yungkory Posted May 25, 2020 Share Posted May 25, 2020 2 hours ago, MattF said: 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. I would gladly clog all of my arteries for this meal holy **** that looks good dude sirchunksalot, Rickp, MattF and 1 other 4 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...
edingc Posted May 25, 2020 Share Posted May 25, 2020 3 hours ago, MattF said: 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. Cabbage looks interesting. Might have to try that. Anything goes great with bacon in it... tommc23, daviddvm, sirchunksalot and 2 others 4 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...
Kenny B Posted May 26, 2020 Share Posted May 26, 2020 Smoked baby-back ribs and Tater Salad yesterday. tommc23, Rickp, azstu324 and 3 others 5 1 Quote “We don’t stop playing the game because we get old; we get old because we stop playing the game.” Link to comment Share on other sites More sharing options...
SheriGoddart33 Posted May 27, 2020 Share Posted May 27, 2020 I love to cook and recently cooked the first time the French onion soup. This is just one of the best soups I've tried, I wonder if anyone has his signature recipe for this soup? Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 27, 2020 Author Share Posted May 27, 2020 On 5/23/2020 at 10:48 PM, tommc23 said: 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. Tried it today at work and the guys who tried it liked it. I think she turned out good all I gotta do is cut back on the cayenne it has more spice than my rub does with pork. MattF, Rickp and sirchunksalot 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 28, 2020 Author Share Posted May 28, 2020 Doing chilli dogs and tater tots for the guys at work tomorrow night. Making the chili from scratch with dried peppers is a chore but I like the taste better gotta find the right heat ratio of the dried peppers MattF, Rickp, sirchunksalot and 1 other 4 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 28, 2020 Share Posted May 28, 2020 Alder wood came in the other day and I can't wait to use it. I've got a pork loin I'm going to put in the smoker this weekend along with some smoked Mac and cheese. I'm tommc23, MattF, azstu324 and 2 others 5 Quote Link to comment Share on other sites More sharing options...
Kenny B Posted May 28, 2020 Share Posted May 28, 2020 18 minutes ago, sirchunksalot said: Alder wood came in the other day and I can't wait to use it. I've got a pork loin I'm going to put in the smoker this weekend along with some smoked Mac and cheese. I'm We have 3 locally owned ranch and home stores in our region that carry several brands of pellets in every kind of flavor imaginable, and the prices are cheaper than I can buy online. When I bought my pellet grill, I thought I would have to keep a stock of pellets on hand, but now I can just drive a mile down the street and get what I want!! Let me know what you think of the Alder wood. I haven't tried that one yet. sirchunksalot and MattF 2 Quote “We don’t stop playing the game because we get old; we get old because we stop playing the game.” Link to comment Share on other sites More sharing options...
yungkory Posted May 28, 2020 Share Posted May 28, 2020 Anyone smoke in a kamado? I'm thinking about getting one when we buy a new house *hopefully* next year. Leaning towards a Primo grill if I can get one shipped to the rock without taking out a 2nd mortgage. Kenny B and sirchunksalot 2 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 31, 2020 Share Posted May 31, 2020 I've got a pork loin I'm getting ready to throw on the smoker along with the Alder wood. It soaked in a brine I picked up last Thanksgiving at World Market, and is now sitting in the fridge with an Applewood rub. I've also injected it with a mixture of apple juice and pineapple juice. I'm gonna pair it with some smoked Mac and cheese. MattF, Rickp, tommc23 and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 31, 2020 Share Posted May 31, 2020 I've got a pork loin I'm getting ready to throw on the smoker along with the Alder wood. It soaked in a brine I picked up last Thanksgiving at World Market, and is now sitting in the fridge with an Applewood rub. I've also injected it with a mixture of apple juice and pineapple juice. I'm gonna pair it with some smoked Mac and cheese. Definitely interested to hear your thoughts on the alder. Just to make sure I'm not over talking it just because it's a more "unique" smoking wood.. and I have a thing for the obscure. Last week's smoked chicken was such a success that I'm repeating it again this week. But doing spatchcock style. Will be doing simultaneously with a half beef tenderloin. the more I practice, the luckier I seem to get.. tommc23 and sirchunksalot 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...
