Just placed an order on Menards.com for 3 new patio doors. There goes the fun fund for a bit.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Making the yard look a bit more presentable, bout a trailer full of mulch. Now I just need to spread it out.
Can't lift anything heavier than 5 pounds for about 3 more weeks. We'll get there though, just a little late this year.
Ordered the sear kit today. Looking forward to it.
Careful with those briskets!
Get better quick buddy.
So the new doors have been installed and now I'm on my way to the paint store this afternoon to paint the doors and get weather treatment for the deck.Just placed an order on Menards.com for 3 new patio doors. There goes the fun fund for a bit.
Hey @Uncle Bob I was wondering how the slicer is going...I really have wanted one too but just never did it but now I am playing with the thoughts of making large batches of beef jerky and I know this would make it alot easier!Hi...……..my name is Bob...…...…….and I'm a gizmoholic.
So in our endeavors to prepare the "perfect" food, we occasionally find the need (or should that be desire?) for additional tools to enhance the process/experience. That's not just unique to we outdoor cooks, I've used my hot rod hobby as a justification (aka, excuse) to fill my shop with a broad range of tools...…………………….it's a guy thing. Of course whenever the bride asks me to do some little task that's of interest to her and I say something like, "I've got just the tool for that." I smile and she gives me THAT look.
Yesterday the brown truck dropped off a box with something I've wanted for some time, a decent quality slicer. Yeah, the granton blade carving knife does a great job and I can produce relatively equal slices from a slab of whatever protein, and for many tasks it still the best option, but the slicer is quicker (although the trade off is clean up time so forgive the rationalization). We've had a small joke of a slicer that passed down from the inlaws but it was really not designed to do much of anything well. So here is the latest toy added to the cheffing arsenal.View attachment 252
@Uncle Bob Thank you for the honest reply...I think I an going to start looking into one....pastrami....mmmm I really am going to have to learn how to do that. Nothing like a fresh hot pastrami sandwich and an ice cold drink!It's one of those things that folks can figure a work around for (I am fairly handy with a knife and have sliced jerky meat for years with a chef's knife, semi frozen helps with either device), but, in turn, once you use the pro style slicer, you wonder why you didn't get one sooner. The cost, the size (it eats up a fair piece of pantry space), and the weight (one of those good/bad things) all come into play, but the results are outstanding. Saves a bunch of time, until clean up, so it pays to do a lot of product or several related slicing jobs. I have no regrets and I especially like it when it's roast beef (thinner than I can do with a knife) or pastrami slicing time. For the person who enjoys the zen of rhythmic and consistent slicing with a knife though...….that's lost.
I am going to have to go check it out because I love pastrami!! At least I know where to come and ask some questions ?My pastrami outcomes improved immensely when I began to follow the methods prescribed by Meathead over at AmazingRibs.com. It's a fiddly process but then that is often what it takes to get a superior outcome. I can't imagine buying pastrami from a retail vendor anymore.