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Made Aussie sausage rolls last night, they were great!

94019834_sausagerolls1.jpg.bfa2baf367516b8a6f5e7e9654f09d8b.jpg

111081418_sausagerolls2.jpg.7a09d2e78658bef459e92f16036d09ea.jpg

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In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Fairway: :Sub70: 939X 15° Project X Even Flow Blue 6.0
Hybrid: TBA
Irons: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0
Wedge: :cleveland-small: Smartsole S
Putter :yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X or Black

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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16 hours ago, MattF said:

Made Aussie sausage rolls last night, they were great!

94019834_sausagerolls1.jpg.bfa2baf367516b8a6f5e7e9654f09d8b.jpg

111081418_sausagerolls2.jpg.7a09d2e78658bef459e92f16036d09ea.jpg

These look AWESOME!

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Driver: :taylormade-small: SIM Max 10.5 Fujikura Motore X F3 5S

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My wife delivered dinner to me tonight and I have to say it's one of the most intriguing dishes she's put down in front of me. 20210127_183354-01.jpeg.46d0c7ebc998705f6820d9baea39caba.jpeg

She told me it was French Onion Chicken, and it was delicious! Chicken, cheese, French Onion mix, French onion soup, and lots and lots of onions on top of Texas garlic toast. We paired it with salad for the health benefits because the main course wasn't what I'd call healthy. 

Did I mention lots of onions? My eyes were burning while she was prepping it and I couldn't figure out why. 

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Chicken, cheese, and sauce -- can't go wrong! I can smell the cheese and caramelized onions all the way over here 🤤

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11 hours ago, SlowNLow said:

Those look fantastic. I'll take 12, delivered.

Sent from my SM-A716U using MyGolfSpy mobile app
 

I ain't going to Michigan!

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In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Fairway: :Sub70: 939X 15° Project X Even Flow Blue 6.0
Hybrid: TBA
Irons: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0
Wedge: :cleveland-small: Smartsole S
Putter :yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X or Black

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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Brother in law got me an instant read thermometer, what a game changer for finishing steaks in the cast iron after the sous vide. Actually knew it was hot enough to sear vs. relying on the smoke point of the oil. Got the pan up to 500 and seared these rib eyes in butter and rosemary

55BB20BB-7297-4302-A26C-43B37AA7DDB8.jpeg.518591f6e571f2544c1913a5e04e0201.jpegDC0D2004-8428-4A8E-AA7C-75891114FC47.jpeg.1203fbdcb7ed7cb6de9ada75332752e8.jpeg3F5A6F54-DC85-469E-98E1-E78A5B84184D.jpeg.a434b97acd6fd5255426a040443167b3.jpeg

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Driver: :taylormade-small: SIM Max 10.5 Fujikura Motore X F3 5S

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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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50 Mid | 54 Full S-grind | 58 Low Relief Grind Nippon Modus 115 Wedge

Putter: L.A.B. DF 2.1, 34.5", BGT Stability Tour, 71* lie angle, Press II 3* Grip | :EVNROLL: ER5 BGT Stability Tour

Ball: :bridgestone-small: Tour B X

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Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice.

1952783456_pptaco.jpg.c94ea5248d6b0c79c92131bb78a0536e.jpg813442914_pptaco2.jpg.411c4357948373f6738fe623b12e46a5.jpg511899534_pptaco3.jpg.03893e351152bb4c07eab9190a1ca5ce.jpg

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In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Fairway: :Sub70: 939X 15° Project X Even Flow Blue 6.0
Hybrid: TBA
Irons: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0
Wedge: :cleveland-small: Smartsole S
Putter :yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X or Black

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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2 hours ago, MattF said:

Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice.

1952783456_pptaco.jpg.c94ea5248d6b0c79c92131bb78a0536e.jpg813442914_pptaco2.jpg.411c4357948373f6738fe623b12e46a5.jpg511899534_pptaco3.jpg.03893e351152bb4c07eab9190a1ca5ce.jpg

Tacosssssssss 🤤🤤🤤🤤🤤

Can't wait to get a house so I can delve into the world of smoking 

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Driver: :taylormade-small: SIM Max 10.5 Fujikura Motore X F3 5S

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue 75S

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50 Mid | 54 Full S-grind | 58 Low Relief Grind Nippon Modus 115 Wedge

Putter: L.A.B. DF 2.1, 34.5", BGT Stability Tour, 71* lie angle, Press II 3* Grip | :EVNROLL: ER5 BGT Stability Tour

Ball: :bridgestone-small: Tour B X

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Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice.