sirchunksalot Posted May 31, 2020 Share Posted May 31, 2020 12 minutes ago, azstu324 said: Definitely interested to hear your thoughts on the alder. Just to make sure I'm not over talking it just because it's a more "unique" smoking wood.. and I have a thing for the obscure. Last week's smoked chicken was such a success that I'm repeating it again this week. But doing spatchcock style. Will be doing simultaneously with a half beef tenderloin. the more I practice, the luckier I seem to get.. It's definitely obscure, I have never seen it in stores and didn't know it was a thing. So far it's smelling good and seems like it's going to be a more subtle flavor. Just put the macaroni in, so hopefully I'll know in about two hours. The chicken and tenderloin sound amazing! silver & black, tommc23 and azstu324 3 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 31, 2020 Share Posted May 31, 2020 @azstu324 I just ate the pork loin and macaroni smoked with the Alder. It was freaking delicious! It's a subtler smoke flavor than I'm used to with my usual maple or pecan. It almost seemed a little sweeter, too. I thought it complimented the pork fantastically! My wife fell in love with it, proclaiming my smoking game went up a level. The combination of the Alder and the brine just popped together. I appreciate the recommendation and will definitely use it again. tommc23, edingc, downlowkey and 4 others 6 1 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 31, 2020 Share Posted May 31, 2020 [mention=76102]azstu324[/mention] I just ate the pork loin and macaroni smoked with the Alder. It was freaking delicious! It's a subtler smoke flavor than I'm used to with my usual maple or pecan. It almost seemed a little sweeter, too. I thought it complimented the pork fantastically! My wife fell in love with it, proclaiming my smoking game went up a level. The combination of the Alder and the brine just popped together. I appreciate the recommendation and will definitely use it again. That's awesome man! Yeah I think the alder is a perfect wood for those who don't have a smoke-heavy pallet. I find it mixes very well with hickory too.. which is how I'm smoking both the loin and chickenthe more I practice, the luckier I seem to get.. edingc and sirchunksalot 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...
tommc23 Posted May 31, 2020 Author Share Posted May 31, 2020 3 hours ago, sirchunksalot said: It's definitely obscure, I have never seen it in stores and didn't know it was a thing. So far it's smelling good and seems like it's going to be a more subtle flavor. Just put the macaroni in, so hopefully I'll know in about two hours. The chicken and tenderloin sound amazing! Yea it's used a lot in Alaska but I'm glad to hear it tasted good and the pictures looked great. sirchunksalot 1 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 31, 2020 Share Posted May 31, 2020 Just now, tommc23 said: Yea it's used a lot in Alaska but I'm glad to hear it tasted good and the pictures looked great. I appreciate it. I almost ate too much, it was so good. tommc23 and Rickp 1 1 Quote Link to comment Share on other sites More sharing options...
yungkory Posted June 2, 2020 Share Posted June 2, 2020 I couldn't find bone-in short ribs anywhere, so I grabbed some boneless ones. Gonna braise them in the dutch oven tonight for this week's dinner protein. They're brining in the fridge right now, I'll post pics when I'm done! edit: nomination for ugly delicious, this came out great Developed a nice fond in the Dutch oven then threw in the mirepoix and tomato paste. Deglaze with some cheap cab, reduced all of the alcohol out, and put the meat back in. Garlic, bay leaf, Rosemary from my mom's garden, and thyme. About 4 cups of beef stock (no salt) brought to a boil. Then covered and braised in the oven for 2 hrs. After that an additional 30 without the lid. Removed the meat and rounded the sauce off with cold butter and a little salt. Peaksy68, MattF, edingc and 5 others 8 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...
tommc23 Posted June 2, 2020 Author Share Posted June 2, 2020 Doing grilled chukar and brussel sprouts MattF, edingc, yungkory and 3 others 6 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted June 2, 2020 Share Posted June 2, 2020 I figure this thread would be a good place to post my brand new set of blades.........Almost there........the more I practice, the luckier I seem to get.. yungkory, tommc23, Shankster and 5 others 7 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...
Shankster Posted June 3, 2020 Share Posted June 3, 2020 I figure this thread would be a good place to post my brand new set of blades.........Almost there........the more I practice, the luckier I seem to get..I could use a new set of blades myself.*checks price of them*That’s at least a half set of golf clubs.All serious though. I do need to upgrade my cutlery, it’s served a long life. azstu324, tommc23, Rickp and 1 other 4 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted June 3, 2020 Share Posted June 3, 2020 I could use a new set of blades myself.*checks price of them*That’s at least a half set of golf clubs.All serious though. I do need to upgrade my cutlery, it’s served a long life.The brand is called Cangshan. It's a mid level brand that Costco sells. Or let me re phrase, the brand is pretty legit but the model is made for Costco and sells for $200. They aren't Ensos or Shuns but they're pretty hard steel, razor sharp and very well balanced with a slanted bolster that is very comfortable to index. White wasn't my top pic but it's what the Mrs. wanted. I just wanted decent new knives. the more I practice, the luckier I seem to get.. Shankster, MattF and tommc23 3 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...
