DGersic
Well-known member
Dragged the smoker in to dry. Cleaned up a customer sketch to be a maybe burner project. Made a bunch of QR codes for customers to test. Unwrapped a bunch of goodies.
How was the brisket?
Dragged the smoker in to dry. Cleaned up a customer sketch to be a maybe burner project. Made a bunch of QR codes for customers to test. Unwrapped a bunch of goodies.
Fexcellent. Light bark. Good smoke. Juicy. Tender.How was the brisket?
Oh, gotta remind me I left the pile of kitty litter where I knocked my can of cutting fluid off the DP stand yesterday... probably should sweep that up. Sometime.Swept up a lot, but not all, of the sawdust on the floor.
"There's a place for everything.... And, everything's all over the place!"Nice work!
I have a home for every tool in the shop... if only I could remember where that is....
Nice job!
I can smell that 2-stroke from here!
When did caster oil get phased out in 2-strokes?
If you have a Whole Foods near you, their chicken is better than any of my local grocery stores.Fexcellent. Light bark. Good smoke. Juicy. Tender.
Now that I've got the brisket down to a reliable process, I'm going to try chicken again. Last two times they turned out cooked, but rubbery.
There's a farm down the road if I want a fresh chicken. What I need to figure out is how Sam's gets their chicken the way they do. Then all I need to do is apply smoke.If you have a Whole Foods near you, their chicken is better than any of my local grocery stores.

Oh thats easy, they inject it full of saline solution..lolThere's a farm down the road if I want a fresh chicken. What I need to figure out is how Sam's gets their chicken the way they do. Then all I need to do is apply smoke.
Then I'm good, I brine them before smoking.Oh thats easy, they inject it full of saline solution..lol
A couple things yet to do before I can call it done:;Weather forcast for today was overcast but no rain, so I went and hitched up the trailer with the HF 42" Tool Cabinet on it that I parked in my MIL's garage yesterday.
Started about 12:30 and just finished a half hour ago. Had to move a lot of stuff out of the garage including the motorcycles to get the box in the garage office, then put everything back. Phew!
The box just fit with nary a 1/4" on each side. Basically I had to slide it in. Lucky for me the wheels are a hard plastic or poly so it wasn't too bad. Added a piece of wood to the right side to level it to account for the sloped floor. Here's the results so far.
I ordered the chrome drawer handle kit but it didn't come in time, so I'll probably have to take out the top long drawers to install, but the smaller ones should have enough room to slide those in.![]()

I read somewhere that marinating chicken was a waste of time. They said the way the fiber of the meat was, it didnt allow a marinade to soak in. I guess thats why they inject it.Then I'm good, I brine them before smoking.


If you start with rubber chickens, that texture is likely after cooking Kay.Fexcellent. Light bark. Good smoke. Juicy. Tender.
Now that I've got the brisket down to a reliable process, I'm going to try chicken again. Last two times they turned out cooked, but rubbery.

I had similar white shelves in my garage at one point. I had issues with the humidity causing them to warp. I used clamps and 1-by material to screw a lip under the front edge of the shelves. It helped. It looks like you may have more braces than I did, so you may not have that issue.
It's amazing what salt can do, I use salt water on my gardensOh thats easy, they inject it full of saline solution..lol
Certainly solves the problem of that time-consuming harvest.It's amazing what salt can do, I use salt water on my gardens
Those were from our pump room when we moved in. I needed to get stuff off the floor. They are only temporary. As you know, cheap chipboard garbage. Once the walls are insulated, I’m installing trusscore and will then put proper shelving up to hold all the wood.I had similar white shelves in my garage at one point. I had issues with the humidity causing them to warp. I used clamps and 1-by material to screw a lip under the front edge of the shelves. It helped. It looks like you may have more braces than I did, so you may not have that issue.
As for me, I finished emptying the back of the wife's car for her, which reminded me we have an extra cooler we no longer use. I tossed the extra cooler up on FBM for sale.
No, I know about that one. When I went to post I think I posted a blank post so I just put another fawn picture in it. My phone doesn't always let me delete an erroneous post on this forum.You mean this post a page back?
What did you do "IN" your garage today?
Timm, did you ever put a welding ground lug on the potable stand? I did. Then I realized the SS handle worked just fine as a ground lug. I improved the electrical bonding between the various parts. I then realized I didn't like the ground cable hanging up there where I would trip over it with...www.garagejournal.com
No, I know about that one. When I went to post I think I posted a blank post so I just put another fawn picture in it. My phone doesn't always let me delete an erroneous post on this forum.
heh, it's actually good for the plants in the right amountCertainly solves the problem of that time-consuming harvest.
Pristine!


OK, OK! I swept up the damn kitty litter (actually Oil-Dri--you can't buy plain kitty litter around here anymore, but it's the same thing--DE)!Oh, gotta remind me I left the pile of kitty litter where I knocked my can of cutting fluid off the DP stand yesterday... probably should sweep that up. Sometime.
No, I can just hear you all talking behind my back!Boss getting on your case?
They fill it full of salt brine.........There's a farm down the road if I want a fresh chicken. What I need to figure out is how Sam's gets their chicken the way they do. Then all I need to do is apply smoke.
Are these voices in the room with us now?No, I can just hear you all talking behind my back!
I have a tenderizer. I give my chicken a few stabs before the brine.I read somewhere that marinating chicken was a waste of time. They said the way the fiber of the meat was, it didnt allow a marinade to soak in. I guess thats why they inject it.
