VPI

I think it was when he equated the climb for the whole ride to riding up a driveway up in our area. The event hotel reeks of moldy popcorn oil, that is burnt.

No I think she was offended when Ben started making fun of the climbs as we heard the group warning each other about a certain route that had a lot of climbing. I have still not seen a participant younger than 65.

At registration. We are the youngest people here by 30 years. We have been told the climbs will be pretty serious at 300 feet over 36 miles.

Ben is putting his bike together while I watch and offer advice instead of help.

I am not picky at all. I think Mike is bringing my take from his raffle to share and legacy bikes is having a party Saturday night.

Sportscar racing at Sebring all weekend. Should be an awesome time killer after rides.

Nebby and I are in lovely Sebring. We decided to use the hotel bikes for the ride tomorrow.

I think we are set. Everything is in the box, hopefully it survives. I had to go with the heavy ass Zipp wheels because the spokes on the MF make it impossible to make everything fit as handlebars need to go through the spokes to make this work. Part of my concern is whether to lock it and attract the attention of the TSA goons or not. I might just throw a gun in there so those fucknuts can't open it up and screw up the packing.

Been at the shop all day and they cannot get the Calfee to fit in the S&S box with either the MF or Zipp wheels. If they don't get it done soon I am going to have no bike for the bikefest in Florida.

How tight are your freakin pants? I am a wallet snob, I will admit I compare my wallet to other guys wallets in lines at stores when paying. Used to have some competition in NYC, guys in DC are all bums.

Grahame, you are supposed to have everyone with you take a picture of the biscuit and all send it to Brent via text at the same time. He likes that.

The fire pot is just fine it is the hopper where the pellets are stored. The pellets do not fall to the bottom of the hopper where they would enter the auger, they just line up on the walls of the hopper and don't drop in.

Yeah I vacuumed out the pit before I started. It was just pellets hanging up in the hopper and I was inside trying to do the beans. Ended up being gross as it never got hot enough and fat never rendered enough to make it tender. Disaster.

Happy Birthday Gene. Hope it was a great one.

He actually did.

The brisket is almost a lost cause I I think it never got up to 190 degrees so it is pretty tough. We will just have beans and biscuits I guess.

The baked beans before they went in the oven. Did I use enough bacon? Now just waiting in Colin and Ben to show up.

It is just a design flaw in the chute. The pellets are piled up around the edges of the chute and if you do not check and shake it a bit they will stay there and not drop into the auger.

It was going to be good until the traeger stopped feeding pellets as none were falling into the auger. I hate it when there are plenty of pellets they are just not falling into the auger and the fire dies. Lost my temperature and there was no coming back. Might stick it in the oven at this point.

Three hours in. Probably did not need to start this at 5 AM.

Happy birthday Haj.

Finished up the desserts for tomorrow's HC BBQ. Double Chocolate Brownies, Ginger and Maple Cookies and Chocolate Mint cookies. Hoping there is enough for four people when one of those people happens to be the Ginger Avenger. Prepping the 3 very different Brisket cuts with a rub of Maldon Sea Salt Flakes, Ground Pepper and Chili Pepper. Whole Food first cut on the left, Butcher full brisket in the middle and butcher remnant on the right.

That looks awesome Chris. I have not ridden in weeks and I will probably fall over as soon as I start off down in Florida next week.

Finished everything up. This cold temp here made the cook time run a bit long and my Thermapen decided to stop working so I kept it a bit long just to be sure. I hope everyone enjoys their Thanksgiving meals.

The Turkey on a treater is fantastic. The one I made last year was easily the best turkey I have had. My pork roast after the first glazing session.