u/mattyparanoid

I have a 1995 R100RS that I bought last year. It came with a Progressive Rear Shock. I have the preload Spanner to set preload, but I had no idea what the shock should be pressurized to for my weight.

I took a look at the shock and the label doesn’t appear to have a model number that I can see. I have done some googling but I am hoping one of you can offer some guidance.

Edit: Well I feel silly. As I was posting this and double checking the label in the picture I see that it says that adjusting the nitrogen in the shock is not advised. So I am assuming that the only adjustment is preload via the collar.

I still welcome any advice or guidance.

2.25 Pound Prime Picanha from our local Latin Market. $12.89 per pound. Coarse salt dry brined for 6 hours. 275°F for maybe 30 minutes (I used a MEATER wireless thermometer). Removed at 127°F and rested for 10 minutes.

Preheated Weber gas grill with my cast iron skillet inside to 500°F. A little avocado oil and seared the fat cap for 2 mins, flipped and another minute on the meat side.

Rested a bit on the cutting board. This is the result.

I was completely satisfied. Beefy taste, tender like prime rib and almost the same taste. Tonight we will use the rest for fajita style tacos.

Dog tax at the end. She loved it too.

I would say she is very food motivated.