tommc23 Posted April 24, 2020 Author Share Posted April 24, 2020 1 hour ago, bens197 said: Bacon. Dressing. Potato. Salad. Make ya jealous you don't have a guy like me cooking at your firehouse huh? bens197 1 Quote Link to comment Share on other sites More sharing options...
Rickp Posted April 24, 2020 Share Posted April 24, 2020 So as some of you know being a firefighter and being one of the new guys means cooking occasionally. Tonight I cooked about 6 or so lbs of sausage for sausage and peppers. Started it this morning before taking a nap. So question is have any of you guys ever had sausage and peppers in oil and red wine or is it always in a tomato sauce?Old thread, I’ve had both ways prefer in oil. My Moms was what she called her Sausage & Spaghetti Sauce.Sent from my iPhone using MyGolfSpy tommc23 1 Quote Rick Left Hand, Driver; PXG 0311XF Cypher 50 gr Senior 5 wood; Ping 425, Senior Shaft 55 gr 7 wood; Ping 425, Senior Shaft 55 gr 5 hybrid; Cally Steelhead, Hazardous R2 Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2 Wedges; Titleist S9 54*, Mizuno SW 56* Putter; Waaay too many to list Link to comment Share on other sites More sharing options...
tommc23 Posted April 26, 2020 Author Share Posted April 26, 2020 Made a bbq sauce from scratch to put on pork chops I'm going to cut from the pork loin. They will be 1 inch thick chops I'll grill then finish in the sauce in the oven. Doing that because I have a 40 minute drive to work and we don't have a grill at our station also we are freaking busy at my station we run over 20000 EMS calls a year and taking food cooked allows us to eat when we can and not have to worry. The sauce is 2 cups ketchup 6 tablespoons honey 4 tablespoons brown sugar 5 tablespoons Worcestershire sauce 6 tablespoons apple cider vinegar 5 tablespoons cayenne 2 tablespoons yellow mustard and 1 tablespoon mustard powder Salt and pepper 1 teaspoon garlic powder 2 tablespoons minced dried onion I'm looking forward to seeing how it turns out. I'll end up under cooking the chops on my grill so they don't dry out when finished in the oven. My side will be bacon fat dressing potato salad. Yea it's probably not the healthiest meal ever but it's gonna taste good. Shankster, bens197, Rickp and 5 others 8 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted April 26, 2020 Author Share Posted April 26, 2020 Ready to be taken to work and finished there sirchunksalot, MattF, Rickp and 6 others 8 1 Quote Link to comment Share on other sites More sharing options...
bens197 Posted April 26, 2020 Share Posted April 26, 2020 Ready to be taken to work and finished thereI can’t imagine it not being great. Keep it quiet tonight Rickp 1 Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
tommc23 Posted April 26, 2020 Author Share Posted April 26, 2020 1 minute ago, bens197 said: I can’t imagine it not being great. Keep it quiet tonight Doubt it we are pretty much doing pretty shut down call numbers. We have been seeing an uptick in summer time traumas(I know you can read through that) earlier than normal. Rickp and bens197 2 Quote Link to comment Share on other sites More sharing options...
bens197 Posted April 26, 2020 Share Posted April 26, 2020 Doubt it we are pretty much doing pretty shut down call numbers. We have been seeing an uptick in summer time traumas(I know you can read through that) earlier than normal.Yup Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
tommc23 Posted April 26, 2020 Author Share Posted April 26, 2020 3 hours ago, bens197 said: I can’t imagine it not being great. Keep it quiet tonight The guys enjoyed it the sauce had a little heat and wasn't as sweet as I was hoping. The one guy who just came back from cancer surgery wasn't able to eat it because it was too spicy for him. So next time I'll just have to put in less cayenne. Rickp, Shankster and bens197 3 Quote Link to comment Share on other sites More sharing options...
