tommc23 Posted April 30, 2020 Author Share Posted April 30, 2020 8 minutes ago, silver & black said: I hate you! Hahahha it was so good lol silver & black, bens197 and Rickp 3 Quote Link to comment Share on other sites More sharing options...
edingc Posted April 30, 2020 Share Posted April 30, 2020 1 hour ago, yungkory said: 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. Good on you! You've made it a long time, stay disciplined! Looks similar to the slow'n'sear? Little different operation, I think, as this goes under the grate. Altogether, with charcoal, chimney, grill and vortex, I have less than $150 stuck in this project so I'm happy. 1 hour ago, yungkory said: 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! Rare, or medium rare if it's a fattier cut. Sous-vide followed by a hard sear, for me. Either cast iron or propane torch. MattF, Rickp, azstu324 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...
silver & black Posted April 30, 2020 Share Posted April 30, 2020 So............. really bored. I'm a huge fan of cast iron pans. I have a 13", a 12", a 10" square, a 13" griddle and a #3 tiny, one egg pan/s. My daughters gave me a Lodge Dutch Oven for Father's Day last year. I think it's 10 qts. I have always wanted to try Carbon steel pans. So I ordered 12.5", 10" and 8" Debuyer Mineral B pro Element pans from Amazon. I can't wait to get them and start playing ...lol. MattF, Rickp, tommc23 and 3 others 6 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted April 30, 2020 Author Share Posted April 30, 2020 7 minutes ago, silver & black said: So............. really bored. I'm a huge fan of cast iron pans. I have a 13", a 12", a 10" square, a 13" griddle and a #3 tiny, one egg pan/s. My daughters gave me a Lodge Dutch Oven for Father's Day last year. I think it's 10 qts. I have always wanted to try Carbon steel pans. So I ordered 12.5", 10" and 8" Debuyer Mineral B pro Element pans from Amazon. I can't wait to get them and start playing ...lol. Yea I love cooking in cast iron and stainless I am intrigued with carbon pans. Rickp 1 Quote Link to comment Share on other sites More sharing options...
silver & black Posted April 30, 2020 Share Posted April 30, 2020 18 minutes ago, tommc23 said: Yea I love cooking in cast iron and stainless I am intrigued with carbon pans. Everything I've learned about them is that they are the same as cast iron, just lighter. You season them and take care of them exactly the same way. I have a very good set of stainless pots and pans. I'm not a huge fan of them. I'd much rather use my cast iron... and hopefully my carbon steel when I get it. tommc23 and Rickp 2 Quote Link to comment Share on other sites More sharing options...
tony@CIC Posted April 30, 2020 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.Dammmm that looks good. Sent from my iPad using MyGolfSpy tommc23 1 Quote Left Hand orientation SIM 2 D Max with Fujikura Air Speeder Shaft Cobra Radspeed 3W/RIptide Shaft 410 Hybrids 22*, 26* Cobra Speed Zone 6-GP/Recoil ESX 460 F3 Shafts SM7 54* Wedge Glide 3.0 60* Wedge O Works putter V3 NX9-HD - 4 Wheel EZGO TXT 48v cart - too many shoes to list and so many to buy And BAG Boy Golf Balls: Vice Pro Plus 2020 Official Tester Beginning Driver Speed - 78 2019 Official Tester 410 Driver 2018 Official Tester C300 Link to comment Share on other sites More sharing options...
tommc23 Posted April 30, 2020 Author Share Posted April 30, 2020 20 minutes ago, silver & black said: Everything I've learned about them is that they are the same as cast iron, just lighter. You season them and take care of them exactly the same way. I have a very good set of stainless pots and pans. I'm not a huge fan of them. I'd much rather use my cast iron... and hopefully my carbon steel when I get it. I really do like the stainless I use it a lot but let me know how the cast works for you. I did hear that cast is like carbon with carbon being lighter. 2 minutes ago, tony@CIC said: Dammmm that looks good. Sent from my iPad using MyGolfSpy It was the buns were good and it was an all day affair for tonight's meal. My meal for tomorrow being the cold ferment pizza is a 3 day ordeal so all day isn't that bad. Rickp, tony@CIC and silver & black 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 1, 2020 Author Share Posted May 1, 2020 @edingc I order one of those Old Smokeys today can't wait to use it Rickp, MattF, edingc and 1 other 4 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 1, 2020 Author Share Posted May 1, 2020 I'm a glutten for punishment today I started a spaghetti sauce so when I get home from work tomorrow I can use the sauce on my pizza dough. Guess I'm doing spaghetti for the guys at work this week lol sirchunksalot, bens197, Rickp and 2 others 5 Quote Link to comment Share on other sites More sharing options...
