I slice way to much to play that course...

It's a tough one,  A lot of times just leave the driver in the bag.

I have never seen this kind of Fattie before. 

More.

Next time I would probably put the layer of ground pork on the outside then beef next & keep the Italian in the middle

Quadman,

Where did you get your training to be a course superintendent? ...... Looks like a beautiful course and geographic area. Where is it located?

I was laid off from a job and my brother was a mechanic at a golf course so I used to go every day just to give him a hand for something to do and that was 25 years ago. I never took any courses or training,  I just stuck with it & worked my way up the ladder, my irrigation tech has been with me from the first day I got into this business & he is self taught as well. It is located along the Wascana Creek in the valley. The course is 18 years old, I helped build the course running a lot of the heavy equipment, we sodded the whole golf course

Quadman,

Where did you get your training to be a course superintendent? ...... Looks like a beautiful course and geographic area. Where is it located?

I was laid off from a job and my brother was a mechanic at a golf course so I used to go every day just to give him a hand for something to do and that was 25 years ago. I never took any courses or training,  I just stuck with it & worked my way up the ladder, my irrigation tech has been with me from the first day I got into this business & he is self taught as well. It is located along the Wascana Creek in the valley. The course is 18 years old, I helped build the course running a lot of the heavy equipment, we sodded the whole golf course

Sooo.. you basically get to point and watch? 

Quadman,

Where did you get your training to be a course superintendent? ...... Looks like a beautiful course and geographic area. Where is it located?

I was laid off from a job and my brother was a mechanic at a golf course so I used to go every day just to give him a hand for something to do and that was 25 years ago. I never took any courses or training,  I just stuck with it & worked my way up the ladder, my irrigation tech has been with me from the first day I got into this business & he is self taught as well. It is located along the Wascana Creek in the valley. The course is 18 years old, I helped build the course running a lot of the heavy equipment, we sodded the whole golf course

Sooo.. you basically get to point and watch? 

I deserve it.

Wings

.

.

Wow those look good - which I had some right now - hungry 

Those look great! Quadman.... Have never done those. Always afraid of rubbery skin. ...... Need to get that on the list. Tasty Lookin What do you do for time and temp?

Those look great! Quadman.... Have never done those. Always afraid of rubbery skin. ...... Need to get that on the list. Tasty Lookin What do you do for time and temp?

 200° for 1/2 hour then bumped to 350° for 1 hour

Wow those look good - which I had some right now - hungry 

Agree, Agree, Agree!!!!!

Looks tasty! FMT .... Are those the veal meat balls you posted in the beef recipe section? Throw in a little garlic bread and I'm home!

That sure looks better than the zucchini "pasta" I'm making for dinner tonight