1952783456_pptaco.jpg.c94ea5248d6b0c79c92131bb78a0536e.jpg813442914_pptaco2.jpg.411c4357948373f6738fe623b12e46a5.jpg511899534_pptaco3.jpg.03893e351152bb4c07eab9190a1ca5ce.jpg
Whatcha got in that slaw there? Those look killer man! You cook that all with charcoal or did you have some wood up in there?

And do I spy me some cotija? Or is that feta? Or mozzarella?

Mmmmm cheese..




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

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1 hour ago, tommc23 said:

Made chicken noodle soup from scratch to take to work while working this snow storm

image.jpg

Love making soups in the winter (get that from my dad). Any soup will do but that chicken noodle looks like it would hit the spot!

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🇺🇸Thank you to all those that have served/are serving and God Bless America 🇺🇸

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2 hours ago, Lacassem said:

Love making soups in the winter (get that from my dad). Any soup will do but that chicken noodle looks like it would hit the spot!

I made my own stock as the base had to add some store bought stock to get the volume but you can tell I took all day to make it

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Just now, tommc23 said:

I made my own stock as the base had to add some store bought stock to get the volume but you can tell I took all day to make it

You can tell the difference when you have some homemade stock in there. The color is just better and that looks super flavorful 

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Follow my overall Vegan transition here

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 :ping-small: G710 Irons Lacassem official review

 :taylormade-small: FlexTech is filled with all this shiny metal and tracked by :Arccos::

:titelist-small: TS2 9.5 - Project X HZRDUS RDX Blue 6.5

:taylormade-small: SIM 3W - Project X HZRDUS Green 

:adams-small: 2H VST - Super Idea S Matrix Kujoh S-Flex

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:titelist-small: 52, 56, 60 SM7 - Nippon Modus 125

:odyssey-small: O-Works 1W

:titelist-small: PROV1X #19 

Bushnell Tour V3 Jolt

🇺🇸Thank you to all those that have served/are serving and God Bless America 🇺🇸

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18 hours ago, azstu324 said:

Whatcha got in that slaw there? Those look killer man! You cook that all with charcoal or did you have some wood up in there?

And do I spy me some cotija? Or is that feta? Or mozzarella?

Mmmmm cheese.. emoji1786.png




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

All lump charcoal. The slaw is just shredded cabbage, olive oil, S&P and apple cider vinegar. The cheese is queso fresca I got from the Mexican grocery store about 10 minutes away.

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In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Fairway: :Sub70: 939X 15° Project X Even Flow Blue 6.0
Hybrid: TBA
Irons: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0
Wedge: :cleveland-small: Smartsole S
Putter :yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X or Black

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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16 minutes ago, MattF said:

All lump charcoal. The slaw is just shredded cabbage, olive oil, S&P and apple cider vinegar. The cheese is queso fresca I got from the Mexican grocery store about 10 minutes away.

I love smoking with lump charcoal it actually does a really good job

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Did a nice reverse sear my strip tonight. Cooked it to 125* internal then seared it in cast iron. Turned out freaking perfect. Cooked some mushrooms and onions down then finished it with some Marsala wine. Had stuffed portobello mushrooms with cheese, artichoke, and spinach 

92FB32E9-4FE6-4B85-8BFA-0EB9E9B50B71.jpeg

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1 minute ago, tommc23 said:

Did a nice reverse sear my strip tonight. Cooked it to 125* internal then seared it in cast iron. Turned out freaking perfect. Cooked some mushrooms and onions down then finished it with some Marsala wine. Had stuffed portobello mushrooms with cheese, artichoke, and spinach 

92FB32E9-4FE6-4B85-8BFA-0EB9E9B50B71.jpeg

That looks delicious! 

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26 minutes ago, tommc23 said:

Did a nice reverse sear my strip tonight. Cooked it to 125* internal then seared it in cast iron. Turned out freaking perfect. Cooked some mushrooms and onions down then finished it with some Marsala wine. Had stuffed portobello mushrooms with cheese, artichoke, and spinach 

92FB32E9-4FE6-4B85-8BFA-0EB9E9B50B71.jpeg

The Costco artichoke, jalapeño, and parmesan dip makes a great filling for portobello mushrooms.  Sprinkle with fresh parmesan and put under the broiler.  Yum!

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