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tommc23

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18 minutes ago, sirchunksalot said:

Peach and cherry don't give as much of a smoke flavor and may be better to her liking. You're definitely killing it with your grill, I was actually talking about your chicken today at work. 

Yeah, still learning the ins and outs of smoking. I'll have to pick up a bag of cherry next time I'm out.

Next up will be a pork shoulder that I'll do a combo sous vide/smoke cook. Thinking that's a good project for Memorial Day.

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Driver: callaway_logo.png.3dd18aa65544000dd0ea3901697a8261.png Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post
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40 minutes ago, edingc said:

Yeah, still learning the ins and outs of smoking. I'll have to pick up a bag of cherry next time I'm out.

Next up will be a pork shoulder that I'll do a combo sous vide/smoke cook. Thinking that's a good project for Memorial Day.

Apple wood is a nice mild smoke also I really like apple with pork.

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Apple wood is a nice mild smoke also I really like apple with pork.

Definitely, Apple is one of my favorites.


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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     
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This was an interesting recipe, spicy miso carbonara.

CEA68D7D-DB62-4A89-8258-03BEE89EFD3D.thumb.jpeg.63e1666135663567087cd776f00978f3.jpeg

https://cravingsbychrissyteigen.com/cravings/spicy-miso-spaghetti/

The wife is a huge Chrissy Teigan fangirl and wanted me to make this for her. Have to say it was surprisingly delicious. Forgot to make sure there was bacon in the picture, I suck at food photography

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3 hours ago, yungkory said:

This was an interesting recipe, spicy miso carbonara.

CEA68D7D-DB62-4A89-8258-03BEE89EFD3D.thumb.jpeg.63e1666135663567087cd776f00978f3.jpeg

https://cravingsbychrissyteigen.com/cravings/spicy-miso-spaghetti/

The wife is a huge Chrissy Teigan fangirl and wanted me to make this for her. Have to say it was surprisingly delicious. Forgot to make sure there was bacon in the picture, I suck at food photography

As long as it tasted good the photo means nothing unless you're doing a book. Looks good though I never made carbonara ever. I should probably try it some time.

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2 hours ago, tommc23 said:

As long as it tasted good the photo means nothing unless you're doing a book. Looks good though I never made carbonara ever. I should probably try it some time.

My wife found a recipe for a spaghetti squash carbonara that was (in my opinion) shockingly good. Of course, I encouraged the use of extra bacon, so you can't go wrong.

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On 5/18/2020 at 3:47 PM, edingc said:

Yeah, still learning the ins and outs of smoking. I'll have to pick up a bag of cherry next time I'm out.

Next up will be a pork shoulder that I'll do a combo sous vide/smoke cook. Thinking that's a good project for Memorial Day.

Yeah just like @sirchunksalot and @tommc23 mentioned, for poultry, pork, and even lighter cuts of beef like tenderloin or prime rib, the fruit or nut woods work really well. One option that I never new existed until I received my Big Cheif Smoker is Alder. They send a bag of Alder chips with the smoker and it's a really nice light smoky and slightly sweet flavor. Similar to Maple (another great option)

Other options as you start to dive into the smoking world are to do mixes. You can get hickory notes without over powering the meat by doing a 50/50 or even 75/25. as in 75% mild wood and 25% hickory, or mesquite, etc. 

I think you may have inspired me to do a beer butt smoked whole chicken.. maybe this weekend. 

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2 hours ago, azstu324 said:

Yeah just like @sirchunksalot and @tommc23 mentioned, for poultry, pork, and even lighter cuts of beef like tenderloin or prime rib, the fruit or nut woods work really well. One option that I never new existed until I received my Big Cheif Smoker is Alder. They send a bag of Alder chips with the smoker and it's a really nice light smoky and slightly sweet flavor. Similar to Maple (another great option)

Other options as you start to dive into the smoking world are to do mixes. You can get hickory notes without over powering the meat by doing a 50/50 or even 75/25. as in 75% mild wood and 25% hickory, or mesquite, etc. 

I think you may have inspired me to do a beer butt smoked whole chicken.. maybe this weekend. 

