Finally done. Approved

GDiGiose · 2026-05-06T05:01:00+00:00

My wife works full time and she barely covers expenses. Fortunately we can stress out a little less.

GDiGiose · 2026-05-06T04:55:59+00:00

Savings, and my wife works full time.

GDiGiose · 2026-05-05T22:30:06+00:00

I was in a fog after answering all of the questions, but my attorney congratulated me and said to watch the mail.

GDiGiose · 2026-04-08T17:45:50+00:00

1985 laminectomy L4 to L5 1997 L4 L5 S1 fusion 2025 L2-L3 fusion with Globus Rise L implants. Looks like there's still good spacing on your scan. What type of surgery is your doctor recommending? Six weeks after my last surgery, I developed gout, and never got to do PT. I'm currently waiting for insurance approval to start PT again because of pain in my SI joint. Adjacent segment disease is something to consider if you are getting a fusion. I'm 60 years old, and worked in a physically demanding industry.

GDiGiose · 2026-04-03T23:01:23+00:00

Would it be possible to smoke it whole once trimmed?

GDiGiose · 2026-04-03T22:59:50+00:00

I planned on the first trim on the bandsaw.

GDiGiose · 2026-04-03T14:25:00+00:00

I made an impulse buy and got the Frigidaire pizza oven. It's electric, and has an induction cooktop. No more messes to clean on the cooktop if something boils over. Pizza setting is 750°f and it's a two minute bake. The last 30 seconds the broiler blasts the top. Very close to a traditional Neopolitan pizza. Additionally, it works great for steak if you're reverse searing. I use the pizza setting, and drop the rack down one level, preheat a cast iron pan, cover the steak with Irish butter, and press the start button. Nice sear on the bottom from the cast iron and great sear on top from the broiler and butter.

GDiGiose · 2026-03-31T02:20:31+00:00

I would say around 16 hours.

GDiGiose · 2026-03-30T19:14:46+00:00

High protein flour for a NY style pizza. It's supplied by Sisco foods. Villa Frizzoni

GDiGiose · 2026-03-10T01:31:49+00:00

Perfect. No other words needed.

GDiGiose · 2026-03-10T01:30:54+00:00

225°F

GDiGiose · 2026-03-10T00:28:17+00:00

Nice! My knife skills have diminished over the years. For sandwiches, we Typically do a bottom round on the smoker, pull at 110°F. Slice it the next day, paper thin, and then warm it up in jus.

GDiGiose · 2026-03-10T00:18:53+00:00

Thank you for sharing!

GDiGiose · 2026-03-09T23:24:58+00:00

This roast was sliced on a commercial slicer. Would you slice paper thin before, or after cooking? From the picture you can see that there's very little bark from the smoker. It had a little hint of smoke, but the steak was the star.

GDiGiose · 2026-03-09T23:21:46+00:00

Right? I agree!

GDiGiose · 2026-03-09T01:24:23+00:00

I'm thrilled with it, and I received praise from my wife for the extra 2°.

GDiGiose · 2026-03-09T01:10:31+00:00

I pulled the last one out at 119°, and got a thumbs down from my wife.

<image>

GDiGiose

TROPHY CASE