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I'm cooking cheesesteaks for the guys at work tonight. Stopped at the local bakery in the city I work and got rolls yesterday cooked mushrooms and peppers along with caramelizing some onion. Didn't have steak mix at the store so I picked up some roasts and plan on using the meat slicer I have to cut things up. It'll be a good meal but not as cheap as other things I make.

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The pulled pork turned out wonderfully! I smoked it in a mixture of Alder, pecan, and cherry and it came out with a moderate smoke flavor. I topped it with some Jim Beam maple bourbon BBQ sauce which had a hint of sweetness. Still got leftovers and we're planning on having it again for dinner tomorrow night. 20200621_181151-01.jpeg.1347cfb184c7845fbcffa4683938feaf.jpeg20200621_183529-01.jpeg.5568bfd352323a4756e746569e0ee8be.jpeg

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Did a whole chicken that I dry brined and then put my bbq dry rub on it. Grilled some asparagus as a side and it was a good meal

15932141714545286722433100076109.jpg

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Working on some 3-2-1 ribs on the charcoal smoking right now. They look  like they are going to be so good. I used some Apple, and Pecan wood for smoke. They have a coating of some sweet baby rays. I will add some more in about 15 minutes then let them finish in about 45 min to and hour. It smells so good.

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Lefties are always in their Right Mind

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Boneless beef short ribs and corn on the cob on my grill.  Smoked with a mixture of oak, hickory and cherry pellets.  After a rub with seasonings the ribs were finished with a Walla Walla Sweet Onion BBQ sauce locally produced.

IMG_6632.jpeg.bfbd52698bc5474ba7352741d55c243b.jpeg

 

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We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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Tomorrow's menu..

Smoked tri-tip and smoked BBQ boneless pork ribs with corn and homemade honey wheat bread.

Trying something completely experimental tomorrow. Usually I like to marinate the trip tip 3+ days to help tenderize it. I didn't give myself enough time because I bought it today. I did a beef dry rub and injected marinade of beef broth, clarified butter, olive oil, and Worcestershire and vacuum sealed over night. Gonna sous vide it at 100° for 8 hrs to hopefully accelerate the tenderizing. Then in the smoker with the ribs for a few hours and then everything to the grill to finish.

For the ribs, I made a BBQ sauce with cocoa powder, dark roast coffee, coconut sugar, honey, ACV, peach juice, crushed garlic, Worcestershire, black pepper, ketchup, liquid mesquite, and some mustard.

Pics to come!

the more I practice, the luckier I seem to get..

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3 minutes ago, azstu324 said:

Tomorrow's menu..

Smoked tri-tip and smoked BBQ boneless pork ribs with corn and homemade honey wheat bread.

Trying something completely experimental tomorrow. Usually I like to marinate the trip tip 3+ days to help tenderize it. I didn't give myself enough time because I bought it today. I did a beef dry rub and injected marinade of beef broth, clarified butter, olive oil, and Worcestershire and vacuum sealed over night. Gonna sous vide it at 100° for 8 hrs to hopefully accelerate the tenderizing. Then in the smoker with the ribs for a few hours and then everything to the grill to finish.

For the ribs, I made a BBQ sauce with cocoa powder, dark roast coffee, coconut sugar, honey, ACV, peach juice, crushed garlic, Worcestershire, black pepper, ketchup, liquid mesquite, and some mustard.

Pics to come!

the more I practice, the luckier I seem to get..
 

image.jpeg.511c0a84fa466243b5a34f3ad5b1e2c5.jpeg

 

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We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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I'll be grilling corn, asparagus, brussel sprouts and pork chops tomorrow since my parents are helping me with demo the least I can do I cook them a good meal.

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Did a slab of baby backs on the drum yesterday. Used the usual Oakridge Secret Weapon rub. We had them with a cabbage pancake, mustard potato salad and my Mum's cucumber salad.

ribs.jpg.940e81359a9342bd0a07430a52a008cd.jpg1572429639_ribs2.jpg.e715b5987b22f6c7f45c359e75da72ca.jpg

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:755178188_TourEdge: CBX 119 19° hybrid Project X Even Flow Blue 6.0
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Did a slab of baby backs on the drum yesterday. Used the usual Oakridge Secret Weapon rub. We had them with a cabbage pancake, mustard potato salad and my Mum's cucumber salad.

ribs.jpg.940e81359a9342bd0a07430a52a008cd.jpg1572429639_ribs2.jpg.e715b5987b22f6c7f45c359e75da72ca.jpg
I love me the hell out of a good mustard potato salad!

If you like the sweet + salty thing, to add a touch of sweetness, I've added sweet pickle juice or sweet pickle relish and it just puts it over the top!

Looks like a killer plate brada!

the more I practice, the luckier I seem to get..

