Serious Eats - seriouseats.com

If your clear liquid diet permits Jello, I have found that making the more concentrated "Jigglers" version provides something with some chew to it. It seems that having something you can feel like you are actually eating makes it easier to endure a diet that otherwise provides no such sensation. Just avoid the red-tinted varieties if your fast is for a gastroenteric procedure!

The Milbrae In n Out is definitely convenient to SFO...and the image of it in my mind will always be Gator Pam putting away an animal style 4x4...followed by a BART trip into the depths of the Mission district for Humphrey Slocombe ice cream.

Was discussing this elsewhere with Gator Pam and another friend. They suggested a mint creme, chocolate creme version...then completely jumped the shark by wanting to cover it with chocolate fudge!

Decadence, I tell you, decadence...

While I had had this combination many times over the years, I only developed a real appreciation for it during an extended business engagement in Costa Rica. Literally a three-meals a day offering there...and it did not wear thin as you might expect...and my blood glucose numbers were greatly improved while I was there.

Of course, I slid back into old habits when I came back onshore...

Have never completely gotten the knack of making it as well as I experienced it there, but will be trying some of the ideas upthread.

Going to steer a middle course between Saucy Johnny and Burger365. Do soak...but use wood for the first half-hour to hour (depending on how long you are going...maybe even longer for true low-n-slow), not at the end.

...and the results are in.

Bowing to quirkzoo and to the realities of what was in the larder, I substituted OJ for pineapple juice and tabasco for sriracha. Otherwise followed recipe and prepared my chicken thighs as called for above.

Family and I enjoyed very much...but did not really find this to be greatly different than an adobo preparation. Yes, Phillippine purists, true adobe does not have ginger in it (you made that point already!), but to our palates, this Huli Huli chicken is very similar to Chicken Adobo *as we understand it*.

Gator Pam was here last week helping my family do Passover, and she made a leg of lamb by this method. An herb and garlic crust, many hours of slow-roasting at 180 until the thermometer read 135, then a short rest and a quick blaze at 550 to crisp it up. It was wonderful!

"What? Gator Pam was at Chou Peng Qart's house?" Yes. We've been friends for a few years in other online fora and in Real Life. In fact, I was the one who suggested she come to SE, and that she return after she was initially criticized for her early What's For Dinner threads.

@janaatwg: I vote for the latter choice...but not conducted by TSA rules.

Downtown, visit Cafe Pho, upstairs at 923 Third Avenue.
I am particularly fond of their pork bánh mì...with a cafe su da.

May your slices fold...and nothing else!

While equipment like Smokenator will help somewhat, I have been very successful using nothing more sophisticated than standard indirect methods in a Weber Gold. A limited amount of charcoal on one side with soaked chunks (not chips) of wood, a foil drip/water pan on the other. Keep the grill flip open over the coals so more charcoal / wood can be added. Vent placed opposite coals and louvered down to just a slit. Only open the kettle for fire maintenance every 90 min or so...and make that fast. It isn't a perfect low-and-slow, but it works.

Backyard or top-floor apartment/condo. Other locations are definitely at risk for smoking the neighbors out. If they are cool about it, offer them some of the product to keep the peace.

Only item I approve is in the lower right, and even there the proportions are a bit off. Hold the root beer, please. Ah, much better!