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Kerrystagmer

Ninth Annual Fire and Brimstone Hammer-In

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Briskets came off the fire at around 3PM. The smoke ring is a bit pale, to my disappointment. I was tempted to feed them to the neighbor's Mastiff 'Gus', but changing the menu to burgers might get me in trouble.

 

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They went straight into the oven for a sub-critical anneal to 140F. 3.5 hours at 15F per hour cooling rate did the trick.

 

After that, a forced air quench to ambient and then into the cold locker. Hope Gus is not roaming around in the back yard. :-)

 

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Time, temperature and the proper micro-structure of meat and metal products. That's what F&B is all about.

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Hey guys! Just a couple days away! The shop is a mess right now. The grinding room is covered In Aluminum dust. I hope to be finished with all of that today and start the great clean up.

 

Weather has been beautiful but of course it's getting colder as we draw closer to the event. Friday and Saturday look beautiful but Sunday is going to be chilly. Come prepared for all weather conditions.

 

Can't wait to see everyone and hear what you have all been up to!

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Well, that sounds explosive. Save some thermite for this weekend. :D

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Weather report:

https://www.wunderground.com/q/zmw:21104.1.99999?MR=1

 

Above freezing all weekend, possibility of rain Fri/Sat, but not the torrential stuff that would cause us too many problems (except for the catalan boys out in the open... maybe they'll be saved from watering the charcoal).

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Update on Crucible Steel Making (since Jeff never posts here):

 

I'm bringing a proper base for the Atomic Marshmallow, so we aren't scrounging bits of firebrick out of Kerry's mud, and two brand new #10 crucibles. I'd like to get 2 or 3 melts done, the rest is for the general welfare. I'm doing one ore reduction, and one remelting of bloom and white cast according to older recipes. Possibly another ore reduction to calibrate the first, if there's time and fuel and not too much competition.

 

I'm also bringing my essential library with me, something like $1500 worth of books. You're welcome to look at them and ask questions if you wash your hands first.

 

 

 

Dunno if word's gotten around yet, but I've been heading down the Zen Buddhist path lately, so JJ and I for sure (all are welcome) will be having a sit sometime, and tea.

 

Other than that, I have a PW billet and some bloom I'd like to process on the Nazel 2 for an hour or so, and will be taking a lot of pictures and video this year.

 

I'm also selling a Mousehole Colonial anvil from 1750 (which I bought from Kerry last year), since I found a bigger and older one that suits my purposes better. Asking $450, what I paid before. approx 90#.

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Lamentation and buggeration, I will not be there. Take lots of pics and video, Chris!

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Lamentation and buggeration, I will not be there. Take lots of pics and video, Chris!

 

A pox on your obstacles.

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Can't make beans without a little bacon for flavor.... 13 pounds pre-reduction weight. 3.3 pounds post-reduction. I am factoring in estimated shrinkage of 10 percent.

 

Alan, Sorry to hear that. We will be thinking of you. -Doug

 

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Was hoping to shake your hand this year Alan. Maybe next time. Take care sir.

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Hey quick question, parking? Where will we be parking at? And if I missed it some where my apologies.

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Parking lot along the railroad track is public (dawn to dusk) , our church lot at 790 and on the weekend the quarry lot across from Vinci Stone at 798.

 

We are expecting in the 50 or so people so there should be room

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I didn't make it down today since I pulled the truck and trailer (~22500 GCVW, whee!) in from South Florida at about 4AM and had work to do today. I will be there tomorrow, though not first thing in the AM most likely since I have to unload some stuff from the truck and a little bit of stuff from the trailer in the morning. I just couldn't muster the energy today after more than 24 hours in the truck (traveling with the dog so I was stopping all the time and had to catch a cat nap or two).

 

I had also intended to have Damascus for sale, but it got left in a box in FL that's coming back up with my wife in a few days, so I guess I'll just bring myself, some W1 rounds, and a smile! :)

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Doug wows us with great pictures of food, and then great food, every year.

 

But I think this may be the defining image for 2016:

 

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Wasn't that the 70-80% high grade stuff? ;)

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Wasn't that the 70-80% high grade stuff? ;)

 

Yes, it was. Very pure cut.

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I am truly sorry I missed today Sunday, as the wife woke with a Migraine headache so I decided to stay home to watch the kids. It was good to see old friends and I made a lot of new friends, so cheers to everyone. Hope to see everyone next year.

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