Looks really good. I'm going to have to make sure my wife doesn't see this because she'll be all over me to do this in the backyard.
Building a BBQ/Bar in my back yard.
- Thread starter Chris
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Chris
Well-Known Member
Now that it is starting to come together and look like something I am more than happy with what I have done. It will be nice having my own tiny little peice of paradise to enjoy. Plus I dont have to drive home from the bar.
I love the tile colour. Also that is a freaking awesome vessel sink. I want one.
Chris
Well-Known Member
Just go find a wooden bowl of your choice that has a sloping bottom and drill a whole, ream the edge so the flange sits flush and then apply 400 coats of marine varnish and you can have one just like it. As for the tile that is just the cheapy stuff from the depot and to be honest this is one of my not so good tile jobs. There are alot of imperfections because I was rushing myself but it still looks ok I think.
Chris
Well-Known Member
I have been running power the last day and a half and am about done. All but the fan. What do you think?
I like the down lights under the bar top!
BRad704
Moderation
Un_freaking_believable!!! That is awesome work!
And did I miss something about the concrete counters? Why'd you decide to tile over them? Looks great either way though...
Chris
Well-Known Member
I had only done the front part in concrete and it was alot of work and decided it would be easier to tile the back part then do concrete. All in all I like the tile but think I would like the concrete better.
Chris
Well-Known Member
Well the last few days I have been busy. I got the sink all mounted and working but I need to pull the spigot back apart and change out a washer. Also I put in a new sprinkler system and Sod over half the yard. The other half will half to wait till after the holidays.
Chris
Well-Known Member
OK I moved my thread. do you guys like it here or Project display better?
Chris
Well-Known Member
I have a Tri Tip roasting right now.
Tri tip on the BBQ or oven?
Chris
Well-Known Member
BBQ is the only way and BTW it turned out excellent.
Damn, my mouth is watering now........
Chris
Well-Known Member
Rub it with Garlic, Salt, Pepper, Oregano, Thyme and Basil then poke some holes in it and stuff whole peppercorns in it. It takes just over an hour and a half on my grill. I don't have the burner below it on but I have all the others on including the rotisserie burner, it stays about 400 degrees.
Do you collect the drippings, or do you let it hit the fire to cause more smoke?
Chris
Well-Known Member
My BBQ has a drip pan below but I don't squeeze, poke or even flip the roast so the juices mostly stay inside. Also I cook it fat side up so the fat will soak into the meat instead of drip onto the grill. When I cut it open I have to drain the platter twice before serving there is so much juice.
BRad704
Moderation
Fan-freakin-tastic!
