SUNDEE MORNING. Ride @9.30. So at 7.30, Redmond slices off a few strips of pork belly and fries it in ultra-high-temp. pan. This renders out the fat and helps the cut stay crisp.
When you flip it, mix in a teaspoon of brown sugar and a tablespoon of butter. Once it bubbles, add salt and pepper. Once it is golden brown, serve. Beats doing chainlube or air cleaner. Plus, after the ride, I have a nice fatty protein brekky so I’m in prime for the cold beer event. Eating is cheating AFTER ride…