On the Road to Morocco

In a week, I will be taking the Council of Giants to Morocco. I cant tell you how excited I am to get out of the country again. Be sure to follow me on instagram and visit this blog for periodic updates and pictures. I will be on the road a lot and I will use that time to type out some blogs.

Time-lapse of Pinellas county

Here is the long awaited video I single handed produced in the the past 2-3 months. I took over 50,000 pictures, which is probably more than I have taken in my life. I learned a lot from the past two months, how to shoot time lapses, hyperlapses, what settings to use, what intervals, etc. I also gained a lot of patience while letting the cameras to their thing. It was a fun and awesome learning experience, and you better believe there is more to come. 

Time-Lapses, Morocco and a New Business

Hello!

It sure has been a while, I have been pretty busy making a time lapse video for VSPC, the local tourism for Pinellas County. I am pretty proud of how the video came out, as a lot of hard work and patience came together nicely in a final product. I will post this video later tonight after the official release event this afternoon.

In about a month, I will be traveling to Morocco, which I am very excited about. I will be sure to update this as the travels progress. I will also be spending New Year's Eve in London, so if anyone is around, shoot me an email and lets meet up!

I am also happy to announce that my friend and I have started a company, Blackshoes Productions. From now on, This website will slowly transition into my personal website, and not so much business. You can visit our new website, www.blackshoespro.com, and if you ever need some graphics, you know who to contact.

Stay stoked. Live Aloha!

Dr. Pepper - Sriracha Ham

Dr. Pepper Sriracha Ham

Try it out. A lot of people ask me how I make it... anyway, here it is.

(recipe is based on approximations – I never measure anything)

1 ham, bone in, NOT spiral cut

2 liter Dr. Pepper

Sriracha Hot Sauce

Pickle Juice (I use leftover spicy pickle juice I get from the farmers market)

Orange Juice (I like high pulp)

Garlic Cloves

Rock Salt

Brown Sugar

Dijon Mustard

Place ham into crock pot, flat side/bone down. Don’t forget to remove the plastic thing from the bottom of the bone. Fill the crock pot about 3/4 with Dr. Pepper, this should submerge most of the ham. Mix about 1 cup of dark brown sugar, 1 cup Sriracha sauce,  1/3 cup pickle juice, 2/3 cup orange juice, 2 pinches rock salt, and toss in about 8 or so peel garlic cloves. Set on High for 3 hours, then low for another 5-6, I usually let this go over night. Check periodically and baste it if you want by pouring whatever it’s cooking in over the top. 

After cooking, remove bone. The meat should just fall apart at this point. Drain some of the juices out and pull and shred meat as desired. Add glaze and extra Sriracha.

GLAZE

In a small pot, add 2 cups Dr. Pepper, 2/3 cup dark brown sugar, ¼ cup orange juice, ¼ cup Sriracha sauce, 1 Tsp Dijon Mustard. Mix well and bring to a boil. Once boiling, simmer and let it reduce for 10-15 minutes.