Note: this is step 1 of a print / sinter / polish process.

This is a quick overview for how to print metal filaments in a "normal" 3D printer: Colorfab (Brassfil, Bronzefil, Copperfil), Proto-Pasta (composite SS, Iron, and Copper), and Virtual Foundry (Filamet in bronze, copper, cluminum) sell filaments with at least 50% metal content. Other "metal" filament with less content can be printed like normal PLA (or whatever base plastic) and is therefore less challenging.

Note: this is step 3 of a print / sinter / polish process.

Now that you've successfully printed with "metal" filament, and possibly sintered a solid metal part, you want to make it look nice. These steps are generally chronological, but you can always go out-of-order or do a step again. If you do plan to sinter, I highly recommend a pass of trimming & shaping before the sinter, then further cleanup after.

Note: this is an addendum to the 3rd step of a print / sinter / polish process.

Solid bronze can be finished and polished to a bright luster, not unlike jewelry. It's a very hard, beautiful metal with some cool properties. It cleans up similar to metal-filled plastics, but there are a few steps specific to solid metals.

tl;dr: pickle, brush, shape, tumble, maybe brush again, polish, buff, wax.

One of my boys is homeschooled, and even before he did well with some warm-up / practice worksheets at home. I made randomized worksheets in Google Sheets that would let us print out the same types of problems, but with different values. Because he could memorize them (at least the earlier, simpler ones). These are targeted for a 7th grade program but likely apply to 6th and 8th grades.

difficulty: *** not too bad
prep time: **** 5-10 minutes
clock time: **** 2-4 hours

Pork Belly is like a magical fruit. There are several great things we can pull off one cooking pass, but it does take (a very little bit) additional effort.

difficulty: **** I can do this
prep time: ***** like 2 mins TOPS
clock time: *** 6-8 hours. plan ahead

Oven Brisket

Shoppin': Usually 1/2-1# per person; more if you plan for leftovers. Usually $10/lb, look for < $6/lb

Prep: Rub meat liberally with coffee rub on all sides; finish with the “top” fat layer. With the fat layer facing up, place the meat in a foil tray OR even better, use a basting pan to keep the meat from sitting directly on the juices while cooking.

Oven Method: Cook at 300° until internal temperature hits 195° (3-4 hrs). Raise oven temperature to 425° until internal temp. of meat reaches 205°.

Smoker Method: Use mesquite wood. Cook at 250° until internal temp. of meat reaches 195+°, Raise smoker temperature to full blast until internal temp. of meat reaches 205°.

Best Way to Serve: Slice vertically into thin strips, across the grain.

Leftovers: Great when added to Ramen, OR reheated and served with nachos & queso.

difficulty: *** not too bad
prep time: **** 5-10 minutes
clock time: *** 6-8 hours. plan ahead

What to buy

Look for "standing rib roast" at the grocery store, or ask the butcher. It usually runs $18-20/lb, a good sale will be under $10/lb. The ribs are often separated from the steak (a ribeye) and retied, for easier serving later. It's OK to cook them together but will be more challenging to cut and serve.

Traditional Recipe Prep

Rub meat heavily with Montreal Steak Seasoning. Place in a 2”-deep pan (glass, metal, or foil pans are all okay).

Traditional Recipe Oven Method

Cook at 425° in the oven for 1-2 hrs. until the outside of the meat is crispy. Reduce oven temp. to 250-300° (lower is better, but takes longer) until internal temp. of meat hits 150° (160° is well-done). Let rest for 15 mins. before serving.

Smoky/BBQ-Style Prep

Rub with Montreal Steak Seasoning or a coffee-based rub. Place in a 2”-deep foil tray.

Smoky/BBQ-Style Oven Method

Cook at 275° until internal temp. of meat hits 180°. Raise oven temp. to 450°, spray olive oil on the outside to crisp the bark.

Smoker Method

Cook at 250° until internal temp. of meat hits 190°. Raise smoker temperature to full blast until internal temp. of meat reaches 205°.

Best Way to Serve

Before serving, cut the string & separate the ribs. Slice vertically (across the grain) into 1” steaks.

Leftovers

Great in sandwiches (cold or reheated) or added to Ramen. Also great sliced & reheated, then served with nachos & queso.

  1. Pulled Pork
  2. Boba @ Home (or, how to cope in a pandemic)
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