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:cobra-small:  F8+ 9*/ Fujikura MotoreX F1 6X
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post-76102-0-38507100-1525284411_thumb.jpg  TS-1 3 - P / TT DG 105 (S+) / GP Microsuede

post-76102-0-38507100-1525284411_thumb.jpg  TSW 50/6 + 56/12 Wedge 
:odyssey-small: O-Works #7 / Lamkin Sink Fit 

 

 

 

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The pulled pork turned out wonderfully! I smoked it in a mixture of Alder, pecan, and cherry and it came out with a moderate smoke flavor. I topped it with some Jim Beam maple bourbon BBQ sauce which had a hint of sweetness. Still got leftovers and we're planning on having it again for dinner tomorrow night. 20200621_181151-01.jpeg.1347cfb184c7845fbcffa4683938feaf.jpeg20200621_183529-01.jpeg.5568bfd352323a4756e746569e0ee8be.jpeg

When you travel up to MA... this needs to come with you.

 

 

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Cooking for my parents on the 4th for helping me do work on my house

1593895201503791026171267284494.jpg

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8 hours ago, azstu324 said:

I love me the hell out of a good mustard potato salad!

If you like the sweet + salty thing, to add a touch of sweetness, I've added sweet pickle juice or sweet pickle relish and it just puts it over the top!

Looks like a killer plate brada!

the more I practice, the luckier I seem to get..
 

I cheat with the potato...Aldi. It's really, really good.

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In the bag:
:taylormade-small: M5 Project X Even Flow Blue 6.0
Fairway: Sub 70 939X 15° Project X Even Flow Blue 6.0
:755178188_TourEdge: CBX 119 19° hybrid Project X Even Flow Blue 6.0
:bridgestone-small: Tour B JGR 4-GW UST Mamiya Recoil 680 F4
:cleveland-small: Smartsole S
:yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


Testing: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0


God Bless America🇺🇸, God save the Queen🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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I cheat with the potato...Aldi. It's really, really good.

Aldi canned potatoes?


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Rick

 

 

Left Hand, 

Driver; Ping G410 Plus

5 Wood; Cally Steelhead 

5 Hybrid; Cally Steelhead

Irons; Ping G410 5-SW & Mizno 919 Hot Metal 5-SW

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23 hours ago, Rickp said:


Aldi canned potatoes?emoji16.png


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No, the whole mustard potato salad. However, when I make my Grandmothers potato salad I do use the canned potatoes because I need them that small, they're already cooked and I don't have to muck around boiling and peeling those small ones myself.

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In the bag:
:taylormade-small: M5 Project X Even Flow Blue 6.0
Fairway: Sub 70 939X 15° Project X Even Flow Blue 6.0
:755178188_TourEdge: CBX 119 19° hybrid Project X Even Flow Blue 6.0
:bridgestone-small: Tour B JGR 4-GW UST Mamiya Recoil 680 F4
:cleveland-small: Smartsole S
:yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


Testing: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0


God Bless America🇺🇸, God save the Queen🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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No, the whole mustard potato salad. However, when I make my Grandmothers potato salad I do use the canned potatoes because I need them that small, they're already cooked and I don't have to muck around boiling and peeling those small ones myself.

SWMBO stumbled across the canned potato’s when the COVID started and food shortages started. There’re OK, not great but not bad either!


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Rick

 

 

Left Hand, 

Driver; Ping G410 Plus

5 Wood; Cally Steelhead 

5 Hybrid; Cally Steelhead

Irons; Ping G410 5-SW & Mizno 919 Hot Metal 5-SW

Putter; Waaay too many to list

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1 hour ago, Rickp said:


SWMBO stumbled across the canned potato’s when the COVID started and food shortages started. There’re OK, not great but not bad either!


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I wouldn't use them for anything other than the potato salad myself.

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In the bag:
:taylormade-small: M5 Project X Even Flow Blue 6.0
Fairway: Sub 70 939X 15° Project X Even Flow Blue 6.0
:755178188_TourEdge: CBX 119 19° hybrid Project X Even Flow Blue 6.0
:bridgestone-small: Tour B JGR 4-GW UST Mamiya Recoil 680 F4
:cleveland-small: Smartsole S
:yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


Testing: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0


God Bless America🇺🇸, God save the Queen🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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Cooking pulled pork for the guys at work tonight. Made a chipolte honey bbq sauce since I had some chipolte opened and needing to be used.

20200707_084940.jpg

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So much good stuff in here. Family was out of town for the 4th so I made a Saturday and Sunday night meal. 3-2-1 Ribs and smoked potatoes. 

20200704_180610.jpg

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Wrapping the pork and time to finish it to 195 internal

20200707_143947.jpg

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