The Americans certainly took their fucking time to get involved though.

When I'm struggling with a problem it helps me to explain it to my dog. It's great for me to hear it out loud and if he's paying attention, I've got a needlessly learned dog!

What a nice workshop you've made; it has such character. I especially like the salmon push stick!

He steams a mean ham.

Then I said "I don't know, what's the favicon with you?"

They knew, they just thought that the frog had been boiling a little longer than it had.

Gordon Freeman.

Walnut isn't so pale and doesn't have knots like that.

The knots and colouring suggest pine, I'd say.

Whoosh!

Thank you.

It feels like a happy accident after what felt like a comedy of errors. 🤣

A certain somebody ruined the toothbrush moustache for everyone...

Nothing wrong with driving on the left, we've been doing it since before cars. It helps to keep your sword arm closer to opposing traffic.

"Fuck her right in the pussy", if you will.

I've got no lathing tips for you because I've only used a lathe once and I'm more of a carver but you've done a great job there for a first attempt! For the finish I'd recommend smoothing it out with some 240 grit sandpaper, cleaning it off with white spirits or similar then giving it a couple of coats of Danish or boiled linseed oil. The grain will look absolutely beautiful.

Be sure to post an update photo!

🤣 Thank you. I've been practising a lot with cheap cuts and wings for a while and I've been reluctant to try a long smoke on something more expensive.

I'm glad they turned out well as it's helped to build my confidence. Fear of failure and setting myself stupidly high standards has always held me back in life.

Next time I hope I can get that bark a bit drier!

Beautiful work, very impressive. Did you finish it with beeswax for good measure?

😁 My neighbours were quite keen to try it after smelling it all day.

Thank you.

They're a really great cut of meat. I've been ordering them at my local barbeque place for years but over time their portion sizes have been getting smaller. I guess their popularity has caused the prices to increase.

I've yet to try a brisket mainly because I'm afraid of ruining it.

Thank you, they were delicious. I don't know why the smoke rings were so vivid but I was pleasantly surprised! The ribs were seasoned with a home made SPG using American mustard as a binder.

I had water in my drip trays for the first 4 or so hours then when I removed the delicious dripping water for making gravy I patted the ribs dry with a paper towel.

I put a bit more oak on the coals while I was there then once the ribs had started to form a bark I did a light spritz of 50/50 apple cider vinegar and water at about the 5 hour mark. After the stall was over I wrapped them in butcher's paper with a little butter and put them back to get up to ~95C. 9 hours in total.

There are so many variables involved it's hard to know exactly what influenced the rings so much. I'd definitely like to repeat it!