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Smashed burgers are the best. Do on a griddle in my grill. Kids won’t have it any other way

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I forgot to put in my little cook from the weekend. I did a whole chicken on the kettle using the Vortex. One thing I learnt is that I need to put more coals in the kettle and put the lit from the chi

Pan pizza done edited to show the plain also 

Ready to be taken to work and finished there

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1 hour ago, Rchang said:

Smashed burgers are the best. Do on a griddle in my grill. Kids won’t have it any other way

It's pretty much the only way I do burgers the smash helps so much

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We did a couple of Ribeye steaks today. Remembered to take pix a little too late, only bone left.....


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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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17 minutes ago, Rickp said:

We did a couple of Ribeye steaks today. Remembered to take pix a little too late, only bone left.....emoji33.png


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Doing this with my steak it's sitting waiting for my day off to be cooked

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He sure makes it look easy!
Looking forward to your experience w this process!


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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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6 minutes ago, Rickp said:


He sure makes it look easy!
Looking forward to your experience w this process!


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Done the way of cooking before I turned out great the dry age thing I messed up before going to do it again to try to let it go the full time

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On 8/8/2017 at 12:55 PM, tommc23 said:

Something different anyone here have any good recipes??

I'm sitting at my house after coming him from the fire department and started making spaghetti sauce to take to work tonight.

 

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I make sourdough bread using a simple recipe I found on YouTube at this link:

Simple recipe of:

800g unbleached bread flour

460g filtered water (no chlorine)

320g sourdough starter

12g kosher or sea salt (I think the video is 8g salt). 

I have 3 different starters that I mix to make my bread, which is not crucial. My starter has about 20-25% whole wheat of three different types: whole wheat, spelt, and rye. 

Nothing like fresh made sourdough. 

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Golf is simple - people are complicated.

5w Taylormade SLDR S 19* - 220yd, Ping G2 5-U - 190-105, Maltby M+ 54* & MG 60* - 95-75, Evnroll ER8, Titleist 816 H1 4h 21*, Maltby 4 Hybrid Iron 24* - 210-200, Callaway XR16 8* - 235 carry

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Made onion burgers this past weekend. Simple to make and man are they good!!

Use either a griddle or a large cast iron skillet. You also would need a mandolin to slice the onions paper thin.

Roll out balls of 80/20 hamburger about 4-5 oz. each

Use yellow/sweet onions, and have the mandolin set on the lowest setting and slice the onions. For 4 burgers I will use about 3/4 ions depending on size.

Spread a little oil on the grill/skillet and put the balls of meat on and squash the meat into a burger shape. Make it thin.

spread the onions on top and let the burger sizzle until its ready to flip

Flip them over with the onions being on the bottom and the burger on top of the onions

Put the buns on top of the burger and let it finish frying

when it's done, take the bottom bun set it on a plate and flip the burger on the bun where the onions are on top

add pickles and mustard cover with the other bun...grab a beer and enjoy!!

 

 

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Chicken "shawarma" tonight for some donër salads. Don't have a rotisserie so I had to improvise with some skewers and a roasting pan. Marinated the thighs overnight, it was super juicy but I need to learn how to make better yogurt sauce, mine didn't taste like the lunch spot I frequent.

 

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Driver: :taylormade-small: SIM Max 10.5 Fujikura Ventus Blue 6S

3w/5w: :callaway-small: XR16 Fujikura Speeder Evo 565 S

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

Irons 5-PW: :mizuno-small: JPX 919 Forged Nippon Modus 3 Tour 105 S

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Putter: :EVNROLL: ER5 BGT Stability Tour

Ball: :taylormade-small:TP5

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Dang pizza dough wasn't cooperative today didn't want to stretch no matter how much I left it rest. Three day cold fermented dough after doing after 18 hours of warm fermentation. Always tastes good just not cooperating right today.

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Not coking but a Cobb salad I had for lunch today. Sucka was huge.IMG_1481.JPG


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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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Pineapple on pizza I like it occasionally. Fermented pizza dough and homemade sauce
20201007_163417.jpg.9207d6a92ef29618c3ccd8d71bc5be05.jpg

My favorite combination: ham and pineapple


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Left Hand orientation

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:ping-small:  9 wood
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:cleveland-small:  Wedges RTX 3.0: 52*, 56*
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:918457628_PrecisionPro:NX9-HD

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10 minutes ago, tony@CIC said:


My favorite combination: ham and pineapple emoji7.png


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It's not my favorite but I enjoy it every once in a while. Look at that crust

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It's not my favorite but I enjoy it every once in a while. Look at that crust
16021037234152208724616795674120.jpg.79707e489bc52e88e4a4e2a05f256980.jpg

You're making me hungry and I just had dinner.


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Left Hand orientation

:ping-small: G410 SFT driver 

:cobra-small: F Max 5 wood

:ping-small:  9 wood
:ping-small:  410  Hybrids 22*, 26*
:wilson-small: C300 4i-GP
:cleveland-small:  Wedges RTX 3.0: 52*, 56*
:ping-small: EYE 2 Wedge 60*

:odyssey-small: O Works putter
:918457628_PrecisionPro:NX9-HD

:CaddyTek: - 4 Wheel 
:footjoy-small: - too many shoes to list and so many to buy

:1590477705_SunMountain:

:SuperSpeed: Official Tester 2020   Beginning Driver Speed  - 78

 

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Chicken wings. Sous vide with soy sauce, Shaoxing wine, sugar and garlic. Refrigerate overnight to dry out the skin. 2.5 minutes fry. Best wings ever. 
 

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WITB

G400 10.5 

M2 3HL

Titleist 818 3 and 4 hybrid 

Ping G15 5-gap

Vokey SM7 54 degrees 

Vokey SM6 58 degrees 

Bobby Grace Shiloh putter

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