Captain Fastbastard Mayhem

Nope.

Yep. Definitely the highest one on my list!

^^this

sounds like a "meh"

yeah... that's what I'm reading. But... Hmm. I dunno. Need to do more reading. And less buying!!!

I wonder if one could get the same effect with using cast iron cookware, but with a bit more fluid?

THANKS!!!

Yeah, but on tygerberg trails, Table Mountain and tokai... Plus, most of the e-bikes on sale could be called trail / enduro bikes. Normally 120mm - 150mm machines.

Yeah? Tell me more.

It's not pretty, nor fancy, but it does the job. Quad espresso, grinds by Gourmet Coffee Roasters in Kuils River (they deliver when we need) and a simple Mellerware espresso machine. Does reasonable coffee, better than (I'd say) most of the big brand places do. http://www.applianceworldcc.co.za/wp-content/uploads/2017/08/trento-espresso-coffee-maker-29200a-large.jpg

Most of the guys who have bought e-bikes down here in the cape, and that I see on the trails, are definitely not unfit and / or lazy. On the contrary, they're mostly farking strong already, and just want that extra boost for the same reasons that I do - to do more descending.

Tell me about that 32mm on the front, and clearance? Got 25's on my alpina at the moment, but if 32's will fit... NOM NOM

Yip. Best way to do that? Be yourself. Unless being yourself means being a dick, in which case change how you behave.

Just curious, but how can you say that after only 150km? Sure it's not the setup that's needing a bit of tuning?

Absolutely. If you need more temp, add more coal and airflow. That's the lekker thing about webers. All that is controllable.

Nope. Not at all. That was the rub that had turned a bit bark-ey, which is what happens when it's smoked for a long time and then placed in foil.

THIS. I've come to realise this as well.

And now...

Please do... been a while since I've watched a thriller / horror that truly thrills me.

^^This.

Why not? I finished that, too!

Thanks, Letum. And will do. It's something I would have finished, so I'm allowed to write about it, yeah?

Next time, I won't add turmeric to the rub.

Oh. My. SACK. Belly ribs, on the weber. Snake method. Hickory wood chips. I put the ribs on the weber at 18h00, close the lid, then 20 min later I get a call from my mate to say "come, we're going out" Lekker. Ask him what time, he says 19h30. Cool. By that time they'd have been on there for an hour, nice and low. When I leave, I close the vents so that there's just the barest sliver of airflow. Get back at 21h30, and the coals are still chugging along nicely, and the ribs are done to a reasonable level, given the temp, but they needed more time. Took them off the grill, wrapped them in foil (while the lid is off, giving the fire a bit more air to heat it up lekker) and then put em back on. Leave the vents at their ever so slightly open level, and go to sleep. Wake up this morning, and I go outside to get them off the grill for lunch and dinner. Coals have all expired, now, with one or two that didn't burn through entirely. Take them out the foil, and pick one rack up to put it in my lunchbox. OOPS! There goes a bone! So I have a section, you know, for testers and it's breakfast time, so why not, eh? Fark. My. Life. These things are gorgeous. Tender as fark, meat just slipping apart like it's held together by just the will of the now gelatinous interconnective tissue. In total - 3h indirect heat @ 100 deg / 110 deg. About another 4 wrapped in foil. I need to experiment more.... Just on le Weber When I came home (can see how far the coals have burned in 3 hours - there's still a whole layer of briquettes that didn't burn due to the airflow restriction) This is them when I put the foil on. Will add a pic of em now, when I take em out again.