Look what I just got in the post

for measuring rim thickness

1 Attachment

Very convenient arrival - on Friday night :)

1 Attachment

Hellloooo!

Yesss!

Panasonic Pasela Gumwalls in 700c x 25mm & a Fi'zi:k Volta for the Condor Track

Commence the drilling.

1 Attachment

Lasseaux & Fils: never knowingly undersold!

Drillium Etap?

Drillium ALL the things

Bit of an impulse purchase...

Something to make it easier to decide which road bike to take out on a Sunday morning

That was exactly what I thought when I bought this one

But now I ended up like this, the problem 's back again...

Off topic

1 Attachment

That's this Summer's weather totally ruined then...

THANKS @Ramsaye ... I may as well mothball wild camping now.

And... it's pouring down this morning.

@Ramsaye phantom nerged.

Nice.

This arrived for me last week:

Oh you bastards. I might as well start building an Ark.

London Forum of Giant Shit Stirrers

Nice.

Barbecues that work just as well in the rain are ace. Screw the floods.

Yup. This was cooked in the rain last weekend:

They are so easy to use! Hope you are enjoying it.

Get the insulated cover especially if you plan to use it whatever the weather.

1st cook was good but the ribs could probably have done with another hour at a higher heat to break the meat down a little more...

They were baby back ribs anyway so not as much fat to render etc.

I've got 7 racks of spare ribs for collection on Thursday from Manor Meats so will get them rubbed and ready to go for Saturday morning. Got a few people coming over for the Bromley Beer Festival.

I'm using the Pitt Cue recipe for the rub & sauce this time so will report back.

Heat will tend to tighten the meat not relax it, longer, lower and slower ftw.

Texas crutch (tin foil) can help speed things up. Evaporation of moisture and the loss of heat is what causes "the stall" so wrapping can speed it up. If you like to sauce your ribs you can do that when you wrap things up.

It was on for 6 hours at 85 degrees then an hour at 110. I think the internal temperature could have been slightly higher for a bit longer, at the end, to break down some of the fat....

Fat starts to break down around 60 degC. Hotter will break them down faster, but you'll lose more moisture. Better to leave it another few hours at a lower temperature than try and rush it. Lots of info on this here
(I know, I know - you want ribs now! Well have another beer or three and they'll be ready soon.)