More Projects, Pictures & Meat

Thanks so much for those of you who have taken a peek at the Cave and especially those who have been so kind to leave a comment.

I am a busy man...Most of my time is spent working and with the family. If I have any down time, I typically find something to do so guess what? I have another project...

Those who read my sweet wife's blog about the monkeys know that the #1 item on her current wish list is a new dining room table. I have noticed that according to women rule #218: (I have been asked to write N8's Laws to womendom, but quite frankly those rules are added and changed so fast that there isn't any possible way to keep up, ask my wife, I have numbered her rules into the hundreds of thousands) The rule states; "when one moves into a new establishment, all furnishings and wall coverings are considered null and void and are to be replaced immediately." I have known this rule was there, as a good husband I read the rule book daily and I am quizzed bi-weekly (essay, no multiple choice at my house) so I have been prepping for this new item. The boss wants a round table that can seat 8. That causes a bit of an issue in that to seat 8, the table needs to be 72 inches in diameter. Aparently, this is not an easily manufactured size as I can't seem to find any tables that size unless it is a custom item. Custom= more than I want to spend. So I am building her a 72" round table stained to match all the wood in the house with a lazy susan in the middle. This is a Christmas present that isn't a surprise. Kind of hard to build a table without someone getting a clue. Honey, dont go into the garage...or the basement. Anyway, I hope it turns out well.

Now, some pictures of past blogs.




This is a picture of the Thanksgiving meat. I put the ham on top of the turkey so those lovely juices drip onto the bird. Very Yummy.






















My tractor. This baby is ready and faced towards the door. Hopefully tonight and tomorrow it will snow enough to use it. I used the grass catcher to weigh down the back wheels by building a platform and putting 80lbs of salt on the platform.




A pork roast (boston butt to be specific)being prepped to go into the smoker to become my favorite of all smoked meats. The pulled pork sandwich...
Chunks of Mesquite going into the smoker

In the smoker, thermometer in, ready to close the door and cook.

This roast was smoked at 230 degrees until the internal temp hit 145 degrees. I then took it out and wrapped it in aluminum foil and put it back on without smoke until the internal temp was 205 degrees. Take it out of the heat, rip the aluminum on the top so the juices don't run out and let it sit for 20 minutes for the juices to redistribute in the meat then just pull it apart.


Sorry I didn't get a picture of the finished product before it was pulled, put on a toasted bun, layered with cole slaw, (thats how they do it in the south and I have to agree with them on this one) my own bbq sauce, and half eaten before I remembered to snap a picture. It didn't last long. Neither did the second one.