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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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Unofficial WHS Handicap: 10.9 (Last Updated Oct. 25, 2020)

Driver: cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone Xtreme (9°, set to Draw), 44.5", Aldila Rogue Silver 60 (110 MSI) Stiff, Lamkin Sonar Connect
3W: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone (15°), -3/4", Aldila Rogue Silver 70 (110 MSI) Stiff, Lamkin Sonar Connect
17° Hybrid: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone, -1/2", UST Recoil 480 ESX F4, Lamkin Sonar Connect
19° Driving Iron: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone 4 Iron, 2° Flat, 39.75", X-Caliber Rapid Taper 75g Stiff, Lamkin Sonar Connect
5-GW:
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone, 2° Flat, -1/2", KBS C-Taper Lite 115 X-Stiff, Lamkin Sonar Connect
54°, 58°:
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra KING MIM Black, 3° Flat, -1/2" (54°), -1/4" (58°), KBS C-Taper Lite 115 X-Stiff, Lamkin Sonar Connect
Putter:
image.png.49fcc172a1ed0010d930fbe1c5dc8b79.png L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3°
Ball: :Snell:Snell MTB-X Optic Yellow / 
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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, 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!

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Unofficial WHS Handicap: 10.9 (Last Updated Oct. 25, 2020)

Driver: cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone Xtreme (9°, set to Draw), 44.5", Aldila Rogue Silver 60 (110 MSI) Stiff, Lamkin Sonar Connect
3W: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone (15°), -3/4", Aldila Rogue Silver 70 (110 MSI) Stiff, Lamkin Sonar Connect
17° Hybrid: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone, -1/2", UST Recoil 480 ESX F4, Lamkin Sonar Connect
19° Driving Iron: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone 4 Iron, 2° Flat, 39.75", X-Caliber Rapid Taper 75g Stiff, Lamkin Sonar Connect
5-GW:
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone, 2° Flat, -1/2", KBS C-Taper Lite 115 X-Stiff, Lamkin Sonar Connect
54°, 58°:
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra KING MIM Black, 3° Flat, -1/2" (54°), -1/4" (58°), KBS C-Taper Lite 115 X-Stiff, Lamkin Sonar Connect
Putter:
image.png.49fcc172a1ed0010d930fbe1c5dc8b79.png L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3°
Ball: :Snell:Snell MTB-X Optic Yellow / 
srixon.png.43e385967a8ed97dd1678520c0dc8ef3.png Srixon Z-Star XV Tour Yellow
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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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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
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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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Unofficial WHS Handicap: 10.9 (Last Updated Oct. 25, 2020)

Driver: cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone Xtreme (9°, set to Draw), 44.5", Aldila Rogue Silver 60 (110 MSI) Stiff, Lamkin Sonar Connect
3W: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone (15°), -3/4", Aldila Rogue Silver 70 (110 MSI) Stiff, Lamkin Sonar Connect
17° Hybrid: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone, -1/2", UST Recoil 480 ESX F4, Lamkin Sonar Connect
19° Driving Iron: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone 4 Iron, 2° Flat, 39.75", X-Caliber Rapid Taper 75g Stiff, Lamkin Sonar Connect
5-GW:
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra SpeedZone, 2° Flat, -1/2", KBS C-Taper Lite 115 X-Stiff, Lamkin Sonar Connect
54°, 58°:
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra KING MIM Black, 3° Flat, -1/2" (54°), -1/4" (58°), KBS C-Taper Lite 115 X-Stiff, Lamkin Sonar Connect
Putter:
image.png.49fcc172a1ed0010d930fbe1c5dc8b79.png L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3°
Ball: :Snell:Snell MTB-X Optic Yellow / 
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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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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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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
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Balls::Snell: MTB-X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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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!

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

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


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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"

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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


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Rick

 

 

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Fresh made buns from scratch, cast iron the quarter pound burgers, and made some.mac n cheese from scratch too hoping the mac n cheese turns out good.

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