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  2. Assuming everyone got a keychain?? If so, hope they’re submitted alongside the jeans when judging comes around.
  3. I prefer to taste the meat, not the heat
  4. Post it on the Community sales thread
  5. MASH M35 denim dungarees about eight years old now. These are reproductions of the dungarees worn by Civilian Conservation Corp workers and US Army enlisted soldier from the 1930's through the 40's. They started out as raw denim but are gradually fading nicely.
  6. Today
  7. Cool. I climbed Mt Agung back in 1996. Also climbed Rinjani (on Lombok). Never used porters, carried all the kit myself.
  8. I’m a firm believer in agitation’s role in the shrinking process.
  9. Oh of course - I do that. They didn’t just stay there the whole time like this. They were just in here like while I did shit around the house - come back, agitate, fold them differently (small tub) and then they go in the wash afterwards.
  10. New linen shirts look nice. Also what a great fit
  11. I even look down upon charcoal BBQ's which are not made from cast iron.. Cast iron is amazing for searing steak.. it gets mad hot so even when the heat from your charcoal is ebbing away, the heat retained by the iron grill is enough to cook with.. i fill my BBQ with an oak / charcoal combo.. chuck some 99.9% isopropyl on.. stand well back to retain eyebrows, light it and leave it to burn down.. by this time the entire cast iron BBQ is almost glowing .. sear the steaks with tongues, especially the fat, wrap them in foil to rest for 5mins while the cast iron cools down a little.. then slap them back on for cooking.
  12. I like them uncuffed as are. Looks nonchalant
  13. It’s a personal taste thing I guess. To my preference it will look better when cuffed because I hate breaks /stacks.
  14. We look down on gas grills, not the people that use them 😃
  15. Freewheelers x 2 / Tezomeya / Warehouse
  16. I've been using this Char-Broil gasso grill all week... it's good and really convenient. Quicker time to get BBQing and less set-up faffing, less cleaning up afterwards and this one was cooking between 250C and 350C. Convenient al fresco dining. I'm hearing that the smokey taste of charcoal can be engineered too by burning one piece and drizzling it with oil then closing the BBQ lid but I never tried this. Preference for charcoal is predominantly on chargrilled taste and quality of end product, subject to using quality restaurant grade stuff, and not forgetting the feeling of being like a caveman making a fire @CSL I found this that made me laugh!
  17. @Maynard Friedman Ta la... some good bullets there... noting that Saltaire is actually in Bradford! Piece Hall is a lovely structure and is all the rage for gigs these days.
  18. ^^What are you doing you weirdo! .. don't soak them folded, open them up, scrunch them around and agitate them a bit. Disclaimer.. i have zero evidence to support one soaking method over the other but i vehemently stand by my method!
  19. I didn't know it until this very second but i'm a absolute charcoal snob.. not only that but i will only buy Weber charcoal, that shit from the supermarket doesn't get hot enough and i only buy lumpwood, i never buy briquettes.. further more, i mix the lumpwood with 30% oak blocks from work to impart more flavour.
  20. I think charcoal devoutees look down their noses at gas barbecuing. I only know this because the King Of The Hill cartoon show.
  21. @Broark @ATWM the instagram account "jinstakgram" comes to mind and has some good photos of worn Ground Alls https://www.instagram.com/p/DMdrtQ2zbci/?igsh=NTc4MTIwNjQ2YQ==
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