bens197 Posted April 26, 2020 Share Posted April 26, 2020 The guys enjoyed it the sauce had a little heat and wasn't as sweet as I was hoping. The one guy who just came back from cancer surgery wasn't able to eat it because it was too spicy for him. So next time I'll just have to put in less cayenne. A quiet table always means a good job by the chef. Hope your overnight treats you kindly. MattF, Rickp, tommc23 and 1 other 4 Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
edingc Posted April 26, 2020 Share Posted April 26, 2020 In lieu of new golf equipment during quarantine, I purchased a charcoal grill. It's an 18" Old Smokey. Barebones, but I like it. Made in Texas, too. First go around with it today. Never really been a griller in my life. I love to cook, but charcoal has never been something I've played with in the past. The thighs turned out good. Not much to them - just salt, pepper and a little Heinz 57. Rickp, azstu324, sirchunksalot and 5 others 6 2 Quote Unofficial WHS Handicap: 7.5 / Anti-Cap: 13.0 (Last Updated Feb. 19, 2024) Driver: Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post 3 Wood: Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X 20° Hybrid: PXG 0211 (2020 Model), 40.25", Mitsubishi Tensei AV RAW White 90X 4 Utility: Cobra KING Utility (2020 Model), 38.5", Aerotech SteelFiber i110cw Stiff 5-PW: Ben Hogan PTx Pro, 37" 7 Iron, Aerotech SteelFiber i125cw Stiff | Club Champion Fitting 50°, 54°, 58°: Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread Putter: L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3° | Unofficial Review Grips: Star Sidewinder, Undersized with Custom Tape Build-Up Ball: Snell MTB-X Optic Yellow Tracked By: Shot Scope H4 Bag: Personalized 2020 Sun Mountain Sync Riding On: Bag Boy Nitron | Official Review Thread WITB? | 2022 Reviewer Edel SMS Wedges | 2021 Reviewer Maxfli Tour and Tour X Balls | 2020 Participant #CobraConnect Challenge | 2019 Reviewer Callaway Epic Flash Driver Link to comment Share on other sites More sharing options...
tommc23 Posted April 27, 2020 Author Share Posted April 27, 2020 1 hour ago, edingc said: In lieu of new golf equipment during quarantine, I purchased a charcoal grill. It's an 18" Old Smokey. Barebones, but I like it. Made in Texas, too. First go around with it today. Never really been a griller in my life. I love to cook, but charcoal has never been something I've played with in the past. The thighs turned out good. Not much to them - just salt, pepper and a little Heinz 57. I'm gonna have to look into that grill as I need one. That looks good BTW and thighs always taste better than breasts sirchunksalot, edingc, artful_golfer and 1 other 4 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted April 27, 2020 Share Posted April 27, 2020 1 hour ago, edingc said: In lieu of new golf equipment during quarantine, I purchased a charcoal grill. It's an 18" Old Smokey. Barebones, but I like it. Made in Texas, too. First go around with it today. Never really been a griller in my life. I love to cook, but charcoal has never been something I've played with in the past. The thighs turned out good. Not much to them - just salt, pepper and a little Heinz 57. Those look amazing! Heinz 57 is something I've never thought of when it comes to chicken, how was it? edingc 1 Quote Link to comment Share on other sites More sharing options...
edingc Posted April 27, 2020 Share Posted April 27, 2020 9 hours ago, tommc23 said: I'm gonna have to look into that grill as I need one. That looks good BTW and thighs always taste better than breasts Agreed. We rarely eat chicken breast anymore. I'd size up to the 22" if you are cooking for more than two or three. It'd be hard to get good indirect heat otherwise. Got this off the Home Depot website shipped directly from the manufacturer with free shipping for around $70. 9 hours ago, sirchunksalot said: Those look amazing! Heinz 57 is something I've never thought of when it comes to chicken, how was it? Heinz 57 is one of my favorites when it comes to chicken and pork, probably because I grew up with that as my parent's steak sauce of choice. My wife and I are low carb so we watch our sugar intake - I like Heinz 57 because it doesn't take much to get the flavor. It's four carbohydrates per tablespoon, and there's less than a quarter cup on all of this. I want to do chicken legs next after seeing yours! Rickp, MattF, sirchunksalot and 2 others 5 Quote Unofficial WHS Handicap: 7.5 / Anti-Cap: 13.0 (Last Updated Feb. 19, 2024) Driver: Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post 3 Wood: Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X 20° Hybrid: PXG 0211 (2020 Model), 40.25", Mitsubishi Tensei AV RAW White 90X 4 Utility: Cobra KING Utility (2020 Model), 38.5", Aerotech SteelFiber i110cw Stiff 5-PW: Ben Hogan PTx Pro, 37" 7 Iron, Aerotech SteelFiber i125cw Stiff | Club Champion Fitting 50°, 54°, 58°: Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread Putter: L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3° | Unofficial Review Grips: Star Sidewinder, Undersized with Custom Tape Build-Up Ball: Snell MTB-X Optic Yellow Tracked By: Shot Scope H4 Bag: Personalized 2020 Sun Mountain Sync Riding On: Bag Boy Nitron | Official Review Thread WITB? | 2022 Reviewer Edel SMS Wedges | 2021 Reviewer Maxfli Tour and Tour X Balls | 2020 Participant #CobraConnect Challenge | 2019 Reviewer Callaway Epic Flash Driver Link to comment Share on other sites More sharing options...
