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5 hours ago, klineka said:

Kosmos

Kosmos makes really good rubs. The killer bee honey chipotle is my personal favorite.

-Peter

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On 12/5/2020 at 3:58 PM, Darkfrog said:

Kosmos makes really good rubs. The killer bee honey chipotle is my personal favorite.

That is the only one I have used so far and myself and a couple buddies really like it. I did chicken thighs again Saturday as well as a smoked queso dip too. 

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About 30 minutes ago I put a 7lb pork shoulder on for pulled pork. Used the Kosmos Q Cow Cover rub this time, first time trying that one. Estimating it should take about 7-9 hours to complete. Cooking it at 225 degrees now until an internal temp of 160, then wrapping in aluminum foil until internal temp reaches 200.

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On 12/5/2020 at 10:10 AM, klineka said:

Just got a pellet grill/smoker delivered yesterday, I went with the RecTeq RT 340 and really like it so far. 

Made my first meal on it last night, bone in chicken thighs. They turned out amazing. I used Kosmos Q Spicy Chipotle Honey Killer Bee rub and smoked them at 225 for about 20-30 minutes then cranked the heat to 425 and flipped them once until they were at an internal temp of 165. I am making more for some friends today and I will do the same method except I will bring the heat up to 450 maybe even 475 to get the skin just a tad bit crispier.

I am also making a smoked queso dip today as well which I will share pictures of

The grill -

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The chicken - 

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Looks great!  I have a buddy who has had a Camp Chef pellet smoker for 2 years now and loves it.  Extremely versatile and easy to use.

In David's bag....

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Are wood pellets economical? I feel like having something that can use both hardwood and pellets would be good? 

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4 minutes ago, saevel25 said:

Are wood pellets economical? I feel like having something that can use both hardwood and pellets would be good? 

For my specific model, it's rated to use roughly 1 lb of pellets per hour, I bought a 20 lb bag of pellets at Lowe's for $10 so I should get roughly 20 hours of grill/smoke time for $10 plus the cost of the electricity that keeps the computer turned on. 

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Seared lamb lollipops with fingerling potatoes, haricot vert and roasted onion with balsamic glaze.

 

C6D12533-827C-4713-9F8C-E74610815AF1.jpeg

In David's bag....

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3-Wood: Titleist 910F;  15* Diamana Kai'li
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Irons: Titleist 695cb 5-Pw

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With the wife's supervision, I made these.   Molasses-Coconut cookies.  

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  • 2 weeks later...

These should all be done by kickoff for the OSU game here shortly. 7lb pork shoulder for pulled pork, spare ribs in the middle and baby backs on the right. Pork shoulder has been on since 2am and the ribs have been on since 6.

Snapchat-2092238007.jpg

 

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Made Carbonara as authentic as I could. One of my favorite pasta dishes.

3A4FA61D-B708-4F42-99D5-71C7A93D58DC.jpeg
 

 

Matt Dougherty, P.E.
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What's in My Bag
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29 minutes ago, saevel25 said:

Made Carbonara as authentic as I could. One of my favorite pasta dishes.

Yum mmm, its a favorite in our house too.  Its also one of our "fall back" dinners, we always have all the ingredients in the house.

Dave

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  • 3 weeks later...

Sometimes less is more.

Angel hair in olive oil with tomatoes, garlic, olives, and sweet basil.  
 

 

F8D4B20C-5BF7-4532-96A3-F174A4679BF3.jpeg

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
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Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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  • Administrator

I hate the name “boneless wings” (they’re chicken nuggets), but I wouldn’t go this far:

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
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Looks like he was having a little fun.  Too little of that these days.  Though wondering if it was an analogy to something bigger and broader???  T'was a good, meaty discourse.


7 minutes ago, iacas said:

I hate the name “boneless wings” (they’re chicken nuggets), but I wouldn’t go this far:

This is awesome! I've said this for years! 

Yes, he's a little tongue and cheek, but he's absolutely right. 

This made me giggle out loud. 

My bag is an ever-changing combination of clubs. 

A mix I am forever tinkering with. 

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1 hour ago, Double Mocha Man said:

Looks like he was having a little fun.  Too little of that these days.  Though wondering if it was an analogy to something bigger and broader???  T'was a good, meaty discourse.

 

1 hour ago, ChetlovesMer said:

This is awesome! I've said this for years! 

Yes, he's a little tongue and cheek, but he's absolutely right. 

This made me giggle out loud. 

Mon Frere! You can have boneless chicken wings! Jacques will show you how!

 

 

Scott

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1 minute ago, boogielicious said:

 

Mon Frere! You can have boneless chicken wings! Jacques will show you how!

 

 

I don't think that's what they are doing over at BWW...

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A mix I am forever tinkering with. 

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542011E1-1152-4F63-A7AB-5077ECD47474.jpeg
Pork Chop with Garlic Mushroom Rice

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