Topic: What did you do to your bike today ?

[evanphi]

BBQ paint for the pipes...

[ekpent]

^Bizzy Boy^   

[RAFster122s]

Evan, looks good. I would paint the band below the rear brake pedal bbq black too.

David

[Davez134]

Dang Evan, those headers came out looking good

[Stev-o]

Dang Evan, those headers came out looking good

Now wondering how good his BBO looks?!

[Davez134]

Dang Evan, those headers came out looking good

Now wondering how good his BBO looks?!

Probably like crap, he used all the paint on his bike.

[Stev-o]

Dang Evan, those headers came out looking good

Now wondering how good his BBO looks?!

Probably like crap, he used all the paint on his bike.

Yeah, I bet you are right!

[RAFster122s]

Speaking of BBQ has anyone tried cooking their steaks directly on a log that is on fire?  Apparently it became the rage last year or so by some high end places and visionary types as it gives the meat an incredible flavor and richness not possible through other ways and it does not char the steak excessively like one might think. They take a good hardwood to create the fire they are going to use to cook it and farely good sized pieces to give the surface area they  need to cook.
David

[Terry in Australia]

Wow, if our cave men knew that, they wouldn't have had to invent BBQ's!

[evanphi]

Dang Evan, those headers came out looking good

Now wondering how good his BBO looks?!

Probably like crap, he used all the paint on his bike.

Yeah, I bet you are right!

You're right. My BBQ is really #$%*ty looking. At least I keep it covered with a tarp when not in use, though.

I started the bike for five minutes after installing the headers, and they SMOOOOOOOKED like crazy. Going to take the start of my ride easy tomorrow morning to bake the paint on a bit more.

[calj737]

I started the bike for five minutes after installing the headers, and they SMOOOOOOOKED like crazy.

Perhaps you used Smoker Paint by accident thinking it was BBQ paint? They are often side-by-side on the shelf....

[maduncle]

I like using used BBQ paint on my pipes - gives them that nice pork sausage smell when riding...

[Stev-o]

I like using used BBQ paint on my pipes - gives them that nice pork sausage smell when riding...

Thinkin Hickory wood chips in the baffle may enhance the flavor of your sausage?!

[evanphi]

I like using used BBQ paint on my pipes - gives them that nice pork sausage smell when riding...

Thinkin Hickory wood chips in the baffle may enhance the flavor of your sausage?!

Well if the snowmobilers can have these: http://muffpots.com/

Then why can't we pack our baffles with bacon?!

[70CB750]

Reminds me of the days I used to cook meat wrapped in aluminum on the intake of my jeep, about 50 minutes to cook slice of beef to perfection

I like using used BBQ paint on my pipes - gives them that nice pork sausage smell when riding...

Thinkin Hickory wood chips in the baffle may enhance the flavor of your sausage?!

Well if the snowmobilers can have these: http://muffpots.com/

Then why can't we pack our baffles with bacon?!

[evanphi]

Reminds me of the days I used to cook meat wrapped in aluminum on the intake of my jeep, about 50 minutes to cook slice of beef to perfection

I like using used BBQ paint on my pipes - gives them that nice pork sausage smell when riding...

Thinkin Hickory wood chips in the baffle may enhance the flavor of your sausage?!

Well if the snowmobilers can have these: http://muffpots.com/

Then why can't we pack our baffles with bacon?!

I remember back in my Scouting days we would pack our meals for winter camping like this. Wrapped in tinfoil, throw them on the embers of a fire for a little while. Makes a stew!

[CycleRanger]

Speaking of BBQ has anyone tried cooking their steaks directly on a log that is on fire?  Apparently it became the rage last year or so by some high end places and visionary types as it gives the meat an incredible flavor and richness not possible through other ways and it does not char the steak excessively like one might think. They take a good hardwood to create the fire they are going to use to cook it and fairly good sized pieces to give the surface area they  need to cook.
David

Sounds like marketing BS to me. Doesn't take much "vision" to throw a hunk of meat on the coals. 

[RAFster122s]

Here's a couple articlesI read while wrenching on the bike setting the points and polishing the chrome on the chunk charcoal cooking technique...

http://www.foodandwine.com/blogs/2015/06/08/how-grill-directly-hot-coals



http://www.nytimes.com/2015/07/01/dining/steak-on-charcoal-cooking.html?_r=0


http://www.post-gazette.com/life/food/2012/07/19/To-cook-meat-directly-on-the-coals-is-to-clinch-and-it-s-a-cinch/stories/201207190369


http://www.telegraph.co.uk/foodanddrink/11729486/BBQ-taste-test-should-you-throw-your-steak-straight-onto-coals.html


https://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=111261

[flybox1]

Speaking of BBQ has anyone tried cooking their steaks directly on a log that is on fire?  Apparently it became the rage last year or so by some high end places and visionary types as it gives the meat an incredible flavor and richness not possible through other ways and it does not char the steak excessively like one might think. They take a good hardwood to create the fire they are going to use to cook it and fairly good sized pieces to give the surface area they  need to cook.
David

Sounds like marketing BS to me. Doesn't take much "vision" to throw a hunk of meat on the coals. 

Supposed to waive the hot coal to each side of the steak    Thats all the heat/cookin' one should need.
Dont you know its better to taste the meat that taste burnt coals/wood   

[CycleRanger]

Here's a couple articles on the technique...

http://www.foodandwine.com/blogs/2015/06/08/how-grill-directly-hot-coals

http://www.nytimes.com/2015/07/01/dining/steak-on-charcoal-cooking.html?_r=0

http://www.post-gazette.com/life/food/2012/07/19/To-cook-meat-directly-on-the-coals-is-to-clinch-and-it-s-a-cinch/stories/201207190369

http://www.telegraph.co.uk/foodanddrink/11729486/BBQ-taste-test-should-you-throw-your-steak-straight-onto-coals.html

https://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=111261

Oh I totally agree that it's a trendy thing now. Cuisine has come full circle and we're back to cavemen days.

And once again, we are way off topic in this thread. 

[strynboen]

have tryed to fix the bad threds in one sparkplug hole..on the 400 four...got a rep set on e bay..de..20 euro..for 12#1,25 Honda type sparkplug repareir
build a stand to hold and fix the head ..so it vas lined up to the bore of the bad threds..
it is a problem to get cut Deep vitaut to threden the vhole chamber..the cut is angled 30deg..from the one side..hell to get korrekt..got fuzked up the first insert...but faund the rep set is 14#1,25. autside thred..so a standart plug fits inn...if i not find a korrekt rep insert..
i need to file the Sharp egdes..so i not get falce ..glov ignision

[Gene]

I like using used BBQ paint on my pipes - gives them that nice pork sausage smell when riding...

Thinkin Hickory wood chips in the baffle may enhance the flavor of your sausage?!

Well if the snowmobilers can have these: http://muffpots.com/

Then why can't we pack our baffles with bacon?!

HAHAHAHAHA heh heh heh . . . .  "muffpots"

[Don R]

 Put the derusted tank back on with new fuel lines and took her for a ride.  It sits tall and the forks are stiffer than I'm used to but it runs and shifts like a new bike.

[Djfob]

Remaking a new seat, finished the foam today.

[Don R]

 Rode it 140 miles and it was cool. More like cold.