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tommc23

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6 minutes ago, sirchunksalot said:

Didn't think about siracha, though that would have been good. I'll have to give it a try next time. 

Siracha and hoisin sauce. I usually do even ratio siracha kicks it up a notch and the hoisin gives it the good salty/soy sauce flavor

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20 minutes ago, Lacassem said:

Siracha and hoisin sauce. I usually do even ratio siracha kicks it up a notch and the hoisin gives it the good salty/soy sauce flavor

If it wasn't so close to bedtime, is have to go back in there and eat another bowl. That sounds so good. 

There's always leftovers. 

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Did some salmon in the air fryer let it marinade in soy sauce, salt, pepper, garlic, maple syrup, and some sesame oil. I made a recipe similar to this before and it turns out great. A nice side of basmati rice with it

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11 minutes ago, tommc23 said:

Did some salmon in the air fryer let it marinade in soy sauce, salt, pepper, garlic, maple syrup, and some sesame oil. I made a recipe similar to this before and it turns out great. A nice side of basmati rice with it

62E1E4C9-3DFC-43CC-BB01-4E0C7B5A9270.jpeg

This is giving me Hawaii vibes and if I am way off then I apologize but wow that looks good.

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2 minutes ago, bens197 said:

This is giving me Hawaii vibes and if I am way off then I apologize but wow that looks good.

The marinade is kind of teriyaki sauce like and kind of Hawaiian I guess. It is very good I gave the skin to my dog who turned 8 today my gift to him lol

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7 minutes ago, tommc23 said:

The marinade is kind of teriyaki sauce like and kind of Hawaiian I guess. It is very good I gave the skin to my dog who turned 8 today my gift to him lol

Happy bday to the good boy!

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Well, I got it. 15 hours and 888 miles, we loaded it in the back of my TB and I headed home. Got a whopping 16mpg on the highway...I really need to get rid of that pig. I'm playing today so I'll be firing it up maybe during the week to play around but doing ribs and baked beans next Saturday. Well, here she is.

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And being introduced to the rest of the family.

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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: :Sub70: 949X Pro 2 Hybrid Project X Even Flow Riptide 6.0
Hybrid: :Sub70: 939X 3 Hybrid Project X Even Flow Riptide 6.0
Irons: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0
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God Bless America🇺🇸, God save the Queen🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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4 hours ago, MattF said:

Well, I got it. 15 hours and 888 miles, we loaded it in the back of my TB and I headed home. Got a whopping 16mpg on the highway...I really need to get rid of that pig. I'm playing today so I'll be firing it up maybe during the week to play around but doing ribs and baked beans next Saturday. Well, here she is.

PXL_20210925_150855971_MP.jpg.3b1302d00c1a4ce37e3b0446354f2de4.jpg

1399040314_PXL_20210925_220730951_MP2.jpg.cf9da515622dff2b445654a2c28ea8df.jpg

1929242732_PXL_20210925_220741467_MP2.jpg.e1b1de541f6342ce67187a4c4f3c9842.jpg

1567114961_PXL_20210925_220752048_MP2.jpg.c727cc34206042b81955ba127bb538ef.jpg

And being introduced to the rest of the family.

1493276424_PXL_20210925_221346878_MP2.jpg.c2ee9d7369b181a67b603faa51f7fff6.jpg

That’s a serious setup👍

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Worcestershire  burgers 🔥

BB03DFA0-0631-433F-BD77-CD535876791E.jpeg.04a5da43785b8d4b07c17a535c69438a.jpeg7F46C9A1-1EC0-486D-BB44-7516BF3ADB23.jpeg.6308eaff9240fc0f73d339a43fb7c06b.jpeg

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

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Fall calls for pot roast, carrots, potatoes and stout.

CDDD485F-4E02-42BE-ABC8-D049470D0433.jpeg.43b60a1504ebf7b1be25ffe87b5c582c.jpeg

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1 minute ago, sirchunksalot said:

I approve this message. 

Worcestershire sauce is a must for burgers and those look like they were delicious. 

