Why I was late today

At the ramps to the GW Bridge

Vacuum packing

Turkey legs, pulled pork, lamb & chicken sausages and pork tenderloins
are being packed. 5 racks of ribs are now smoking, and a salmon fillet
is up after that.

Pulled pork

One down, one to go. Got it right this time, it's the most tender pork shoulder I've
made. In the past I didn't allow enough time for the collagen to break
down.

Espresso - ready to drink

Espresso - pulling the shot

Espresso - dosed and tamped

Espresso - ready to grind

Pork shoulders

These were in the smoker for 16 and a half hours.

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