I have never even heard of using Alder, and now I'm going to have to look into it. I'll completely agree with you that maple is a great option as it's my go to for just about anything. 

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11 hours ago, yungkory said:

This was an interesting recipe, spicy miso carbonara.

https://cravingsbychrissyteigen.com/cravings/spicy-miso-spaghetti/

The wife is a huge Chrissy Teigan fangirl and wanted me to make this for her. Have to say it was surprisingly delicious. Forgot to make sure there was bacon in the picture, I suck at food photography

Carbonara is a favorite fall-back for us, we always have every ingredient, so its great when we have nothing else planned.  This is an interesting mix, we like miso for a bunch of other dishes, so we might give it a try.  Our normal procedure is one we got from Cooks Illustrated a few years ago and have tweaked over the years a bit.

 

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2 hours ago, sirchunksalot said:

I have never even heard of using Alder, and now I'm going to have to look into it. I'll completely agree with you that maple is a great option as it's my go to for just about anything. 

This is the brand that makes my Smoker. I've really liked their wood chips. They cut them small enough to get a good burn at lower heat. I also can't say enough good things about their smokers. I swapped out my Masterbuilt Digital Electric for the Big Chief and in this case less is definitely more. The thing just rocks!  

https://www.amazon.com/Smokehouse-Products-Natural-Flavored-Smoking/dp/B000RUFMLA/ref=sr_1_2?crid=2HYW8RYSOHDRH&dchild=1&keywords=alder+wood+chips&qid=1590010805&sprefix=alder+%2Caps%2C227&sr=8-2

 

 

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This is the brand that makes my Smoker. I've really liked their wood chips. They cut them small enough to get a good burn at lower heat. I also can't say enough good things about their smokers. I swapped out my Masterbuilt Digital Electric for the Big Chief and in this case less is definitely more. The thing just rocks!  
https://www.amazon.com/Smokehouse-Products-Natural-Flavored-Smoking/dp/B000RUFMLA/ref=sr_1_2?crid=2HYW8RYSOHDRH&dchild=1&keywords=alder+wood+chips&qid=1590010805&sprefix=alder+%2Caps%2C227&sr=8-2
 
 
Thank you! I love experimenting with different wood in the smoker and I'm going to have to give this one a try. I never knew alder wood was an option for smoking, I enjoy learning new things.

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Just ordered the bag of Alder wood from Amazon. Had to pick up a couple of other things that have been on my mind for a couple of days and new smoking chips gave me the push to finally place an order. It's not scheduled to arrive till the middle of next week, but I know I'll be smoking something next weekend. I can't wait. 

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Costco had pineapples for $2 each so I bought one. Half of it in chunks to eat, the other half in my Al pastor marinade. Marinated for 24h cooked in the instant pot and finished in the broiler to get a little crisp.

B6BF6629-EC18-4510-9CDE-C9EB6A91785E.thumb.jpeg.5f6341bc162f67dc8dece3e6b62e773a.jpeg

4106947E-0D78-4128-B3E3-4243F0D3A821.thumb.jpeg.e060594a8db6cd888cdb0861ffe1c96a.jpeg

After I took the pictures I took the onions out because they bother my stomach and blasted more meat in the tortillas, haha

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6 hours ago, yungkory said:

Costco had pineapples for $2 each so I bought one.

Living where you are, I though you'd just pick them up from the side of the road mate! 😃

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7 hours ago, MattF said:

Living where you are, I though you'd just pick them up from the side of the road mate! 😃

My mom grows them from the crowns after we buy them! They take wayyyyy too long to grow/fruit to be sustainable, and I wouldn't eat anything I found on the side of the road here 😂

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On 5/20/2020 at 3:30 AM, yungkory said:

This was an interesting recipe, spicy miso carbonara.

https://cravingsbychrissyteigen.com/cravings/spicy-miso-spaghetti/

The wife is a huge Chrissy Teigan fangirl and wanted me to make this for her. Have to say it was surprisingly delicious. Forgot to make sure there was bacon in the picture, I suck at food photography

I know I commented on this a couple of days ago, but we actually made this last night, and loved it.  It won't replace our more traditional carbonara, but we'll definitely make it again.  

