- Last Updated: Tuesday, 10 May 2016 16:52
- MB-882 Rectangle Tray
- FN-004 Red
- FN-039 Light Gray
- SC-15 Tuxedo
- SC-24 Dandelion
- SC-34 Down to Earth
- SC-41 Brown Cow
- SC-75 Orange-a-Peel
- SC-80 Basketball
- SG-403 Red
- SG-407 Yellow
- S-2101 Crystal Clear Brushing or NT-CLR Dipping Clear
- CB-604 #4 Soft Fan
- CB-106 #6 Script Liner
- MMC-001 1/4" Masking Tape
- Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
- Using a CB-604 #4 Soft Fan, apply 3 coats of FN-039 Light Gray to the center section of the plate.
- Once dry, apply the MMC-001 1/4" Masking tape to frame the center of the plate. Next, place the tape in evenly spaced stripes across the center of the plate to create the grate of the grill.
- Using a sponge, apply 1 layer of SC-15 Tuxedo to the center. On the second layer, incoroprate SC-24 Dandelion and SC-75 Orange-a-Peel randomly and apply SC-15 Tuxedo everywhere else.
- Remove the tape and clean up any glaze that got outside of the center area with a clean, damp sponge.
- Using a CB-604 #4 Soft Fan, apply 3 coats of FN-004 Red to the outer edge and back of the plate.
- Using a CB-106 #6 Script Liner, apply 3 coats of SC-80 Basketball to create the hot dogs.
- Using a sponge, apply 2 coats of SC-41 to make the burger. Add 1 coat of SC-34 Down to Earth on top to darken the burger.
- Using a CB-110 #10/0 Mini Liner, to applt 1 coat of SC-15 Tuxedo to make the grill marks on the meat.
- Using a SG-407 Yellow, write "Dad's Grillin' Plate" across the meats on the plate. Repeat with SG-403 Red.
- Using a CB-604 #4 Soft Fan, apply 1 coats of S-2101 Crystal Clear Brushing to the top of the plate or dip the entire plate in NT-CLR.
- Let dry completely.
- Stilt and fire to shelf cone 06/05.