buckpillar Posted April 2 Share Posted April 2 On 3/30/2024 at 8:13 PM, jbern said: Deviled eggs were my favorite side forever, but my daughter was severely allergic to eggs for the past 4 years so we haven’t had them. She recently passed her latest egg allergy test so we are able to eat egg items around her. I’m going to have to make some as a celebration! I seen a recipe for deep fried deviled eggs.. haven't tried yet but I'm going too. Rob Person 1 Quote Jeff "PUTSO" Pillar [email protected] Link to comment Share on other sites More sharing options...
Rob Person Posted April 2 Share Posted April 2 7 hours ago, buckpillar said: I seen a recipe for deep fried deviled eggs.. haven't tried yet but I'm going too. If you want an extra bit of flavor, try cooking the eggs on a smoker! 2 ways to do this. 225⁰-250⁰ for 2 hours, then finish them by boiling. Or boil them first, shell them and cut in half. Place on a pan in the smoker and use a smoke tube at least 10" away for 2 hours I prefer the latter, as the first method can get uneven heat spots and rubbery in spots. Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Popular Post GolfSpy MPR Posted April 2 Popular Post Share Posted April 2 Last night was rib night. Baby backs in a pellet grill. Put them in at 11:00am at 200° with just salt. Around 3:00pm, wrapped them in foil with a drizzle of apple cider vinegar and raised the temp to about 250°. At 5:00pm, pulled them out, dusted with my rib rub, seared with a flame thrower, then BBQ sauce, then caramelize that with the flame thrower. Placasse61, Kenny B, Rob Person and 10 others 6 1 6 Quote TS3 9.5°, Tensei Blue CBX E722 16.5°, Tensei AV RAW Blue 65 S Epic Super Hybrid 19°, Aerotech Steel Fiber FC HYB S C722 22°, Ventus Blue 8S CBX Iron-Wood 25°, Project X HZRDUS Black 6.0 Epic Forged 7 27° 639 CB, Aldila NV 95 Graphite, 7–PW Diamond Tour Innazone 3.0 50°, 54°, 58°, Aldila NV 95 Graphite DF3, Counterbalanced 37", TPT shaft, Garsen Quad Tour 17" Full WITB with pictures Link to comment Share on other sites More sharing options...
Swing Dokter Posted April 2 Share Posted April 2 I have gout no barbecue sauce for me but I enjoyed your pictures look delicious Swing Dokter Rob Person and GolfSpy MPR 2 Quote Link to comment Share on other sites More sharing options...
Rob Person Posted April 2 Share Posted April 2 14 minutes ago, GolfSpy MPR said: Last night was rib night. Baby backs in a pellet grill. Put them in at 11:00am at 200° with just salt. Around 3:00pm, wrapped them in foil with a drizzle of apple cider vinegar and raised the temp to about 250°. At 5:00pm, pulled them out, dusted with my rib rub, seared with a flame thrower, then BBQ sauce, then caramelize that with the flame thrower. A solid cook!!! Absolutely love my pellet grill. My little offset still gets used, but not nearly as much as the Z GolfSpy MPR 1 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
buckpillar Posted April 2 Share Posted April 2 46 minutes ago, Rob Person said: If you want an extra bit of flavor, try cooking the eggs on a smoker! 2 ways to do this. 225⁰-250⁰ for 2 hours, then finish them by boiling. Or boil them first, shell them and cut in half. Place on a pan in the smoker and use a smoke tube at least 10" away for 2 hours I prefer the latter, as the first method can get uneven heat spots and rubbery in spots. I like your thinking there @Rob Person Rob Person 1 Quote Jeff "PUTSO" Pillar [email protected] Link to comment Share on other sites More sharing options...
Rob Person Posted April 2 Share Posted April 2 1 hour ago, buckpillar said: I like your thinking there @Rob Person Oh, they are delicious... I add a spoon of dill relish to my deviled mix too. Kenny B and Muckinfiddle 2 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Big moose Posted April 2 Share Posted April 2 5 hours ago, GolfSpy MPR said: Last night was rib night. Baby backs in a pellet grill. Put them in at 11:00am at 200° with just salt. Around 3:00pm, wrapped them in foil with a drizzle of apple cider vinegar and raised the temp to about 250°. At 5:00pm, pulled them out, dusted with my rib rub, seared with a flame thrower, then BBQ sauce, then caramelize that with the flame thrower. My favorite, ribs. Beautiful smoke ring on those puppies. GolfSpy MPR and Rob Person 1 1 Quote Frank musolino Link to comment Share on other sites More sharing options...
