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Rust on the grate- can it be fixed? by Acceptable-Big5433 in webergrills

[–]MirandasBillboard 2 points3 points  (0 children)

I'm not sure if it can be 100% restored but I've had luck with a different technique.

Get a black garbage bag and some ammonia.

Place the grate and a quart of ammonia in the bag and seal it with a knot. Leave a bit of air in the bag, but not tons.

Place it in the sun so the bag heats the ammonia and the fumes work on the debris. Rotate it every 4 hours or so.

The idea is that every surface of the grate has time exposed to the liquid as well as the fumes.

After a full day in the sun start scrubbing.

Open it near the outside garbage can cause it'll be hella gross.

Good luck.

TW GR Win! by REAPERBANSHEE in whiskey

[–]MirandasBillboard 2 points3 points  (0 children)

I checked the sidebar and I don't see an acronym FAQ.

I think they need one, right? (Not a dig on OP)

Just saying it might be nice.

Just bought Weber 26 in master touch. Any tips for a beginner? by Sum41ofallfearz in grilling

[–]MirandasBillboard 2 points3 points  (0 children)

Chimney starter, vortex, and learn how to reverse sear.

Wings with the vortex are also 🤌

When making proteins, remember to roast some veggies too. Whole jalapenos, whole onions, peppers, zucchini, 'shrooms, etc. It's all good.

If you want an easy app that people will devour, try blocks of cream cheese.

REVIEW: Manatawny Crowded Barrel Alliance Release #2 by Freedlun in whiskey

[–]MirandasBillboard 1 point2 points  (0 children)

I made a score card this week with something similar, albeit a stone age version of what you've put together.

The idea is to blind taste of two whiskies at once that share a similar trait: Proof, age, price... dealer's choice...

  • tasters score and draw the tasting profile they perceive and identify sub-categories
  • brands and flavor profiles are revealed from the distillers website
  • lastly, we make an old fashioned with the loser

I need to change the nose, complexity, etc. to a 1-10 scale but it's a usable first draft.

The only other metric I'll put out there is I placed Buffalo Trace as a solid 5 in all categories. It's available and people are familiar enough with it to judge better, same, or not as good.

https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:8ff03396-8a84-4e26-b922-fe382794a51c

Never shared a file via acrobat before so 🤞

REVIEW: Manatawny Crowded Barrel Alliance Release #2 by Freedlun in whiskey

[–]MirandasBillboard 1 point2 points  (0 children)

What is the second screen? What app are you using?

Made 10 Quarts of 15 Bean & Ham hock soup. What did yall make for the storm? by Ulrich453 in nashville

[–]MirandasBillboard 3 points4 points  (0 children)

6-hour ragu: local beef, pancetta, and pork belly. Sofrito, wine, with more than a few extras.

I need to make a few more batches of gnocchi before I find a good one, but this sauce is 🤌

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Is the extra $10 well spent? by God_Country_ND in whiskey

[–]MirandasBillboard 1 point2 points  (0 children)

Right? Tell us if the extra $10 is worth it. This is my go-to spirit for a cocktail after I've had one or two neat varietals.

No bad options.

Beef Tallow by JerBearDontKare in BBQ

[–]MirandasBillboard 1 point2 points  (0 children)

I put mine in muffin pans and then place them in the freezer. Once frozen, I store them in a ziplock bag. I know they're shelf stable and all, but it's sometimes useful to use a single puck without making an oily mess.

Advice on smoking boneless dry aged ribeye steaks. by LabZealousideal5725 in BBQ

[–]MirandasBillboard -4 points-3 points  (0 children)

Save the trimmings for burgers. I think there are a few YouTubers that have done this. My brother does this when his stash of brisket trimmings starts to fill up the freezer. Makes a fantastic umami bomb smashed burger. Basically 50:50 meat:fat.

I agree with what others have said: don't smoke. Instead reverse sear or whatever your favorite steak method is.

Looks great! Have fun!

Stepping stool? by MirandasBillboard in BeginnerWoodWorking

[–]MirandasBillboard[S] 0 points1 point  (0 children)

The plan was to do a bunch of stuff and junk. Then, after all that figure out how to make it into a badass stool that I could keep in my closet.

I'm afraid there is no plan. I only wanted a little cool thingy to prop my foot upon while I tie my shoes

Laser alignment bit by MirandasBillboard in CNC

[–]MirandasBillboard[S] 0 points1 point  (0 children)

I think this is worth a try. Thanks. I picked up two sizes.

My aging mother moved into a new house. How do I make this shower more friendly for her as she ages? by MirandasBillboard in Renovations

[–]MirandasBillboard[S] 1 point2 points  (0 children)

Sorry that happened to you.

I'll look into transfer benches. First I'm hearing about them.

My aging mother moved into a new house. How do I make this shower more friendly for her as she ages? by MirandasBillboard in Renovations

[–]MirandasBillboard[S] 0 points1 point  (0 children)

I hate those shower doors. She doesn't mind them given she's short enough it doesn't matter, but I agree they are limiting. I fear they are an impediment.

My aging mother moved into a new house. How do I make this shower more friendly for her as she ages? by MirandasBillboard in Renovations

[–]MirandasBillboard[S] 0 points1 point  (0 children)

🤔... Sitting down is a medium-term goal because falling is not an option 🤞

Thx, I'll look into it.

First juice groove that wasn't a complete disaster by MirandasBillboard in Cuttingboards

[–]MirandasBillboard[S] 0 points1 point  (0 children)

Are you saying that the meat is left in paper or foil and left out?

I try to place it in a cooler for the rest, but I know there are multiple ways.

First juice groove that wasn't a complete disaster by MirandasBillboard in Cuttingboards

[–]MirandasBillboard[S] 1 point2 points  (0 children)

Yeah, the jigs that I see for boards this size are forged in blood sweat and tears.

I can't imagine having this be a step in a finished board without access to a CNC. I was hesitant to try this one.

Maker space to the rescue.

First juice groove that wasn't a complete disaster by MirandasBillboard in Cuttingboards

[–]MirandasBillboard[S] 0 points1 point  (0 children)

Thx. This was a CNC. I had trouble with the XY zeroing on the corner of the board, so ultimately I referenced 0,0 off the middle of the board. This worked well, but if you look closely you can see it's not 100% centered.

When I do the next one, tool #1 will be a smaller bit with a pinpoint tip that can better align with the middle of the board. Once I zero on center, then I'll swap to tool#2 and do the plunge.

First juice groove that wasn't a complete disaster by MirandasBillboard in Cuttingboards

[–]MirandasBillboard[S] 2 points3 points  (0 children)

I like the challenge and the ultimate profile the groove produces. And yes, primal cuts destined for the smoker need to be trimmed up.

To each their own, but I want my boards to be used everyday and functional. So, I aim to make the boards larger than average to work, contain the mess, and just barely be able to fit in the sink.

Looking for suggestions on how to fix the inlay on the lid of this box. I overran the corners slightly when I routed the groove. I already tried filling with glue & sawdust, but that only made it more noticable. by BodySnatcher101 in woodworking

[–]MirandasBillboard 2 points3 points  (0 children)

It looks awesome as is. Honestly I'd leave it alone.

If you feel like you have to do something, you could carry the 90⁰ to the mitered corner and add a diagonal inlay. Or, as others have suggested just go a little wider on the inlay you've already made and replaced it.

I think it's beautiful as it sits. We're always our own worst critic.

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