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tommc23

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So as some of you know being a firefighter and being one of the new guys means cooking occasionally. Tonight I cooked about 6 or so lbs of sausage for sausage and peppers. Started it this morning before taking a nap.
 
So question is have any of you guys ever had sausage and peppers in oil and red wine or is it always in a tomato sauce?

Old thread, I’ve had both ways prefer in oil. My Moms was what she called her Sausage & Spaghetti Sauce.


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Made a bbq sauce from scratch to put on pork chops I'm going to cut from the pork loin. They will be 1 inch thick chops I'll grill then finish in the sauce in the oven. Doing that because I have a 40 minute drive to work and we don't have a grill at our station also we are freaking busy at my station we run over 20000 EMS calls a year and taking food cooked allows us to eat when we can and not have to worry.

The sauce is 2 cups ketchup

6 tablespoons honey

4 tablespoons brown sugar

5 tablespoons Worcestershire sauce

6 tablespoons apple cider vinegar 

5 tablespoons cayenne 

2 tablespoons yellow mustard and 1 tablespoon mustard powder

Salt and pepper

1 teaspoon garlic powder

2 tablespoons minced dried onion

 

I'm looking forward to seeing how it turns out. I'll end up under cooking the chops on my grill so they don't dry out when finished in the oven. My side will be bacon fat dressing potato salad. Yea it's probably not the healthiest meal ever but it's gonna taste good.

20200426_094100.jpg

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Ready to be taken to work and finished there
15879274772687994336268758476481.thumb.jpg.eb5f977fd8bb122b00dc2a96ac27c671.jpg

I can’t imagine it not being great.

Keep it quiet tonight
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Doubt it we are pretty much doing pretty shut down call numbers. We have been seeing an uptick in summer time traumas(I know you can read through that) earlier than normal.

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  • Vokey SM8 50, SM9 54 & 60  Nippon Modus 3 120s
  • L.A.B. MEZZ Max Broom Accra 47" 79.5*
  • Srixon Z-Star XV 

Currently testing the 2024 PING S159 wedges…

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Was testing, still loving the 2023 Titleist T100 Irons 4-P

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3 hours ago, bens197 said:


I can’t imagine it not being great.

Keep it quiet tonight emoji1360.png

The guys enjoyed it the sauce had a little heat and wasn't as sweet as I was hoping. The one guy who just came back from cancer surgery wasn't able to eat it because it was too spicy for him. So next time I'll just have to put in less cayenne. 

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The guys enjoyed it the sauce had a little heat and wasn't as sweet as I was hoping. The one guy who just came back from cancer surgery wasn't able to eat it because it was too spicy for him. So next time I'll just have to put in less cayenne. 

A quiet table always means a good job by the chef. Hope your overnight treats you kindly.
  • Titleist TSi3 Fujikura Speeder NX Blue 60X
  • TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X
  • Titleist U505 2 Tensei 1K Black 85 X
  • Titleist T100 4-P Nippon Modus 3 120X
  • PING S159 50-S 55-H 59-T DG X100
  • Vokey SM8 50, SM9 54 & 60  Nippon Modus 3 120s
  • L.A.B. MEZZ Max Broom Accra 47" 79.5*
  • Srixon Z-Star XV 

Currently testing the 2024 PING S159 wedges…

https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/

Was testing, still loving the 2023 Titleist T100 Irons 4-P

https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/

 

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In lieu of new golf equipment during quarantine, I purchased a charcoal grill. It's an 18" Old Smokey. Barebones, but I like it. Made in Texas, too. 

First go around with it today. Never really been a griller in my life. I love to cook, but charcoal has never been something I've played with in the past.

The thighs turned out good. Not much to them - just salt, pepper and a little Heinz 57.

 

 

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231036130_Edel_Golf_Logo_v2_grandecopy.png.13cc76b963f8dd59f06d04b1e8df2827.png Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread
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1 hour ago, edingc said:

In lieu of new golf equipment during quarantine, I purchased a charcoal grill. It's an 18" Old Smokey. Barebones, but I like it. Made in Texas, too. 