tommc23 Posted April 27, 2020 Author Share Posted April 27, 2020 1 hour ago, edingc said: Agreed. We rarely eat chicken breast anymore. I'd size up to the 22" if you are cooking for more than two or three. It'd be hard to get good indirect heat otherwise. Got this off the Home Depot website shipped directly from the manufacturer with free shipping for around $70. Heinz 57 is one of my favorites when it comes to chicken and pork, probably because I grew up with that as my parent's steak sauce of choice. My wife and I are low carb so we watch our sugar intake - I like Heinz 57 because it doesn't take much to get the flavor. It's four carbohydrates per tablespoon, and there's less than a quarter cup on all of this. I want to do chicken legs next after seeing yours! You answered the other question I had about the size without me even asking thanks. sirchunksalot and edingc 2 Quote Link to comment Share on other sites More sharing options...
MattF Posted April 27, 2020 Share Posted April 27, 2020 11 hours ago, edingc said: In lieu of new golf equipment during quarantine, I purchased a charcoal grill. It's an 18" Old Smokey. Barebones, but I like it. Made in Texas, too. First go around with it today. Never really been a griller in my life. I love to cook, but charcoal has never been something I've played with in the past. The thighs turned out good. Not much to them - just salt, pepper and a little Heinz 57. I see you're running a Vortex with it. We do chicken with the Vortex on my kettle all the time. Thighs and drums, run it at 500° for about 45 minutes or so turning the lid with the exhaust 90° every 15 minutes. Season it with Naturiffic and you'll have chrispy skin chicken that, IMO, is the best you'll eat. edingc and sirchunksalot 2 Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Fairway 14 stand bag Balls: Chrome Tour Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
edingc Posted April 27, 2020 Share Posted April 27, 2020 31 minutes ago, MattF said: I see you're running a Vortex with it. We do chicken with the Vortex on my kettle all the time. Thighs and drums, run it at 500° for about 45 minutes or so turning the lid with the exhaust 90° every 15 minutes. Season it with Naturiffic and you'll have chrispy skin chicken that, IMO, is the best you'll eat. This was my first go around and I learned quite a bit. The lump charcoal I used (the Kamado XL stuff) took a bit longer to get fully lit than I anticipated, and I didn't have the grill quite that hot because I only used 6-8 chunks. The vortex really worked well though, I cooked them indirectly until they were just about done and then piled them directly over the cone to get a little char. For drumsticks, I plan to stuff a few more pieces of charcoal in the vortex and get it nice and hot like you said. Making me hungry! MattF, artful_golfer, tommc23 and 1 other 4 Quote Unofficial WHS Handicap: 7.5 / Anti-Cap: 13.0 (Last Updated Feb. 19, 2024) Driver: Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post 3 Wood: Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X 20° Hybrid: PXG 0211 (2020 Model), 40.25", Mitsubishi Tensei AV RAW White 90X 4 Utility: Cobra KING Utility (2020 Model), 38.5", Aerotech SteelFiber i110cw Stiff 5-PW: Ben Hogan PTx Pro, 37" 7 Iron, Aerotech SteelFiber i125cw Stiff | Club Champion Fitting 50°, 54°, 58°: Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread Putter: L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3° | Unofficial Review Grips: Star Sidewinder, Undersized with Custom Tape Build-Up Ball: Snell MTB-X Optic Yellow Tracked By: Shot Scope H4 Bag: Personalized 2020 Sun Mountain Sync Riding On: Bag Boy Nitron | Official Review Thread WITB? | 2022 Reviewer Edel SMS Wedges | 2021 Reviewer Maxfli Tour and Tour X Balls | 2020 Participant #CobraConnect Challenge | 2019 Reviewer Callaway Epic Flash Driver Link to comment Share on other sites More sharing options...
