Visitors can check out the Forum FAQ by clicking this link. You have to register before you can post: click the REGISTER link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. View our Forum Privacy Policy.
Want to receive the latest contracting news and advice straight to your inbox? Sign up to the ContractorUK newsletter here. Every sign up will also be entered into a draw to WIN £100 Amazon vouchers!
You and me both. This morning's major incident is over, so back to boredom.
I've a permie who sits right behind me. Every morning he drinks a large bottle of Iron Bru or Lucozade and every afternoon spends several hours burping it up. Added to that there's a regular stream of cursing and tutting as the software he's using does something other than what he wants, or in between sniffing through his snotty nose.
What do the panel suggest I do? It's getting right on my wick.
Dry rubbed and cooked indirect at 325F/160C until internal temp hit about 130F. I'd put the cast iron grate with the plate setter on top & the normal grate on that. Once temp hit 130F I removed the top grate and plate setter opened the vents and whacked the porky goodness on the iron grate when the dome hit 500F. 45 secs and turned to crisscross, another 45 secs and flip n repeat.
Super juicy with an internal temp of 150F.
Apologies for the US temps but it seems easier considering where I get all the pointers from.
Comment