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20 minutes ago, tommc23 said:

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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I hate you!😂

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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, yungkory said:

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.

Good on you! You've made it a long time, stay disciplined!

Looks similar to the slow'n'sear? Little different operation, I think, as this goes under the grate.

Altogether, with charcoal, chimney, grill and vortex, I have less than $150 stuck in this project so I'm happy.

1 hour ago, yungkory said:

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!

Rare, or medium rare if it's a fattier cut. 

Sous-vide followed by a hard sear, for me. Either cast iron or propane torch.

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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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So............. really bored. I'm a huge fan of cast iron pans. I have a 13", a 12", a 10" square, a 13" griddle and a #3 tiny, one egg pan/s. My daughters gave me a Lodge Dutch Oven for Father's Day last year. I think it's 10 qts.

I have always wanted to try Carbon steel pans. So I ordered  12.5", 10" and 8" Debuyer Mineral B pro Element pans from Amazon. I can't wait to get them and start playing ...lol.

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7 minutes ago, silver & black said:

So............. really bored. I'm a huge fan of cast iron pans. I have a 13", a 12", a 10" square, a 13" griddle and a #3 tiny, one egg pan/s. My daughters gave me a Lodge Dutch Oven for Father's Day last year. I think it's 10 qts.

I have always wanted to try Carbon steel pans. So I ordered  12.5", 10" and 8" Debuyer Mineral B pro Element pans from Amazon. I can't wait to get them and start playing ...lol.

Yea I love cooking in cast iron and stainless I am intrigued with carbon pans.

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18 minutes ago, tommc23 said:

Yea I love cooking in cast iron and stainless I am intrigued with carbon pans.

Everything I've learned about them is that they are the same as cast iron, just lighter. You season them and take care of them exactly the same way.

I have a very good set of stainless pots and pans. I'm not a huge fan of them. I'd much rather use my cast iron... and hopefully my carbon steel when I get it.

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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.
20200430_150810.thumb.jpg.4982a10d32d33e8988a72570f4876746.jpg
20200430_172439.thumb.jpg.8edc4e8ab866f97c67e2f34ae9068c20.jpg
20200430_172446.thumb.jpg.68db5cedd33fd7ed6948e4f15d6b1efd.jpg

Dammmm that looks good.


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20 minutes ago, silver & black said:

Everything I've learned about them is that they are the same as cast iron, just lighter. You season them and take care of them exactly the same way.

I have a very good set of stainless pots and pans. I'm not a huge fan of them. I'd much rather use my cast iron... and hopefully my carbon steel when I get it.

I really do like the stainless I use it a lot but let me know how the cast works for you. I did hear that cast is like carbon with carbon being lighter.

2 minutes ago, tony@CIC said:


Dammmm that looks good.


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It was the buns were good and it was an all day affair for tonight's meal. My meal for tomorrow being the cold ferment pizza is a 3 day ordeal so all day isn't that bad.

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I'm a glutten for punishment today I started a spaghetti sauce so when I get home from work tomorrow I can use the sauce on my pizza dough. Guess I'm doing spaghetti for the guys at work this week lol

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15 hours ago, yungkory said:

I've never heard of this Vortex before, very interesting. It's like a budget friendly version of a slow-n-sear?

Cheaper and a bit different as @edingc said. You can use it multiple ways. Like he did and I do, with it in the middle full of coals and the meat around the outside. Or, you can turn it upside down and have the coals around the outside and put a whole chicken in the middle. Here's their website: https://vortexbbq.com/

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17 hours ago, tommc23 said:

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.

20200430_150810.jpg

20200430_172439.jpg

20200430_172446.jpg

I might be "borrowing" your homemade bun idea this weekend. 

We're likely making "Blue Pigs" Tomorrow night. 

75/25 special ground chuck (just means that the majority of the 25% is pork fat)
Thick Cut lightly candied bacon (coconut sugar)
Blue Cheese (hefty portion)
Lettuce, Maui Sweet Onion, Tomato
Homemade BBQ Sauce
Avacado Mayo (Try it!) 

Sweet potato parmesan Fries on the side with homemade fry sauce.  

Colorful, Sweet, Thick, Beefy & Funky..   It's like a 70's disco party for your mouth!

 

 

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post-76102-0-38507100-1525284411_thumb.jpg  TS-1 3 - P / TT DG 105 (S+) / GP Microsuede

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1 hour ago, azstu324 said:

I might be "borrowing" your homemade bun idea this weekend. 