MattF Posted May 1, 2020 Share Posted May 1, 2020 15 hours ago, yungkory said: I've never heard of this Vortex before, very interesting. It's like a budget friendly version of a slow-n-sear? Cheaper and a bit different as @edingc said. You can use it multiple ways. Like he did and I do, with it in the middle full of coals and the meat around the outside. Or, you can turn it upside down and have the coals around the outside and put a whole chicken in the middle. Here's their website: https://vortexbbq.com/ Rickp, yungkory and artful_golfer 3 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...
azstu324 Posted May 1, 2020 Share Posted May 1, 2020 17 hours 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 might be "borrowing" your homemade bun idea this weekend. We're likely making "Blue Pigs" Tomorrow night. 75/25 special ground chuck (just means that the majority of the 25% is pork fat) Thick Cut lightly candied bacon (coconut sugar) Blue Cheese (hefty portion) Lettuce, Maui Sweet Onion, Tomato Homemade BBQ Sauce Avacado Mayo (Try it!) Sweet potato parmesan Fries on the side with homemade fry sauce. Colorful, Sweet, Thick, Beefy & Funky.. It's like a 70's disco party for your mouth! MattF, PMookie, Kenny B and 1 other 4 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...
tommc23 Posted May 1, 2020 Author Share Posted May 1, 2020 1 hour ago, azstu324 said: I might be "borrowing" your homemade bun idea this weekend. We're likely making "Blue Pigs" Tomorrow night. 75/25 special ground chuck (just means that the majority of the 25% is pork fat) Thick Cut lightly candied bacon (coconut sugar) Blue Cheese (hefty portion) Lettuce, Maui Sweet Onion, Tomato Homemade BBQ Sauce Avacado Mayo (Try it!) Sweet potato parmesan Fries on the side with homemade fry sauce. Colorful, Sweet, Thick, Beefy & Funky.. It's like a 70's disco party for your mouth! Rickp, silver & black, azstu324 and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 1, 2020 Share Posted May 1, 2020 10 minutes ago, tommc23 said: YESSSS!!!! How awesome and easy is this?! Who know that essentially a gravy roux would be the starter for kick @$$ burger buns? Thx man! tommc23 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
tommc23 Posted May 1, 2020 Author Share Posted May 1, 2020 37 minutes ago, azstu324 said: YESSSS!!!! How awesome and easy is this?! Who know that essentially a gravy roux would be the starter for kick @$$ burger buns? Thx man! They are really buttery more so than brioche buns. I messed up and accidentally deflated the proof of the buns so I had to reproof them which I think made them tougher than desired but still delicious. They were easy to make and turned out great they just take half a day to make. Quote Link to comment Share on other sites More sharing options...
Popular Post tommc23 Posted May 1, 2020 Author Popular Post Share Posted May 1, 2020 Pan pizza done edited to show the plain also edingc, Kenny B, bens197 and 7 others 10 Quote Link to comment Share on other sites More sharing options...
edingc Posted May 3, 2020 Share Posted May 3, 2020 Broke out the Old Smokey and vortex again this afternoon, this time with some hickory chunks for smoke. Smoked pork tenderloin with a garden tomatillo salsa verde over cauliflower rice. And some smoked chicken breasts for a Caesar salad later. Pork tenderloin was just a green chile rub, chicken was EQ brined at two percent salinity for about 26 hours. Everything turned out great, though next time I'd cut the brine time down a bit. Not too salty, but the texture got to be a little too firm. sirchunksalot, Rickp, bens197 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...
yungkory Posted May 3, 2020 Share Posted May 3, 2020 1 hour ago, edingc said: Broke out the Old Smokey and vortex again this afternoon, this time with some hickory chunks for smoke. Smoked pork tenderloin with a garden tomatillo salsa verde over cauliflower rice. And some smoked chicken breasts for a Caesar salad later. Pork tenderloin was just a green chile rub, chicken was EQ brined at two percent salinity for about 26 hours. Everything turned out great, though next time I'd cut the brine time down a bit. Not too salty, but the texture got to be a little too firm. Yooo, I saw that on your IG story this morning. Looks frickin amazing edingc 1 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...