bens197 Posted April 27, 2020 Share Posted April 27, 2020 Prepping some boneless short ribs for bowls tonight. These will go on brown rice and Napa cabbage slaw with some kimchi. Give them a good hard sear and then braise in some crushed tomatoes. I did a dry rub with a McCormick garlic pepper blend. artful_golfer, Rickp, tommc23 and 6 others 9 Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
MattF Posted April 27, 2020 Share Posted April 27, 2020 4 hours ago, edingc said: For drumsticks, I plan to stuff a few more pieces of charcoal in the vortex and get it nice and hot like you said. I usually use a full chimney of briqs in the kettle. The lump I use with the drum smoker. edingc 1 Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Fairway 14 stand bag Balls: Chrome Tour Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
tommc23 Posted April 27, 2020 Author Share Posted April 27, 2020 4 hours ago, bens197 said: Prepping some boneless short ribs for bowls tonight. These will go on brown rice and Napa cabbage slaw with some kimchi. Give them a good hard sear and then braise in some crushed tomatoes. I did a dry rub with a McCormick garlic pepper blend. Beef short ribs are always good I want to get some a smoke them for a while. MattF, Rickp and bens197 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted April 30, 2020 Author Share Posted April 30, 2020 I have a pizza dough fermenting in the fridge as we speak and I have hamburger buns proofing right now. Doing hamburgers for dinner tonight with fresh made buns, pictures to follow. Tomorrow I'll be doing the pizza or maybe make a stromboli with the pizza dough and I'll be making the sauce for the pizza. edingc, Kenny B, MattF and 4 others 7 Quote Link to comment Share on other sites More sharing options...
silver & black Posted April 30, 2020 Share Posted April 30, 2020 You guys are killing me with this thread...lol. I have stayed on my diet through this whole furlough deal (six weeks) ... salad, eggs, chicken breast, fish. I have maintained my weight through this whole thing, but I'm starting to break down...lol. I've been surfing You Tube and gathering all kinds of new things to try. I'm afraid once I go there, there will be no turning back! sirchunksalot, artful_golfer, bens197 and 4 others 7 Quote Link to comment Share on other sites More sharing options...
yungkory Posted April 30, 2020 Share Posted April 30, 2020 On 4/27/2020 at 1:47 AM, MattF said: I see you're running a Vortex with it. We do chicken with the Vortex on my kettle all the time. Thighs and drums, run it at 500° for about 45 minutes or so turning the lid with the exhaust 90° every 15 minutes. Season it with Naturiffic and you'll have chrispy skin chicken that, IMO, is the best you'll eat. I've never heard of this Vortex before, very interesting. It's like a budget friendly version of a slow-n-sear? I'm debating getting one of those Primo kamados when we get a new house (hopefully) towards the beginning or middle of next year. Might have to re-think that after seeing these. I wanted to go all out on a slow-n-sear grill but can't find anyone who will ship it to Hawaii. They sell Primos on Wayfair and supposedly they'll ship it here for free, but I'm not holding my breath. 34 minutes ago, silver & black said: You guys are killing me with this thread...lol. I have stayed on my diet through this whole furlough deal (six weeks) ... salad, eggs, chicken breast, fish. I have maintained my weight through this whole thing, but I'm starting to break down...lol. I've been surfing You Tube and gathering all kinds of new things to try. I'm afraid once I go there, there will be no turning back! Good on you! You've made it a long time, stay disciplined! sirchunksalot, edingc, MattF and 2 others 5 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...