First go around with it today. Never really been a griller in my life. I love to cook, but charcoal has never been something I've played with in the past.

The thighs turned out good. Not much to them - just salt, pepper and a little Heinz 57.

 

 

I'm gonna have to look into that grill as I need one. That looks good BTW and thighs always taste better than breasts 

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1 hour ago, edingc said:

In lieu of new golf equipment during quarantine, I purchased a charcoal grill. It's an 18" Old Smokey. Barebones, but I like it. Made in Texas, too. 

First go around with it today. Never really been a griller in my life. I love to cook, but charcoal has never been something I've played with in the past.

The thighs turned out good. Not much to them - just salt, pepper and a little Heinz 57.

 

 

Those look amazing! Heinz 57 is something I've never thought of when it comes to chicken, how was it? 

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9 hours ago, tommc23 said:

I'm gonna have to look into that grill as I need one. That looks good BTW and thighs always taste better than breasts 

Agreed. We rarely eat chicken breast anymore. 

I'd size up to the 22" if you are cooking for more than two or three. It'd be hard to get good indirect heat otherwise.

Got this off the Home Depot website shipped directly from the manufacturer with free shipping for around $70.

9 hours ago, sirchunksalot said:

Those look amazing! Heinz 57 is something I've never thought of when it comes to chicken, how was it? 

Heinz 57 is one of my favorites when it comes to chicken and pork, probably because I grew up with that as my parent's steak sauce of choice. 

My wife and I are low carb so we watch our sugar intake - I like Heinz 57 because it doesn't take much to get the flavor. It's four carbohydrates per tablespoon, and there's less than a quarter cup on all of this.

I want to do chicken legs next after seeing yours!

Unofficial WHS Handicap: 7.5 / Anti-Cap: 13.0 (Last Updated Feb. 19, 2024)

Driver: callaway_logo.png.3dd18aa65544000dd0ea3901697a8261.png Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post
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cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X
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1 hour ago, edingc said:

Agreed. We rarely eat chicken breast anymore. 

I'd size up to the 22" if you are cooking for more than two or three. It'd be hard to get good indirect heat otherwise.

Got this off the Home Depot website shipped directly from the manufacturer with free shipping for around $70.

Heinz 57 is one of my favorites when it comes to chicken and pork, probably because I grew up with that as my parent's steak sauce of choice. 

My wife and I are low carb so we watch our sugar intake - I like Heinz 57 because it doesn't take much to get the flavor. It's four carbohydrates per tablespoon, and there's less than a quarter cup on all of this.

I want to do chicken legs next after seeing yours!

You answered the other question I had about the size without me even asking thanks.

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11 hours ago, edingc said:

In lieu of new golf equipment during quarantine, I purchased a charcoal grill. It's an 18" Old Smokey. Barebones, but I like it. Made in Texas, too. 

First go around with it today. Never really been a griller in my life. I love to cook, but charcoal has never been something I've played with in the past.

The thighs turned out good. Not much to them - just salt, pepper and a little Heinz 57.

 

 

I see you're running a Vortex with it. We do chicken with the Vortex on my kettle all the time.  Thighs and drums, run it at 500° for about 45 minutes or so turning the lid with the exhaust 90° every 15 minutes. Season it with Naturiffic and you'll have chrispy skin chicken that, IMO, is the best you'll eat. 

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31 minutes ago, MattF said:

I see you're running a Vortex with it. We do chicken with the Vortex on my kettle all the time.  Thighs and drums, run it at 500° for about 45 minutes or so turning the lid with the exhaust 90° every 15 minutes. Season it with Naturiffic and you'll have chrispy skin chicken that, IMO, is the best you'll eat. 

This was my first go around and I learned quite a bit. The lump charcoal I used (the Kamado XL stuff) took a bit longer to get fully lit than I anticipated, and I didn't have the grill quite that hot because I only used 6-8 chunks. The vortex really worked well though, I cooked them indirectly until they were just about done and then piled them directly over the cone to get a little char.

For drumsticks, I plan to stuff a few more pieces of charcoal in the vortex and get it nice and hot like you said. 

