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new table out of red ceder that i had cut from trees

rfc64
rfc64 Posts: 4
edited October 2011 in EGGtoberfest
this is a table that i had a friend build from red ceder that i cut from whole trees
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  • rfc64
    rfc64 Posts: 4
    lagrange ga
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  • ribmaster
    ribmaster Posts: 209
    Cool ,,,,,what is it setting on? are those fire bricks?
    I grill therefore I am.....not hungy.
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  • rfc64
    rfc64 Posts: 4
    reguler bricks from homedepot


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  • Squeezy
    Squeezy Posts: 1,102

    That is one pretty table ... what does it say across the back Lavender?

    I'd swap those 'regular' bricks out for fire bricks.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • stike
    stike Posts: 15,597
    edited November 2011
    squeezy, i don't want you to think i'm harassing you. hahah 

    but the fire bricks are really designed for direct radiant heat in a fireplace, where radiant temps can peg 1800-200 for hours on end.

    they offer no real benefit being used as feet under the egg.  in fact, outside where it is wet/damp, your better bet is landscape paving brick.  it will be unaffected by freeze/thaw.

    firebricks aren't so much overkill in this case, it's more a misapplication of their strengths.  just MNSHO
    ed egli avea del cul fatto trombetta -Dante
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  • Squeezy
    Squeezy Posts: 1,102

    Well stop then!   =))  I have firebrick, so guess what I'd use should I ever get a table?

    At least you didn't say the table was ugly ...

    :D
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • stike
    stike Posts: 15,597
    if you have firebrick, by all means use it.  just saying, to go out and buy it purposefully, and to toss aside regular brick, well.  no need.
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    oh... one last thing.  fuzzy green meat is perfectly fine. hahaha

    i wash the mold off and keep on going. mold won't harm you (unless it's the penetrating white mold, which is rare)

    bresaola is getting the first flush of mold on it now, as a matter offact.  in three weeks, it'll be just about right.


    ed egli avea del cul fatto trombetta -Dante
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  • Squeezy
    Squeezy Posts: 1,102

    Jaysus ... you just can't help yourself can you?

    Great ... I'll send you all my fuzzy green meat!

     

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • stike
    stike Posts: 15,597
    ii'll stop correcting you when you stop giving bad info.
    hahahaha

    from the USDA itself... "Molds grow on hams during the long
    curing and drying process because the high salt and low temperatures
    do not inhibit these robust organisms. DO NOT DISCARD the ham. Wash
    it with hot water and scrub off the mold with a stiff vegetable
    brush.
    "

    same for dry aged beef, and other cured meats.



    ed egli avea del cul fatto trombetta -Dante
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  • HebearMcGhee
    HebearMcGhee Posts: 39
    Gorgeous table, kudos to your friend!

    I would definitely go for something more substantial under the grill though. Would be a shame to lose that table! ;)
    http://choiceofga.com 1000+ Tables & Counting… Direct From Fayetteville, GA "It is a poor carpenter who blames his tools."
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