Rob Person Posted April 3 Share Posted April 3 Tonight I put some frozen pizzas on the smoker. 180⁰ for 20 minutes, then cranked it up to 400⁰ for 10 minutes Kenny B, Owengeorge13, taylorjonasher and 1 other 2 2 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
fixyurdivot Posted April 4 Share Posted April 4 On 4/2/2024 at 5:02 AM, GolfSpy MPR said: Last night was rib night. Baby backs in a pellet grill. Put them in at 11:00am at 200° with just salt. Around 3:00pm, wrapped them in foil with a drizzle of apple cider vinegar and raised the temp to about 250°. At 5:00pm, pulled them out, dusted with my rib rub, seared with a flame thrower, then BBQ sauce, then caramelize that with the flame thrower. Oh my gosh Michael... does that ever look delicious!! I'm dreaming up a massive US road trip with stops for golf and, some home spy cooking tests. Who wants to go? GolfSpy MPR, Rob Person and THE GOLF GUY 3 Quote G410 Plus, 9 Degree Driver G400 SFT, 16 Degree 3w G400 SFT, 19 Degree 5w ZX5 Irons 4-AW Glide 2.0 56 Degree SW (removed from double secret probation ) ER5v Putter (Official Review) AI-One Milled Seven T CH (Official Review) Link to comment Share on other sites More sharing options...
Popular Post Preeway Posted April 4 Popular Post Share Posted April 4 Ribs and wings for dinner and apps tonight. Using the apple to hold a temp probe to measure smoker temperature compared to what the grill is registering. Owengeorge13, TJ Hall, Rob Person and 7 others 7 3 Quote Driver: Aerojet LS, Ventus Blue Shaft - 6S 4 Wood: Rogue ST Max 16.5, Tensei White Shaft - 7S Utility Iron: Fli Hi 3-iron, HAZARDOUS Smoke Black Shaft - S Irons: JPX 921 Tour 4-P, Project X Shafts - Stiff 125g Wedges: 52º, 56º, 60º Putter: Ai-One 7 T CH, 34" Preferred Ball: Z-Star Diamond Pushcart: Nitron Rangefinder: Tour V5 Shift Link to comment Share on other sites More sharing options...
fixyurdivot Posted April 4 Share Posted April 4 (edited) 7 minutes ago, Preeway said: Ribs and wings for dinner and apps tonight. Using the apple to hold a temp probe to measure smoker temperature compared to what the grill is registering. Let's see here... Alabama, Nebraska, then Michigan... or??? This itinerary could get complicated . Edited April 4 by fixyurdivot Rob Person, Big moose, Preeway and 2 others 2 3 Quote G410 Plus, 9 Degree Driver G400 SFT, 16 Degree 3w G400 SFT, 19 Degree 5w ZX5 Irons 4-AW Glide 2.0 56 Degree SW (removed from double secret probation ) ER5v Putter (Official Review) AI-One Milled Seven T CH (Official Review) Link to comment Share on other sites More sharing options...
Rob Person Posted April 5 Share Posted April 5 3 hours ago, Preeway said: Ribs and wings for dinner and apps tonight. Using the apple to hold a temp probe to measure smoker temperature compared to what the grill is registering. Love the 3 racks! My oh my! Oh, and Pig shots are one of my favorite smoker apps! Preeway 1 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
TJ Hall Posted April 5 Share Posted April 5 15 hours ago, Preeway said: Ribs and wings for dinner and apps tonight. Using the apple to hold a temp probe to measure smoker temperature compared to what the grill is registering. I’m drooling right now! Rob Person 1 Quote TaylorMade SIM 2 Max Driver TaylorMade Stealth 3 wood Titleist U510 Hybrid (3H) TaylorMade Tour Preferred CB Irons Vokey SM8 Wedges (52/56/60) Odyssey Ai-ONE 7S Putter Link to comment Share on other sites More sharing options...