Making me hungry!

 

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Driver: callaway_logo.png.3dd18aa65544000dd0ea3901697a8261.png Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post
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cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X
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231036130_Edel_Golf_Logo_v2_grandecopy.png.13cc76b963f8dd59f06d04b1e8df2827.png Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread
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Prepping some boneless short ribs for bowls tonight. These will go on brown rice and Napa cabbage slaw with some kimchi. Give them a good hard sear and then braise in some crushed tomatoes. I did a dry rub with a McCormick garlic pepper blend.

Adjustments.thumb.jpg.ce41065d3cc033c98d53aace755ce996.jpg

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  • Titleist U505 2 Tensei 1K Black 85 X
  • Titleist T100 4-P Nippon Modus 3 120X
  • PING S159 50-S 55-H 59-T DG X100
  • Vokey SM8 50, SM9 54 & 60  Nippon Modus 3 120s
  • L.A.B. MEZZ Max Broom Accra 47" 79.5*
  • Srixon Z-Star XV 

Currently testing the 2024 PING S159 wedges…

https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/

Was testing, still loving the 2023 Titleist T100 Irons 4-P

https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/

 

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4 hours ago, edingc said:

For drumsticks, I plan to stuff a few more pieces of charcoal in the vortex and get it nice and hot like you said. 

I usually use a full chimney of briqs in the kettle. The lump I use with the drum smoker.

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4 hours ago, bens197 said:

Prepping some boneless short ribs for bowls tonight. These will go on brown rice and Napa cabbage slaw with some kimchi. Give them a good hard sear and then braise in some crushed tomatoes. I did a dry rub with a McCormick garlic pepper blend.

Adjustments.thumb.jpg.ce41065d3cc033c98d53aace755ce996.jpg

Beef short ribs are always good I want to get some a smoke them for a while.

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I have a pizza dough fermenting in the fridge as we speak and I have hamburger buns proofing right now. Doing hamburgers for dinner tonight with fresh made buns, pictures to follow. Tomorrow I'll be doing the pizza or maybe make a stromboli with the pizza dough and I'll be making the sauce for the pizza.

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You guys are killing me with this thread...lol.

I have stayed on my diet through this whole furlough deal (six weeks) ... salad, eggs, chicken breast, fish. I have maintained my weight through this whole thing, but I'm starting to break down...lol. I've been surfing You Tube and gathering all kinds of new things to try. I'm afraid once I go there, there will be no turning back!

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On 4/27/2020 at 1:47 AM, MattF said:

I see you're running a Vortex with it. We do chicken with the Vortex on my kettle all the time.  Thighs and drums, run it at 500° for about 45 minutes or so turning the lid with the exhaust 90° every 15 minutes. Season it with Naturiffic and you'll have chrispy skin chicken that, IMO, is the best you'll eat. 

I've never heard of this Vortex before, very interesting. It's like a budget friendly version of a slow-n-sear? I'm debating getting one of those Primo kamados when we get a new house (hopefully) towards the beginning or middle of next year. Might have to re-think that after seeing these. I wanted to go all out on a slow-n-sear grill but can't find anyone who will ship it to Hawaii. They sell Primos on Wayfair and supposedly they'll ship it here for free, but I'm not holding my breath.

34 minutes ago, silver & black said:

You guys are killing me with this thread...lol.

I have stayed on my diet through this whole furlough deal (six weeks) ... salad, eggs, chicken breast, fish. I have maintained my weight through this whole thing, but I'm starting to break down...lol. I've been surfing You Tube and gathering all kinds of new things to try. I'm afraid once I go there, there will be no turning back!

Good on you! You've made it a long time, stay disciplined!

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I have a USDA Angus Tenderloin strip thawing for this weekend. 

Once it's thawed and the silver removed, I'm going to go with a very basic kosher salt, coarse black pepper, Kerigold Butter and crushed garlic marinade (heavy on the garlic). 

Then in the smoker to 115* and flash seared on the grill at 1000* for a (hopefully) perfect charred outside and medium rare inside. 


