MaxEntropy Posted May 8, 2020 Share Posted May 8, 2020 I was a big fan of Alton Brown's "Good Eats" when it first came out. I saw he released some new ones on Hulu and tried his french fry recipe with dinner tonight. A friend had ordered wings for us for me doing her a favor. I can't have wings without fries. Worth. The. Effort. https://www.cookingchanneltv.com/recipes/alton-brown/baked-potato-fries-reloaded-5470330 I couldn't follow the recipe exactly: we didn't have peanut oil (used canola oil instead) and I don't have a candy thermometer to track and adjust the temperature properly, I just went by "feel" on how quickly they were cooking. Damn good fries! MattF, tony@CIC, tommc23 and 2 others 5 Quote Driver: Epic Speed 9* (set -1) MMT 70X 3W: Tour B JGR Recoil 760ES 3H, 4H: Tour B JGR 19*, 23* Recoil 780ES 4-AW: Tour B JGR HF2 Modus3 Tour 105 SW: RTX Zipcore Black Satin 54* LW: TAIII Black 58* Putter: Scottsdale TR Senita Bag: BigMax Dri Active Lite Ball: TP5x or AVX (yellow) Pushcart: BigMax iQ+ Testing Complete, Final Review Posted: Sub70 TAIII Forged Wedges Link to comment Share on other sites More sharing options...
tommc23 Posted May 8, 2020 Author Share Posted May 8, 2020 2 hours ago, tony@CIC said: I think you missed your calling. Those look great. Sent from my iPad using MyGolfSpy Fat kids gotta eat lol 36 minutes ago, MaxEntropy said: I was a big fan of Alton Brown's "Good Eats" when it first came out. I saw he released some new ones on Hulu and tried his french fry recipe with dinner tonight. A friend had ordered wings for us for me doing her a favor. I can't have wings without fries. Worth. The. Effort. https://www.cookingchanneltv.com/recipes/alton-brown/baked-potato-fries-reloaded-5470330 I couldn't follow the recipe exactly: we didn't have peanut oil (used canola oil instead) and I don't have a candy thermometer to track and adjust the temperature properly, I just went by "feel" on how quickly they were cooking. Damn good fries! I was tempted to try it I'm going to have to so so now. MaxEntropy, tony@CIC, bens197 and 1 other 4 Quote Link to comment Share on other sites More sharing options...
toehold57 Posted May 11, 2020 Share Posted May 11, 2020 Momma received a Sous Vide this morning and we put to use right away. Cooked a pair of 1/2” pork chops for us two - cooked for 2hrs. Good Stu, easy.Have another pair cooking now, will run for 4hrs. We’ll see if the extra time makes for a more tender chop Sent from my iPad using MyGolfSpy sirchunksalot, azstu324, yungkory and 3 others 6 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 11, 2020 Author Share Posted May 11, 2020 Beer battered walley and fries for dinner silver & black, MattF, Kenny B and 4 others 7 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 15, 2020 Share Posted May 15, 2020 Beer battered walley and fries for dinnerI'm not a big fish eater, but I had some walleye a few years ago that my ex brother-in-law caught out of Dale Hollow lake and they were delicious! Those look amazing!Sent from my SM-N975U using MyGolfSpy mobile app tommc23 1 Quote Link to comment Share on other sites More sharing options...