We're likely making "Blue Pigs" Tomorrow night. 

75/25 special ground chuck (just means that the majority of the 25% is pork fat)
Thick Cut lightly candied bacon (coconut sugar)
Blue Cheese (hefty portion)
Lettuce, Maui Sweet Onion, Tomato
Homemade BBQ Sauce
Avacado Mayo (Try it!) 

Sweet potato parmesan Fries on the side with homemade fry sauce.  

Colorful, Sweet, Thick, Beefy & Funky..   It's like a 70's disco party for your mouth!

 

 

 

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10 minutes ago, tommc23 said:

 

YESSSS!!!! How awesome and easy is this?! 

Who know that essentially a gravy roux would be the starter for kick @$$ burger buns? 

Thx man!

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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 
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37 minutes ago, azstu324 said:

YESSSS!!!! How awesome and easy is this?! 

Who know that essentially a gravy roux would be the starter for kick @$$ burger buns? 

Thx man!

They are really buttery more so than brioche buns. I messed up and accidentally deflated the proof of the buns so I had to reproof them which I think made them tougher than desired but still delicious. They were easy to make and turned out great they just take half a day to make.

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Broke out the Old Smokey and vortex again this afternoon, this time with some hickory chunks for smoke.

Smoked pork tenderloin with a garden tomatillo salsa verde over cauliflower rice. And some smoked chicken breasts for a Caesar salad later. 

Pork tenderloin was just a green chile rub, chicken was EQ brined at two percent salinity for about 26 hours.

Everything turned out great, though next time I'd cut the brine time down a bit. Not too salty, but the texture got to be a little too firm.

IMG_02052020_214319_(800_x_800_pixel).jpg.765d0c0836580e00b2eaaff5c08dbddd.jpg

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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
Tracked By: :Arccos: Cobra Connect powered by Arccos
Bag: :1590477705_SunMountain: Personalized 2020 Sun Mountain Sync
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1 hour ago, edingc said:

Broke out the Old Smokey and vortex again this afternoon, this time with some hickory chunks for smoke.

Smoked pork tenderloin with a garden tomatillo salsa verde over cauliflower rice. And some smoked chicken breasts for a Caesar salad later. 

Pork tenderloin was just a green chile rub, chicken was EQ brined at two percent salinity for about 26 hours.

Everything turned out great, though next time I'd cut the brine time down a bit. Not too salty, but the texture got to be a little too firm.

IMG_02052020_214319_(800_x_800_pixel).jpg.765d0c0836580e00b2eaaff5c08dbddd.jpg

Yooo, I saw that on your IG story this morning. Looks frickin amazing

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1 hour ago, edingc said:

Broke out the Old Smokey and vortex again this afternoon, this time with some hickory chunks for smoke.

Smoked pork tenderloin with a garden tomatillo salsa verde over cauliflower rice. And some smoked chicken breasts for a Caesar salad later. 

Pork tenderloin was just a green chile rub, chicken was EQ brined at two percent salinity for about 26 hours.

Everything turned out great, though next time I'd cut the brine time down a bit. Not too salty, but the texture got to be a little too firm.

IMG_02052020_214319_(800_x_800_pixel).jpg.765d0c0836580e00b2eaaff5c08dbddd.jpg

That looks amazing! 

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8 hours ago, yungkory said:

Yooo, I saw that on your IG story this morning. Looks frickin amazing

 

7 hours ago, sirchunksalot said:

That looks amazing! 

Thanks! The pork turned out way better than I expected. Even the wife really liked it. The acidity of the tomatillo salsa really worked well with the savory smoke flavor of the tenderloin.

Still have a pork shoulder in the freezer that I'm going to sous vide and then smoke to finish. And now I definitely want to do some chicken drumsticks.

Charcoal is a bit of an operation to get going, but flavor is so much better than gas. And I love that when I clean the grill today I can salvage some charcoal chunks for reuse and the rest of the wood ash can go straight into my garden compost.

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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
Tracked By: :Arccos: Cobra Connect powered by Arccos
Bag: :1590477705_SunMountain: Personalized 2020 Sun Mountain Sync
Riding On: :CaddyTek: CaddyTek Caddylite EZ V8

2020 Participant #CobraConnect Challenge | 2019 Reviewer Callaway Epic Flash Driver

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