Thinking of maybe au-jus/cream saute'd button mushrooms and some horseraddish blue cheese 

Not sure about y'all, but growing up, the tenderloin and prime rib were probably the 2 cuts that get any accompaniments (not to be confused with side-dishes)

 Get caught eating a NY or Ribeye with a sauce and you could lose a finger.. or eye.. and it would be justified. Which doesn't make a ton of sense because Ribeye is just steak cuts from the prime rib..🤷‍♂️ Anyhoo.. my dad grew up with a cattle butcher for a grandfather.. so traditions carry on I guess. 

 

 

 

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10 minutes ago, azstu324 said:

I have a USDA Angus Tenderloin strip thawing for this weekend. 

Once it's thawed and the silver removed, I'm going to go with a very basic kosher salt, coarse black pepper, Kerigold Butter and crushed garlic marinade (heavy on the garlic). 

Then in the smoker to 115* and flash seared on the grill at 1000* for a (hopefully) perfect charred outside and medium rare inside. 


Thinking of maybe au-jus/cream saute'd button mushrooms and some horseraddish blue cheese 

Not sure about y'all, but growing up, the tenderloin and prime rib were probably the 2 cuts that get any accompaniments (not to be confused with side-dishes)

 Get caught eating a NY or Ribeye with a sauce and you could lose a finger.. or eye.. and it would be justified. Which doesn't make a ton of sense because Ribeye is just steak cuts from the prime rib..🤷‍♂️ Anyhoo.. my dad grew up with a cattle butcher for a grandfather.. so traditions carry on I guess. 

 

 

 

Reverse searing has seriously changed my life for the better.

I agree, I never like to put sauce on good steak, and especially don't like to cook it past medium at the most. If you want beef jerky, don't come to our family dinners!

Driver: :callaway-small: Rogue ST Max LS Tensei AV Blue S

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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5 minutes ago, yungkory said:

don't like to cook it past medium at the most.

Eating a medium steak is eating a mis-steak.. 🤣

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post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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Eating a medium steak is eating a mis-steak.. 🤣

Knock off the horns and drag it across the grill. Rare/Medium Rare.


Sent from my iPhone using MyGolfSpy

Rick

 

 

Left Hand, 

Driver; PXG 0311XF Cypher 50 gr Senior  
5 wood; Ping 425, Senior Shaft 55 gr       
7 wood; Ping 425, Senior Shaft 55 gr      
5 hybrid; Cally Steelhead, Hazardous R2     
Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2
Wedges; Titleist S9 54*, Mizuno SW 56*

Putter; Waaay too many to list

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3 minutes ago, Rickp said:

Knock off the horns and drag it across the grill. Rare/Medium Rare.

In my family, the saying goes - "knock the horns off, wipe its @$$, pass it over a cigarette and then bring it to the table"

:cobra-small:______S9-1 Pro D - Matrix Ozik XCON 6 S
:cobra-small:______S9-1 Pro 15* - Matrix Ozik XCON 7 S
:nickent-small:________3DX 17* - Matrix Ozik Altus Hybrid SG
:Hogan:______ICON Black 4-PW - KBS Tour V S
:cleveland-small:__________588 RTG 49  RTX 52.10  56.12 - DG S400
BobbyGrace.png.1dc40002fcec0eee8603b71b3e706e89.png______Amazing Grace NYC Tour CS
:taylormade-small:_______'19 TP5X
(the preceding have all been gamer approved)

"The most important shot in golf is the next one“ - Ben Hogan

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In my family, the saying goes - "knock the horns off, wipe its @$$, pass it over a cigarette and then bring it to the table"

That’ll work


Sent from my iPhone using MyGolfSpy

Rick

 

 

Left Hand, 

Driver; PXG 0311XF Cypher 50 gr Senior  
5 wood; Ping 425, Senior Shaft 55 gr       
7 wood; Ping 425, Senior Shaft 55 gr      
5 hybrid; Cally Steelhead, Hazardous R2     
Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2
Wedges; Titleist S9 54*, Mizuno SW 56*

Putter; Waaay too many to list

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