yungkory Posted May 15, 2020 Share Posted May 15, 2020 It just looks like chili -- I mean, all chili pretty much looks the same -- so I won't post it, but I just made a pot of my now-favorite recipe that I found on the internet. Long story short, my grandpa worked at one of the firehouses as a mechanic for the LAFD for like 40 years before he retired. He cooked often for the house, and he had the most amazing chili recipe that I had ever tasted, UNTIL NOW! Grandpa always used beer so I always tried to make a beer chili but for some reason, it never came out with the same depth of flavor that his did. I bought 10lbs of ground beef from Costco a few weeks back so I wanted to make something with ground beef. I finally decided I wanted to eat chili with some franks that we picked up so I could get those out of the fridge as well. Did some googling and this piqued my interest: https://www.pressurecookrecipes.com/instant-pot-chili/ I knew I wanted to make it in the instant pot because it's so damn easy, and I like easy. The kicker is the fish sauce and cocoa powder. I honestly never would've thought to use these! Came out great, next time I want to sub the cocoa for some coffee and see what kind of flavor that develops into! Also, an interesting fact that I learned about fish sauce -- it's the original form of ketchup that settlers discovered when they went to China! In one of the Chinese dialects fish sauce is called 'ke chiap.' Learned something new this week, and made some pretty damn good chili! Rickp, tommc23, sirchunksalot and 3 others 6 Quote Driver: Rogue ST Max LS Tensei AV Blue S 3w/5w: TSi2 Tensei AV Raw Blue S 4h: CLK 22* Hybrid Tensei CK Pro Blue 80HY S Irons 5-PW: 223 Steelfiber PR 95 S Wedges: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105 Putter: LAB Link.1 Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
Kanoito Posted May 15, 2020 Share Posted May 15, 2020 I'm gonna do a pork roast with crackle in an air fryer! https://bunch.woolworths.com.au/recipe/10038198/Pork-crackling-in-an-air-fryer Rickp, sirchunksalot, MaxEntropy and 2 others 5 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
MattF Posted May 15, 2020 Share Posted May 15, 2020 2 hours ago, Kanoito said: I'm gonna do a pork roast with crackle in an air fryer! https://bunch.woolworths.com.au/recipe/10038198/Pork-crackling-in-an-air-fryer I'm doing that on Sunday but in the oven...because I'll have 3 hours to waste. sirchunksalot and MaxEntropy 2 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Alpha Convoy 514 Balls: Chrome Soft X Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
Kanoito Posted May 15, 2020 Share Posted May 15, 2020 50 minutes ago, MattF said: I'm doing that on Sunday but in the oven...because I'll have 3 hours to waste. I've tried a couple of times in the oven and the rind is so stale, feel like chewing on a sandal. Hopefully the air fryer method can give me the desired crunch. Having 3 hours to waste is such a luxury nowadays MattF, sirchunksalot and MaxEntropy 3 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
MattF Posted May 15, 2020 Share Posted May 15, 2020 On 5/15/2020 at 8:14 AM, Kanoito said: I've tried a couple of times in the oven and the rind is so stale, feel like chewing on a sandal. Obviously I don't know what temp you're cooking at but I do mine at 250°C for 30 minutes or so (after rubbing the skin with salt), then turn it down to 180°C for the rest of the cook and haven't had bad crackling yet. sirchunksalot 1 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Alpha Convoy 514 Balls: Chrome Soft X Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
tommc23 Posted May 15, 2020 Author Share Posted May 15, 2020 Doing mojo style pork chops for dinner tonight on the old smokey. Going to grill up some asparagus too once I go grab it from the store. Gonna use the left over chop for a cubano sandwich tomorrow. MattF, sirchunksalot and Rickp 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 15, 2020 Author Share Posted May 15, 2020 3 hours ago, tommc23 said: Doing mojo style pork chops for dinner tonight on the old smokey. Going to grill up some asparagus too once I go grab it from the store. Gonna use the left over chop for a cubano sandwich tomorrow. All done Rickp, Kenny B, sirchunksalot and 2 others 5 Quote Link to comment Share on other sites More sharing options...
Kanoito Posted May 16, 2020 Share Posted May 16, 2020 Here it is boys. It was amaaaaaaaaazing. My kids finished the whole skin and left me the rest lol release, Rickp, Kenny B and 3 others 5 1 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
tommc23 Posted May 16, 2020 Author Share Posted May 16, 2020 Used the left over pork chop to make a Cunabo today. I don't have a panini press so I used two cookie sheets and put my cast iron pan on top for weight and it turned out delicious. I have enough to do another one which makes me happy because it was good. sirchunksalot, PMookie, azstu324 and 3 others 6 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 17, 2020 Share Posted May 17, 2020 I'm back from the dead! Hopefully.. everything seems to be back to normal from the diverticulitis. I've been cleared to eat like a human again. Tonight I'm making those sweet blue pigs I posted about a while back. Using the bun recipe that @tommc23 shared. Coconut sugar bacon, melted blue cheese, ground chuck with 20% pork fat. Sweet potato parmesan garlic fries. I halved the recipe to make 4 buns. As we only have 3 mouths that eat normal food. My little guy (2) is still trying to figure out his pallet. The other half I'm saving for pizza dough. Finished product pics yet to come... sirchunksalot, tommc23, Kenny B and 3 others 6 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
tommc23 Posted May 17, 2020 Author Share Posted May 17, 2020 2 minutes ago, azstu324 said: I'm back from the dead! Hopefully.. everything seems to be back to normal from the diverticulitis. I've been cleared to eat like a human again. Tonight I'm making those sweet blue pigs I posted about a while back. Using the bun recipe that @tommc23 shared. Coconut sugar bacon, melted blue cheese, ground chuck with 20% pork fat. Sweet potato parmesan garlic fries. I halved the recipe to make 4 buns. As we only have 3 mouths that eat normal food. My little guy (2) is still trying to figure out his pallet. The other half I'm saving for pizza dough. Finished product pics yet to come... The buns look good and good you're feeling better MattF and sirchunksalot 2 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 17, 2020 Share Posted May 17, 2020 59 minutes ago, tommc23 said: The buns look good and good you're feeling better Thank you sir! You by chance haven't tried this recipe for pizza have you? Seems like it would work well. I'll be doing that tomorrow night. sirchunksalot and Rickp 2 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
tommc23 Posted May 18, 2020 Author Share Posted May 18, 2020 33 minutes ago, azstu324 said: Thank you sir! You by chance haven't tried this recipe for pizza have you? Seems like it would work well. I'll be doing that tomorrow night. No I use a pizza dough recipe I learned from another youtuber binging with babish. I make my own sauce when I do pizza and I have been doing a fermented dough which tastes great. Rickp, sirchunksalot and yungkory 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 18, 2020 Author Share Posted May 18, 2020 @azstu324 https://basicswithbabish.co/basicsepisodes/2017/10/23/sauces-9w5tm-2njph-5ahwj-hsl7s-fh6cr-dfapr PMookie 1 Quote Link to comment Share on other sites More sharing options...
