bens197 Posted May 5, 2020 Share Posted May 5, 2020 Nothing wrong with Liver and Onions. Or liverwurst...on some good rye silver & black, MattF and Rickp 3 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...
Rickp 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.It’s an acquired taste. I didn’t really care for L&O until a few years ago.Sent from my iPhone using MyGolfSpy bens197, silver & black and MattF 3 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...
Rickp Posted May 5, 2020 Share Posted May 5, 2020 Or liverwurst...on some good rye Yup! Good stuff.Sent from my iPhone using MyGolfSpy bens197 and MattF 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...
tommc23 Posted May 5, 2020 Author Share Posted May 5, 2020 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 We make our own when we make our own deer scrapple it isn't bad bens197, Rickp and MattF 3 Quote Link to comment Share on other sites More sharing options...
Rickp Posted May 5, 2020 Share Posted May 5, 2020 We make our own when we make our own deer scrapple it isn't badThat brings back memories from when I was a kid.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...
Berg Ryman Posted May 5, 2020 Share Posted May 5, 2020 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. Chiavetta huh? Gonna have to check them out when I'm out of these Lupo's marinades Quote In a Hoofer Lite bag TSR2, 10 degrees, A1 setting, Fujikara Speeder NX Blue 50-S Stealth, 15 degrees, VA Composites Nemesys 70-S E722, 19 degrees, Oban Devotion 80-S JPX 921 Hot Metal Pro 4-P, Nippon 950GH Stiff Flex CBX Zipcore 50* (bent to *49) and RTX Zipcore Tour Rack 54* (bent to *55), DG 115 Spinner, Tour Issue Staff Model TG 60*, Dynamic Gold 120 S300 SIK Golf Flo-C Tour B-XS (2022 Model) Link to comment Share on other sites More sharing options...
PMookie Posted May 5, 2020 Share Posted May 5, 2020 Trying these tonight.https://pinchofyum.com/best-easy-fish-tacosSent from my iPhone using Tapatalk Pro tommc23, bens197 and MattF 3 Quote Driver: Ping G430 Max 9*, Ping Tour 70X Fairway: Ping G425 15*, Ping Tour 70X Hybrid: Ping G425 22*, Ping Tour 80X Irons: Ping i230 4-GW, TT DG X100 Wedges: SMS 50D/54V/58DModus 130 stiff, +1” Putter: EAS 1.0 Ball: Titleist 2023 AVX Link to comment Share on other sites More sharing options...
bens197 Posted May 5, 2020 Share Posted May 5, 2020 Chiavetta huh? Gonna have to check them out when I'm out of these Lupo's marinades Think Spiedie... Berg Ryman 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...
Berg Ryman Posted May 5, 2020 Share Posted May 5, 2020 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 bens197 and sirchunksalot 2 Quote In a Hoofer Lite bag TSR2, 10 degrees, A1 setting, Fujikara Speeder NX Blue 50-S Stealth, 15 degrees, VA Composites Nemesys 70-S E722, 19 degrees, Oban Devotion 80-S JPX 921 Hot Metal Pro 4-P, Nippon 950GH Stiff Flex CBX Zipcore 50* (bent to *49) and RTX Zipcore Tour Rack 54* (bent to *55), DG 115 Spinner, Tour Issue Staff Model TG 60*, Dynamic Gold 120 S300 SIK Golf Flo-C Tour B-XS (2022 Model) Link to comment Share on other sites More sharing options...
bens197 Posted May 6, 2020 Share Posted May 6, 2020 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 helpfulThat and this thread tbh. I’m liking what I’ve seen thus far. tommc23 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 May 6, 2020 Author Share Posted May 6, 2020 Grabbing some fresh asparagus from a local farm in my town to grill with a steak tomorrow Rickp, edingc and MattF 3 Quote Link to comment Share on other sites More sharing options...
DaveP043 Posted May 6, 2020 Share Posted May 6, 2020 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. Rickp, MattF and tommc23 3 Quote Irons Titleist T200, AMT Red stiff Rogue SubZero, GD YS-Six X T22 54 and 58 wedges 7-wood 5-wood B60 G5i putter Right handed Reston, Virginia Link to comment Share on other sites More sharing options...
tommc23 Posted May 6, 2020 Author Share Posted May 6, 2020 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 Rickp, sirchunksalot, MattF and 2 others 5 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 7, 2020 Share Posted May 7, 2020 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. Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 7, 2020 Author Share Posted May 7, 2020 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 sirchunksalot and Rickp 2 Quote Link to comment Share on other sites More sharing options...
Rickp Posted May 7, 2020 Share Posted May 7, 2020 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 okThere’s our puppy Sent from my iPhone using MyGolfSpy sirchunksalot 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...
Berg Ryman Posted May 7, 2020 Share Posted May 7, 2020 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! sirchunksalot and bens197 2 Quote In a Hoofer Lite bag TSR2, 10 degrees, A1 setting, Fujikara Speeder NX Blue 50-S Stealth, 15 degrees, VA Composites Nemesys 70-S E722, 19 degrees, Oban Devotion 80-S JPX 921 Hot Metal Pro 4-P, Nippon 950GH Stiff Flex CBX Zipcore 50* (bent to *49) and RTX Zipcore Tour Rack 54* (bent to *55), DG 115 Spinner, Tour Issue Staff Model TG 60*, Dynamic Gold 120 S300 SIK Golf Flo-C Tour B-XS (2022 Model) Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 7, 2020 Share Posted May 7, 2020 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. Quote Link to comment Share on other sites More sharing options...
tchat07 Posted May 7, 2020 Share Posted May 7, 2020 Louisiana Fried Tilapia with potato wedges and cabbage and carrot coleslaw. Dont remember the name of the sauce on the tilapia but man it was next level.Sent from my SM-G950U using MyGolfSpy mobile app yungkory, MattF, tommc23 and 3 others 6 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 7, 2020 Author Share Posted May 7, 2020 8 hours ago, sirchunksalot said: 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. sirchunksalot and Rickp 2 Quote Link to comment Share on other sites More sharing options...
silver & black Posted May 7, 2020 Share Posted May 7, 2020 19 hours ago, tommc23 said: 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 Like Kent Rollins and the Beag...lol. Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 7, 2020 Author Share Posted May 7, 2020 31 minutes ago, silver & black said: Like Kent Rollins and the Beag...lol. Except I don't feed my dogs like Kent does. I learned about cast care from him great source of information. silver & black 1 Quote Link to comment Share on other sites More sharing options...
edingc Posted May 7, 2020 Share Posted May 7, 2020 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. 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. sirchunksalot 1 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 7, 2020 Author Share Posted May 7, 2020 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. sirchunksalot and edingc 2 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 7, 2020 Author Share Posted May 7, 2020 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. sirchunksalot, Rickp and MattF 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 8, 2020 Author Share Posted May 8, 2020 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. yungkory, Rickp, sirchunksalot and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
bens197 Posted May 8, 2020 Share Posted May 8, 2020 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.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. tommc23, sirchunksalot, Rickp 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...
tommc23 Posted May 8, 2020 Author Share Posted May 8, 2020 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. bens197, sirchunksalot and Rickp 3 Quote Link to comment Share on other sites More sharing options...
Rickp Posted May 8, 2020 Share Posted May 8, 2020 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.Sent from my iPhone using MyGolfSpy bens197, tommc23 and sirchunksalot 3 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...
tony@CIC Posted May 8, 2020 Share Posted May 8, 2020 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.I think you missed your calling. Those look great. Sent from my iPad using MyGolfSpy Rickp and bens197 2 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...
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