Hi, all, thought I'd share a simple job I did, as sometimes these are the most fun.

They're quick and easy and can actually be useful,  :lol:

Unfortunately I'm no grill master, (as those of you charcoal grillers are forming a collective "duh!"), so I'm always kind of anal about my foods being cooked properly. I thought this would come in handy.....

I used an engraving material (not sure what brand as this came in a aftermarket buy) with a black base and brushed metal cap and held on with automotive emblem 2 sided tape. Hopefully it holds up, but if not, I'll use a better material down the road 

Dave

That looks great Dave! If a fella didn't know better he would think it was made for it.    It always tickles me when people say it looks store bought. That looks store bought for sure. 

Brett

The safe cooking temp for pork was lowered to 145deg (;-)

Just a thought(;-) TP

Thanks Brett!

And Terry....... again, I'm anal, and I disagree with that .... just a thought- 

Dave

+1 for 145Deg

mmmm……pork
Here's a really good rub recipe I got from the webber app. I grind everything up in an old blade type coffee grinder.

3 tablespoons kosher salt
3 tablespoons whole black peppercorns
2 tablespoons granulated sugar
1-½ tablespoons whole mustard seed
1-½ tablespoons sweet paprika
2 teaspoons dried oregano
1-½ teaspoons whole cumin seed
1-½ teaspoons whole fennel seed
1-½ teaspoons celery seed
1-½ teaspoons crushed red pepper flakes
1 teaspoon dried thyme

Nice plate by the way!

Thanks Derek, I'll jot that one down.

Oh, and I fixed it up for the 145 Degree fans 

Dave

I have a customer that wants me to start engraving tags for him. Was that stuff easy to work with?

Derek

It was, but I don't know who made it as I mentioned above.

I mostly use "Rowmark" as they carry a LOT of different types of engraving material.

Dave

Nice Job Dave, clean & crisp graphics  and nice machined edge.




and thanks for the rub recipe derek

3 tablespoons kosher salt
3 tablespoons whole black peppercorns
2 tablespoons granulated sugar
1-½ tablespoons whole mustard seed
1-½ tablespoons sweet paprika
2 teaspoons dried oregano
1-½ teaspoons whole cumin seed
1-½ teaspoons whole fennel seed
1-½ teaspoons celery seed
1-½ teaspoons crushed red pepper flakes
1 teaspoon dried thyme

Excellent job on the plate Dave.

(;-) TP