31* out & only going to 51 :eek: :wtf2:
SX must be sending that cool air this way :ugh2:

You gotta “Pie-Job” :rofl2:

I might be a “Re-Tread” someday :eek: :icon17: :nutswinger:

Alive and well down in the sunshine state. Low 70’s again today. Brrrr...

Good Thursday Morning all. Just 12 more shopping days to go until Christmas. Its hard to believe its almost here. When I would talk to my mom about time, she would always say "if you think time is going fast now, just wait until you get older." May will be here very quickly. Well coffee for now then off to gym. Hope you all have a good Thursday and be safe out there!! :xmastup:

On a more realistic note...At the rate my garage is going-I plan to have concrete poured before end of year (weather permitting) :ugh2:
Then the lift mfg. said minimum 35dayz before I can install lift on concrete :wtf2:
That’s time to hang the door & put all the exterior OSB & roof on :ugh2:
My “Big-Box” will be temporarily anchored to the 6x6 posting that I’m implanting between 2x12’s (a bit higher than pad will be) then lowered down onto concrete :tup:
Still gonna anchor it back to post & will be anchored to concrete as well :eek:
This way I can have a record of the feeter around the perimeter & the depth of post as well :happydance:
But could be March 1———April 1 before completion :icon14::icon14::icon14:
So my ZdayZ debut is most likely gonna be 2021’ ... cause you know I don’t get in a rush doing things :icon17: :tiphat:

How thick of concrete do you plan on... and I noticed the ramp entrance is going be something to look at also...

I was hoping for a quicker completion date, as I am so ready for the wine and cheese party that you told me you’d be having... Do you think you could make some of them little finger sammichs ?

Minimum 6” with about a foot underneath the perimeter,,,,gonna build up underneath with some good crush & run :tup:

Wine & cheese :confused::ugh2:
You know I’ll be “Goosing” it :roflpuke2:

If everyone is going to get “goosed”... that may not be my kinda party.... Maybe Zoren can come though...

Gonna work up the front entrance as well; also gonna be ticker where the lift will sit.....but staying 495 exterior sq.ft. on garage :tup:
Don’t need any instigating going on from the building instigators :nutswinger: :gtfo2:

3-min left on snooze & gotta get :ugh2:
Y’all have a fantastic day :hello:

And he’s outta here.... and he never mentioned the finger sammichs at all... guess I’ll just bring my own... :icon14:

Good plan, I think you probably go to Lein's for finger sandwitches, Madwi's for salmon or steak, Rusty's for burgers, and JCHammonds for all-you-can-eat socket sets.

:tiphat:
I'm up a little earlier than usual, have to take the 4Runner to the DEALER :shakes head: for the air bag recall. Toyota has been sending me notices for months now, so I guess it's about time :icon17:
You folks enjoy the day !

I don't know about Lein for the finger sandmitches. He will come up with some weird chit. :rofl2:

And what kind of sauce do you use for the socket sets? :icon14:

In South Carolina, the only answer to this is bbq.

Made with real fingers, so you know they are good!

Zombie fingers. :facepalm:

:tiphat: :icon17:

And, good morning folks!:hello:Still cold as sh*t here too.:shakes head:

Turbo kit arrives today. I genuinely feel some of the excitement of being a small kid at Christmas time.

It was 18F when I walked out the door this morning at 5am. :shakes head:

I spatchcocked a while chicken yesterday. Used the remainder of the clarified butter I had and infused it with some herbs and garlic. Got my hands under the skin and slathered the butter everywhere inside. Then roasted for a solid hour. Stupidly rich and tender.

What about finger sandwiches?

Instructions unclear. Fingers still in chicken.

I guess I'm actually more concerned about where your **** is! Naming it spatch seems a little weird.

I actually feel sorry for the chicken. :shakes head:

Waitaminute...... is SC BBQ like Texas BBQ.... ketchup with vinegar? :barf:



I've had Texas BBQ and.......... it's not KC BBQ.... :tup::tup:

:stirthepot:

I think it is mustard based. Every area does it differently.

Are you going to rush home to look for the package or are you working from home on purpose so you can be their in your PJ's to run out to the UPS/Fedex truck? I am sure that would be a picture moment.

Haha working from home. I need to get some footsie pajamas to complete the picture moment, especially if they have the butt flap!

I wish I could get excited like I did when I was young. I haven't in years.

LMAO, you were pretty giddy when you got your Z from MA Motorsports!

Sent from my SM-G965U using Tapatalk

But they'll be cooked in his sous vide so you know they'll be nice and tender. That is if he removes the fingernails first.

The fingernails give it a nice crunch though! Great for contrast.

In some ways that's the hardest part of aging. The novelty of life wears off. For me though, this area is truly novel and exciting.

Last time I spatchcocked a chicken, I did 30 days in jail and had to register with the authorities. :eek:

I was when I got in and drove it for the first time. Holey Shiit moment hit.

The BBQ version would be burnt ends or riblets!

Sent from my SM-G965U using Tapatalk