Kenny B Posted June 3, 2020 Share Posted June 3, 2020 On 5/31/2020 at 10:58 AM, sirchunksalot said: I've got a pork loin I'm getting ready to throw on the smoker along with the Alder wood. It soaked in a brine I picked up last Thanksgiving at World Market, and is now sitting in the fridge with an Applewood rub. I've also injected it with a mixture of apple juice and pineapple juice. I'm gonna pair it with some smoked Mac and cheese. On 5/31/2020 at 4:04 PM, sirchunksalot said: @azstu324 I just ate the pork loin and macaroni smoked with the Alder. It was freaking delicious! It's a subtler smoke flavor than I'm used to with my usual maple or pecan. It almost seemed a little sweeter, too. I thought it complimented the pork fantastically! My wife fell in love with it, proclaiming my smoking game went up a level. The combination of the Alder and the brine just popped together. I appreciate the recommendation and will definitely use it again. I have GOT to get to Cleveland TN. !!!!! MattF, sirchunksalot and Rickp 3 Quote “We don’t stop playing the game because we get old; we get old because we stop playing the game.” Link to comment Share on other sites More sharing options...
sirchunksalot Posted June 3, 2020 Share Posted June 3, 2020 3 hours ago, azstu324 said: I figure this thread would be a good place to post my brand new set of blades.. . . . . . . . Almost there... . . . . . the more I practice, the luckier I seem to get.. Nice looking set of blades you have there. That's a great price on a set that nice, I'm sure you will get plenty of use out of them. azstu324 and Shankster 2 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted June 3, 2020 Share Posted June 3, 2020 1 minute ago, Kenny B said: I have GOT to get to Cleveland TN. !!!!! Come on down! I can set you up with some pork loin or some of my Jack Daniels infused meatloaf. Kenny B, MattF, tommc23 and 1 other 3 1 Quote Link to comment Share on other sites More sharing options...
Shankster Posted June 3, 2020 Share Posted June 3, 2020 The brand is called Cangshan. It's a mid level brand that Costco sells. Or let me re phrase, the brand is pretty legit but the model is made for Costco and sells for $200. They aren't Ensos or Shuns but they're pretty hard steel, razor sharp and very well balanced with a slanted bolster that is very comfortable to index. White wasn't my top pic but it's what the Mrs. wanted. I just wanted decent new knives. the more I practice, the luckier I seem to get..Heck yeah. I don’t even know if mine have a brand.I like the white handles, they look nice. They go with our “decor” or whatever it’s called. I’ll have to check them out. Quote Link to comment Share on other sites More sharing options...
tommc23 Posted June 3, 2020 Author Share Posted June 3, 2020 17 minutes ago, sirchunksalot said: Come on down! I can set you up with some pork loin or some of my Jack Daniels infused meatloaf. I'll be right there lol Kenny B and Rickp 2 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted June 4, 2020 Author Share Posted June 4, 2020 I'm going to be cooking my first brisket on my old smokey for the guys at work tomorrow which will be different and hopefully good. downlowkey, edingc, Rickp and 3 others 5 1 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted June 4, 2020 Share Posted June 4, 2020 34 minutes ago, tommc23 said: I'm going to be cooking my first brisket on my old smokey for the guys at work tomorrow which will be different and hopefully good. I hope it turns out amazing! I've yet to muster the courage to do brisket, but I will eventually. I can't wait to see the pics and hear how it turns out. So hungry right now... Rickp, edingc and tommc23 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted June 4, 2020 Author Share Posted June 4, 2020 Just now, sirchunksalot said: I hope it turns out amazing! I've yet to muster the courage to do brisket, but I will eventually. I can't wait to see the pics and hear how it turns out. So hungry right now... Oh you know I'll post pictures lol sirchunksalot and Rickp 2 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted June 4, 2020 Share Posted June 4, 2020 1 minute ago, tommc23 said: Oh you know I'll post pictures lol Gotta make us all jealous of the brisket deliciousness. tommc23 1 Quote Link to comment Share on other sites More sharing options...
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