Missing Pictures

I posted about some things I've done recently.  But I didn't add pictures the way I usually do.  I was lazy, I admit it.

But here they are...

The broom:

The painted blue planter pots:

I don't recall where I bought them, but they were orange.  The blue is much nicer.  I just hope it lasts.

The old rusted smoker:

It was mostly rusting after many years (even though I mostly kept it covered).  In fact, it is so old, the manufacturer doesn't even sell a cover that fits right.  I will guess 20 years.  It still works.  Partly because I bought 2 specifically shaped metal bases for the charcoal burner offset.  Those are starting to get burnt through and becoming brittle.  Which is why I found a metal roasting pan to set above them and below the charcoal grate.

Cleaning the charcoal burner offset was easy.  Cleaning the cooking area was not.  I had to scrape accumulated meat fat and burnt ashes all inside it.  I have a metal cutting board scooper than worked great for that.  And I have to say that a cleaning product called Kaboom



is a fantastic cleaner.

But back to the smoker...

It looks great, is completely cleaned, and I found a generic cover that fits OK.  I'm leaving the wood platform for Ayla to claw on.  She loves it more than I need it to look perfect.

The Hibachi:

I referred to a "delmonico" to be cooked on the refurbished cast iron Lodge hibachi.  Those those for whom the term is unfamiliar, it is basically a ribeye cut.

"A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.
In Australia and New Zealand, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet".
It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking."  ~ Wikipedia

A "hibachi" (in the US) is generally a small charcoal container suited to a single steak or anything of similar size.  I used to have a nice small one but it vanished somewhere along the years.  My current one is larger than I wanted but things get bigger over the years.  My current one is a 2 steak size, but I can live with that.

I painted all of it but the top grate with the 1200F Rustoleum paint after wirebrushing the rust away as best I could.  The Rustoleum instructions said not to paint the cooking surface.  So I oiled it and baked it in the oven the way you would any new cast iron pan.  I mostly use cast iron pans for most of my cooking (and they all have wonderful black patinas inside and are nearly non-stick), so doing that was just a routine matter.  I had planned to use it yesterday, but it was so cold and windy (and the hibachi is open on top) that I decided to postpone the re-use.

Mailbox flag repair:

No picture, nothing to see.  It was a bit of wedging here, a pliers pull there, and some axle grease the rain won't wash away (really thick stuff).  But a "hard to move mailbox flag" became an "easy to move flag".

Hope the pictures helped make the past few posts make more sense.  Pictures are good.