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tommc23

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Nothing wrong with Liver and Onions. 

Or liverwurst...on some good rye
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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.

It’s an acquired taste. I didn’t really care for L&O until a few years ago.


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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
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Or liverwurst...on some good rye

Yup! Good stuff.


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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

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6 hours 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.

Never had it ever

4 hours ago, bens197 said:


Or liverwurst...on some good rye emoji4.png

We make our own when we make our own deer scrapple it isn't bad

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We make our own when we make our own deer scrapple it isn't bad

That brings back memories from when I was a kid.



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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

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On 5/4/2020 at 4:27 PM, bens197 said:

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.

Adjustments.jpg

Chiavetta huh? Gonna have to check them out when I'm out of these Lupo's marinades 

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Trying these tonight.

https://pinchofyum.com/best-easy-fish-tacos


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Chiavetta huh? Gonna have to check them out when I'm out of these Lupo's marinades 

Think Spiedie...
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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/

 

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3 minutes ago, bens197 said:


Think Spiedie...

Part of a Christmas gift from my girlfriend hoping that we would be moved in and grilling by now. Stupid Covid. Upside is, Masterclass cooking stuff is going to be really helpful

In a :ping-small: Hoofer Lite bag

 :titleist-small: TSR2, 10 degrees, A1 setting, Fujikara Speeder NX Blue 50-S

:taylormade-small: Stealth, 15 degrees, VA Composites Nemesys 70-S 

:755178188_TourEdge: E722, 19 degrees, Oban Devotion 80-S

:mizuno-small: JPX 921 Hot Metal Pro 4-P, Nippon 950GH Stiff Flex

 :cleveland-small: CBX Zipcore 50* (bent to *49) and RTX Zipcore Tour Rack 54* (bent to *55), DG 115 Spinner, Tour Issue

:wilson-small: Staff Model TG 60*, Dynamic Gold 120 S300

 SIK Golf Flo-C

:bridgestone-small: Tour B-XS (2022 Model)

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Part of a Christmas gift from my girlfriend hoping that we would be moved in and grilling by now. Stupid Covid. Upside is, Masterclass cooking stuff is going to be really helpful

That and this thread tbh. I’m liking what I’ve seen thus far.
  • 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/

 

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51 minutes ago, tommc23 said:

Grabbing some fresh asparagus from a local farm in my town to grill with a steak tomorrow 

That's the best way to make asparagus, and it works great with green beans too.  Using charcoal, there's always a few minutes to grill the veggies over the coals while the meat is resting before serving.

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Reston, Virginia

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On 5/5/2020 at 7:14 PM, Berg Ryman said:

Part of a Christmas gift from my girlfriend hoping that we would be moved in and grilling by now. Stupid Covid. Upside is, Masterclass cooking stuff is going to be really helpful

I saw an advertisement for the Masterclass on BBQ done by the Texas Pitmaster and came close to signing up. Those briskets he was showing off looked amazing. 

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1 hour ago, sirchunksalot said:

I saw an advertisement for the Masterclass on BBQ done by the Texas Pitmaster and came close to signing up. Those briskets he was showing off looked amazing. 

Yea Aaron Franklin does more brisket a day than most BBQ places. He has a youtube channel where he showed how to do his style of BBQ a few years ago. He does salt and pepper only on everything 

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Used the meat slicer to thin slice some quail up and made a buffalo wrap with the quail and my taste tester is waiting to give it the a ok
15887994533064107635491480002235.thumb.jpg.dc83b06c0e8fd22eeaf2c4870a5a609c.jpg

There’s our puppy


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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

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1 hour ago, sirchunksalot said:

I saw an advertisement for the Masterclass on BBQ done by the Texas Pitmaster and came close to signing up. Those briskets he was showing off looked amazing. 

They were doing a deal during the start of quarentine for 180 dollars for a full year subscription and then you could gift a sub as well. Considering it's like 90 bucks for a single class, well worth the deal. Plus it's helping my poker skills with Daniel Negreanu and Phil Ivey doing classes!

In a :ping-small: Hoofer Lite bag

 :titleist-small: TSR2, 10 degrees, A1 setting, Fujikara Speeder NX Blue 50-S

:taylormade-small: Stealth, 15 degrees, VA Composites Nemesys 70-S 

:755178188_TourEdge: E722, 19 degrees, Oban Devotion 80-S

:mizuno-small: JPX 921 Hot Metal Pro 4-P, Nippon 950GH Stiff Flex

 :cleveland-small: CBX Zipcore 50* (bent to *49) and RTX Zipcore Tour Rack 54* (bent to *55), DG 115 Spinner, Tour Issue

:wilson-small: Staff Model TG 60*, Dynamic Gold 120 S300

 SIK Golf Flo-C

:bridgestone-small: Tour B-XS (2022 Model)

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17 minutes ago, tommc23 said:

Yea Aaron Franklin does more brisket a day than most BBQ places. He has a youtube channel where he showed how to do his style of BBQ a few years ago. He does salt and pepper only on everything 

I'll have to check him out, thanks for telling me his name. I didn't catch it as it came up as a commercial on YouTube. 