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On 5/17/2020 at 10:16 PM, azstu324 said:

Finished product..

Ended up making an impromptu secret sauce with caramelized onions in butter, Worcestershire and garlic with avacado mayo.. divine

With the homemade buns, coconut sugar candied bacon and blue cheese.. OMG!!!!

Fries weren't homemade but we're jazzed up with parmesan and garlic salt and where crispy and heavenly.
0517201835.jpeg0517201832.jpeg

the more I practice, the luckier I seem to get..
 

Please post recipe for that Coconut sugar candied bacon.  That sounds awesome.

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16 minutes ago, travwhite said:

Please post recipe for that Coconut sugar candied bacon.  That sounds awesome.

I think the term "candied" just makes it sound more fancy than it really is. 

Really you just need to coat strips of bacon in coconut sugar and let sit for 2-3 days in the fridge. 

Then: Cook, Eat, Smile

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Let is speak for itself
15901842022064433782343925343595.thumb.jpg.a999b4d3d49542a1c8d1535061797f6f.jpg

Yup, definitely talkin to me


Sent from my iPhone using MyGolfSpy

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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Currently have a ginger ale can chicken in the smoker.

Hickory/alder smoke. Veggie broth injected with a red mud rub of olive oil, butter, smoked paprika, coconut sugar, garlic salt, thyme, basil, oregano, and umami salt. To be finished on the grill.

Wife wasn't happy when I told her I'm smoking up a whole chicken while she's away on her annual "stay cation". Oh well.. Papa and the kiddos are eating good tonight!

Pics to come!



the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
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post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
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I got a boneless leg of lamb on the old smokey with some apple wood on top of the oak lump charcoal. I put my pork rub that I created on it so we shall see how it turns out. This will be dinner tomorrow and lunch for a day or two at work. I've only ever done lamb loin and that just had salt and pepper so we shall see how this turns out.

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Currently have a ginger ale can chicken in the smoker.

Hickory/alder smoke. Veggie broth injected with a red mud rub of olive oil, butter, smoked paprika, coconut sugar, garlic salt, thyme, basil, oregano, and umami salt. To be finished on the grill.

Wife wasn't happy when I told her I'm smoking up a whole chicken while she's away on her annual "stay cation". Oh well.. Papa and the kiddos are eating good tonight!

Pics to come!



the more I practice, the luckier I seem to get..


Post-smoker progress. Will sit on the grill for another hour just to get up to 165°

Hopefully the meat Gods will bless us with tasty, juicy goodness and not just a good looking piece of chicken jerky.. 0523201619.jpeg

the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

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Post-smoker progress. Will sit on the grill for another hour just to get up to 165°

Hopefully the meat Gods will bless us with tasty, juicy goodness and not just a good looking piece of chicken jerky.. 0523201619.jpeg.e60b76c164d460a9af6bdb72b1328ab1.jpeg

the more I practice, the luckier I seem to get..

Mmmm0523201742.jpeg

the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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3 hours ago, tommc23 said:

I got a boneless leg of lamb on the old smokey with some apple wood on top of the oak lump charcoal. I put my pork rub that I created on it so we shall see how it turns out. This will be dinner tomorrow and lunch for a day or two at work. I've only ever done lamb loin and that just had salt and pepper so we shall see how this turns out.

I'm glad I ate something else because this went on at 7 pm and just came off now. Cooked it to 200 internal and she felt great to the hand when I pulled it off. Can't wait to try it tomorrow. 

15902884341563348334113305510931.jpg

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Cooked this yesterday. Poor man's burnt ends and cabbage pancake. It's almost identical to German potato pancakes but you use cabbage and some bacon instead of shredded potatoes.

