GolfSpy_SHARK Posted August 31, 2020 Share Posted August 31, 2020 51 minutes ago, tommc23 said: Shift dinner tomorrow night tommc23, Rickp and sirchunksalot 1 2 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
tommc23 Posted September 1, 2020 Author Share Posted September 1, 2020 1 hour ago, sirchunksalot said: Mmmm......that looks good. Brisket is the one thing I've never attempted in my smoker, honestly I'm a little scared of messing it up. Great purchase and I can't wait to see how it turns out. Honestly the first one I did I put just salt and pepper on it and it turned out great. Give it a shot man it is pretty forgiving and cooks well. Just watch internal temps and how it feels. 1 hour ago, Lacassem said: Wait until you see it tomorrow once off the smoker after 13 hours. GolfSpy_SHARK, sirchunksalot, MattF and 1 other 4 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted September 1, 2020 Share Posted September 1, 2020 14 minutes ago, tommc23 said: Honestly the first one I did I put just salt and pepper on it and it turned out great. Give it a shot man it is pretty forgiving and cooks well. Just watch internal temps and how it feels. Wait until you see it tomorrow once off the smoker after 13 hours. tony@CIC, tommc23, sirchunksalot and 1 other 3 1 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
sirchunksalot Posted September 1, 2020 Share Posted September 1, 2020 22 minutes ago, tommc23 said: Honestly the first one I did I put just salt and pepper on it and it turned out great. Give it a shot man it is pretty forgiving and cooks well. Just watch internal temps and how it feels. I'm really going to have to try one, I've just worried I'd dry that sucker out or ruin it in one way or the other. Might have to pick up a smaller one to treat myself to, the wife doesn't enjoy big slabs of beef like I do. I guess I'll just have to enjoy it all by myself. GolfSpy_SHARK and Rickp 2 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted September 1, 2020 Author Share Posted September 1, 2020 58 minutes ago, sirchunksalot said: I'm really going to have to try one, I've just worried I'd dry that sucker out or ruin it in one way or the other. Might have to pick up a smaller one to treat myself to, the wife doesn't enjoy big slabs of beef like I do. I guess I'll just have to enjoy it all by myself. Separating the two parts can make the job tougher and you have to watch not to dry it out. 200 to 205 internal and the probe comes in and out easily. Watch some videos that's all I ever did, and mine turned out okay. sirchunksalot and Rickp 2 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted September 1, 2020 Author Share Posted September 1, 2020 3 hours in the brisket is looking very good. I finally got my ol smokey figured out on how to smoke for an extended period of time. I'm glad I bought this thing it fits a brisket nicely. Got the charcoal snake going with wood chips on top cooking a steady 250. @Lacassem how does that look to ya??? MattF, yungkory, sirchunksalot and 1 other 4 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted September 1, 2020 Share Posted September 1, 2020 10 minutes ago, tommc23 said: 3 hours in the brisket is looking very good. I finally got my ol smokey figured out on how to smoke for an extended period of time. I'm glad I bought this thing it fits a brisket nicely. Got the charcoal snake going with wood chips on top cooking a steady 250. @Lacassem how does that look to ya??? What flavor ya go with!? looks sirchunksalot, tommc23 and Rickp 2 1 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
MattF Posted September 1, 2020 Share Posted September 1, 2020 @tommc23 if you get a chance, get some Oakridge BBQ Black Ops Brisket rub...trust me on this. GolfSpy_SHARK, Rickp, tommc23 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...
tommc23 Posted September 1, 2020 Author Share Posted September 1, 2020 59 minutes ago, Lacassem said: What flavor ya go with!? looks I smoke with apple and hickory normally I am out of hickory so just apple. 28 minutes ago, MattF said: @tommc23 if you get a chance, get some Oakridge BBQ Black Ops Brisket rub...trust me on this. I make my own ribs typically and adjusted for the meat but I'll give it a look MattF, GolfSpy_SHARK, sirchunksalot and 1 other 4 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted September 1, 2020 Author Share Posted September 1, 2020 Bark is nicely set time to pull it off and wrap it. I'll finish it in the oven to make sure it gets done before I go to work Rickp, sirchunksalot, MattF and 1 other 4 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted September 1, 2020 Author Share Posted September 1, 2020 @Lacassem it turned out phenomenal and tasted great @MattF sorry my rub stated too good cannot try another lol MattF, GolfSpy_SHARK, Rickp and 1 other 4 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted September 1, 2020 Share Posted September 1, 2020 14 minutes ago, tommc23 said: @Lacassem it turned out phenomenal and tasted great @MattF sorry my rub stated too good cannot try another lol Soooooo can you send some over? tommc23, Rickp and sirchunksalot 1 2 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
sirchunksalot Posted September 1, 2020 Share Posted September 1, 2020 6 hours ago, tommc23 said: Bark is nicely set time to pull it off and wrap it. I'll finish it in the oven to make sure it gets done before I go to work That looks amazing! tommc23 1 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted September 1, 2020 Author Share Posted September 1, 2020 31 minutes ago, Lacassem said: Soooooo can you send some over? The last guy is eating now there may be one slice or maybe 2 left. 6 minutes ago, sirchunksalot said: That looks amazing! It turned out great wouldn't change a thing. The fat rendered nicely and the point got some nice burnt ends. The point cooked perfectly with it being competition tender. The smoke wasn't too much the apple wood gives a nice subtle flavor. Kenny B, GolfSpy_SHARK, MattF and 3 others 6 Quote Link to comment Share on other sites More sharing options...
