Steve M

LOL, now I want to change it. Hopefully, I will have the big reveal tonight assuming the inlay dries.

Very close but not quite.

I think if I left it as is, you would be right but that isn't the plan. Good guess though!

Next step is up. I hope to have a final pic up tomorrow night assuming it dries in time.

I will post an updated picture later today after the second step

Yes, I just wish she was closer

No but I like the idea

Good guess but nope

Then you would fit right in where I grew up in the blue ridge mountains. Been into the bluegrass myself.

Thanks Tucker. Not monkeys

When the warm weather hits!

nope, nope, nope, nope, nope but it is blue. so far.

yum, pizza looks delish!

Looking good Syzygies. I think I am going to do my next brisket at 275. Mine always seem to take longer than expected but I'm cooking at 225 typically.

Oh, so sorry. Try again

I was able to finally get the komodo up on the deck. I built a ramp out of 3/4" plywood and some 2x8's. Somehow, me and my daughter were able to get the wheels over the lip and then it was a fairly easy roll up the ramp. Here it is rolled into place. The stone work is nearly finished. My contractor got to a bit of tricky area where the width of the cement board was pretty thin and wasn't sure how to proceed. I think we have a plan and he should finish next week. After that, the only thing left is the backsplash and trim around the barstool side of the bar. I'm using ipe which is really good for outdoor use. I decided to have some fun with it and here is a small piece and beginning of an inlay that I did this morning. Bonus points if you can tell what it is.

Agreed, I am more of a make from scratch cook myself. Usually to a fault lol

Great video and it looks easier than I imagined.

Great job on the tacos! If you're wondering when the condo association will figure out you have the smoker, I'm wagering it will be during the 18 hour brisket smoke. You can't hide a great smelling brisket. Should have asked Dennis for a nice camouflage tile pattern.

Unfortunately, I haven't seen any of those but I really like Steven Raichlen and have a few of his books.

Thanks for the link!

That looks awesome alimac. I had one recently on a trip to NYC, mainly because I've been wanting to make it at home.

Way to fight through the adversity! Nice results.

The chook roasted up quite nicely.

Nooooooooooooo