Ribs and a fatty

Invited the folks over to watch the Cavs playoff game versus the Celtics and made some ribs and a fatty. My rib game has been week lately. I don’t give them enough time. These could have used another hour to loosen up a bit more.

A “fatty” is normally a ground sausage that is smoked in a log form. Variations on this range. Mine was rolled out flat, stuffed with onions and cheese. Rolled back up and wrapped in a bacon weave. I also seasoned the inside with steak and burger seasoning.

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I also made what I am calling chili beans. This consisted of a can of baked beans, a can of chili beans, onion, chili powder, a can of chili (no beans), ground beef, and some hot sauce.

The Sausage Shoppe

Stopped in the Sausage shoppe two weeks ago because while I have always heard good things and it being about 2 miles from my house, I had never been there.

http://www.sausageshoppe.com/

They make pretty much everything they sell and have a nice selection. Some items are frozen while your normal items and some specialty brats are available fresh. Prices are on the high side at $8-$9 per pound. I picked up 4 links of Yuengling Beer and cheddar brats, 4 links of garlic and black pepper, and 2 pounds of fresh garlic kielbasa. I smoked the kielbasa and because the brats were already smoked (fully cooked) they just got a sear to heat up. The texture of both the kielbasa and brats was different then what I am used to. They both had a very firm texture from the leanness of the meat used in them but were very moist and tasted great. Well worth the price.

See inside the store using Google

Fried chicken

Marc’s had a sale on chicken quarters a couple weeks ago, .99 cents per pound. I froze a bunch and marinated three in italian dressing, salt, and pepper for some fried chicken. Then they went in a seasoned flour (garlic salt, pepper, paprika, and cayenne). Popped in the oil and cooked till done. Did some fries for a side.

Flank steak

I wanted to check out meat prices at GFS for awhile. While there I picked up a new knife and some other supplied that I thought were a good deal. I also picked up a pack of flank steak.

Two of them got my normal treatment for london broil, marinated in italian dressing and salt/pepper. The other was rubbed with Oakridge BBQ black ops rub. Cooked indirect for a bit then seared.

Salsa making

I make salsa all the time and this is pretty much my standard recipe.

  • 1 can chopped/diced tomatoes
  • half a red onion
  • cilantro
  • 1 green bell pepper
  • 3-4 jalepenos
  • juice from one lime
  • salt and pepper to taste
  • a few dashes of hot sauce

Roughly cut up the ingredients and add them all to a food processor. Pulse several times to desired consistency. Taste and add salt or pepper as needed. Let sit in the fridge for an hour.

Carne Asada Pork

This was from my first long smoke in the new smoker. Carne Asada pork butt. First I made a paste using oil, worcestershire sauce, store bought carne asada seasoning, some steak and burger seasoning, and some whisky.

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Poured it all over the pork and wrapped it up for a bit. In the fridge overnight. Then onto the smoker for about 12 hours.

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Turned out great

New smoker

So my char-griller offset was looking a little ragged after the winter. Still works okay so I will probably recondition it and maybe find it a new home. However I have been looking for a new smoker/grill for a bit and decided to go look at some new grills. Went to three different Walmarts to see if any of them had the Oklahoma Joe Highland smoker on display so I could see it in person. None did. Went to Home Depot to check out the Brinkman Trailmaster Limited Edition. The displayed version of the Brinkman looked ok from what I could tell but they had it on an elevated display so I could not reach th elid and feel the wait and check the lid fit. Like I said, none of the Walmarts had a display unit for the Oklahoma Joe but one did have a partially opened box so at least I got to knock on the metal to kind of judge its thickness. Checking reviews each had their drawbacks in design but in person the Brinkman’s burn chamber seemed a bit smaller. So I decided to go pick up the Oklahoma Joe Highland.

 

Overall, I think it is not  a bad grill/smoker. Did a test burn and seasoning and temps ranged from 50 degrees off to almost 100 at full open. The more you reduce the intake the lower the difference between right to left. I am thinking I will just ad some tuning plates to help with the heat difference after a few cooks. The main smoker/grill area is solid, welds although not pretty in all spots are fully sealed and the lid fits proper. The bolts for the burn chamber to the smoker went together well and I noticed no leaks between the two chambers. However, the design of the offset/burn chamber is not great. It comes in two seperate section and bolts with 4 bolts. There is quite a gap on the front and back that is noticeable. Some high temp gasket could fix this or I may weld it. I don’t think it affected the function that much. I could pretty easily control the temps using the intake damper and was happy with the range.

 

The temperature gauge is in the wrong location and I do not like. The thread was pretty rough and if you are like me, you just over tightened it and screwed up your gauge. Not a huge deal though since it is not a very good spot for watching your cooking temps.

After the test burn, there was paint on one spot of the firebox that bubbled. This was partially due to the hot coals and wood touching that side. I did not see any other issues with paint.

Pictures

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Roofing

Things your roofing estimator may ask you but makes absolutely no sense:

– What do you expect out of your new roof?

– What do you think a roof should cost?

– How long do you plan on living here?

 

I would think I expect the roof to keep the wet stuff out of my house, like maybe snow and rain. I think the roof should cost the amount of materials plus labor and a percentage for your overhead. Plans change, figure I want the roof to last as long as possible so I do not incur any additional expenses or damages caused by leaks. The only reason I can think of for you asking this is you want to install a inferior product or do a sloppy job cause I won’t care since I am moving soon. You should also not then start talking about how the “other guys” do things. Also probably not say you cannot quote a job when that is the purpose of your visit and that it is somehow ridiculous for me to expect this out of you. Also not sure how the type of siding I have or if my roof is a normal roof applies and why you did not bother to look for yourself when you exited your vehicle and walked up to my house. Also, if you cannot give me a quote, then how can you figure this is a 15k job because of installing soffit venting. Soffit vents cost as little as $2 up to $10 for a full vinly soffit. Even figuring labor, that cost should be very minor.

Here is how I would estimate it.

Step 1, measure. This is what I did and was very generous with my rounding and waste. I came up with 16 squares.

Shingles – $150 per square

Not going with the cheap stuff

Poly Roofing paper – $50 per roll, need about 8 rolls, $400.

Ice guard, $80 per roll, I estimate about 5 rolls, but lets add another just in case, $500.

Drip edge, $75 should cover it.

Flashing, $50 nothing fancy here.

Roof nails, $100 should cover it.

Soffits, I used Owens Corning estimator and they said I needed about 174 square inches intake, which is about 8 vents, so lets figure another $100.

Ridge vent, $700

Labor, this is where I am guessing since I am not a roofer, but lets say 4 guys times 2 days at 10 hours per day, $50 per hour – $4000

Total – $8325

It was not really worth my time to have you come back to go over in detail how you could explain your $15k roofing guess when you never took out a tape measure. I don’t know why it would take longer than an hour to give me an estimate, but you took an hour just talking non-sense. This is after all what you do for a living.

 

Basement

Started working on finishing my basement. Currently building a wall towards the back of the basement for built in storage. Also bought a new tool which works very well. Duo-Fast powder actuated nailer for attaching the base plates to the concrete.

 

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Framing

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Green board. Mold resistent drywall.

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It is currently all muded and has a couple coats of primer.