50+ thread

No exactly where Yuma is I'm in Carefree AZ up Scottsdale rd where it turns into Tom Darling and just before Cavecreek. !

 

I love AZ

 

Foothills behind Fry's.

 

...Fortuna Rd, south of I-8

 

Tomorrow, Tuesday and possibly Wednesday I'll be at La Posa South LTVA on Hwy 95 about 3 or so miles south of Quartzsite

 

Live part way up Black Mt. Have a pretty nice view of the Scottsdale valley below and the Boulders Resort across the road from me I have a couple of telescopes so I can watch my buddies play when I'm not out there ! I call them when I see a bad shot !! Lol

 

Ok it's done !!!

 

...but does it run?

 

Yes but not the first time note to self ! All wires must be connected for proper usage, even if your trying to hurry and finish !

 

Just finished a monster nap, perfect. Heading to the Hollywood Bowl, laterz

Check my build page for issues with 2 batteries in the front corner. Nice job, just go easy offroad.

 

Enjoy the bowl !!!

 

got the front yard done,shower,real cuban sandwich,now time for pastry. cheese or meat-damn i have some eatin to do!gotta put some clothes in the dryer then im out. up since 330am.

 

Good evening I hope you all had a wonderful weekend!

 

Evening everyone Just got back from my friends after having a nice lunch then dinner . Also watching the Nascar crash fest from the Brickyard

 

Goodnight all ! Gotta get up early! Plane to catch !

 

have a safe trip

 

Good evening, long day no nap but got a lot done outside. On the roof and gutters which meant that I had to clean up everything else that came down. One thing lead to another and just never seems to stop.

Back before the internet Fine woodworking was my favorite mag for any and all wood projects. Had a pretty good collection. Also Fine Homebuilding when I could find them.

I like pork side belly it has more meat than belly. Belly is usually 1:3 and most side is 1:2 sometimes better.

Finally found a source of uncured, uncut, unsliced pork belly here. I do cure though with #1 pink salt still a lot better than store bought, by far. Pulled them out of cure after 5 days last night and left in the fridge to dry. Took them out this afternoon.



One is brined with brown sugar, salt, pepper, some bay from a bay plant and thyme from a thyme plant. The other is brown sugar, salt, pepper and maple syrup. I always cut some thin strips from the opposite side of center cut and cook them to make sure they aren't too salty, if they are then I rinse and soak in fresh water several times over a few hours. But nailed these the flavors are perfect. And best bacon I have made to date so far. So fired up R2D2



And smoked for 3.5 hours at 190*. Ice water bath and in the fridge now. Have some pork candy that I cut off the bay\thyme one before smoking and that will get some special treatment tomorrow.

 

Right!? The last 20 laps were a demolition derby.

 

Good night.

 

I think if we were neighbors, the other neighbors would hate us both with all the smoking and grilling.