sirchunksalot Posted May 3, 2020 Share Posted May 3, 2020 1 hour ago, edingc said: Broke out the Old Smokey and vortex again this afternoon, this time with some hickory chunks for smoke. Smoked pork tenderloin with a garden tomatillo salsa verde over cauliflower rice. And some smoked chicken breasts for a Caesar salad later. Pork tenderloin was just a green chile rub, chicken was EQ brined at two percent salinity for about 26 hours. Everything turned out great, though next time I'd cut the brine time down a bit. Not too salty, but the texture got to be a little too firm. That looks amazing! edingc 1 Quote Link to comment Share on other sites More sharing options...
edingc Posted May 3, 2020 Share Posted May 3, 2020 8 hours ago, yungkory said: Yooo, I saw that on your IG story this morning. Looks frickin amazing 7 hours ago, sirchunksalot said: That looks amazing! Thanks! The pork turned out way better than I expected. Even the wife really liked it. The acidity of the tomatillo salsa really worked well with the savory smoke flavor of the tenderloin. Still have a pork shoulder in the freezer that I'm going to sous vide and then smoke to finish. And now I definitely want to do some chicken drumsticks. Charcoal is a bit of an operation to get going, but flavor is so much better than gas. And I love that when I clean the grill today I can salvage some charcoal chunks for reuse and the rest of the wood ash can go straight into my garden compost. sirchunksalot, yungkory, PMookie 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...
tommc23 Posted May 4, 2020 Author Share Posted May 4, 2020 Got my new old smokey together and next to my smoker. It'll by my new cooking corner of my deck near my pool. MattF, azstu324, bens197 and 4 others 7 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 4, 2020 Author Share Posted May 4, 2020 On 5/1/2020 at 1:01 PM, tommc23 said: @azstu324 did you make these? bens197 1 Quote Link to comment Share on other sites More sharing options...
bens197 Posted May 4, 2020 Share Posted May 4, 2020 Nice and easy last night. Sirloin that soaked in Chiavetta’s (A WNY vinegary) marinade. I haven’t had kabobs in forever and it really was a treat. sirchunksalot, MattF, Peaksy68 and 2 others 5 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...
azstu324 Posted May 4, 2020 Share Posted May 4, 2020 [mention=76102]azstu324[/mention] did you make these?So.. I had plans to make these on Saturday and smoke that tenderloin Sunday. I was almost more excited to make some tenderloin sandwiches with these.Friday I wasn't feeling great. Don't worry, no COVID symptoms. But my stomach just wasn't right. Saturday I had a fever and was thinking maybe I got a stomach bug or are ate something bad.. weird thing is that with the stay at home order, my family is all eating the same stuff and I'm the only one feeling the pain. Yesterday I had to call the tele-doc for some advice because things weren't getting any better. Was told to go to the ER right away for a CT scan. Turns out I've got Diverticulitis. Good news is that it's in a treatable stage and no surgery is needed.. but antibiotics, clear liquid diet, and rest for 2 weeks. the more I practice, the luckier I seem to get.. sirchunksalot, Rickp, tony@CIC and 2 others 3 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 May 4, 2020 Share Posted May 4, 2020 So.. I had plans to make these on Saturday and smoke that tenderloin Sunday. I was almost more excited to make some tenderloin sandwiches with these.Friday I wasn't feeling great. Don't worry, no COVID symptoms. But my stomach just wasn't right. Saturday I had a fever and was thinking maybe I got a stomach bug or are ate something bad.. weird thing is that with the stay at home order, my family is all eating the same stuff and I'm the only one feeling the pain. Yesterday I had to call the tele-doc for some advice because things weren't getting any better. Was told to go to the ER right away for a CT scan. Turns out I've got Diverticulitis. Good news is that it's in a treatable stage and no surgery is needed.. but antibiotics, clear liquid diet, and rest for 2 weeks. the more I practice, the luckier I seem to get..Not something to like. Take care, follow the Doc’s advice and get better.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...
