There's a group of scientists, and they have developed theories that explain the most basic rules of the universe. God appears to the lead scientist and asks that science not forget him.
So the scientist looks at god and says "God, if I can demonstrate that I have all your power, will you acknowledge me as your equal?"
God says "Fair enough. If you can equal my accomplishments I will bow before you."
So the lead scientist grabs a handful of dirt, looks at God and says "Just as you did, I too will take this pile of dirt and create life. Will that be satisfactory?"
God says "Sure. But first make your own dirt."

Part one got dropped.  I’ll repost it some time, but it was just brining the pork belly and frying up a small salted slice.  It had the taste and texture of a pork chop.  Not at all like bacon, not at all crispy, and it had a fairly grey color without much browning.

I took a slice from the experiment brine bag, the one with the liquid smoke added.  I made sure to vary the thickness so I could see how different thicknesses cooked.  After one day of brining, I noticed a significant difference in texture and taste.  It actually had some of the crispiness to the fat that you’d expect, even in the thicker sections.  It seems that after even one day of brining, it improved tremendously.

He’s not really worth mentioning.  That is all.

With the lack of advancing fronts, this puppy might spin up and actually hit land.  Maybe.  But don’t hold your breath.

There’s been a few additions and one deletion.  I’ve got to get by Wimberley to try their place out.  Most of this info is from the Texas Brewpub Report.

HTTP: http://www.bing.com/maps/?v=2&encType=1&cid=86E0371A36435FA2!1971
GeoRSS: http://www.bing.com/maps/GeoCommunity.asjx?action=export&format=rss&mkt=en-us&cid=86E0371A36435FA2!1971

http://www.nhc.noaa.gov/text/refresh/MIATCPAT1+shtml/012047.shtml

In other news, aren’t the local low temps awesome?  It’s practically fall!