PMookie Posted May 18, 2020 Share Posted May 18, 2020 Used the left over pork chop to make a Cunabo today. I don't have a panini press so I used two cookie sheets and put my cast iron pan on top for weight and it turned out delicious. I have enough to do another one which makes me happy because it was good.My FAVORITE sandwich!!!!!!Sent from my iPhone using Tapatalk Pro Rickp 1 Quote Driver: Ping G430 Max 9*, Ping Tour 70X Fairway: Ping G425 15*, Ping Tour 70X Hybrid: Ping G425 22*, Ping Tour 80X Irons: Ping i230 4-GW, TT DG X100 Wedges: SMS 50D/54V/58DModus 130 stiff, +1” Putter: EAS 1.0 Ball: Titleist 2023 AVX Link to comment Share on other sites More sharing options...
tommc23 Posted May 18, 2020 Author Share Posted May 18, 2020 16 minutes ago, PMookie said: My FAVORITE sandwich!!!!!! Sent from my iPhone using Tapatalk Pro It was really good I'm going to take one to work for lunch tomorrow Rickp 1 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 18, 2020 Share Posted May 18, 2020 [mention=76102]azstu324[/mention] https://basicswithbabish.co/basicsepisodes/2017/10/23/sauces-9w5tm-2njph-5ahwj-hsl7s-fh6cr-dfaprYeah that looks pretty similar to my regular pizza dough recipe. Pretty no nonsense. Was just curious if you had tried this one for pizza. It might be too light and fluffy but I'm gonna give it a whirl tomorrow. the more I practice, the luckier I seem to get.. Rickp 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
tommc23 Posted May 18, 2020 Author Share Posted May 18, 2020 10 minutes ago, azstu324 said: Yeah that looks pretty similar to my regular pizza dough recipe. Pretty no nonsense. Was just curious if you had tried this one for pizza. It might be too light and fluffy but I'm gonna give it a whirl tomorrow. the more I practice, the luckier I seem to get.. I'm interested in how it turns out for you so let us know. Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 18, 2020 Share Posted May 18, 2020 I'm back from the dead! Hopefully.. everything seems to be back to normal from the diverticulitis. I've been cleared to eat like a human again. Tonight I'm making those sweet blue pigs I posted about a while back. Using the bun recipe that@tommc23 shared. Coconut sugar bacon, melted blue cheese, ground chuck with 20% pork fat. Sweet potato parmesan garlic fries. I halved the recipe to make 4 buns. As we only have 3 mouths that eat normal food. My little guy (2) is still trying to figure out his pallet. The other half I'm saving for pizza dough. Finished product pics yet to come... Finished product.. Ended up making an impromptu secret sauce with caramelized onions in butter, Worcestershire and garlic with avacado mayo.. divineWith the homemade buns, coconut sugar candied bacon and blue cheese.. OMG!!!! Fries weren't homemade but we're jazzed up with parmesan and garlic salt and where crispy and heavenly. the more I practice, the luckier I seem to get.. tommc23, Rickp, yungkory and 3 others 6 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
tommc23 Posted May 18, 2020 Author Share Posted May 18, 2020 1 minute ago, azstu324 said: Finished product.. Ended up making an impromptu secret sauce with caramelized onions in butter, Worcestershire and garlic with avacado mayo.. divine With the homemade buns, coconut sugar candied bacon and blue cheese.. OMG!!!! Fries weren't homemade but we're jazzed up with parmesan and garlic salt and where crispy and heavenly. the more I practice, the luckier I seem to get.. Looks good how'd you like the taste of the buns? Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 18, 2020 Share Posted May 18, 2020 Looks good how'd you like the taste of the buns?Texture of the buns was perfect. Next time I might proof the yeast with a little honey or brown sugar. And maybe toast with some garlic salt. Just used unsalted butter to toast. Could have used just a smidgen more flavor but nothing to really complain about. I will use the recipe again for sure! the more I practice, the luckier I seem to get.. tommc23 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
