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Had to re-stock the supply of spaghetti sauce today. 14 Qts. in the pressure canner. After I saute the onions and garlic I warm up the rest in a pot on the stove. I do the actual cooking in the pressure canner. About 40 min. at 10 PSI seems to be the ticket. Tomorrow is 18 pints of pizza sauce.

Spent a few hours with @Hann4x4 this morning showing him the ropes on a bigger MIG machine and let him try his hand a plasma cutting and TIG He's an all around great guy and a natural at TIG :) I'll also add that a JKU on one ton axles (his) is a thing of beauty ...

kinda cool for a nostalgic look to the pic

It may be blaspheme to some, but a couple hours of foil time makes pork ribs so fall off the bone tender. I would think beef would be no different. I foil my pork ribs for a couple hours then back onto the grill for a little sauce.

If I had a mill and a lathe I'd be dangerous

I give you the SmokeMaster 5000 XH So after making 12 lbs of Jalapeno/Cheddar sausage I needed a way to smoke it at a pretty cool temp so off I went to the garage to cobble together a ventury style cold smoke generator. After pondering for a while at Home Depot I returned with these The...

I have a flat ball mount with no ball on it. Drop the shackle pin through the hole where the ball would go. same effect as the Warn beast above but weighs less (and I already have one). But honestly, this is more about shortcuts to achieving a Darwin award than a recovery safety bulletin...

Kinda funny... My wife does a lot of quilting and I give her a hard time for cutting fabric into a bunch of pieces only to sew it back together again. lol, look at me now :rofl:

thanks for the tips and encouragement. I also think the bead is laying a little flat on the bottom piece, as in almost 3x wider than it is tall.

acknowledging that I can't run, I decided to practice walking first. Here are some TIG attempts at lap joints on 1/8" mild steel. Like the coped tubing above, these started out gray, but after wire brushing look like this: Bottom was first, top next.

Maybe categories, What you cooked and brung vs what you cooked on site.

I was just thinking (as I'm firing up the grill again), since the food porn thread sees so much traffic we should have pot luck dinner where people could show their stuff. Maybe a monthly with optional camping somewhere that is weather appropriate(or not). We could even roll it into the...

I probably have 100+ pounds of meat in the freezer sealed by this thing, most recently 15lb of sausage. I've thawed stuff after 2 years that was perfect. Have a partial onion stinking up the fridge? seal it up and no smell. honestly, I use it daily. When I bought it I paid quite a bit...

I think it helps quite a bit but a typical sealer like FoodSaver can't seal liquids in a bag. Mine is a chamber type sealer which can. Mines a VacMaster VP215 It's a chunk of change, but after killing my 4th FoodSaver I shelled out the bux. This one is oil lubricated and I can buy 8x10 bags...

I typically brine small stuff (pork chops, chicken breast, etc) in a vacuum bag and use 1Tb Kosher salt to a cup of water + any other herbs I want in there. This is the typical ratio of 1c to a gal of water. Powder the dry in a spice grinder then add to the water. I just checked and 1 Tb of...

Pizza tonight

cool, now I have my new signature :D

Had to try out the new meat grinder. 5lb Kielbasa and 5lb brats (kielbasa was over-stuffed and I couldn't twist the links without popping them) and 5lb of breakfast fatties I did exactly one batch of sausage stuffing with the meat grinder before I went out to buy a stuffer. Well worth...

Be aware that torque will not always give you all of the codes. when I was chasing the "throttle stuck open and closed at the same time" issue the shop that fixed it found other codes that torque did not reveal.

I hope I learn some day..