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tommc23

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1 minute ago, B.Boston said:

It might be worth the drive out there to try some of the delicious stuff you post. 😂

those look perfect!

If anyone makes it all the way here, I'll cook a steak for him 🙂

Typically, I cook steaks sous vide, but if you can nail the internal temps (and obviously, the grill thermometers help here), I think the grill has the edge in flavor. Got a good sear on them first, then moved them off the coals and threw a handful of woodchips on the coals to get some good smoke in the grill as they came up to temperature.

I'm also a big fan of buying the whole tenderloin and cutting the filets myself, mostly because it's a lot cheaper that way. We'll often find tenderloins on sale for $6/lb, which is way cheaper than the price for the finished filet.

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32 minutes ago, GolfSpy MPR said:

Like @Lacassem, couldn't pass up some beautiful grilling weather:

grill.jpg

Grilled up some bacon-wrapped filets. My wife made the twice-baked potatoes and the Brussels sprouts:

steak.jpg

beef.jpg

1) damn you still have a lot of snow 🥲

2) those are perfection cooked 🤤

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2 minutes ago, Lacassem said:

1) damn you still have a lot of snow 🥲

2) those are perfection cooked 🤤

And that snow is from what is for us a really mild winter, with about half as much snow as we would normally have. We've "only" had 70" so far this winter; typically, we have 150"+.

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3 minutes ago, GolfSpy MPR said:

If anyone makes it all the way here, I'll cook a steak for him 🙂

Typically, I cook steaks sous vide, but if you can nail the internal temps (and obviously, the grill thermometers help here), I think the grill has the edge in flavor. Got a good sear on them first, then moved them off the coals and threw a handful of woodchips on the coals to get some good smoke in the grill as they came up to temperature.

I'm also a big fan of buying the whole tenderloin and cutting the filets myself, mostly because it's a lot cheaper that way. We'll often find tenderloins on sale for $6/lb, which is way cheaper than the price for the finished filet.

I worked in the meat department of a grocery store in high school and college.  It’s amazing how much of a better deal getting the whole thing, or even a “roast” of it can be, the. Cutting it to your desired thickness. 

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1 minute ago, GolfSpy MPR said:

And that snow is from what is for us a really mild winter, with about half as much snow as we would normally have. We've "only" had 70" so far this winter; typically, we have 150"+.

I wouldn’t survive....we had a normal amount this year typically spread out a little more but 2 storms were huge. Totals for our area 62”

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47 minutes ago, GolfSpy MPR said:

Like @Lacassem, couldn't pass up some beautiful grilling weather:

grill.jpg

Grilled up some bacon-wrapped filets. My wife made the twice-baked potatoes and the Brussels sprouts:

steak.jpg

beef.jpg

That's a handsome plate of food...

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Dinner last night was a charred chorizo and hearts of palm salad, absolutely delicious and simple to make.IMG_5088.jpg.ae3262c537d102e7dff883d1bf6c8c73.jpg

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

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Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

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Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

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HCP:18

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59 minutes ago, Headhammer said:

Dinner last night was a charred chorizo and hearts of palm salad, absolutely delicious and simple to make.IMG_5088.jpg.ae3262c537d102e7dff883d1bf6c8c73.jpg

How do you treat the hearts of palm?  That looks fantastic.

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Currently testing the 2024 PING S159 wedges…

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1 hour ago, bens197 said:

How do you treat the hearts of palm?  That looks fantastic.

How do I treat them? With extreme prejudice and slice them with a knife!🤣

Edited by Headhammer

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Ball: Whatever I find in the woods

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HCP:18

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Dinner last night was grilled Mahi-Mahi topped with jumbo lump crab meat and a lemon beurre blanc sauce and a side of twice baked cauliflower. Took two hours from start to finish and I thought it was better than 90% of fancy restaurant meals I've ever eaten. I ask the wife if she liked it and she said "it's alright", ungrateful son of gun!IMG_5092.jpg.cc488c9b1230cbbfdc7e7468775c2ba5.jpgIMG_5093.jpg.b173c77a5a0ecf8e9592d55b55765fa6.jpg

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

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Just because of the time of year.

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Had my splurge day today

Really great cut of NY strip was super tasty. The Brussels didn’t crisp up as well today as using a different olive oil I’m blaming it on that.

 

7D0D8809-AC78-4F94-9F5D-408B585F4900.jpeg

F747A3A1-9C0E-487E-A929-514670C0D1C5.jpeg

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5 hours ago, Lacassem said:

Had my splurge day today

Really great cut of NY strip was super tasty. The Brussels didn’t crisp up as well today as using a different olive oil I’m blaming it on that.

