• Ah nice! A bit of BBQ sauce would balance that out just right. Good work.

    It has been far too long since I have done any cooking like that. Reminds me that I need to re-weaponise my Weber for the weather. I have new seals for the lid and I need to drill some holes for temperature probes.

  • A bit of BBQ sauce would balance that out just right.

    I went European and had horseradish and Dijon mustard (sometimes mixed). Incidentally I still have your Tacx QR skewer if you ever want it back.

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