Wintertime topics

[GeorgiaGuzzi]

So it’s winter. That time of year that motorcyclists have nothing to do unless they live far enough north to have snowmobiles. I have gotten almost as good as Nick949 at grabbing a warm day to ride no matter the month. But for some of us, winter means being cooped up inside. Cabin fever and a keyboard are not conducive to much. So since we can’t post very many Guzzi or motorcycling things, let’s try to keep the posts civil and understanding of why there’s so many NGC posts. It’ll get better in a bit! 😊
Until then, we’ll just have to content ourselves with discussions about the best woolen socks, or whether or not straight moonshine can be used if you run out of fuel. Maybe I could start a debate on sauced vs dry ribs?

[Chuck in Indiana]

Personally, I prefer dry. *Not* falling off the bone, of course. 

[GeorgiaGuzzi]

Personally, I prefer dry. *Not* falling off the bone, of course. 

You’re welcome to them. Personally I prefer ribs to be smoked with a dry rub and then sauced about 30 minutes before they’re done. That way the sauce has a slight bit of carmelization. Of course, I wouldn’t turn down dry rubbed ribs either. 😁

[fotoguzzi]

The ice is over 2 feet thick on Minnesota lakes, that's some real hard water!

https://www.youtube.com/watch?v=aiUhjH8uMgQ

[GeorgiaGuzzi]

The ice is over 2 feet thick on Minnesota lakes, that's some real hard water!

https://www.youtube.com/watch?v=aiUhjH8uMgQ

Is it bad that I was waiting for her to “break the ice”? Hah!!!! I kill me. We need a ALF emoji!

[Scout63]

Wintertime is the time for incremental improvements for the bikes.  Little jobs that can be done in an hour or so before the garage gets too cold.  Tonight I wiped all the dirt and grime off the /5 with a rag and some WD40.  The forum has taken a philosophical bent these past few days.  Maybe it is the long part of winter.  I like it. Best to everyone.

[Tom H]

Remember, not everyone that is on this board is in winter right now. Some are in heatwaves.

Now you got me hungry. Ribs, with sauce, just about falling off the bone. Loaded mashed and veggies on the side. Num, Num!!!

Tom

[cliffrod]

I like dry rub ribs.  My daughters likes the ones I do with peaches and cinnamon (with or w/o sugar) best.  Cooked completely free but not falling off.  Otherwise, you might as well just use cheaper plain boneless trimmed & butterflied butt or shoulder.  Good sauce is fine too.  Sloppy-messy to eat or serve isn't my preference.

Winter here usually means pruning muscadines, peach trees, etc and good shop time with no bugs or sweat in my eyes.  This time, it's been fixing almost every 4 wheel vehicle we have.  Guzzi parts continue to show up. Right now I'm chasing a loop spare parts bike.

We bought seed for our lazy assorted greens garden yesterday. kale, arugula, etc.  they grow like weeds, so fit our program well.  We went to buy the same seed last year at the normal March/April time and found bare shelves after the - garden buying craze...  We still had volunteers in our garden for the season, but hopefully it will be better this year.

But spring and early summer (before its buggy & crazy hot) means a picnic lunch out back with paella, cooked over a proper twig & sticks fire.  It's really hard to beat that smoky crispy rice around the edges.  It won't be long.

[s1120]

Been pretty stirr crazy here.. take a dash of - closure, a pinch of cold/snow, and ice, and a little garnish of stuck at home caring for a elderly MIL...  ya, Im just waiting for warm..  I got the bike waiting to pull the tires off of, but at 35 deg, I cant really get the ambition to hang in the shop..   I have grinding, and welding to do on the floors of my old convertible.. but I need to move the bike out of the way, and its all propped up waiting to pull the wheels off.. doing little stuff, but really I just need to get through the next 4-5 weeks..

[LowRyter]

I prefer to smoke them with dry rub for about three hours.  St Louis or Beef Back Ribs.  I like BBQ flavored rub on pork and Montreal on beef.  After they're smoked, I'll wrap them in foil.  I'll mix a little BBQ sauce and butter to give a little bit of painting on the top of the St Louis ribs or coffee and butter for the beef ribs, then wrap them.  Put them on warming level at 170 degrees.  Pull them out when I am ready to eat.

If I've done it right, no more sauce is needed on the pork and there isn't any beef sauce that I'm aware of. 

[Arctic Fox]

The ice is over 2 feet thick on Minnesota lakes, that's some real hard water!

https://www.youtube.com/watch?v=aiUhjH8uMgQ

May I ask what is a standard in Minnesota (windows)? How many glasses you normally have there? In Finland the minimum 3 glasses in one window. Many have more. There are solutions where are noble gasses between 2 glasses (if those can not be separated from each others) ... and many others to get U-value lower.

Finns who have moved into UK (for example) are often suprised how cold many houses/appartments tends to be in winter time (inside). Not so because temperature outside but how those are built over all.

[fotoguzzi]

Most windows have two layers of glass sometimes with a gas in between the glass, but you can get three layers. We have two big window manufacturers in Minnesota, Marvin and Anderson.

[LowRyter]

It's warming up now. Grilling some Chuckeyes tonight and smoking some small pork butts tommorry.