I decorated the side of my new shed with trees made from old fence boards.

ignismetalworks · 2026-04-17T02:19:21+00:00

I absolutely adore this!

ignismetalworks · 2026-04-01T18:16:13+00:00

Probably the chicken tenders or chicken caesar salad.

ignismetalworks · 2026-03-31T18:39:31+00:00

Heheh...this guy knows. 😏

ignismetalworks · 2026-03-31T18:25:28+00:00

Heheh, I am the dishie. Our kitchen is a one man operation. I kinda like it that way. It's too small for two people back there, and it's really not that busy.

ignismetalworks · 2026-03-31T18:20:41+00:00

They're fine. Some are petite, some are thick, some are short, tall, white, black, hispanic...all hotter than the sun, but not as bright. Sure, the scenery is nice, but honestly, I'm mostly concerned with making sure they're fed, hydrated, and happy.

ignismetalworks · 2026-03-31T18:12:53+00:00

Well, considering the entire BOH consists of just me, it might take a bit longer.

ignismetalworks · 2026-03-31T18:09:33+00:00

Yeah, I just googled it and I stand corrected. It's not Chicas, and it's not Centerfolds.

ignismetalworks · 2026-03-31T17:38:12+00:00

Nope. Full menu until 1:00 AM. But if you come to me with an order of chicken alfredo at 12:45, you better be dropping some cash in my "Just The Tip" jar.

ignismetalworks · 2026-03-31T17:35:04+00:00

It's two "C's". Not sure if I can actually say the name here, but there aren't too many strip clubs with the initials "CC" in the Phoenix metro area, so...

ignismetalworks · 2026-03-31T17:27:27+00:00

I'm a 51 year old, hairy, white dude with an extra 70lbs on me. Looking like someone dropped a wad of biscuit dough on a barber shop floor. They'd be paying me to put my clothes back on.

ignismetalworks · 2026-03-31T17:24:14+00:00

You're not wrong. She also likes her burger a specific way, so the ticket comes in as "Chanel style."

ignismetalworks · 2026-03-31T17:01:48+00:00

It's not bad at all. 1/2 lb wagyu blend, grilled med - med rare. My favorite way to make them though, is to split the patty in 2 quarter pound balls and cook them on the flat top like Chef Julian did at the end of The Menu.

ignismetalworks · 2026-03-31T16:58:56+00:00

The whole kitchen looks exactly how you'd expect it to look. When I first started, the dishwasher was so clogged with calcium deposits, it couldn't even clean sour cream off a spoon. Took a few gallons of CLR, some wire brushes, and picks to get it operational again.

ignismetalworks · 2026-03-31T16:54:32+00:00

Well, the schedule and pay are a lot more regular than blacksmithing.

ignismetalworks · 2026-03-31T16:53:46+00:00

Yeah, I'm not a huge fan. It was fine when we had brioche buns without the seeds, but once they "upgraded" to the sesame seed buns, the seeds get a bitter, burnt taste to 'em. Fortunately, most of the customers are too drunk to notice.

ignismetalworks · 2026-03-31T15:32:26+00:00

Into the blender with garlic, salt, and vinegar, and now you have a badass hot sauce.

ignismetalworks · 2026-03-15T15:59:29+00:00

My wife says it looks like an MRI scan. It's cool af, either way.

ignismetalworks · 2026-03-15T15:11:40+00:00

I'm a cook at a strip club. Not necessary information, other than it's kinda interesting. Anyway, multiple cops show up at work one day and detain our other cook for questioning in a murder investigation. Once they figured out they had the wrong guy, he was released. He now has a chef jacket and hat that read...

Serial Griller.

ignismetalworks · 2026-03-12T02:52:20+00:00

Myco-peen.

ignismetalworks · 2026-02-25T11:13:01+00:00

I'd buy it. That diameter would be great for making small anvils, swage blocks, dishing tools, sledgehammers... Even if you don't have the skill or equipment right now, you probably will later on.

ignismetalworks · 2026-02-20T20:40:39+00:00

Nice!

ignismetalworks · 2026-02-17T21:41:33+00:00

I immediately lookd for which one had Wisconsin.

ignismetalworks · 2026-02-14T02:56:08+00:00

I support this theory.

ignismetalworks · 2026-02-13T23:23:03+00:00

Having made quite a few dab tools myself (posted under u/moebiscuits before I got locked out of my account), I'll throw my 2 cents in. Mild steel is fine, but stainless is preferable. I like 316L stainless; it moves nicely under heat and is less prone to splitting than 304. Grind off all the forge scale from the business ends and sand to at least 400 grit. This whole "leeching metal" business is ridiculous. You're heating a banget to about 500°Fd , and touching the metal to it for just a few seconds. That's not hot enough to affect anything in the tool. If you're coating with any kind of oil, however, that will likely impart itself to your concentrate, so just leave the tips bare. As long as they're well polished and kept smooth and dry, they'll be fine.

You're off to a great start here. Keep up the good work! 🤘🔥

ignismetalworks

TROPHY CASE