deanbean

Karoo mutton. And white meat. Fanie mate, we need to talk. Are you going to Seagulls? Sent from my SM-G930F using Tapatalk

I've used them too. Some serious clamping power there. Also use some scrap long pieces to hold the pieces flat, the wood can bow Sent from my SM-G930F using Tapatalk

Bloody hell, how to bugger up that delicious taste in one go. No captain, just no, sacrilege. I only use mutton, not supermarket rubbish, ( okay so it's homegrown, and I have total control) Get mutton from the butcher, ask him/her to hang it for a week or more, this will add to the cost, but it is so tasty, that all you need to season it with is salt. I can just feel the fat running down my chin, now I'm hungry. And the fat must be thick. Hell I feel so strongly about it that I've raided a mates facebook page. This is what farmers braai and I had to edit out the faces, but not the beer bellies edit: anyone that's been to the Henderson MTB race would be able to match belly to face

Just got an old RS revo air back from Riaan Rousouw. He painted it blue for me. It looks amazing. Sent from my SM-G930F using Tapatalk

Love mine on full length grips. Where I've had to cut them, on gripshifts, they move Sent from my SM-G930F using Tapatalk

Sash clamps are so versatile. I've got a bunch that belonged to my grandfather. Ive got a ton of offcuts. So many that we're going to make pallets. Ms me. Maybe we can make a plan. Sent from my SM-G930F using Tapatalk

Me, with @terry_and_rob. They cannot start shooting Good Omens as we have stolen their clapperboard. A post shared by Neil Gaiman (@neilhimself) on Sep 18, 2017 at 12:46am PDTCan't wait for it to be released. Couldn't be arsed to watch tbh

Is that like "Chicken is a vegetable"

I see that . I only use threaded fasteners.I've used a Lucas, very similar to the Pieterson Edit. I think I'd better cut another tree down and double up on the rafters. Thanks for the advice.

With 1 x First year Engineering and 1x12 year old, I'm feeling very stupid :(

Span 4.8m and spacing is 1 m. I cut the rafters 140x50mm, to get more strength.

As much as I think that barbeque isn't braai, I enjoy Uncle Rob https://www.youtube.com/watch?v=BrNiBrrqXu0

Wow some really good skills here. My woodworking skills are sketchy at best, but have to post a few projects I've been busy with. I was lent a Pieterson Saw, on a kind of permanent basis, which I've been using to cut pines into planks for sale locally. There's a lot of building going on in the local Lalies, and I aim to profit from it. The sawmills don't pay much for timber and I've got hectares of mature pine on the farm, so I've been cutting when I get the chance, and selling. About 2 years ago I started cutting poplars, some of which have diameters of up to 1m. A lot of heart wood, and a beautiful wood. Unfortunately some of the planks warped terribly. My first project was to make a top for a washstand that we want to put a basin on. I found a couple of purlins that looked good, and put them through a thicknesser, then laminated them to make a sturdy platform which when treated with a seal produced a beautiful finish. Then our patio, which I started about 4 years ago, all the building was up, but I had to roof it. Over the last few weeks when I have a chance I've been planing and sanding the rafters, and when I sent my staff to the store for purlins, was told that they are all U shaped, so I had to find more trees to cut. That's been done, and the purlins thicknessed, planed and sanded, and fixed to the rafters, wet, to stop them from warping again. Now I'm ready to put the roof on. The grooves in the wood are from the saw, on the down cut, it's cutting slightly too deeply, but that has finally been sorted. Edit, a couple of the rafters are not as strong as I had hoped, and have been removed for replacement with larger timber.

ACTIVITIES Rafting trips (1 day and overnight) on the Breede River near Worcester. ?????? Heading to CT for xmas and looking to take a few days getting there Sent from my SM-G930F using Tapatalk

I must do this next year again. If I time it right i can hang it in my shed. It's that cold here Sent from my SM-G930F using Tapatalk

Sorry Captain, cant help you there. I speak to my butcher. They should be able to help you. There's a butcher in the Lakeside centre that I spoke to about 2 years back that seemed to be good. Don't know if he's still there. A grade is young animal, less than 18months/2 years, tender but not as tasty B grade 2-2.5 yo, less tender, more tasty C grade older than 2.5 years, not very tender, requires hanging for at least 2 weeks, but very tasty, hanging improves the taste too. What I do is get vacuum packed rump and keep it in my fridge for up to 2 weeks. But this can backfire. Sent from my SM-G930F using Tapatalk

Ha Ha :clap: — Dave Brailsfraud (@davebrailsfraud) https://twitter.com/davebrailsfraud/status/902212629623693312 <script async src="//platform.twitter.com/widgets.js" charset="utf-8"></script>'> WOW! Just confirmed, Joe Pesci to play Nairo Quintana in Chris's forthcoming biopic 'The Program 2' https://t.co/bvN12ODJDq — Dave Brailsfraud (@davebrailsfraud) https://twitter.com/davebrailsfraud/status/902212629623693312<script async src="//platform.twitter.com/widgets.js" charset="utf-8"></script>

Absolutely Philip, Karan is one of the biggest buyers of our weaners, ALL destined for the feedlot. They've just spent a mint on marketing. A grade beef=feedlot, with C grade you've got as better chance of grass fed. Look at the colour of the fat, white fat is from grain fed cattle, yellow fat is the goood stuff, from grass fattened, or mostly grass fattened beef, but you wont find any now, because of the drought.

The Hogs today And south towards the coast

FIXED Fanie, and last year was a bad year for staying on my bike

I've got lots of pits on my farm from the old days of sawing yellow woods. That's where the saying topdog and underdog comes from Sent from my SM-G930F using Tapatalk

I have no idea, but it makes it easier to crisp the skin No idea, my mother's recipe, and ultimately my grandmothers Sent from my SM-G930F using Tapatalk

When it's cooking, flick water onto the skin a few times. This helps it to go crispy. Sent from my SM-G930F using Tapatalk

It gives me a chance to use my latest purchase, an Opinel 15cm Slim filleting knife [emoji1][emoji2] Sent from my SM-G930F using Tapatalk

For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin. Sent from my SM-G930F using Tapatalk