Leaderboard

It's been a long winter so between the weather and a small injury woodworking, I haven't been able to finish up the trim on the kitchen. The first thing I need to finish is the backsplash so the electrician can finish up and I will have power everywhere. Here is the first tease: Things don't look quite right but I'm sure it will work out. This is the area that goes behind the bar. I'm putting a few of my favorites on the backsplash including this one. I still have to fill in the umbrella color and fill that cavity. He looks to be in some pain but not for long:

T - bones for dinner . ....plated with some simple veg. Dee works in the tool industry scored me as t-shirt. Outback Kamado Bar and Grill

Those are REALLY nice machines. They also put out some nice software training videos that I have taken advantage of.

It's a CNC Routerparts machine. I researched them for a long time and although it requires assembly, it is built so much better than others in the price class. This thing is a tank.

Good thinking. I've been pacing myself since my early 20's, shouldn't be a problem.

I thought Pequod should drive because he can bring his espresso machine and since he is the only one who knows how to operate it he'd be a good DD. Maybe you could just drink verrrrry slowly in the meantime.:)

Great piece of work, good for the eyes as well the tummy.

Getting closer to summer; my thoughts are turning to rum. An Old Cuban with Ron Zacapa 23.

Thanks, Aussie. The whole belly was about 6kg. I cut it in half and froze a section.

You do realize that as kids we had no choice and somehow liked it. As adults we carefully read the packages to make sure it never passes our lips ever again. My son is lucky - I knew better before he was born. He's never had the privalage.

I just did this. Publix uncooked corned beef. Soaked 36 hours. Seasoned 12 hours prior to low temp smoke to 160 internal temperature. Then steamed till tender at 275...about 6 hours. 195 internal temperature Amazing.

Strangely enough I have potato nails and use them in larger potatoes. Your concept is a decent idea. The potato nails are aluminum which I believe is a better conductor of heat compared to SS. The problem with potato nails for your suggested use is they are just not that long and you would want maybe 1 inch sticking out of the butt which would reduce their length even more.

Metallic Bronze 32" Big Bad in Denver, Colorado (Stapleton). Drop me a note/PM if you want to see it. Jim