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@dirtbagrunner: Spending Saturday with me getting the last few items checked off my to do list before I start training for my very first Ironman on Monday!! Feeling all the feels, but mostly just so freaking excited. This is something I’ve wanted to do for so long but also scares me soooo much! I truly can’t wait to meet who I become on the otherside of this training block. Excited to take you along on the journey of becoming an Ironman! If you have any tips and tricks please spill them!!🥳🫶🏼 #ironmantraining #endurancetraining #Running #triathlete

Dirtbag.DIY
Dirtbag.DIY
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Sunday 01 February 2026 02:56:13 GMT
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lil_mo_peep_
🏃🏽‍♀️ lil_mo_peep_ 🏃🏽‍♀️ :
Yay!!! Congratulations! What kind of bike is this?!
2026-02-01 06:58:43
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laceeamoth
LaCee✨Running Mama :
Omg so exciting!!
2026-02-02 05:42:01
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فراق من تُحب خذلان خيبة وجع قلبي حزين💔😭 #حسبي_الله_ونعم_الوكيل #كسر_الخواطر #اكسبلورexplore #fyp #foryoupage
فراق من تُحب خذلان خيبة وجع قلبي حزين💔😭 #حسبي_الله_ونعم_الوكيل #كسر_الخواطر #اكسبلورexplore #fyp #foryoupage
French Dip Sandwich 🤤 Using the Weber Q @WeberBBQAusNZ Ingredients For the beef: 1.2kg beef topside Dijon mustard (for the binder) Weber Steak Seasoning Horseradish mayo: 1 whole garlic bulb top cut off 3/4 cup whole egg mayonnaise 1 ½ tsp Dijon mustard 2 tsp horseradish cream 1 tsp Worcestershire sauce 1 tbsp finely chopped chives Salt, to taste For the jus: Beef trimmings (or a bit of extra beef fat/meat) 1 small onion diced 1 tbsp tomato paste Garlic cloves from the bulb off cuts 3/4 cup red wine 2 tsp Worcestershire sauce 2 cups good quality beef stock 1 sprig rosemary 2 sprigs thyme 1 bay leaf Cracked pepper Salt to taste To serve: Soft-ish crusty rolls or softer baguettes Swiss cheese sliced Method Trim your beef of any silverskin. Start with Dijon mustard as the binder, then season the beef generously with salt and pepper. Place it onto the Weber Q over indirect heat with the lid down. It should take about an hour and a half, or until the internal temperature reaches 55°C for medium rare. Wrap a whole garlic bulb in foil, drizzle with olive oil, season with salt and pepper, and roast it alongside the beef for around 35 minutes. Once the garlic is done, take it out and let it cool. While that’s going, start the jus. Brown off some beef trimmings in a saucepan with olive oil, then add the sliced onion and cook it down over medium to low heat add in garlic cloves. Stir in the tomato paste and cook it off, then deglaze with red wine and let it reduce slightly. Add Worcestershire sauce, beef stock, rosemary, thyme, bay leaf, and cracked pepper. Let it simmer gently for 10 to 15 minutes until it reduces by about 20 percent. Season with salt to taste, then strain and set aside. For the mayonnaise, squeeze the roasted garlic into a bowl. Mix it with mayonnaise, Dijon, horseradish, Worcestershire, chopped chives, and a pinch of salt. Once the beef has rested, slice it as thin as you can. Shaved pieces are perfect. Toast your bread, spread on the mayo, and load it up with beef and melt the swiss cheese. Serve with the hot jus on the side for dipping. #frenchdipsandwich #weberq #recipes AD
French Dip Sandwich 🤤 Using the Weber Q @WeberBBQAusNZ Ingredients For the beef: 1.2kg beef topside Dijon mustard (for the binder) Weber Steak Seasoning Horseradish mayo: 1 whole garlic bulb top cut off 3/4 cup whole egg mayonnaise 1 ½ tsp Dijon mustard 2 tsp horseradish cream 1 tsp Worcestershire sauce 1 tbsp finely chopped chives Salt, to taste For the jus: Beef trimmings (or a bit of extra beef fat/meat) 1 small onion diced 1 tbsp tomato paste Garlic cloves from the bulb off cuts 3/4 cup red wine 2 tsp Worcestershire sauce 2 cups good quality beef stock 1 sprig rosemary 2 sprigs thyme 1 bay leaf Cracked pepper Salt to taste To serve: Soft-ish crusty rolls or softer baguettes Swiss cheese sliced Method Trim your beef of any silverskin. Start with Dijon mustard as the binder, then season the beef generously with salt and pepper. Place it onto the Weber Q over indirect heat with the lid down. It should take about an hour and a half, or until the internal temperature reaches 55°C for medium rare. Wrap a whole garlic bulb in foil, drizzle with olive oil, season with salt and pepper, and roast it alongside the beef for around 35 minutes. Once the garlic is done, take it out and let it cool. While that’s going, start the jus. Brown off some beef trimmings in a saucepan with olive oil, then add the sliced onion and cook it down over medium to low heat add in garlic cloves. Stir in the tomato paste and cook it off, then deglaze with red wine and let it reduce slightly. Add Worcestershire sauce, beef stock, rosemary, thyme, bay leaf, and cracked pepper. Let it simmer gently for 10 to 15 minutes until it reduces by about 20 percent. Season with salt to taste, then strain and set aside. For the mayonnaise, squeeze the roasted garlic into a bowl. Mix it with mayonnaise, Dijon, horseradish, Worcestershire, chopped chives, and a pinch of salt. Once the beef has rested, slice it as thin as you can. Shaved pieces are perfect. Toast your bread, spread on the mayo, and load it up with beef and melt the swiss cheese. Serve with the hot jus on the side for dipping. #frenchdipsandwich #weberq #recipes AD
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