Shop Time w/T.W. Friends

More power to the Shop/Garage than the house. #Priorities

 

Right now the garage has two 20 amp circuits and one 15 amp dedicated just to the lights and garage door opener. I wanted to be able to run the torpedo heater/compressor/welder at the same time if need to be. Need to do some more wiring, but I'm almost out of 12/2 and it's still $165 for a 250' roll

 

morning

 

I've got some ribeyes I'll get to marinating here in a bit in my fil's special combo, we just had a little ethnic grocery open up around the corner from us and they've been having 7.98/lb ribeyes cut about an inch thick. Gonna give em a test run this atternoon and if they pass, I'm stocking up the freezer for this fall. We do steak night every friday at the camp during the season. Get all the boys together from all over the state and chew the fat about whatever. Really looking forward to it. I'll pass along my father in laws recipe, I've said it before he speaks fluent meat.
If you're looking for a new steak marinade, giver a shot...

This is for 2 steaks, in a flat marinade pan let them sit an hour or so in fridge
1/4 cup extra virgin olive oil
1/4 cup worchester sauce
1/8 soy sauce
Rounded tbsp brown sugar
Salt + pepper
1tsp apple cider vinegar

Obviously after you've added these items flip your steaks a few times to coat evenly.

The vinegar will tenderize your meat but start to break down your fat if you let it sit too long(all day)

 

I have some meat in the freezer that I didn't put there. I suspect it was from when the niece lived here. What should I do with it?

I'm thinking some generic rub and toss it in the smoker until it hits 165 and see what happens.

 

Will have to try this

 

What’s the worst that could possibly happen

 

My guess would be to send it back to ‘er.

 

Tried this using different acidic mediums like Concentrated Apple Juice. Similar outcomes but with different tastes. Surprised what goes together.

 

I was going to thaw it out but my wife says it's too freezer burnt. Found a hunk of pork butt I didn't know was in there instead.

 

Eh mix it all up after its done

 

I'd say it'll prolly fit pretty well at the bottom of the trash bin. I've had food poisoning, it ain't worth the risk if its questionable.

 

Playin’ it safe. You always know where you’re butts been.

 

Sounds like you need a sub panel in the garage, makes life so much easier.

 

Not when 50' of 6/3 is $250 a roll

 

I’m in that same vein… looking at the ingredients and it’s similar to what I already do. Play with Dark Brown sugar or Molasses/Cane Syrup and even alternative vinegars, like Cane, Balsamic, Champagne vinegar, etc. there are also really good combo sauces to change the flavor profile - Hoysin? In Latin it’s Mojo Criollo (which uses either lemon or orange as the acidic). Most times, I use a simple dry rub….

 

First time I blended my own Jamaican Jerk Spice I put it on some chops overnight. Next day after grillin’ you coulda looked at ‘em to cut ‘em apart. Like the rub precooked ‘em.

 

You have to spend it on something.

Think of all the #12, etc you would save for years later.

Fortunately all my electric infrastructure is now in place so my days of dragging #6 wire across the garage attic are done.

Last time I was up there it was 122 degrees -- decades of dirt and fiberglass insulation dust -- that sucked.

 

Could run an aluminum feeder for the sub panel. Usually a larger gauge and a little less efficient than copper but much cheaper.

 

That’s what I ran to my shop from the house. Place called it “mobile home feed”. It’s just big aluminum wire.