and the bacon is set
for breakfast. I will do hamburgers sometime soon, as I think this is the
only real way to get a sense of how good beef is. I will post about the
chicken tomorrow, and the beef as we get it done. I am happy to live in
an area where access to fresh farm raised meats are plentiful.
Lastly, I have decided to
take my home brewing hobby to the next level! With the help of a few
great guys, we are in the startup process of “Old
Redwood Brewing Company”. We tentatively have a location
about one block off the square in Windsor, and will be applying for our permits
this coming week! I am excited to be a part of the process, and look
forward to sharing the brews with the world.
