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Did some pork belly burnt ends today and Mac & Cheese. The pepper is from my garden and they are unbelievably hot, I've eaten raw jalapeno peppers before from the store, they don't even compare with the ones in my garden for heat. The cheese is a white cheddar that I smoked at the beginning of the summer. That is maple syrup and butter the burnt ends are sitting in. Plated.

Ribs turned out great .,plated. . Sent from my SM-T835 using Tapatalk

Check this Out..............

Eat healthy, die anyway. Bad attitude but it's the truth.

What's old is new...

Of course, makes the routing easy. Though I'm enamored with Forstner drill bits, just as quick to make room for the closed end. Or, it's not a bug it's a feature! Expose the box end hole as a way to hang the tool. I never noticed, but handle blanks are their own market, just like pen turning blanks. Rockler sells bookmatched pairs of nice woods for this: Figured Walnut Knife Scales My two favorite "upload your design" fabrication sites are Ponoko.com (for laser cutting many materials including wood) and Drawer.com (for custom boxes in many woods). One could order laser-cut handle layers and glue them up without a shop. Commercial woodworkers don't bother with drawers anymore if they can just order them. Our Atlas 150 Pasta Machine and accessories sit in a cherry box I ordered. Of course, router tables are an excuse to make jigs. I can see making a handle jig designed for the Rockler handle blanks. So what's the nicest source of wrenches? Yours has the right shape to fit the grill; not all do. eBay has plenty of vintage Craftsman wrenches, for example.

Saw this on Instagram and grabbed it from Amazon Prime for less than $20. I've read the important parts and it's a good read if your goal is to make the Perfect Pan Pizza. He has some interesting dough ideas and techniques. He not only explains the how but also the why. Will be giving some of this a try next weekend.

Dig deeper, that article will be written by scientists who are paid by the international beef association, Teys Cargill, or some other related group. Pretty solid evidence suggesting too much red meat is not good for you. But doesn’t it taste good? I took about 10kg of red meat to my mothers 70th birthday. She lives in a tree hugging community in Northern New South Wales. The community with lots of vegans who boo hoo meat eaters....... that 10kg was scoffed in the first 10 minutes. I’ve never seen so many meat eating vegans before. When asked, they mumbled something about iron deficiencies Sent from my iPhone using Tapatalk

All these cooks are making me seriously hungry. Keep up the great work.

A 2 hour endeavor. Ground off the closed end, cut 2 pieces of mahogany, used straight bit on router table and cut tight channel approx 2 in deep for wrench shaft, glued together with Gorilla Glue, inserted shaft with same glue, used a 50 grit tiny drum on my electric drill held in my vise to fashion a shape, sanded and oiled. Thought of making a mold to pour plastic and form the handle and insert the shaft without glue but , I chose the short cut method. A simple prototype. I certainly would like to see yours once you receive the JessEm table, that is one nice tool

Got some beef ribs on the go.looking good ... Sent from my SM-T835 using Tapatalk

Sous vide ribeye about to finish on coffee lump.

Baharat Spiced Porter Road Chicken over coffee wood lump. Perfect fall meal.

First cook using the flat top Sausage, peppers and onions like we used to get at the Jersey shore. Did not get a pic of the sausages split lengthwise and finished. But, wow, what a time travel to flavor. Turned out great, had a roasted beet-goat cheese salad with it.

Bruce, that is one lucky friend you have.

I wanted to try Syzygies' idea of using the double bottom pan under the pizza stone, so here goes- I just set this whole arrangement on top of the main grate. Add a little fresh basil from the garden. First slice of three. I'd do this again but next time I'd be a little more patient and wait for the KK to get to 500 F. This time the stone was 465F. Crust seemed to be a little more chewy than normal and I could have cooked the whole pizza for another minute but it really was very tasty as is. A shot of the crust from my phone.