azstu324 Posted May 4, 2020 Share Posted May 4, 2020 Not something to like. Take care, follow the Doc’s advice and get better.Sent from my iPhone using MyGolfSpyThanks buddy! This is a walk on the park compared to what others are going through right now. It's just a tummy ache the more I practice, the luckier I seem to get.. sirchunksalot and Rickp 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...
release Posted May 4, 2020 Share Posted May 4, 2020 (edited) On 8/9/2017 at 8:41 AM, TheWahoo said: I know from my youth that one should have an empty coffee can with which to collect and store bacon grease. Most things taste great when cooked in bacon grease. True story. A guy used to be the chef to make up airline menu for more than a dozen airlines in the 90's. He thought he had discovered the best tasting fried rice on the commuter airline, on one of his trip from Macau to Mainland China. He visited their SkyChef kitchen to observe just how this delicious fried rice was made. The conclusion was, pork fat was used to cook the fried rice. He told me this recipe will never work here because airlines here require Healthy Ingredients. Salty pork fat from bacon is excellent for cooking eggs. One of the secret when old fashioned dinner cook eggs alongside the bacon on the same surface. Eggs will soak up all the goodness from the bacon fat, much better than using butter. Except for, watch out for kidney stone buildup..... so drink lots of water. I mean lots ! Edited May 5, 2020 by release MattF, Rickp, bens197 and 1 other 4 Quote Link to comment Share on other sites More sharing options...
tony@CIC Posted May 4, 2020 Share Posted May 4, 2020 So.. I had plans to make these on Saturday and smoke that tenderloin Sunday. I was almost more excited to make some tenderloin sandwiches with these.Friday I wasn't feeling great. Don't worry, no COVID symptoms. But my stomach just wasn't right. Saturday I had a fever and was thinking maybe I got a stomach bug or are ate something bad.. weird thing is that with the stay at home order, my family is all eating the same stuff and I'm the only one feeling the pain. Yesterday I had to call the tele-doc for some advice because things weren't getting any better. Was told to go to the ER right away for a CT scan. Turns out I've got Diverticulitis. Good news is that it's in a treatable stage and no surgery is needed.. but antibiotics, clear liquid diet, and rest for 2 weeks. the more I practice, the luckier I seem to get..Wow that was a close call Sent from my iPad using MyGolfSpy Quote Left Hand orientation SIM 2 D Max with Fujikura Air Speeder Shaft Cobra Radspeed 3W/RIptide Shaft 410 Hybrids 22*, 26* Cobra Speed Zone 6-GP/Recoil ESX 460 F3 Shafts SM7 54* Wedge Glide 3.0 60* Wedge O Works putter V3 NX9-HD - 4 Wheel EZGO TXT 48v cart - too many shoes to list and so many to buy And BAG Boy Golf Balls: Vice Pro Plus 2020 Official Tester Beginning Driver Speed - 78 2019 Official Tester 410 Driver 2018 Official Tester C300 Link to comment Share on other sites More sharing options...
MattF Posted May 5, 2020 Share Posted May 5, 2020 I know most here won't like it but I made about the best liver, bacon and onions that I've ever made last night. I grew up eating that sort of thing so I'm used to it. The sprog tried a small bite and said it would be better if the aftertaste was different. sirchunksalot, bens197, Rickp and 1 other 4 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...
Peaksy68 Posted May 5, 2020 Share Posted May 5, 2020 1 minute ago, MattF said: I know most here won't like it but I made about the best liver, bacon and onions that I've ever made last night. I grew up eating that sort of thing so I'm used to it. The sprog tried a small bite and said it would be better if the aftertaste was different. I think I'd rather eat your hat than liver, bacon and onions. Perhaps one of my worst childhood memories is being forced to eat it. Rickp, MattF, sirchunksalot and 1 other 2 2 Quote 849 Pro Evenflow Riptide 6.0 F8 3 & 5 Woods Project X Evenflow Blue 6.0 TS2 7 Wood Project X Evenflow Blue 6.0 MP18 MMC - Project X LZ 5.5 Zipcore Wedges 50,54,58 - Project X LZ 5.5 MLA Tour Mallet 33" Z Star Pioneer bag buggy Link to comment Share on other sites More sharing options...
silver & black Posted May 5, 2020 Share Posted May 5, 2020 Nothing wrong with Liver and Onions. bens197, Rickp and MattF 3 Quote Link to comment Share on other sites More sharing options...
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