Preeway Posted April 5 Share Posted April 5 They were good. Four hours unwrapped at 200° and then light sauce and wrap for 30 minutes. Always finish somewhere between fall off the bone to slight tug off the bone. My favorite way to eat ribs. TJ Hall and Rob Person 1 1 Quote Driver: Aerojet LS, Ventus Blue Shaft - 6S 4 Wood: Rogue ST Max 16.5, Tensei White Shaft - 7S Utility Iron: Fli Hi 3-iron, HAZARDOUS Smoke Black Shaft - S Irons: JPX 921 Tour 4-P, Project X Shafts - Stiff 125g Wedges: 52º, 56º, 60º Putter: Ai-One 7 T CH, 34" Preferred Ball: Z-Star Diamond Pushcart: Nitron Rangefinder: Tour V5 Shift Link to comment Share on other sites More sharing options...
downeyjr Posted April 5 Share Posted April 5 New favorite of mine are these sauteed Daikon radish, if you get them right they have a similar consistency to a nice scallop. You boil them in broth for 10 minutes or so until tender then you finish by sauteeing with garlic and whatever sauce you like (this was dashi, butter, soy, mirin, and sake). e ejgaudette, Muckinfiddle, MattF and 5 others 5 2 1 Quote Driver: Epic Speed TD LS - Ventus Blue TR 6X 3 Wood: Epic Flash SZ Hybrid: Rogue Hybrid Irons: Adams Idea Pro A12, DG X100 Wedges: PW - 48 Vokey SM7, 52-60 Kirkland Signature Putter: Either a Newport 2.0, Spider Tour, Oddysey 7, or an Tony Penna IM style blade Ball: Rotation of new releases, whatever my toddler forces me to buy, and Kirklands. Link to comment Share on other sites More sharing options...
Headhammer Posted April 6 Share Posted April 6 Dinner last night was classic Italian meatballs with some pretzel bread. Owengeorge13, Muckinfiddle, Rob Person and 1 other 2 2 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
Rob Person Posted April 6 Share Posted April 6 21 hours ago, downeyjr said: New favorite of mine are these sauteed Daikon radish, if you get them right they have a similar consistency to a nice scallop. You boil them in broth for 10 minutes or so until tender then you finish by sauteeing with garlic and whatever sauce you like (this was dashi, butter, soy, mirin, and sake). e I've never heard of nor tried it before, but it looks amazing!!! 3 minutes ago, Headhammer said: Dinner last night was classic Italian meatballs with some pretzel bread. Oh my my, mama mia! Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Headhammer Posted April 7 Share Posted April 7 Dinner last night was the most perfectly round and tender flank steak ever, with a cherry cola dry rub and an asparagus, egg & bacon salad with a dijon vinaigrette. Mrs. H and I destroyed both of them! TJ Hall, MattF, Owengeorge13 and 3 others 4 2 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
Rob Person Posted April 8 Share Posted April 8 20240407_163327.mp4 Smoked some burgers and dogs last night. Kenny B and Owengeorge13 2 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
MN_Hacker Posted April 10 Share Posted April 10 My son took "Food Fundamentals" as a freshman, and just started Gourmet Food class as a sophomore. It's great to have a teenager that can fend for himself in the kitchen. Rob Person, Fongle and TJ Hall 2 1 Quote Paradym driver Paradym X 3HL Paradym 7w Maltby KE4 Tour TC 5 Hybrid Paradym irons 6-AW Jaws Raw 54*, 58* Versa 3T Link to comment Share on other sites More sharing options...