It goes so well on almost any meat lol. Added a little extra dab. They were juicy AH

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Check out my reviews:

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:ping-small:  Traverse is filled with all this shiny metal and tracked by :Arccos::

:cobra-small: RadSpeed 8* - MotoreX F1 6X I :taylormade-small: SIM 3W - Project X HZRDUS Green 

:taylormade-small: 2019 P790 4-PW - Project X 6.5 LZ I :titelist-small: 48 (SM8), 52, 56, 60 (SM7) - Nippon Modus 125 S 

:EVNROLL: ER2VI :titelist-small: PROV1X #19 

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

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First cook, a naked fatty. This is traditional if you're a member of the BBQ Brethren forum.

PXL_20210926_200510319_MP.jpg.40de0b5dc4ba1cf25af262cd5d4285fd.jpgPXL_20210926_201543883_MP.jpg.e1001516cf99c6f8cf86b34a86683d31.jpgPXL_20210926_205249528_MP.jpg.22baccb2d77630540e1a6c92b260298c.jpgPXL_20210926_213249768_MP.jpg.870b5f911406c9c1ce65a4d34e530ab6.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: :Sub70: 949X Pro 2 Hybrid Project X Even Flow Riptide 6.0
Hybrid: :Sub70: 939X 3 Hybrid Project X Even Flow Riptide 6.0
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God Bless America🇺🇸, God save the Queen🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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This thread has easily become my top 3 follows on this forum.

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Did a big a$$ pan of baked ziti for the guys on shift tonight 3 lbs of pasta, 2 lbs ground beef, 3(32 oz cans of diced tomatoes), two small cans of tomato sauce(just to use up old stock in the cupboard), and a small can of paste. Should be enough for the 8 guys but I do feed guys that house pasta so hoping it goes a long enough way.

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I know a few of us have talked about the goodness of tri tip. Tomorrow I'll be smoking one up brisket style. Low and slow with the fat cap on for about 10 hrs. Injecting with clarified butter and olive oil to add some extra fat. 4-5 hrs at 220° and then 4-5 hrs wrapped to internal temp of 200°. It's a smaller tri tip so maybe less time. I'm reading that if you can pull it off, the results are as good or better than brisket.. ?🤨🤔

Pics and results to come! 

Tonight I've got some picanhas (coulottes, sirloin caps) going in the smoker at 180 for about an hour and then straight to the fire to finish. 2 day dry brined with kosher salt adding pepper and Worcestershire powder right before going to the Pit Boss. This is easily my favorite cut of steak. It's lean but super tender and juicy with little to no inedible parts. 

 

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Dinner last night was shrimp risotto in a saffron broth that paired perfectly with a nice chardonnay from the Napa Valley. 

IMG_5957.JPG.a9097b9bec692bf102b016f3e8ff4d06.JPGIMG_5956.JPG.0c9b6ee4f7f6e4e1dc1e175592c2b5e7.JPG

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Finally did a full cook on the new Weekender.

Full spares with Oakridge Saigon 21 rub, Wampus beans and melting potatoes.

PXL_20211002_171620556_MP.jpg.19c8957799e67d438970e2bdb6ca2ffb.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: :Sub70: 949X Pro 2 Hybrid Project X Even Flow Riptide 6.0
Hybrid: :Sub70: 939X 3 Hybrid Project X Even Flow Riptide 6.0
Irons: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0
Wedge: :cleveland-small: Smartsole S
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
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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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1 hour ago, MattF said:

Finally did a full cook on the new Weekender.

Full spares with Oakridge Saigon 21 rub, Wampus beans and melting potatoes.

PXL_20211002_171620556_MP.jpg.19c8957799e67d438970e2bdb6ca2ffb.jpg

PXL_20211002_171613635_MP.jpg.f10c64091ac82876a7906617a6320dff.jpg

PXL_20211002_173937167_MP.jpg.e7294ad37b8a4f9880c38e8ba99a4c88.jpg

PXL_20211002_221606585_MP.jpg.85ea4d3f47888ebd26cfafe8319e7bab.jpg

🤤

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