edingc Posted May 18, 2020 Share Posted May 18, 2020 Following up on something @sirchunksalot posted a while ago, I finally got the chance to smoke some chicken drumsticks on the Old Smokey. Brined in a 2 percent salt solution for about six hours, basted with a mixture of Heinz 57, Sriracha and ketchup a few times. I thought they were really, really good. My wife was more on the fence; she's not a huge BBQ fan so the smoke flavor just isn't her thing. Oh well! Rickp, yungkory and Kenny B 3 Quote Unofficial WHS Handicap: 7.5 / Anti-Cap: 13.0 (Last Updated Feb. 19, 2024) Driver: Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post 3 Wood: Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X 20° Hybrid: PXG 0211 (2020 Model), 40.25", Mitsubishi Tensei AV RAW White 90X 4 Utility: Cobra KING Utility (2020 Model), 38.5", Aerotech SteelFiber i110cw Stiff 5-PW: Ben Hogan PTx Pro, 37" 7 Iron, Aerotech SteelFiber i125cw Stiff | Club Champion Fitting 50°, 54°, 58°: Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread Putter: L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3° | Unofficial Review Grips: Star Sidewinder, Undersized with Custom Tape Build-Up Ball: Snell MTB-X Optic Yellow Tracked By: Shot Scope H4 Bag: Personalized 2020 Sun Mountain Sync Riding On: Bag Boy Nitron | Official Review Thread WITB? | 2022 Reviewer Edel SMS Wedges | 2021 Reviewer Maxfli Tour and Tour X Balls | 2020 Participant #CobraConnect Challenge | 2019 Reviewer Callaway Epic Flash Driver Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 18, 2020 Share Posted May 18, 2020 2 hours ago, edingc said: Following up on something @sirchunksalot posted a while ago, I finally got the chance to smoke some chicken drumsticks on the Old Smokey. Brined in a 2 percent salt solution for about six hours, basted with a mixture of Heinz 57, Sriracha and ketchup a few times. I thought they were really, really good. My wife was more on the fence; she's not a huge BBQ fan so the smoke flavor just isn't her thing. Oh well! Those look amazing! I'm still going to have to try the 57 sauce with chicken. What kind of wood did you use? edingc 1 Quote Link to comment Share on other sites More sharing options...
edingc Posted May 18, 2020 Share Posted May 18, 2020 1 hour ago, sirchunksalot said: Those look amazing! I'm still going to have to try the 57 sauce with chicken. What kind of wood did you use? Hickory. That may be why my wife didn't like it so much. It definitely had a smokey flavor. sirchunksalot and Rickp 2 Quote Unofficial WHS Handicap: 7.5 / Anti-Cap: 13.0 (Last Updated Feb. 19, 2024) Driver: Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post 3 Wood: Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X 20° Hybrid: PXG 0211 (2020 Model), 40.25", Mitsubishi Tensei AV RAW White 90X 4 Utility: Cobra KING Utility (2020 Model), 38.5", Aerotech SteelFiber i110cw Stiff 5-PW: Ben Hogan PTx Pro, 37" 7 Iron, Aerotech SteelFiber i125cw Stiff | Club Champion Fitting 50°, 54°, 58°: Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread Putter: L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3° | Unofficial Review Grips: Star Sidewinder, Undersized with Custom Tape Build-Up Ball: Snell MTB-X Optic Yellow Tracked By: Shot Scope H4 Bag: Personalized 2020 Sun Mountain Sync Riding On: Bag Boy Nitron | Official Review Thread WITB? | 2022 Reviewer Edel SMS Wedges | 2021 Reviewer Maxfli Tour and Tour X Balls | 2020 Participant #CobraConnect Challenge | 2019 Reviewer Callaway Epic Flash Driver Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 18, 2020 Share Posted May 18, 2020 5 hours ago, edingc said: Hickory. That may be why my wife didn't like it so much. It definitely had a smokey flavor. Peach and cherry don't give as much of a smoke flavor and may be better to her liking. You're definitely killing it with your grill, I was actually talking about your chicken today at work. edingc, tommc23 and Rickp 2 1 Quote Link to comment Share on other sites More sharing options...
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