Borrowing on the conveyor belt concept of moving dough, I started making a peel. Not done yet, but I'll post pictures as I progress.
Redwood edge-glued, then cut a section off and glued on some maple for strength. The redwood is really light, but also very flexible, so I'm going to fiberglass/epoxy it. Should be as rigid as steel. Bought some canvas for the belt.
This will handle a 16" diameter pizza.
Last pic is the meat shopping we did today. Got 12 small lobster tails, cooking 6 for dinner tonight.
For a finale I might shoot a video of it in use as a guitar.



New Orleans - best food on the planet. Large BGE
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0 • Off Topic Disagree Agree LikeGood work, sir.
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3 • Off Topic Disagree Agree 3LikeWe just OD'd on stromboli this weekend and I was telling Miss B we need to cut down on carbs, so this isn't going to help our diets, but it has to be built. Now if I could just remember where I put that fiberglass cloth....
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0 • Off Topic Disagree Agree LikeSadly, I got drunk and blurted out I was going to make one of these on this very forum, so it's either show off or make a liar out of my self. Any excuse to drink and use sharp power tools is happiness to me, so maybe I'm just being selfish.... :D
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2 • Off Topic Disagree Agree 2Like- Spam
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0 • Off Topic Disagree Agree LikeI dunno....impulse buy. I've used it before in marinade. I was thinking it was a gluten source.
Tomorrow I'm doing a sous vide pork tenderloint (135F for 3 hours) then a cajun blackening on the egg.
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0 • Off Topic Disagree Agree LikeIf my calculations are correct, when this baby hits 88 miles per hour, you're gonna see some serious shit!
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0 • Off Topic Disagree Agree LikeLobstah, with hericot vert, young potato, applewood bacon salad.
We cut the top of the lobster, poured herb butter into it, then cooked on the egg in the shell upright direct at about 400 until around 140 internal. Served with a ramekin of garlic butter. Great dinner. Lobster came out exceptional - little smokey flavor was complementary, even though I used no chips.
Tomorrow I'm doing a serious dish - I'll start a thread. Bayou blackened sous vide pork tenderloin. Sides to be determined.
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1 • Off Topic Disagree Agree 1LikeI just bought my first thing from woot. Thanks. I now have the woot app and plan to be broke very soon.
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1 • Off Topic Disagree Agree 1Like- Spam
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1 • Off Topic Disagree Agree 1LikeIt's a super high quality pocket knife I've been eyeing for a long time. If you are in the market, it's a great one to have.
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0 • Off Topic Disagree Agree LikeIf people think I'm crazy - they're spot on.
thought this would be a one or two day project - it's taking longer than I thought - typical project planning under-estimation I suppose. I put the epoxy on everything - it soaked into the wood, pretty much should make it last forever. I used fiberglass cloth on the back section to stiffen it up.
Just need to sand it down, attach the handle and give it a coat or two of spar varnish, make the belt and I'm done. I'll post pics of the finished product and maybe that video of it being used (as a guitar).
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0 • Off Topic Disagree Agree LikeGreat job!!
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1 • Off Topic Disagree 1Agree Like:))
Ceramic Grillworks
www.ceramicgrillworks.com
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0 • Off Topic Disagree Agree LikeThose monkeys are always sailing around the office....lots of w00ters.
The fiberglass cloth is around the back of the peel where the handle attaches. That area gets a lot of stress picking up a heavy pie, so I built it like a wood strip canoe - soak with resin, apply epoxy cloth, more resin.
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0 • Off Topic Disagree Agree LikeThe anise seed - we were out of it. We use it in in oyster rockefeller soup, I can't remember what else.
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