What kind of MPG do you get?

Well, I purposely rode hard this week & managed to drive my MPG to around 42 mpg....

Thanks a lot, guyz.....now I'm a speed/adrenaline junkie~



;-)

 

Just hit 110,000 miles. 25mph to 80 mph 3-4 days a week . 128miles daily roundtrip. Solid 40-44mpg for 10 years I've owned the bike.

 

I get 180 to 210 miles on a ful tank light usaully starts flashing between 160-180 miles. I usually the ride hard most times. It crushes my Titans 8-10MPG so anything is better in my opinion. Did i mention I have a brick for a right foot:biggrin: and a Hard hitch in my wrist both vehicles are pretty much wide open all the time.

 

I have the Ricky Bobby attitude......"If you aint first your last"

 

Seriously?
You can't understand metric
I admit that I prefer to think about gas mileage in mpg but I can't get past people not understanding the metric system.
I really hope that you were joking...

 

My '99 seems to get 5.6L per 100km / 42 US Mpg nearly every fill usually with a mixture of Tour, Commute and spirited riding.

 

The solution to the Metric/Canadian/American/UK and the rest of the worlds distance/unit of liquid is to put gas in the damn thing or put it away.

Any math whizzes have the conversion factor for barleycorns/flagon or rods/hogshead?

Funny how even with the metric system invented by the French the standard for a barrel of oil is 42 US Gallons.

A great use for Imperial measure is using cubetainers made in the great frozen North of Canada. In Washington State, it's legal to sell beer to go, if you bring your own container..

 

I haven't checked the VFR's MPG in years but low was around 35 and high was around 45.
If I want fuel economy I'll jump on my 2012 NC700X.

 

I get 30 around town, I have a very short commute. Highway I get 35. Twisties, I am back down to low 30s. I am aggressive, but I don't rev the hell out it

 

"Funny how even with the metric system invented by the French the standard for a barrel of oil is 42 US Gallons."

Yeah, even in metric country we still refer to a "44 gallon drum" (don't know why seeing as I've since been reliably informed they hold 42 gallons). Cut in half they make great braais (barbeques).

 

One "history" is that the barrels were of greater volume and were leaky.

This one is probably more accurate:




History of the 42-Gallon Oil Barrel | AOGHS

Using a wood barrel that had crude in it might prove a little toasty for most stuff. The US ships beaucoup barrels to all sorts of folks world wide. We have a law that our oak barrels used to age whisky can only be used once. Kind of archaic and without sound scientific reasoning. Probably made law by some dude who owned a stand of oak trees and had a politician in his pocket.

We saw them in half too. They make great planters and time out enclosures for noisy children.

 

Sorry, I thought you were talking about the steel ones,http://www.schuetz.net/schuetz/medi.../schuetz_ds-l_steeldrum_reco.jpg?resize=400x>. Great link about the wooden barrels though, thanks.

38-42mpg before I get accused of thread-jacking :biggrin:

 

Steel drums make great barbeques. Barbequeing is almost a national sport here. Many barbeques are fashioned from scratch to look like drums cut lengthwise. The fancier ones are pellet fired and have built in feed augers.

Had a nice one I sold and shouldn't have (rats) made from stainless steel Freon drums. Then we got your Texas style barbeque that is a minor religion..

A wood barrel could be lined with sheet aluminum or steel for a cool look.

 

Same here in SA, we even have National Braai Day (24th Sept I think)
During one of our quieter times in the steel fabrication business the old man and I took a job making braais out of stainless steel beer kegs. They came out really nice, but cutting them up with an angle grinder was an absolute nightmare!

 

We are not alone


Regional variations of barbecue - Wikipedia, the free encyclopedia


A stainless beer keg would be a bitch to do a nice bisect on. Never quite figured out why they make them like that with the "rib" sticking out. Tradition probably.


Had a deal going for awhile to make some "Parillas". A friend spent some time in Argentina. We sort of re-engineered it. Basically a flat shallow pan on legs holding the charcoal. in one or two layers. The cooking surface was angle iron with the Vee's at the bottom acting as channels for fat runoff. The whole unit was not level and the ends of the angle iron were welded to another angle iron piece again a bit off plumb and the melted fat would run into a tin can. We sold a few but this is not barbeque US style. This is grille cooking fast and over high heat.

With all those references I have not yet come upon any barbeque recipes for "missionary."

Do you folks have contests and such as we do? They are entertaining and very "show biz" oriented but damn good food..

 

Good article, must be our primal instinct to cook animals over an open flame. Yeah, we have reality shows to find "The Ultimate Braaimaster" and "SA's Championship Boerewors"

In our family we have always kept a plough disc for making curries/stews. The plough disc is serious business, after mopping up the juice with bread you put it away and only wash it before the next time you use it. That way it's supposed to absorb the flavour of the meat (don't know how scientifically true that is but who am I to argue) :biggrin: A "potjiekos" (a small 3 legged cast iron pot, that sits in the coals) is also big here.

One of the best braais I have seen was at an off-road meeting many years ago. Basically a mother channel section, about 400x150mm (sorry, have to go metric) One length (about 5-6m), upside down, held the coals, then another length was put, the other way round, on top to become a sort of hot plate. It was a great idea because you could have a whole bunch of people cooking at once.

 

I have seen pix of the larger "potjeikos" used in the cooking of missionaries. More like a stew than a barbeque

The word we use sometimes for those legged cast iron pots is a "spider" . Some come with convex lids so when inverted hold coals.. They are also called "Dutch Ovens". The major supplier of cast iron cookware here is Lodge. Another manufacturer "Griswold" is collectable and much in use.

Lodge now sells a pre-seasoned type has a permanent non-stick coating. Some tricks with cast iron is to buy beaters at yard sales and junk shops then put it in a range with a self cleaning oven. Burns all of the old crud off for re-seasoning. Works a treat! and cheap too. Use of soap or detergent is verboten.

Texas style barbeque is a little different. The cut of choice is usually brisket and the cooking process is without saucing, rubs or any seasoning, then cook it for hours.. The barbeques are many times brick and permanent.

Speaking of cast iron, and this after I get my Ferrari I want one of those AGA cast iron stoves.

That plow disc thing sounds historically significant....One might hope it would be pre-washed for the first time cooking use after use in the fields.

Many of us use metrics more and more. The math is easier and calculations can be done quickly and in one's head. Adding, subtracting ect in units of ten is easy. The fun part is seeing if the harleydoods can tell ya how many cc's are in a 102 cu in engine.

 

Never been partial to long pig myself :smile:. The "Dutch Oven" thing makes sense though as most of the Afrikaners are from Dutch stock. I always thought that they were made here by "Falkirk" but it seems that is just a brand name that the foundries that make them use.

Those AGA stoves look pretty cool, though most of them seem bigger than my flat!

I assume (hope) that our plough disc was washed prior to being used for the first time. Ours is a high-tech one though, it has handles welded on the sides.

We still use quite a few imperial measurements, or "die ou taal" (the old language) as the Afrikaners call it, ie 6 feet tall, 20 thou pistons. And most of our steel sizes are throwbacks to the imperial measurements (25, 50, and 75mm tubing, 12mm round bar ect)