u/CardMechanic

I’ve had this idea in the back of my head for a while now and I finally had some time to execute it.

This is a stacked leather wand with black vulcanized rubber tips.

I wanted to try to recreate the stacked leather handle of the famous military K-Bar knife. Took me forever to punch out the little leather washers. Stacked over carbon fiber glued with epoxy and compressed as much as I could. Leather was waxed with beeswax and other surface hardeners. The shaft retains a nice grippy feel, excellent balance and a finish that is sure to patina and age over years of service.

Started some party ribs this morning so I’d have a nice lunch after doing backyard chores.

Pickled jalapeños and cucumbers from my wife’s garden.

Separated each bone, dusted all sides with MC Whole Hog. Smoked with applewood for 50 minutes. Flipped and smoked for another 50 minutes. Placed in foil pan on a bed of sliced red onions, butter, brn sugar and w sauce to braise after sealing with aluminum foil for an hour.

Pulled and sauced and let tack up for another thirty minutes after removing from pan and then sauced.

Delicious.

Cut apart between the bones. Seasoned with MC Honey Hog. Smoked with cherry at 250 for 50 mins, flipped, smoked for another 50. Removed and placed in pan with Korean bbq sauce, brown sugar and butter. Braised for another hour. Removed and tacked up on grill a few mins on each side.

This doesn’t show up very often. Tempted.

Hello all,

I am a maker that has a need to line a 3” diameter cylinder with felt. Previously, I have just used wool felt sheets,and glued them in leaving an unsightly seam.

I’d like to create a seamless cylinder to line my tubes. Is it possible to needle felt weld the ends of a piece of wool felt using the appropriate tools….or is it best to felt around a cylinder mold with wool batting and building up a cylinder to be glued in my tube?

Meat Church Voodoo rub, smoked for 1.5hrs at 250f then sauced and cranked to 400f. Jalapeños from the garden.

Pueblo Baldassi scraps became a cool watch and today

Made some Cajun dusted Buffalo wings and also a batch of Korean bbq. Smoked for a bit, then sauced and charred….

Baxter is behind the bucket, not inside of it. Love our Yeti products at the poolside.

Downloaded McBride’s new book for a long car ride. Among others, Sturgill reads one of the short stories. Give it a Fuk’n listen.

This is my first Boston butt on my new KJ Classic I.

Rubbed with mustard and a Stubbs bbq rub. 7 ponder. Started it at 9pm last night at 250F. Sprinted with red wine vinegar, apple cider vinegar and worschestshire sauce every hour after the fifth hour. Wrapped at 180F because it started to stall after I added a bbq glaze to it. Wrapped in foil and finished the last two hours before resting in my oven. Got kind of excited when I started to pull it,hence no pics of the bark. You can see some of the bark and the nice smoke ring visible in the final product.

3-2-1 method on a rack of spare ribs. Prepped with mustard and cowboy rub. I forgot to remove the membrane from the backside, oops.

Got the Kamado to 250f and held it there all day. Lump charcoal and a few pieces of applewood for flavor.

Swam in the pool.

At three hour mark I wrapped in foil, placed them meat side down on a bed of red onions and a mix of pineapple juice, apple cider vinegar, butter and brown sugar.

Swam some more and had a few pool beers.

Braised for two hours, then at the five hour mark took them off to rest, placed them back on bone side down and sauced with Trader Joe’s bbq sauce. Removed at exactly six hours.

Ate a plate full right next to the pool. They were amazing. Jumped in when I was finished, and cleaned my face off.

Came home from work on Friday afternoon and my wife had just unpacked a Classic I for me. Happy Anniversary!

This was my third cook, and I think I have it figured out now. Had our parents over and cooked chops and chicken breasts. They turned out great. Smoke the chops with a couple of chunks of hickory for a while prior to searing.