 

7D0D8809-AC78-4F94-9F5D-408B585F4900.jpeg

F747A3A1-9C0E-487E-A929-514670C0D1C5.jpeg

Splurge day and you didn't cook the Brussels in bacon grease?!

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Made a roast today cuz we had some french bread hoagies in the freezer that we needed to use, so the MIL said she'd look for a roast to make French dips.

For a $12 cut of meat this was great and fed 5 of us! Made a nice pan gravy / au jus getting the drippings.

5B1409A4-C925-40A8-BF6C-49D7306F1BAE.jpeg.b85ba8c6a1bd52af1d00838d32f9edce.jpeg

1383B87C-9C9F-4CCC-8AB4-7DEA1A20E9A0.jpeg.3fc3630521a50148cb37dae9d0c86fe2.jpeg

D3B29E9A-4D28-437D-97F2-D4EDE320D04F.jpeg.cf923299fd6cb3e6316fadf8304a7b34.jpeg

B5D74AD1-323C-4274-82F6-21F7AF68A20F.jpeg.9cb8ee0b97b862780e560a8b3f111808.jpeg

F235E5CA-964A-4DC3-A65A-BA444AD4F3B3.jpeg.14004e72b7c3b7baddf5ea6209b156a2.jpeg

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12 hours ago, MattWillGolf said:

Just because of the time of year.

9FC18AF8-FBFD-4B4F-A6B8-E7FBF9F3AE14.jpeg

I’d say if I were still at LeMoyne I’d meet you for a couple jars at Coleman’s. 🍻😊

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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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7 hours ago, yungkory said:

Splurge day and you didn't cook the Brussels in bacon grease?!

Touché touché 

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1 hour ago, tommc23 said:

Made homemade spaghetti sauce and did cheap easy chicken parm using chicken patties for the guys at work 

C95262E3-AF84-45FB-BFE2-A0C4DAC7E834.jpeg

Sometimes the basics are the best...Love the house china BTW 🙂

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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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3 minutes ago, tommc23 said:

It’s a hodgepodge of people’s old stuff nothing matches

Wouldn't want it any other way.

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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…

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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10 minutes ago, Shankster said:

Finally!  I talked the wife into the Mediterranean / Pescatarian diet.  Still going to eat chicken and lean turkey.  But ridding the house of chezits and other things, replacing them with fresh veggies.  Never been happier... with our menu.

There are some really great veggie snacks out there (I’m assuming you meant cheezits) veggie sticks are fantastic and to replace cheese curls called “vegan Rob’s” puffs are fantastic.....I’ll eat a whole damn bag 

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Just now, Lacassem said:

There are some really great veggie snacks out there (I’m assuming you meant cheezits) veggie sticks are fantastic and to replace cheese curls called “vegan Rob’s” puffs are fantastic.....I’ll eat a whole damn bag 

I’m a Kale chip guy... what, I spent 2 years in Washington.  That place really rubbed off on me.  Actually hoping to get back out there.  That or Oregon, I did not take advantage of the fishing out there.

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1 minute ago, Shankster said:

I’m a Kale chip guy... what, I spent 2 years in Washington.  That place really rubbed off on me.  Actually hoping to get back out there.  That or Oregon, I did not take advantage of the fishing out there.

Colorado is my happy place. Traveling from Great Lakes to San Diego I was trying to get to Vegas to spend 8 of my 10 travel days there. I got to Colorado and stayed 3 days, that state is just wow

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1 minute ago, Lacassem said:

Colorado is my happy place. Traveling from Great Lakes to San Diego I was trying to get to Vegas to spend 8 of my 10 travel days there. I got to Colorado and stayed 3 days, that state is just wow

Denver Airport is the closest I got to experiencing it.  But if it is anything like Montana, Wyoming, and Northern Idaho... count me in.

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1 hour ago, Lacassem said:

I could grill every damn day. Golden beets are fantastic first time I’ve had them

8CB359A7-F284-448A-87E1-65797EEE8464.jpeg.dd89e4249d0007c019cc62e86bd6bfe9.jpegD44891D1-60A9-479F-BA70-F6D0E17E028E.jpeg.274d17933939d2818ed9235a08fe40ea.jpeg3646F475-A5C0-4A12-9C47-F64A4D4D190F.jpeg.96911a6f8c487094a48948c3569a037f.jpeg

I'm sooooo stoked to close on this house so I can own a grill

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

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4h: :mizuno-small: CLK 22* Hybrid Tensei CK Pro Blue 80HY S

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