PMBE.jpg.7ca9b0babf381d59246f6b884c46ffad.jpg1588466705_PMBE2.jpg.19af1bf16350ef55915adc627d42933b.jpg989982447_PMBE3.jpg.700bb79f13d0895429dd33c77790a219.jpg1231776335_PMBE5.jpg.9df4301f9ad952e04e24a9791da6b7ac.jpg750810501_PMBE6.jpg.4e13ec50e711e7788e6d356889805cbd.jpg254068879_CabbagePancake.jpg.5fd978c3f9737c24def04795fce89068.jpg1073322980_CabbagePancake2.jpg.5bd96627834f6037bf3d0a07006cee31.jpg2041472574_PMBE7.jpg.727e07919ea50b519e06e05e94656b07.jpg

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Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
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God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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Cooked this yesterday. Poor man's burnt ends and cabbage pancake. It's almost identical to German potato pancakes but you use cabbage and some bacon instead of shredded potatoes.

PMBE.jpg.7ca9b0babf381d59246f6b884c46ffad.jpg1588466705_PMBE2.jpg.19af1bf16350ef55915adc627d42933b.jpg989982447_PMBE3.jpg.700bb79f13d0895429dd33c77790a219.jpg1231776335_PMBE5.jpg.9df4301f9ad952e04e24a9791da6b7ac.jpg750810501_PMBE6.jpg.4e13ec50e711e7788e6d356889805cbd.jpg254068879_CabbagePancake.jpg.5fd978c3f9737c24def04795fce89068.jpg1073322980_CabbagePancake2.jpg.5bd96627834f6037bf3d0a07006cee31.jpg2041472574_PMBE7.jpg.727e07919ea50b519e06e05e94656b07.jpg
Burnt ends = carnivore candy

Aglhlahhghhlaghhh


giphy.gif


the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

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post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
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MAXFLI  Tour CG

 

 

 

 

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Got to try out the Old Smokey with a pork shoulder! Seemed appropriate for Memorial Day.

Sous vide from frozen, 161 degrees for about 18 hours with 1.5 percent salt in bag. Pulled from sous vide and rubbed with yellow mustard, New Mexico red chile powder and garlic powder.

Smoked with a couple chunks of hickory for about an hour at 250-300ish on the Old Smokey. Basted once with a mixture of G. Hughes sugar-free BBQ sauce, ketchup, Sriracha and juices from the sous vide bag.

Served with sugar-free coleslaw.

Ate way too much and am now lying in bed resting 🤣.

Unofficial WHS Handicap: 7.5 / Anti-Cap: 13.0 (Last Updated Feb. 19, 2024)

Driver: callaway_logo.png.3dd18aa65544000dd0ea3901697a8261.png Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post
3 Wood: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X
20° Hybrid: PXG_Logo.png.8401024d1fb8aec46f0e790c1aa5b80c.png PXG 0211 (2020 Model), 40.25", Mitsubishi Tensei AV RAW White 90X
4 Utility: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra KING Utility (2020 Model), 38.5", Aerotech SteelFiber i110cw Stiff
5-PW:
logo-Ben-Hogan-large.png.98d743ae5487285c6406a1e30a0a63b5.png Ben Hogan PTx Pro, 37" 7 Iron, Aerotech SteelFiber i125cw Stiff | Club Champion Fitting
50°, 54°, 58°:
231036130_Edel_Golf_Logo_v2_grandecopy.png.13cc76b963f8dd59f06d04b1e8df2827.png Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread
Putter:
image.png.49fcc172a1ed0010d930fbe1c5dc8b79.png 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: 
stargrip.png.4285948f41f1409613266e7803f0bbaa.png Star Sidewinder, Undersized with Custom Tape Build-Up
Ball: :Snell:Snell MTB-X Optic Yellow

Tracked By: shotscope.png.4a7089f2bddff325285b1266a61dda03.png  Shot Scope H4
Bag: :1590477705_SunMountain: Personalized 2020 Sun Mountain Sync
Riding On: 
image.png.1db52ce91db040317a9ac580f1df8de8.pngBag Boy Nitron | Official Review Thread

WITB? | 2022 Reviewer Edel SMS Wedges | 2021 Reviewer Maxfli Tour and Tour X Balls2020 Participant #CobraConnect Challenge | 2019 Reviewer Callaway Epic Flash Driver

 

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