arrosticini al forno di LASER!

thingiverse

Human: Reengineered arrosticini for siblings equipped with LASERS! Work in progress. Images are of v2.0. v2.0: (confirmed working) Five-eighths-inch cubes x six x six x ~five inches = thirty-six skewers. v3.0: (untested). Five-minutes-eight-hundredth-inch cubes x eight x eight x ~four-point-five inches = sixty-four skewers. A higher base plate, the meat is more centralized to skewer and away from pointy part. A wider format for proper one-x 'leg o lamb' : one-x full cube. Neither require three-d printing anymore, but you could redesign the base plate to be printed and removable for easier extraction. Instructions Cut either the v2 or v3 out of 1/4 inch acrylic. You will need two of each wall one base plate with tabs one base plate without tabs and one top plate. (the AI files have extra bits and aren't formatted for click-n-print because every laser cutter is a unique snowflake). Form a box weld them in place (leave the second base plate aside). Once set drop the second base plate in and weld it in place (if desired, for rigidity). I welded the acrylic together with this: http://www.amazon.com/SCIGRIP-10799-Acrylic-Solvent-Water-thin/dp/B00466V8F0/ref=pd_sim_indust_4?ie=UTF8&refRID=09DM66EMQQHMQTBDH6XF (or similar) and I used two base plates welded together, one with tabs for the walls and another without for rigidity. I used a boneless leg of lamb. For v2.0, one leg was too much meat. It fit but I couldn't line up the skewer with the base plate holes because I didn't have any leverage to redirect the tip (see picture). This can be fixed by: use a metal skewer to poke a pilot hole use less meat or use a screw head counter-sink bit to chamfer a funnel in the upper base plate. Cut and butterfly the meat into one-half inch- five-eighths-inch thick slices. Layer them into the box. The meat doesn't need to be square it can fold over on the sides. Put the upper base plate on top of the meat begin to drop in skewers. You will need to be as perpendicular as possible and it will require re-positioning the tip to get it in the base plate holes. Lift the upper plate up a bit and slide a knife down every slot. Turn it all over and the whole slab should slide out pretty easily. Cook until done. I designed v3.0 to fix the above problems, but to date has not been tested. The meat might be too small at .55 inch sixty-four skewers is a lot I shouldn't have cut out as much fat as I did which would have left enough volume for two full runs instead of two really small runs etc.