Posts made by Brodie

@Danimal506 It really is. As you said, the drive in was amazing, but being able to get out on the trail was a whole new level of appreciation.

@SKT It's a high recommend...we had a ton of fun out there. Hope you all can make it out soon!

Spent some time in Jackson Hole last week, and was able to get in a hike at Grand Teton. Didn't see any moose or bears, but still had many beautiful views.

Strapped up, and beach vacation ready...

@Brock Ya, it really was a great trip. Highly recommend.

We all agreed we could easily make another trip out there and still have plenty of new golf courses to choose from, as well as play Black Desert again...it was so good.

Our #1 target for the next time would be Entrada...it looked just about on par with Black Desert. Looking forward to it!

@Brock We did, indeed.

We flew into Las Vegas, so on the way in we played Conestoga, and on the way out we played Wolf Creek...both in Mesquite, NV.

Then in St George, we also played Ledges, Copper Rock, Coral Canyon, and Sand Hollow.

It was a great golf destination, as we all were hoping for.

On a golf trip in St George, UT. Got a chance to play Black Desert today, and it was fantastic. Highly recommend if you ever get the chance.

@seawolf Awesome, thanks for the rec on the book...I'll definitely have to take a look.

I also have a brand new shiny 5lb stuffer that I used. Although I wouldn't call it "light work" for me yesterday...I was verrrry slow my first time out. Just figuring it out, and also worrying about busting a casing had me crawling along during the process.

Definitely felt more confident in it after about 4 pounds in, so next time should be much quicker. Just another excuse to break it out again soon, and get some more reps in

@SourPower Thanks!

They were more of a hot link. Just salt, pepper, and cayenne for seasoning...super basic.

It was more of a proof of concept cook for me, but now I'm ready to conquer the world. Jalapeño and cheddar is the plan for my next attempt. I've been wanting to try that out, and it's also been highly requested by the wife. Looking forward to giving it a go for our next big family get together.

Been in the game a while, but never got around to attempting sausage. Finally gave it a go today. Just did a fresh sausage, no curing or cold smoking...baby steps. Turned out great, had fun, and feel much more confident in the process now. On to the full shebang next time.

Did some fajitas tonight over an "open fire" before it gets too hot this summer. Fun cook, and they turned out great...

Crushed the chicken fajita before I remembered to take a pic, but here's the steak variety:

@mclaincausey Thanks!

@Jett129 Thanks to you, as well! This cook was done on my direct flow offset (Mill Scale 94).

@seawolf Thanks! The trim was a little suspect in places, but I'm the only one that notices these things and the guests were only interested in how it tasted..and it passed that check without any issue.

So a solid first brisket of the year...hopefully I can find excuses to cook a few more throughout the Summer and Fall.

Okay, so maybe it wasn't the black meat or light that was the problem...terrible excuses. Turns out I'm just shit at taking BBQ photos. But here are some more trash photos of meat before it was devoured.

Roughly pulled pork butt, before I really got after it and shredded it, and then became even worse to photograph:

Pre sliced brisket:

Center cut:

Point, burnt ends and the flat in the back ground:

Turned out great, and glad I ended up using the offset...always tastes a little better coming off that. Solid food and a fun Masters today.

Pregaming before the big boys tee off.

@seawolf Ha, me too. She looked great, and felt right...so hopefully it looks and tastes as good as the exterior looks. <fingers crossed>

Was going to do a low effort brisket yesterday for the Masters today. But when at the store in the morning, found they had pork butt on super sale...so ended up grabbing one of those too and moving things to an offset.

About seven hours in...

All done, and just before putting her to bed in the warmer for the night. Not the prettiest picture...black chunks of meat in terrible light are hard to capture, but I'll try to remember to grab some pics when I slice into her later today.

@SourPower Thanks! The thing is a beast...so much fun to use.

And this morning we fired off a loaf of focaccia using the leftover ambient heat in the oven from last night's pizza cook. A little more dense than our normal loafs, but still tasted amazing.

Back on that pizza grind..

Did a margherita, a Rosa (stolen from Bianco), a New Yorker (from Gemignani), and a Carbonara (stolen from the Internet). Wife's favorite was the New Yorker (as always, not sure anything will ever beat that for her). And mine might have been the Carbonara...first time we tried it, and I really liked it.