dlow206 Posted September 2, 2020 Share Posted September 2, 2020 1 hour ago, tommc23 said: The last guy is eating now there may be one slice or maybe 2 left. It turned out great wouldn't change a thing. The fat rendered nicely and the point got some nice burnt ends. The point cooked perfectly with it being competition tender. The smoke wasn't too much the apple wood gives a nice subtle flavor. Do you have any sliced pics? sirchunksalot and Rickp 2 Quote Follow my golf journey to break into the 80s Tester for the Titleist TSi Driver Spring 2020 MGS Tester for the Fujikura Motore X Shaft Updated 07/15/2022 Driver: Rogue St Max LS - Autoflex Fairway Woods: Rogue Max St 3HL and 7 Wood Irons: JPX 921 Hot Metal 5 to AW - Aerotech Steelfiber i95 Stiff parallel tip Wedges: Glide 4.0 54 and 58 Putter: PLD Custom Kushin 4 Link to comment Share on other sites More sharing options...
tommc23 Posted September 2, 2020 Author Share Posted September 2, 2020 1 hour ago, dlow206 said: Do you have any sliced pics? You ask and I can provide I got a nice smoke ring on it sirchunksalot, Rickp, MattF and 3 others 6 Quote Link to comment Share on other sites More sharing options...
dlow206 Posted September 2, 2020 Share Posted September 2, 2020 27 minutes ago, tommc23 said: You ask and I can provide I got a nice smoke ring on it Looks great, I want to make a brisket now Rickp, tommc23 and sirchunksalot 2 1 Quote Follow my golf journey to break into the 80s Tester for the Titleist TSi Driver Spring 2020 MGS Tester for the Fujikura Motore X Shaft Updated 07/15/2022 Driver: Rogue St Max LS - Autoflex Fairway Woods: Rogue Max St 3HL and 7 Wood Irons: JPX 921 Hot Metal 5 to AW - Aerotech Steelfiber i95 Stiff parallel tip Wedges: Glide 4.0 54 and 58 Putter: PLD Custom Kushin 4 Link to comment Share on other sites More sharing options...
tommc23 Posted September 6, 2020 Author Share Posted September 6, 2020 Forgot to take pictures but I dry brined a whole chicken; artichoke, spinach and cheese stuffed mushrooms; and jasmin rice. As desert I did peach cobbler with fresh peaches from a farm right down the street from my house. MattF, Rickp, yungkory and 1 other 4 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted September 7, 2020 Author Share Posted September 7, 2020 Simple dinner of burgers done in a frying pan because of the crust Rickp, Rchang, sirchunksalot and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Rchang Posted September 7, 2020 Share Posted September 7, 2020 Smashed burgers are the best. Do on a griddle in my grill. Kids won’t have it any other way HardcoreLooper, MattF and Rickp 3 Quote WITB TS2 10.5 M2 3HL Mavrik Max 5W Titleist 818 4 hybrid Mizuno JPX921 HMP 5-Gap Mizuno S19 56 Maltby TSW 60 Bobby Grace Shiloh putter Link to comment Share on other sites More sharing options...
tommc23 Posted September 8, 2020 Author Share Posted September 8, 2020 1 hour ago, Rchang said: Smashed burgers are the best. Do on a griddle in my grill. Kids won’t have it any other way It's pretty much the only way I do burgers the smash helps so much sirchunksalot and MattF 2 Quote Link to comment Share on other sites More sharing options...
