RockRaines

QUOTE (bmags @ May 27, 2015 -> 09:40 PM) No. No Anderson chants. At least we know when to do it properly.

Twice interference gives them goals.

Crawford got punched in the head while that was shot.

Shoot the f***ing puck.

99.9 percent turns out to be wrong.

Their home hitting splits are amazing.....

Thats why that baserunning play was so important.

Well at least we have 2 guys that can hit at any time this season. Great baserunning by Bonafacio BTW.

Somehow I knew Ventura would get blame in this thread, never fails.

Donaldson is unreal at home, unreal.

QUOTE (Tex @ May 27, 2015 -> 01:45 PM) One thing to check is for any rusted out spots. I had basically an open flame in one section of the burner, which in turn took out some of the deflector. Replacing the parts helped a lot with that grill. I'm on probably my 7th or 8th brand of grill up there since they only last outside for about 2-5 years. Once this one wears out I am moving my Weber up there and buying a Genesis for my house here.

Oh yeah that is a typical configuration of the off brand grills, my brinkman looks just like that and I get mad flare ups. I actually burn it off and then scrape them with the brush.

QUOTE (KyYlE23 @ May 27, 2015 -> 11:48 AM) Yea, your grease catchers are full, so the grease goes straight to the burner. What brand grill are you using?(I apologize if you already stated it) You can either take them out and degrease them or buy new ones. You shouldn't have the same problem with charcoal though. You can indirect cook your meat and the grease won't touch the coals. I usually throw my burgers directly on the flame until they have a nice seer, and then move them outside the coals so they cook all the way through but the flame isn't burning the burgers into pieces of char You can also put a burner grate in there and use ceramic lava rocks to combat this issue on cheaper gas grills.

QUOTE (KyYlE23 @ May 27, 2015 -> 09:35 AM) One thing I do with my Weber is when the coals are hot, I put the top on the grill with the vents open for 5-10 minutes. I have a red Weber and when it gets super hot, the paint actually turns darker red so I know it's really hot. I get no dead spots. I know what you are talking about though, I used to have the same problem. I am pretty sure the grease catchers are the problem for you. after college I never used a gas grill again because I hated how I couldn't control the flames, once grease started flowing that thing just got crazy uncontrollable. But we had a really cheap grill, I'm sure an expensive gas Weber would be just fine for me. I have a Weber Q I bought for my condo downtown and I never have that issue, I'm sure it only gets better as the price goes up. I have a cheaper Brinkman at my house in Michigan and it has hot spots and flare ups. Its maddening

Looks like Braxton Miller may have had a setback with his shoulder, yet another reason why he was never going to transfer. His career is definitely in trouble at this point.

QUOTE (Iwritecode @ May 27, 2015 -> 08:25 AM) You would think so. Just this past weekend we had all 3 burners on low with the lid down. I was sitting right next to the grill and it still flared up. I ended up turning the middle one off completely. Maybe it's a cheap grill? There might be something to that or the design. The charcoal is plenty hot when I start. I use a metal chimney to get them going and they are ashy/glowing red when I actually put the meat on. I've gotten better but I still seem to end up with some "dead spots" in the charcoal where the grease drips down and puts it out. Hmmm, is there a vent below that you can open to give it better airflow?

QUOTE (Iwritecode @ May 26, 2015 -> 03:15 PM) I've been grilling for years and still haven't quite gotten the hang of it for some reason. My biggest problem is the grease dripping down. If I'm using charcoal, it drips onto the briquettes and puts them out. If I'm using propane, it causes flare-ups. I've debated on getting one of these, but don't know how well it will work. How long are you letting the charcoal burn before you cook on it? They should all be mostly gray and orange by the time you start cooking.

QUOTE (Jenksismyb**** @ May 26, 2015 -> 03:05 PM) Yeah man, I used my Weber for years to smoke and then got an electric one (Masterbuilt, similar to this http://www.amazon.com/Masterbuilt-20070910.../dp/B00104WRCY) ) last summer and it's 100 times easier. You use less chips, I can set it and forget it (overnight smokes are so easy now...) and it comes out great. Actually smoked a whole chicken and a brisket this weekend and it was awesome. Definitely worth the $250-350 investment. I believe thats similar if not the same one I was looking at.

QUOTE (raBBit @ May 26, 2015 -> 02:21 PM) I don't golf at the usual golfing times. I am more of a twilight golfer. I have gone to GWD probably 10 times from 12-5 and I have never had a 6 hour round. Some 5+ for sure though. Im more of a 3 hour or less per round guy, anymore more and I get a bit annoyed these days.

QUOTE (bmags @ May 26, 2015 -> 02:19 PM) Fresh Meadows is a bit far for me, used to play there a lot. I'm actually looking for mid-level courses now that I can afford them. Just never went to any near the city. I live in Logan Square, most of the courses I used to play were with my Dad around Oak Brook, which, is fine, but a bit far. Harborside and Lost Marsh are easily accessible because the Dan Ryan isnt all that bad. Up north I always liked Highland Park CC

QUOTE (raBBit @ May 26, 2015 -> 01:17 PM) George Dunn is an awesome course but the pace of play is baaaaaaaaaad. Last time we played there we walked off of 16 after 6 hours. They literally booked tee times 3 minutes apart. Never playing there again

QUOTE (Jenksismyb**** @ May 26, 2015 -> 01:32 PM) Once you master grilling, open your world to smoking IM getting there now, looking at electric smokers at Cabelas I think Ive found what im going to do.

QUOTE (bmags @ May 26, 2015 -> 12:07 PM) If you are wondering why I stayed: 1) It was an awesome day out and I hadn't been out all year 2) Had they said from the beginning it was a 2 hr delay I would have left There was technically only 5 tee times ahead of us when we arrived. It was really hard to cut our losses. You learn that the discount just aint worth it in golf. Not if you want to do anything else that day. Plus it really wears at you as you wait for 5 minutes to hit every time. I have to find some new courses. Literally one of the reasons I joined a private club. I like to play fast whenever I want.

QUOTE (Tex @ May 26, 2015 -> 11:33 AM) Ugh. I wouldn't have stayed. Me either. That course as well as many of the other park District ones are notorious for packing them full of golfers. George Dunne is an awesome course but they put groups 3 minutes away from each other. Thats a 6 hour round.

QUOTE (raBBit @ May 26, 2015 -> 10:34 AM) Went to the range with my girlfriend and she swung my 5 iron and it snapped in half. It was hilarious and it pushed me to finally get new irons. My old irons were a beginner's ram set and absolute garbage. I bought a full set of TaylorMade RocketballZ. They seemed to be both popular and very forgiving clubs. I am hoping this could shave off a handful of strokes for me so who knows. I got into golf late and don't watch it on TV so I am not really sure if my bag is regulation. Driver - Callaway RAZR X Irons/Wedge - TaylorMade RocketballZ (4-GW) and Nike SV+ LW Hybrid - Nike VRS Covert 2.0 Is using different brands/sets (specifically the Nikes) a disadvantage to me? I suck with my hybrid and rarely pull it out other than the range. Is there anything different about a hybrid that I should be doing so integrating it into my game won't kill my score? Nah, use whatever brands you like. I carry titleist driver, hybrid 4 iron, an Adam 3 hybrid, a TM 3 wood, Ping Irons 5-PW, Titleist 54 degree wedge, Odyssey 56 degree and nike 60 degree and a Ray Cook putter.