CASE IH WITH DUALS & SADDLE TANKS

Construction has proceeded smoothly today on the farm tractor...I decided to add a set of saddle tanks to the tractor(could have something to do with the job I have?!) The fenders and muffler need to be made & attached as do the saddle tanks, then all will go to the paint shop for stain & varnish.

SUNDAY'S RECIPE

SUMMER SAUSAGE

2 lbs ground venison *** 1 lb 73% or 80% lean hamburger *** 1 cup water *** 2 TBSP Morton Tender Quick curing salt *** 2 TBSP liquid smoke *** 1 TBSP mustard seed *** 2 TBSP soy sauce *** 1 tsp whole peppercorn (can substitute coarse ground black pepper) 1/2 tsp each garlic powder & onion powder.

Mix well, shape into 3 summer sausage sized rolls, wrap in saran wrap and refrigerate for 24 hours. Bake in 300 degree oven on broiler pan or cooling rack (so any juices drain) for 1 hour 15 minutes OR smoke on smoker 1-1/2 to 2 hours. Cool at room temp, then refrigerate or freeze.

Hint: I go to a butcher and buy their big sausage sleeves that they put their sausage in, soak them in water for 15-30 minutes, then stuff all the meat into 1 large sleeve. When done I cut into 3 pieces and freeze 2...makes for a nice, store-bought looking sausage slice.

1st PROJECT OF 2011 DONE!

Well, the first wood project out of Grandpa's woodshop is completed! I ordered plans for a Case IH tractor off the internet, and as a bonus, they sent me plans for this bulldozer. I decided to make it totally out of walnut given to me by a friend of my dads, so here it is, Max Teeter...this project came from your walnut tree!
I also decided to vary off my beaten path and finish this with a gloss lacquer finish instead of my usual poly semi-gloss...I think it turned out nice! Sutton, there's a lot of toys for you to play with when you grow older...they'll be waiting!

HAPPY NEW YEAR 2011

GRANDPA'S WOODSHOP OPEN

After a brief hiatus for the holidays, Grandpa's Woodshop is open once again. The latest/first projects for the new year are: a Freightliner cabover semi-tractor pictured immediately above with the tonnage to pull either the flatbed trailer previously constructed or the multi-hardwood propane transport currently attached to the conventional Peterbilt semi-tractor. Work has been halted while awaiting shipment of wheels from the manufacturer.

The top picture is the currently-under-construction solid walnut D4 bulldozer. That project was started early due to the "lean manufactring" holdup on the Freightliner.

Also on tap to be started mid-January is a Case IH rear wheel drive with duals, cab, and as a special add-on...dual side mount saddle tanks.

Get your orders in early, as production increases during the winter months before a mid-spring shutdown for the year (to go motorcycle riding!) Call BR549 today with your order!

SUNDAY'S RECIPE

Prime Rib Au Jus

2 rib standing rib roast, bone-in(4-5 lb) *** 1/4 cup + 2 TBSP flour *** 1-1/2 tsp seasoned salt *** 1 tsp black pepper *** 1 tsp paprika *** 1/2 tsp each garlic & onion powder *** carrot, 2 ribs celery, 1 medium onion-peeled & quartered *** Kitchen Bouquet

THIS RECIPE IS MORE ABOUT PROCEDURE THAN INGREDIENTS...FOLLOW CLOSELY. Take roast out of fridge and allow to set at room temperature 2 hours before beginning prep. Preheat oven to 425 degrees. Mix flour and seasonings together and flour all sides of roast. Select metal pan not much bigger than roast and place roast in pan, ribs down. Cut veggies to fit in bottom of pan, place next to roast with 1/2 cup water. Bake for 30 minutes, then turn oven down to 350 degrees. Continue baking for approx. 1-1/2 hours, checking roast with a meat thermometer for 140 degrees internal temp for medium to medium rare. (Editors Note: if you want it any more done than this, don't waste your $$$$...go buy a chuck roast!) Tent the roast with foil and allow to rest for 20 minutes while making au jus. Place metal pan with veggies and meat drippings directly on stove element and turn up heat. Scrape off bits of meat & burnt juices off pan, then add 1/2 cup beef bouillion, several dashes Worcestershire, 1 TBSP Kitchen Bouquet, and a splash of red wine if desired, salt to taste. Bring to a boil, stirring to dissolve/blend juices. Remove veggies from pan and pour into small tall-ish container, let set a couple of minutes to let fat rise to top. Skim off fat and serve in small bowl at each place setting. Cut bone off roast and retain for prime rib soup. Slice & serve...feeds 5-6 people.

more DON'T MESS WITH THE FUNKS!

again, apologizes for the helter-skelter order of these pictures....haven't been able to figure this stupid program out that Blogger uses!

Anyways, here's the whole gang at a Mexican restaurant after the "war games" were finished. In case you wonder why you don't see me, its because I WASN'T THERE BECAUSE I HAD TO WORK!





Adam throwing a clay while Michael blasts it out of the sky. Notice the authentic Colorado muckluk headgear that Michael has on...provides some measure of noise reduction?!?!?















Gina honing here skills with the .40 semi-auto. She really has taken up the desire to be proficient with a handgun. She sports the more traditional noise protection device...earmuffs!












...and now the first picture, everyone getting out the weapons of choice and preparing for the onslaught. Baby Sutton stayed home with Grandpa Ed...I think they'll start him out on a BB gun!

DON'T MESS WITH THE FUNKS!!!

the Funks fully armed and ready...here's my lovely Mennonite wife wielding an AR-15 .22 caliber(under the close supervision of my son-in law Adam)













Daughter-in-law Sara squeezing off a few rounds on the .40 semi-auto...she grew up in the mountains of Colorado, so gun handling is no prob for her!













...as is evidenced also by dusting a few clay pigeons away with the Remington 870 Super Mag 12 guage....PULL!