Rickp Posted September 8, 2020 Share Posted September 8, 2020 We did a couple of Ribeye steaks today. Remembered to take pix a little too late, only bone left.....Sent from my iPhone using MyGolfSpy MattF and tommc23 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 September 8, 2020 Author Share Posted September 8, 2020 17 minutes ago, Rickp said: We did a couple of Ribeye steaks today. Remembered to take pix a little too late, only bone left..... Sent from my iPhone using MyGolfSpy Doing this with my steak it's sitting waiting for my day off to be cooked Rickp and sirchunksalot 2 Quote Link to comment Share on other sites More sharing options...
Rickp Posted September 8, 2020 Share Posted September 8, 2020 [/url] Doing this with my steak it's sitting waiting for my day off to be cookedHe sure makes it look easy!Looking forward to your experience w this process!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...
tommc23 Posted September 8, 2020 Author Share Posted September 8, 2020 6 minutes ago, Rickp said: He sure makes it look easy! Looking forward to your experience w this process! Sent from my iPhone using MyGolfSpy Done the way of cooking before I turned out great the dry age thing I messed up before going to do it again to try to let it go the full time Rickp 1 Quote Link to comment Share on other sites More sharing options...
Buffly Posted September 9, 2020 Share Posted September 9, 2020 On 8/8/2017 at 12:55 PM, tommc23 said: Something different anyone here have any good recipes?? I'm sitting at my house after coming him from the fire department and started making spaghetti sauce to take to work tonight. Sent from my SM-G950U using MyGolfSpy mobile app I make sourdough bread using a simple recipe I found on YouTube at this link: Simple recipe of: 800g unbleached bread flour 460g filtered water (no chlorine) 320g sourdough starter 12g kosher or sea salt (I think the video is 8g salt). I have 3 different starters that I mix to make my bread, which is not crucial. My starter has about 20-25% whole wheat of three different types: whole wheat, spelt, and rye. Nothing like fresh made sourdough. MattF, yungkory, sirchunksalot and 3 others 6 Quote Golf is simple - people are complicated. 5w Taylormade SLDR S 19* - 220yd, Ping G2 5-U - 190-105, Maltby M+ 54* & MG 60* - 95-75, Evnroll ER8, Titleist 816 H1 4h 21*, Maltby 4 Hybrid Iron 24* - 210-200, Callaway XR16 8* - 235 carry Link to comment Share on other sites More sharing options...
tommc23 Posted September 9, 2020 Author Share Posted September 9, 2020 Cooked sausage and peppers in red wine for dinner for the firehouse tonight MattF, sirchunksalot, Rickp and 1 other 4 Quote Link to comment Share on other sites More sharing options...
TENBUCK Posted September 10, 2020 Share Posted September 10, 2020 Made onion burgers this past weekend. Simple to make and man are they good!! Use either a griddle or a large cast iron skillet. You also would need a mandolin to slice the onions paper thin. Roll out balls of 80/20 hamburger about 4-5 oz. each Use yellow/sweet onions, and have the mandolin set on the lowest setting and slice the onions. For 4 burgers I will use about 3/4 ions depending on size. Spread a little oil on the grill/skillet and put the balls of meat on and squash the meat into a burger shape. Make it thin. spread the onions on top and let the burger sizzle until its ready to flip Flip them over with the onions being on the bottom and the burger on top of the onions Put the buns on top of the burger and let it finish frying when it's done, take the bottom bun set it on a plate and flip the burger on the bun where the onions are on top add pickles and mustard cover with the other bun...grab a beer and enjoy!! MattF, tommc23 and sirchunksalot 3 Quote G400 MAX Ping Tour 65 FW 15* King F-7 PRO-65 G400 Hybrid Alta CB-70 PXG 0211 5-SW Mitsubishi MMT Graphite AP1 52* SW TT XP-95 MG 58* TT DG Wedge Scotty Cameron Custom welded LN Grips- GP MCC+4 Link to comment Share on other sites More sharing options...
yungkory Posted September 14, 2020 Share Posted September 14, 2020 Chicken "shawarma" tonight for some donër salads. Don't have a rotisserie so I had to improvise with some skewers and a roasting pan. Marinated the thighs overnight, it was super juicy but I need to learn how to make better yogurt sauce, mine didn't taste like the lunch spot I frequent. tommc23, StrawberryShortCake, MattF and 4 others 7 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 September 16, 2020 Author Share Posted September 16, 2020 Dang pizza dough wasn't cooperative today didn't want to stretch no matter how much I left it rest. Three day cold fermented dough after doing after 18 hours of warm fermentation. Always tastes good just not cooperating right today. yungkory, MattF, sirchunksalot and 3 others 6 Quote Link to comment Share on other sites More sharing options...
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