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On 5/4/2020 at 4:15 PM, tommc23 said:

Got my new old smokey together and next to my smoker. It'll by my new cooking corner of my deck near my pool.

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Looks good! And you opted for the long legs, which I bet are nice. Mine is quite short! But I love how easy it is to move around and how little room it takes up in my shed.

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2 hours ago, edingc said:

Looks good! And you opted for the long legs, which I bet are nice. Mine is quite short! But I love how easy it is to move around and how little room it takes up in my shed.

It is nice being tall we shall see if the long legs stay or if I put the short ones on. I like not having to lean over as much that's for sure. Cooking my first steak on it soon with pictures to follow.

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Did a reverse sear on the new grill with the steak. Cooked on the low temp side for a while until it was a nice temp then I took the grate off and put it on the coals to sear it hard.

 

 

 

Edit- overcooked it but the wood I added gave the steak a great taste it was smoked then hard seared. Medium is overcooked in my book.

15888953829702653781042782868738.jpg

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I'm happy and sad all in one at the moment. Cooked an amazing tasting rack of ribs but overcooked them. 3 and a half hours at 300 was a little too much they are falling off of the bone which is not what I wanted but dang they are amazing tasting. I get the apple and hickory smoke and they have a sweet heat with the honey I added when wrapped. Top is after 2 hours of smoke and middle is when I wrapped it with honey, butter and a little brown sugar. Bottom is fully cooked and rested.

20200508_111430.jpg

20200508_111701.jpg

20200508_133523.jpg

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I'm happy and sad all in one at the moment. Cooked an amazing tasting rack of ribs but overcooked them. 3 and a half hours at 300 was a little too much they are falling off of the bone which is not what I wanted but dang they are amazing tasting. I get the apple and hickory smoke and they have a sweet heat with the honey I added when wrapped. Top is after 2 hours of smoke and middle is when I wrapped it with honey, butter and a little brown sugar. Bottom is fully cooked and rested.

20200508_111430.thumb.jpg.526f5051eea8afd509261a821ca28685.jpg

20200508_111701.thumb.jpg.7bf06e3d796ce337c900f43bcd999f56.jpg

20200508_133523.thumb.jpg.2656ab0b04e1c9b2fcd02596995fcabe.jpg

I’m guessing you wanted to finish them on the grill. I overcook ribs almost every time and still haven’t learned but I adapted.

 

The last time that I overdid ribs I took a propane torch from the shop and finished them with some sweet baby rays...don’t judge...super high sugar means big caramelization...gave some texture and didn’t compromise flavor one bit.

  • 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/

 

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1 hour ago, bens197 said:

I’m guessing you wanted to finish them on the grill. I overcook ribs almost every time and still haven’t learned but I adapted.

 

The last time that I overdid ribs I took a propane torch from the shop and finished them with some sweet baby rays...don’t judge...super high sugar means big caramelization...gave some texture and didn’t compromise flavor one bit.

No I just don't like when they fall off the bone plus I wasn't eating them today had planned on taking them to work Sunday and warming them up there.

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I’m guessing you wanted to finish them on the grill. I overcook ribs almost every time and still haven’t learned but I adapted.
 
The last time that I overdid ribs I took a propane torch from the shop and finished them with some sweet baby rays...don’t judge...super high sugar means big caramelization...gave some texture and didn’t compromise flavor one bit.

Using Sweet Baby Rays is acceptable for emergencies.


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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

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I'm happy and sad all in one at the moment. Cooked an amazing tasting rack of ribs but overcooked them. 3 and a half hours at 300 was a little too much they are falling off of the bone which is not what I wanted but dang they are amazing tasting. I get the apple and hickory smoke and they have a sweet heat with the honey I added when wrapped. Top is after 2 hours of smoke and middle is when I wrapped it with honey, butter and a little brown sugar. Bottom is fully cooked and rested.
20200508_111430.thumb.jpg.526f5051eea8afd509261a821ca28685.jpg
20200508_111701.thumb.jpg.7bf06e3d796ce337c900f43bcd999f56.jpg
20200508_133523.thumb.jpg.2656ab0b04e1c9b2fcd02596995fcabe.jpg

I think you missed your calling. Those look great.


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