How did the ladybugs do with my Aphid problem?


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    Zero Clearance Insert for Shopsmith Table Saw

    The kids and I made a Zero Clearance Insert for Shopsmith Table Saw


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      Cherry Ham Christmas Dinner


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        Pallet wood sign for Grandma

        Our two youngest kids, my wife and I made this for my mother for Christmas. This is made from hardwood pallets, I am guessing maple. It represents what each one of her seven grandchildren calls her…Gma, Oma, Grammy, Gramcracker, Gram Gram, Grams, and Grandma… the youngest grandchild is too young speak so we are not sure what he will come up with but Grandma will do for now.


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          Our Keto Herb Rubbed Smoked Turkey Recipe

          Ingredients:

          • 12 to 14 pound turkey, prepared as directed above.
          • 2 TBS dried thyme
          • 1 TBS powdered sage
          • 2 tsps dried oregano
          • 2 tsps paprika
          • 2 tsps sea salt
          • 1-1/2 tsps cracked black pepper
          • 1 tsp dried rosemary
          • 1 tsp onion or garlic powder (optional)
          • 1/4 cup extra virgin olive oil (EVOO)
          • 1/2 cup apple cider
          • 1/2 cup water
          • Apple or pecan wood chips

          Total time: 6 hour 30 min – Prep time: 30 min – Cook time: 6 hour

          Directions:

          1. Preheat the smoker to 225˚F.

          2. In a small bowl, mix together all the dry herbs and spices. Rub the interior cavity of the turkey with 1/3 of the dry seasonings.

          3. Add the EVOO and orange zest to the rest of the seasonings and rub all over the outside of the turkey.

          4. Place the water and apple cider in the water pan in the bottom of the smoker, filling it only half way. Place a drip pan on the next shelf above the water pan to collect drippings from the turkey. Fill the side drawer with the wood chips.

          5. Tuck the wing tips tightly beneath the turkey. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F.

          6. Check every hour for smoke. Add wood chips if you don’t see any smoke. Start checking the internal temperature of the bird after 3 hours and every 45 minutes with an accurate meat thermometer. Alternatively, use the digital probe thermometer that came with your smoker.

          7. Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes to 2 hours before carving.


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