Leaderboard

Went to a rocky beach with Esmé today and took along those Lomo lens re-creations to test. For any potential interest here are a couple from the Achromat. Fun rendering. Good to get out.

I just realized that by looking at the pic it seems I'm simply laying sticks on the sand. What you're not really able to see is the pressure treated 2 x 4 structure that is buried flush to the surface, and further anchored with stakes. It's basically the same color as the sand and covered in a thin film of sand. The Redwood 2 x 2 slats are screwed to this under structure with 2 1/2" stainless trim screws. $250 worth of stainless trim screws in fact.

Yeah pretty good. Work has been busy but fine, and I'm going snowboarding in the morning.

First burn of my Recteq RT590, let it run for an hour or so and then made some chicken legs. On deck is a pork shoulder and two racks of ribs. Anyone have any favorite rubs or tools?

I have a favorite rub, but it doesn't have anything to do with food.

I like Butt Rub for pork especially.

Today's project. The hardest thing about today's project is not singing "Under the Boardwalk" the whole time I'm building it.

😂 The rear shock just came back from being rebuilt on Friday and is not wearing the right shoes for winter duty at the moment. No reason I can't swap the studs on and likely will, but I was feeling lazy yesterday and just wanted to get out. Honestly, on the terrain out back, especially when snow/ice has smoothed things out a bit, the hardtail is great. But variety is the spice of life so the full-squish will make a triumphant return shortly.

At this point I mostly mix my own rubs, probably 90% of the time anyway. For pork: 1/2 cup of brown sugar, 2T of salt, 1T each: black pepper, cumin, garlic powder, onion powder (I usually go light on the onion powder). Naaman will tell you, and I will agree, for beef (brisket and ribs anyway) equal parts salt and pepper is a good place start. Throughout the years I've lessened the amount of rub I use on briskets, a lot of commercial BBQ joints and YouTubers go way too heavy in my opinion. When I do use someone else's rub I like Meat Church's stuff.

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We’re launching a new company – Eksonic – along with our new amplifier called Aeras. Launching an audio company is something I’ve had in the back of my head for many years and I’m proud to be able to bring a passion to market. I've been building my own version of the DIY T2 for quite some time now and have long hoped to capture the spirit of the beast in a smaller single chassis design that's more accessible to many. We think we've accomplished that with the Aeras. Aeras is the result of endless hours of circuit design and analysis, brainstorming and many iterations of prototyping and testing. Our initial users have had great things to say about this new amp. We’re going to be launching the company formally at the NYC CanJam later this month. We’ll bring our DIY T2 along with the Aeras so people can hear them side by side. I hope to see some of you at the launch

Been using a pellet grill for 7 years. The more I smoke the less rub I seem to use. Brisket and ribs - 50/50 salt & pepper beef - Montreal Steak pork - Smokehouse maple or a strawberry glaze chicken - Chef’s miracle blend or bbq sauce Any food grade pellet works but I like BBQer’s Delight. Less ash more heat. Typically Jack Daniels or the Competition blend. Order 4 bags delivered direct. I do have my own rubs as well. Ribs and brisket are popular but my favorite is smoked Mac and cheese

That does sound heart-racing, Al. I've had a similar brisket experience, where the crust was so peppery it made my eyes water. Colin, we got an RT-700 back in early pandemic, and it's been great ever since. These oak pellets have been great for brisket, and so's having Amazon lug them to your door https://www.amazon.com/Bear-Mountain-BBQ-All-Natural-Hardwood/dp/B07NHZ57MF If you want to try your hand at making sausage, I highly recommend this book. The Andouille, hot dog, and italian sausage recipes have all been great and used multiple times. https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/

Lessening the amount of S&P rub on the brisket always reminds me of the first time I used the secret Brisket Fairy ™ recipe. I could only get a dinky little flat at the local market but I used to entire amount meant for 8 or 10lb briskets that Naaman is used to. It had about a quarter inch of crust and intense salt and pepper flavor. We ate it anyway but it did make your heart race a bit. 😝

https://sallysbakingaddiction.com/orange-glazed-cranberry-bread/ And Tea!

Awesome, love Future Islands. I always remember a couple of times they were on late night chat shows.... It would be desperately cheezy if the vocalist wasn't so damn committed to it all.

My friends on the Delightfully Depressing chat are all big fans of Future Islands. You should listen: You'll notice that the playlist is populated in groups of about an hour, weeks apart, so you should be able to figure out where to stop and start one show, if that makes sense. The beginning of that playlist is kinda dorked up, so scroll down until you get to playable tracks.

Bestowing moar power to the SawStop.

I had my two Shingrix shots last year. No side effects at all.

Thanks, Craig. The 50mi actually felt really good. The 20mi rip was a ton of fun but definitely left me sore for days.

1. Found out yesterday that the drive side crank arm on the Synapse is cracked. Frick. I guess the SISL2 cranks are known to do this, carry a special two year warranty as a result, and of course mine is 7 years old so that doesn't mean squat. Bike parts are, of course, out of stock everywhere because 2022 is a joy just like 2020 and 2021. 2. Coped with #1 the only way I know how and rode one of the other bikes. It was hovering in the low 30's and snowing lightly and was a perfect day for studded tires.

How to determine that your quality control division may not be up to par. We ordered these windows over 4 months ago, only to be told of delay after delay. Yesterday morning we got the call that the installers would be there within an hour. 1 hours notice is not sufficient, but we scrambled and got all the temp framing and plywood removed and the area cleared out to give them ample working space. When I left at 3:00 they were still nowhere to be seen, and had not replied to calls or texts. This morning when I arrived, this is what I found. Be assured that not 1, not 2, but 3 of the companies own men came out to measure when these were ordered.

Dunhill is riddled with cancer. I’ll be putting him down at 1.