How is everyone doing? (4 Viewers)

[WarDamnEagle]

Not overly difficult, just time consuming.
IIRC, you coated the under the cowl with some products, I don’t recall what you used. What was it?

Coroseal

https://www.zoro.com/corroseal-water-based-rust-converter-metal-primer-rust-converter-1-gallon-82331/i/G810377788/?utm_source=google&utm_medium=surfaces&utm_campaign=shopping%20feed&utm_content=free%20google%20shopping%20clicks&campaignid=21546520274&productid=G810377788&v=&gad_source=1&gbraid=0AAAAADw3hZeqtkNi6v0ikq-VthmJNoSOM&gclid=Cj0KCQjwt4a2BhD6ARIsALgH7DqPVmMLv0ToB94UrLD-KR1uF8qOj0kUgo88t5LFZmxyBHn8jycEAosaAi9HEALw_wcB&gclsrc=aw.ds

 

[bobm]

I know ya like the chrome inserts but if you look at a lot of the roof and gutter and windshield issues. Trim is da cause. No trim less rust

 

[Pigeaten]

Forgot about this pic. This was on Senior Ditch Day, shortly before the engine threw a few rods.

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Nope all stock except lift and wheels n tire. Came from Cali to Indiana to NH. 1 of 92 per Marti report .View attachment 3702965View attachment 3702966View attachment 3702967View attachment 3702968

Nope all stock except lift and wheels n tire. Came from Cali to Indiana to NH. 1 of 92 per Marti report .View attachment 3702965View attachment 3702966View attachment 3702967View attachment 3702968

Nope all stock except lift and wheels n tire. Came from Cali to Indiana to NH. 1 of 92 per Marti report .View attachment 3702965View attachment 3702966View attachment 3702967View attachment 3702968

I never knew you were a pick up man!
Tried to load Joe Diffie song, but failed, someone?

 

[61twpw]

Took the Sprinter van on an adventure last week. When we lived in Colorado, my wife always wanted to go to Chaco Canyon in Northern New Mexico. Of course I managed to blow it off with work, projects, or whatever. Point is we never got there while she could still enjoy hiking the trails.
Drove to southern Colorado, camped by the Conejos River on the way to NM. The road into Chaco Canyon is 13 miles of un paved, minimally maintained road. That section was a literal shake down for my conversion. The campground in Chaco is bare bones. It was in the 90’s and no shade. Amazing to see 1000 year old ruins in such good shape. Spent the next night at above 10,000 feet. Woke up to 37* temps, such a contrast. My wife said it was one our best adventures.

 

[Pigeaten]

1970, let me take a look

They are perfect

 

[RUSH55]

Took the Sprinter van on an adventure last week. When we lived in Colorado, my wife always wanted to go to Chaco Canyon in Northern New Mexico. Of course I managed to blow it off with work, projects, or whatever. Point is we never got there while she could still enjoy hiking the trails.
Drove to southern Colorado, camped by the Conejos River on the way to NM. The road into Chaco Canyon is 13 miles of un paved, minimally maintained road. That section was a literal shake down for my conversion. The campground in Chaco is bare bones. It was in the 90’s and no shade. Amazing to see 1000 year old ruins in such good shape. Spent the next night at above 10,000 feet. Woke up to 37* temps, such a contrast. My wife said it was one our best adventures.

Awesome Bill! I’ve heard Chaco is supposed to be a pretty incredible arc site.

 

[gonzopancho]

Someone at work rendered these for me. Enjoy (?)

 

[Pigeaten]

We know stock pigs are slow, I’m working on a hood ornament

 

[gonzopancho]

We know stock pigs are slow, I’m working on a hood ornament

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Looks like a turbo housing to me…

 

[greenbeast]

Folks, if you ever get the chance to travel to south Texas for barbecue you won’t be disappointed. Been down near Austin the last 4 days about to head to airport. What a fun time!

Smoking Q is a passion of mine and I’ve been going to Texas for a few years just to eat BBQ. Lots of meats sweats but all worth while!
The original Blacks in Lockhart, Tx is hard to beat.

Always fun to eat at Snows in Lexington. Tootsie has been cooking for years and is the sweetest lady you’ll ever meet.

 

[WarDamnEagle]

Nice Jon. Guess that’s a Barbecation? Our youngest son has been home a few days and did these for us last week on our pit.

 

[greenbeast]

Nice Jon. Guess that’s a Barbecation? Our youngest son has been home a few days and did these for us last week on our pit.

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Greg that cooker is very close to what I built to smoke a hog a few years back. Brick on side to draft and pull heat across the hog, fire on end and metal lined sheet of plywood to cover to trap smoke. Worked like a charm.

That looks purty good!

 

[WarDamnEagle]

Greg that cooker is very close to what I built to smoke a hog a few years back. Brick on side to draft and pull heat across the hog, fire on end and metal lined sheet of plywood to cover to trap smoke. Worked like a charm.

That looks purty good!

They were tasty. He finishes them in butcher paper with some rendered fat from the trimmings. I vacuum sealed 5 of them in the paper for our Oklahoma Auburn game tailgate. I will thaw them and put them in a warming oven before the game.

 

[gonzopancho]

Texas… it’s like a whole ‘nuther country.

 

[Pigeaten]

First of all, where do you get a piece of meat like that, second , how long to cook on Weber?, and how many meals is that

 

[gonzopancho]

Folks, if you ever get the chance to travel to south Texas for barbecue you won’t be disappointed. Been down near Austin the last 4 days about to head to airport. What a fun time!

Smoking Q is a passion of mine and I’ve been going to Texas for a few years just to eat BBQ. Lots of meats sweats but all worth while!
The original Blacks in Lockhart, Tx is hard to beat.

Always fun to eat at Snows in Lexington. Tootsie has been cooking for years and is the sweetest lady you’ll ever meet.

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Tootsie & Jamie (a fellow OSU grad), 2018.

 

[gonzopancho]

First of all, where do you get a piece of meat like that, second , how long to cook on Weber?, and how many meals is that

Butcher shop. Tell them you’re cooking Bistecca alla fiorentina and if they have no idea, find another butcher. It’s essentially a whole Porterhouse.

Actual cook time is about 45 min, plus the time to get the coals going and then sear all sides.

There were a dozen of us, and plenty of left overs. There was a pro chef in the group, it was his idea.

 

[Pigeaten]

She cooking for you?
My shirt is drenched from salivating

 

[Pigeaten]

Ah the steak from Florence, Italy

 

[gonzopancho]

She cooking for you?
My shirt is drenched from salivating

Well, James is a dude. We were hanging out a lot back then. The kid had just left for college, and James was trying to start the mill.

Back in Spokane I had a scratch bakery (mostly croissants and danish, but if you were a friend I’d bake your wedding cake or the occasional fruit tart), as a side hustle, so James wanted to talk grain and bread making, and dragged me into doing the electrical for his first mill.