Thread: What are you working on?

Originally Posted by rhensley

I wish it was not so far to Dakota. I can almost smell the wonderful flavor.

The smell of burning hickory and apple is intoxicating. Too bad they don't have a brisket scented aftershave.

Originally Posted by Benz

No razor work or shaving for me today. I have 50 pounds of bacon, 20 pounds of hog jowl, and two beef briskets in my smoker this morning. Yeah, Sharptonn even us North Dakotans have a taste for beef brisket......masticate, denticate, chump, grind, and swallow.

Having brisket for Easter myself

Originally Posted by Benz

The smell of burning hickory and apple is intoxicating. Too bad they don't have a brisket scented aftershave.

I would find myself chewing on my face

Originally Posted by sharptonn

Oh, I was wondering about those Rubbersets? So what IS the difference between a #3 and a #4?
Anyone know? Mine is a #3 and is unlike any boar I have had, yet nothing like my vie long horse.

As engine46 posted the handles are the same size. Nice find there. I tried both and did not like the feel of original knots. I re-knotted the #3 with HMW at 50mm. They have a light coating of oil so don't look the best in this photo. Love the feel of the fluted handle.



On a side note. The first time I soaked the brush in hot water for shave prep I let the hot water touch the aluminum body and did it ever get hot to the touch.

Originally Posted by Benz

The smell of burning hickory and apple is intoxicating. Too bad they don't have a brisket scented aftershave.

Toss a knot of garlic in the fire! Smells awesome!

Originally Posted by sharptonn

Toss a knot of garlic in the fire! Smells awesome!

You got the right Tom!

I need a new BBQ pit, my old one rotted out from being used too much!

Originally Posted by engine46

You got the right Tom!

I need a new BBQ pit, my old one rotted out from being used too much!

Time to get out the welder and some 1/4" steel plate engine46. My Dad made mine, with my help, back in Christmas of '02. That man LOVED pork ribs.

Originally Posted by Benz

Time to get out the welder and some 1/4" steel plate engine46. My Dad made mine, with my help, back in Christmas of '02. That man LOVED pork ribs.

My favorites...........brisket & pork spare ribs. I like to use hickory or pecan & smoke it slowly. Like I mentioned the other day, the ribs aren't done until the meat falls off the bone. Yummmmmy!!!!!!!!
My recipe is similar to outbacks with a couple other ingredients. It's all in my head. My brisket is done when the outer part is brown & the inner part is cooked reddish. It's usually juicy & tender by then. I also like doing pork chops at times. They will be light brown but after soaking in my marinade, they will look a brownish red & when done they'll be cooked reddish looking & deliciously tender.

I certainly threw this thread off topic but I figured we all needed some mouth watering visuals. Right now the meat is almost ready to come out of the smoker and I'm going to have a Rolling Rock.

Originally Posted by Benz

I certainly threw this thread off topic but I figured we all needed some mouth watering visuals. Right now the meat is almost ready to come out of the smoker and I'm going to have a Rolling Rock.

No, ya didn't throw it off. The thread is "What are you working on?" You clearly stated you weren't working on razors today but told us what you are doing. Sounds tasty!