azstu324 Posted April 30, 2020 Share Posted April 30, 2020 I have a USDA Angus Tenderloin strip thawing for this weekend. Once it's thawed and the silver removed, I'm going to go with a very basic kosher salt, coarse black pepper, Kerigold Butter and crushed garlic marinade (heavy on the garlic). Then in the smoker to 115* and flash seared on the grill at 1000* for a (hopefully) perfect charred outside and medium rare inside. Thinking of maybe au-jus/cream saute'd button mushrooms and some horseraddish blue cheese Not sure about y'all, but growing up, the tenderloin and prime rib were probably the 2 cuts that get any accompaniments (not to be confused with side-dishes) Get caught eating a NY or Ribeye with a sauce and you could lose a finger.. or eye.. and it would be justified. Which doesn't make a ton of sense because Ribeye is just steak cuts from the prime rib.. Anyhoo.. my dad grew up with a cattle butcher for a grandfather.. so traditions carry on I guess. yungkory, MattF, tommc23 and 1 other 3 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
yungkory Posted April 30, 2020 Share Posted April 30, 2020 10 minutes ago, azstu324 said: I have a USDA Angus Tenderloin strip thawing for this weekend. Once it's thawed and the silver removed, I'm going to go with a very basic kosher salt, coarse black pepper, Kerigold Butter and crushed garlic marinade (heavy on the garlic). Then in the smoker to 115* and flash seared on the grill at 1000* for a (hopefully) perfect charred outside and medium rare inside. Thinking of maybe au-jus/cream saute'd button mushrooms and some horseraddish blue cheese Not sure about y'all, but growing up, the tenderloin and prime rib were probably the 2 cuts that get any accompaniments (not to be confused with side-dishes) Get caught eating a NY or Ribeye with a sauce and you could lose a finger.. or eye.. and it would be justified. Which doesn't make a ton of sense because Ribeye is just steak cuts from the prime rib.. Anyhoo.. my dad grew up with a cattle butcher for a grandfather.. so traditions carry on I guess. Reverse searing has seriously changed my life for the better. I agree, I never like to put sauce on good steak, and especially don't like to cook it past medium at the most. If you want beef jerky, don't come to our family dinners! azstu324, Rickp and edingc 3 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...
azstu324 Posted April 30, 2020 Share Posted April 30, 2020 5 minutes ago, yungkory said: don't like to cook it past medium at the most. Eating a medium steak is eating a mis-steak.. yungkory, tommc23 and Rickp 1 2 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
Rickp Posted April 30, 2020 Share Posted April 30, 2020 Eating a medium steak is eating a mis-steak.. Knock off the horns and drag it across the grill. Rare/Medium Rare.Sent from my iPhone using MyGolfSpy downlowkey, azstu324, MattF and 1 other 2 2 Quote Rick Left Hand, Driver; PXG 0311XF Cypher 50 gr Senior 5 wood; Ping 425, Senior Shaft 55 gr 7 wood; Ping 425, Senior Shaft 55 gr 5 hybrid; Cally Steelhead, Hazardous R2 Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2 Wedges; Titleist S9 54*, Mizuno SW 56* Putter; Waaay too many to list Link to comment Share on other sites More sharing options...
downlowkey Posted April 30, 2020 Share Posted April 30, 2020 3 minutes ago, Rickp said: Knock off the horns and drag it across the grill. Rare/Medium Rare. In my family, the saying goes - "knock the horns off, wipe its @$$, pass it over a cigarette and then bring it to the table" bens197, Rickp, tommc23 and 3 others 4 2 Quote PXG___0811 X 9* - Mitsubishi Diamana s60 Limited X Cobra___S9-1 Pro 15* - Matrix Ozik XCON 7 S Adams___XTD Forged 3i - Matrix Ozik Program F15 120 S Adams___CMB 4-PW - Matrix Ozik Program F15 120 S KZG___Tri-Tour 50.08__54.10__58.12 - Accra iCWT 2.0-95i S Nike___Method Converge B1-01 (copper insert) Maxfli___'23 Tour X "The most important shot in golf is the next one“ Link to comment Share on other sites More sharing options...
Rickp Posted April 30, 2020 Share Posted April 30, 2020 In my family, the saying goes - "knock the horns off, wipe its @$$, pass it over a cigarette and then bring it to the table"That’ll work Sent from my iPhone using MyGolfSpy Quote Rick Left Hand, Driver; PXG 0311XF Cypher 50 gr Senior 5 wood; Ping 425, Senior Shaft 55 gr 7 wood; Ping 425, Senior Shaft 55 gr 5 hybrid; Cally Steelhead, Hazardous R2 Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2 Wedges; Titleist S9 54*, Mizuno SW 56* Putter; Waaay too many to list Link to comment Share on other sites More sharing options...
tommc23 Posted April 30, 2020 Author Share Posted April 30, 2020 Fresh made buns from scratch, cast iron the quarter pound burgers, and made some.mac n cheese from scratch too hoping the mac n cheese turns out good. artful_golfer, sirchunksalot, silver & black and 5 others 8 Quote Link to comment Share on other sites More sharing options...
silver & black Posted April 30, 2020 Share Posted April 30, 2020 20 minutes ago, tommc23 said: Fresh made buns from scratch, cast iron the quarter pound burgers, and made some.mac n cheese from scratch too hoping the mac n cheese turns out good. I hate you! Rickp and MattF 1 1 Quote Link to comment Share on other sites More sharing options...
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