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What's for lunch?

Spike60

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Well Bill, you've never had my chili, have ya? 😆 I don't know about ported, but it's definitely high compression.

Don't know how the trend got started, but eating during hang out time never seemed to interfere with the saw play. Everybody'd bring something to cook on the fire. Big GTG's would sometimes be catered.
 

Bill G

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Well Bill, you've never had my chili, have ya? 😆 I don't know about ported, but it's definitely high compression.

Don't know how the trend got started, but eating during hang out time never seemed to interfere with the saw play. Everybody'd bring something to cook on the fire. Big GTG's would sometimes be catered.
True I never have had your chili and I probably do not need to as I have blown the bung too many times. That is what the proc doc said two weeks ago.

I have not been to a GTG in 7-8 years but I know they had gotten to be more about food and camping than saws. That is great because that what folks are into just not me. All the years I went to Baraboo I came in at 9am raced from noon to 4PM and the wife and I were at the steak house by 7PM. I considered having one here in about 2008/2010 but it would have been just saws and shooting the breeze.......well shooting *s-word tons of lead to. Now that my kids and wife are all gone I just do not have the desire anymore. There have been some shows and GTGs I would have loved to have made on the east coast. Yours was one. The one that Dean Coates was part of in Vigina was another. God willing I will make that one in 5 years.
 

Spike60

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I love what you said here. It's the same flavor as your YouTube videos which I love. In your videos you talk about the changes in saws, the old saws, the saw owners needs and desires in a saw and your experience as a dealer. I think this is all cool info that should continue to be shared.
Maybe you or others should start a "history" thread.:D

Gonna take your history suggestion and do something with it. Put it in the brand specific section since that's where most of the old saw info has been cataloged. But it won't be just saw and industry history. Everybody here has some saw history of their own with plenty of good stories to share.
 

Stump Shot

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But more to the point, do you want to eat it?

Back when gtg's became popular, food prep rivaled saw prep as far as time was concerned. I remember doing pot's of Chili, ribs on the smoker, brats on the fire. As that has waned, and Walt and I are rarely joined by anyone else, we've made things simple, (lazy), and just make some hot dogs. Bag of chips, couple sodas, and a bag of cookies. All we need, with little in the way of prep or clean up. But we may have taken lazy a little to far. You decide.

Little too breezy for an outdoor fire, so we head down to the shop where there is a 2 burner propane camp stove to cook on. Walt pulls out this rusty, dirty cast iron skillet from under the bench. He's scraping it with some tool and I see him spraying it with something and wiping it with a shop rag off the work bench.

What's in that can Walt?

Brake clean.

You're kidding right?

Bob, ya gotta remember who you're dealing with.

I'm well aware, believe me.

The brake clean will kill the bacteria, and the heat will take care of the rest.

It's not the bacteria that I'm worried about.

So...we had lunch and we're both still alive. Funny thing was I had gotten saw gas on my hands. And with every bite I'm smelling the hot dog thinking the worse. But we should be able to do better than that. I'm mean what's next, laying the hot dogs on the saw mufflers? So I came up with a solution. Since his Birthday is coming up next month.....
Nice Bob, now that you're retired I would have thought that Walt would have put up a sleeping cabin for you by now.
 

Spike60

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I could just sleep in the jeep if I wanted. Did it a couple times. Need some nicer weather for something like that though.
 

Spike60

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OK, the follow up. Brought the grill up to the farm a week or so ago. Turns out we used up the last of the small disposable propane tanks and could not use the new grill, which also relieved me of having to put it together. Of course we were still hungry, and there was a 20lb tank sitting there. So we pulled a MaGiver and employed another cooking method. Actually worked pretty good.

20240326_153424.jpg
 

srb08

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I am a sardine snob. Matiz by the case. Quality tined seafood is outstanding. Hard to find in good olive oil, but other oils have to do sometimes. I will have to look at Costco. Thanks for heads up! I have overnighted fresh sardines and grilled them on my Lodge Sportsman with just some good salr and Fresh crusty bread.I enjoy eating lower on the food chain more and more. I have eaten so much Wild Salmon, Tuna, Sword, ect a lonely tin of seafood is a breath of fresh air!
You sound a lot like Ayoungtexan. Do you guys know each other?
 

footstep

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Just got done "working" stopped by my favorite Mexican joint for a taco salad with asada.
 

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