Popular Post Headhammer Posted April 11 Popular Post Share Posted April 11 Dinner last night was pork egg roll in a bowl. Yep, all the contents of an egg roll without the nasty fried wrapper and topped with a siracha lime mayo. Fongle, racingdaly, taylorjonasher and 7 others 5 3 2 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
Fongle Posted April 12 Share Posted April 12 On 4/9/2024 at 2:45 AM, Rob Person said: 20240407_163327.mp4 12.1 MB · 0 downloads Smoked some burgers and dogs last night. And where was the invite for the rest of us? Rob Person 1 Quote Driver - King SZ 1w 7.5° w/ Aldila Rogue Silver 110MSI 60x Woods - King SZ Big Tour 3w 13.5° w/ Fujikura Pro 65, King SZ 5w 20° w/ Tensei CK White 70 Driving Iron - King Utility 2i 16° w/ Project X Hzrdus Black 85 Irons - Apex '24 Combo set - 4i Pro, 5i-8i CB, 9i-10i MB w/ KBS Tour V 120 X-Stiff Wedges - MD5 Jaws 52° - S 10° grind, 56° - C 8° grind, 60° - C 8° grind w/ Dynamic Gold Spinner Tour Issue 115 Putter(s) - O-Works 2 Ball Black, Big Bertha Warbird, Special Select Squareback 2.0, Red X2, Bullseye Original Flange SC, Bullseye Standard Flange SC, OG Bronze Anser, Method Midnight 007, R.Mendralla 8802 Link to comment Share on other sites More sharing options...
Muckinfiddle Posted April 14 Share Posted April 14 Another rack of ribs... yungkory, Kenny B, Rob Person and 5 others 1 7 Quote Hate yourself, not the game... In my Vessel bag: King SpeedZone MG 3 Satin RAW black 60° ZX 3 wood SW & GW Black 3-PW EV2 Mid-Lock Prov1x- Link to comment Share on other sites More sharing options...
sirchunksalot Posted April 15 Share Posted April 15 I smoked a pork loin today using hickory and some rub from Meat Church. I've got to say, it turned out really good. It paired wonderfully with my wife's green beans. Wib081, TJ Hall, Kenny B and 5 others 2 6 Quote Link to comment Share on other sites More sharing options...
Rob Person Posted April 15 Share Posted April 15 3 hours ago, Muckinfiddle said: Another rack of ribs... Extra crusty! I like it! 2 minutes ago, sirchunksalot said: I smoked a pork loin today using hickory and some rub from Meat Church. I've got to say, it turned out really good. It paired wonderfully with my wife's green beans. Yummmm! sirchunksalot, Muckinfiddle and TJ Hall 3 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
yungkory Posted April 15 Share Posted April 15 36 minutes ago, sirchunksalot said: I smoked a pork loin today using hickory and some rub from Meat Church. I've got to say, it turned out really good. It paired wonderfully with my wife's green beans. Time, temp, and at what internal temp do you pull it to rest? Killer smoke ring brother TJ Hall and Rob Person 2 Quote Driver: Rogue ST Max LS Tensei AV Blue S 3w/5w: TSi2 Tensei AV Raw Blue S 4h: CLK 22* Hybrid Tensei CK Pro Blue 80HY S Irons 5-PW: 223 Steelfiber PR 95 S Wedges: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105 Putter: LAB Link.1 Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
Muckinfiddle Posted April 15 Share Posted April 15 36 minutes ago, Rob Person said: Extra crusty! I like it! Yep, sweet Kansas City style BBQ sauce gets good and sticky. Rob Person, sirchunksalot and TJ Hall 3 Quote Hate yourself, not the game... In my Vessel bag: King SpeedZone MG 3 Satin RAW black 60° ZX 3 wood SW & GW Black 3-PW EV2 Mid-Lock Prov1x- Link to comment Share on other sites More sharing options...
sirchunksalot Posted April 15 Share Posted April 15 2 minutes ago, yungkory said: Time, temp, and at what internal temp do you pull it to rest? Killer smoke ring brother I smoked it for 3 hours at 225 and I pulled it at an internal temperature of 155. I appreciate the compliment! yungkory, TJ Hall and Rob Person 3 Quote Link to comment Share on other sites More sharing options...
Rob Person Posted April 17 Share Posted April 17 Tonight was smoked split chicken breasts and Roasted garlic potatoes . These went on hawaiin buns as sandwiches. Garlic aioli, lettuce, tomato, kinders honey hot bbq sauce. MattF, Wib081, Muckinfiddle and 1 other 2 2 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
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