Pannier Pork

Daniel and Kai keep an eye on the pork.

Pannier pork is one of the most delicious meals I've ever had. Kai and Hunter originated this recipe, but I love it's simplicity and great taste. As a warning, those with an aversion to leaving meat unrefrigerated* for several hours should give this one a pass.

Ingredients:
Meat, either pork or beef has worked fine. Haven't tried chicken.
A marinade, preferably already prepared. Anything by Soy Vay is a good call.
At least two plastic bags.

Go to the nearest store on that day's rout. You want at least a few hours of riding between when you pick up the meat and when you cook it, so that it can warm up, jostle around, and get properly marinated.

Once you have the meat, unpack it and put it into the first plastic bag. Dump all the marinade in on top, press the air out of the bag and tie it closed. Now bag it again with the second plastic bag, and toss it into a pannier.

This brings the meat to room temperature which allows it to take up the marinade faster. Being in the pannier acts as a tenderizer as it bounces around. This results in a very flavorful, tender meat by the end of the ride. Grill it up as appropriate to the type and cut of meat you have, and enjoy!

*I think that the increased risk of food-borne illness is low, as the meat will be thoroughly cooked.

(Robert)

Pacific Coast Corn

The corn got eaten so fast that I lack a picture of it.

Corn on the cob, with a hint of the North Pacific. Sweet and salty, it goes great with some Pannier Pork and some Summer Grifter IPA. (My review.) John (up top) doesn't even like corn, and he liked this.

Ingredients:
Corn in the husks. However much you want to eat. Buy local.
The ocean. We use the North Pacific, as it's not as filled with terrible stuff as the water near SoCal is. Recommend Humboldt/Mendocino county or farther north.
A plastic bag, big enough to get all your corn in.
A beach, or a cliff and a little ingenuity.

Take the corn, leave the husk on. Put it in a bag, put the whole thing in the ocean. Let it soak for a good long while, at least 20 minutes. Do this in such a way as to minimize the sand in the corn. (Don't just throw it into the surf.) While the corn is soaking, get a good fire going, let it go to coal, and put the coals under the grate. Throw the corn on top of the grate, and let it cook till it's done, turning occasionally. Pull off the grate, husk, and eat. In that order. Add lime to taste.

(Robert)

Summer Grifter IPA

From the bottle: "A Deliciously wayward ale lurking wherever thirsts gather."

(Disclaimer: I wrote this review after imbibing perhaps a few of these. Thus the, um, poetic description. It sounded really accurate at the time.)

This beer lives up to it's name. It starts out strong, coming up to you with a smile and finishes with a sly wink that leaves a bitter taste in your mouth. Seriously though, it's hoppy even for an IPA. Good with the Pacific Coast Corn though, with the lime and all.

(Robert)

Notes on Portland, OR

Train stops in Portland, Oregon for 30 minutes. We hop off, run to a liquor store and buy the “Portland Treat”: 40oz of PBR. Next few hours on the train are far more pleasant than the preceding ones, and much more entertaining.

(Robert)