spring flowers and good food

[fredk]

17 hours ago, chuck123wapati said:

The expanded metal may be a trifle newer than medieval lol. 

I forgot about the expanded aluminium; I placed that on to stop my sausages falling thru the bars. The bars hinge up to put wood or charcoal under them for burning

[chuck123wapati]

6 hours ago, fredk said:

I forgot about the expanded aluminium; I placed that on to stop my sausages falling thru the bars. The bars hinge up to put wood or charcoal under them for burning

Have you seen a rocket stove? It's the great-grandson of you BBQ lol? its on my bucket list of things to build.

[fredk]

That looks nice but I don't think it would be a good burner. No holes for airflow to the charcoal

[Darren8306]

5 minutes ago, fredk said:

That looks nice but I don't think it would be a good burner. No holes for airflow to the charcoal

oh, it sure would. It may be the best tech improvement to the woodstove since Franklin.

 

Some pals made a very small one, and with twigs no bigger than my thumb, they melted a bunch of aluminum down to cast a 10 inch dragonfly ornament.

 

I haven't got one yet, but it is also on my list. I kind of wonder how small it could be, while still re-burning the gasses...

[chuck123wapati]

3 hours ago, fredk said:

That looks nice but I don't think it would be a good burner. No holes for airflow to the charcoal

that small slot in the side port is for air flow the wood goes in above it, and the burn happens at the junction of the two. Then the gases/smoke  burns also inside the flue part. Very efficient and hot.

[Handstitched]

Well chuck, it's that time of the year where it's starts to warm up on the approach to summer here in Oz, i'm guessing it will start to cool down for you. The canola crops around the district are maturing, they smell like rotten cabbage  for about 3-4 weeks then dry out for harvesting.

I've been busy weed spraying, then slashing,soon  followed by fire breaks,  they're compulsory for land holders .  Are they compulsory  in the US ? 

The width varies from one local shire to the next, but average 1.8 mtr wide, but I make mine 3-4 times wider to be sure .

HS

[chuck123wapati]

yup its cooling down big time here, right on schedule we had our first cold snap!! ya know the global warming hoax well, funny story. I started bow hunting about 1977. Opening day has always been Sept 1st. When i started Elk hunting it didn't take me long to figure out it was still to warm i would go out for my week and not have good luck as Elk don't start their rut until cold weather sets in. I would come home, then about a week later, it would turn cold and storm for the first time of the year. So i started taking my hunting trips on the third week of September. Guess what, there has not been a year since i started watching that the weather hasn't changed and stormed during the second or third week of the month. We are now down in the 30s at night it will warm back up into the 70s in the day  but summer is no more lol. Bad thing is the last frost in the spring is just as accurate it kills off my apricot buds every year. It has only been warm enough for my apricots to bloom twice about 10 years ago and the tree is about 30 years old now.

 I think it's a state-to-state thing no federal regulations that i know of.. I don't know of any here but there isnt much to mow down here lol. Probably insurance companies make folks do it here.

Time for U 2 bbq lol. 

[Handstitched]

I would love to try some elk on the bbq. I'm guessing it has a gamey flavour . I've had emu before, strong game flavour. Yep, bbq here I   come 😋 had a bbq this arvo .

Not too many peeps in the cities would take much notice of the changing seasons like us. 

I'm sporting  a bit of a shiner on my right eye atm, climbing down from the back of my tractor I lost my footing and collided with the seat  , hitting my face , just missed my glasses.  I also went tits up in the paddock  this arvo while spraying, anyone watching would have quite a giggle  out of that. What a goose 🪿  😆 🤣  

HS

[chuck123wapati]

Holy cow, you be careful, Its hard to heal up and no fun at all. I've finally finished working on the truck, i think. I found a leaking oil cooler hose and changed them out yesterday, friggin arthritis in my thumb makes it hell to start bolts and tighten stuff. 

Elk season is near, its an excellent meat, very lean and i rate it a close second to Antelope. The taste of wild meats is largely due to two things the fat and how you take care of the meat during the processing. Most of the gamey taste comes from the fat and the blood, so it's essential you take it all off during the butchering. Ageing of the meat is also very important. Just like ageing beef, i usually hang my critters for a week at least to drain all the blood and tenderize the meat. The meat also develops a hard rind that is trimmed off during the butchering and takes with it any dirt, hair or blue skin that may be left. My dad taught me some very old school ways that have been largely forgotten over the years, he was raised primarilly by his grandfather, who came here from Ireland, and his uncles, who were early settlers of this area. Plus he grew up in the 30s with no electricity lol, everyone did things this way. We never used refrigeration in the process we had a shed that we hung the critters in it was dark and well-ventilated every day dad would cover the critters with a linen sheet, then at night, uncover them so the cool air could get to them. This would keep the meat cool and dry, literally as long as you wanted it to hang without going bad.

Taking the burb out for its test run after all the work today, the wife and i are going to dig some more clay, hopefully to last the winter and see how the colors are changing in the leaves.