JTaylor91

Very true, killed my old man at the ripe old age of 66. Going to the hospital everyday and watch him struggling to breathe and end up on a ventilator before there was no coming back will stay with me forever. Really ****** me off when eligible people don’t get their flu jab because “they’re healthy”.

BMW M2 Competition here. Fettled with a little bit and runs around 530 BHP. It’s way more than is needed on the road and with power like that the speeds if it all goes wrong tend to be a lot higher. Pre Covid there were relatively “cheap” pcp deals flying around on fast hatchbacks Golf r (310 BHP) BMW M140i (340BHP). Many fell into the hands of late teens early 20s that a high percentage of lack driving experience and still have the “I can’t be killed mentality”. Typing M140i vs/race/drift/street into YouTube brings up many videos of mostly young lads racing around the streets.

They do burn pellets all the time it’s the only way they produce heat, the electric igniter starts the fire going but after that it just slowly feeds pellets into the fire pot. With regards to the smoke you get the most smoke flavour in the early hours of the cook and not as much more smoke flavour is taken on the longer the cook goes, I’ve never had anything that’s been “too smokey” in flavour, probably the opposite. I actually swapped to hickory pellets to get more smoke flavour. I’ve treated it a bit like a slow cooker where I can throw something on like a pork shoulder and go about my day, it connects to the WiFi so can track the temp of the grill and meat from my phone from anywhere. On a 8-10hr cook it will go through about 6-7kgs of pellets depending on how high you have the heat set.

I’ll let everyone know when it’s next fired up on the off chance anyone is passing 🤣

That looks very tasty

In a similar theme to the other post, steak night has become a bit of a thing on an occasional Friday or Saturday night. The localish butcher does well aged beef and we can now no longer go anywhere else. The fryer oil has also been replaced with beef dripping for the chips.

Others have said the same 🤣. It looks burnt but it’s just the colour the seasoning went. The beef ribs were in for about 12 hours at 120c and got taken off once they reached about 95 internal

It’s been a while since posted anything on here with a new addition to the family and the other half deciding a pony is a good idea for the eldest I haven’t got out shooting as much but I did manage to swindle a smoker. So far we have had: pork ribs, boerwors sausage, beef ribs, pork belly burnt ends, pulled lamb, pulled pork.

This is my go to knife. Blok knives 8” I got it around 7 years ago now. picture just before delivery and the patina it’s picked up after a few years of daily use. https://blok-knives.co.uk

My nan always used to call it wet bread.

She did but insisted on tomato sauce for her chips.

The eldest got star of the week at preschool this week, as a well done she had her own steak night Friday night. Rump steak, triple cooked chips and a bit of broccoli for greenery.

My dad had that mindset. Got flu December last year and was dead after about a week and half. A week of which he was on a ventilator. Ripe old age of 66.

Yeah we sprayed carpets, soft furniture. Used a hand held can round the edges and a couple of those “mist bomb” things.

We use the Bravecto tablet that lasts 3 months and that does the trick. Our sprocker picked up fipronil resistant fleas by rolling in a dead fox. Used Bravecto ever since. Only issue is it needs a prescription.