Rickp Posted November 30, 2020 Share Posted November 30, 2020 I ate a lot of spam when I was a kid because we couldn't afford much else. I haven't had spam for at least 50 years; doubt I will ever again. Didn’t expect Spam to be discussed on this thread! It has its places. We haven’t touched the stuff like Kenny in 50 years. Did see it fried up on some kind of sandwich @ a county fair years ago.Sent from my iPhone using MyGolfSpy sirchunksalot, tommc23, MattF and 1 other 3 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...
azstu324 Posted November 30, 2020 Share Posted November 30, 2020 17 minutes ago, DaveP043 said: IF you ever get to Hawaii, you have to try Spam Musubi, Spam fried up, bathed in teriaki glaze, and pressed between rice and wrapped in nori. A great snack! Thanks for the reminder! I'm always trying to encourage my daughter Kaylen (8) to expand her pallet and try some different foods from other cultures. She has a severe "I don't like that" blockage that I'm trying to expel from her thought process. I realize she's a kid.. but looking back, I ate about anything and everything, including veggies. I loved it all. So when I put something in front of her that I'm certain a kid would love and she turns her nose to it without even trying, It blows my brains out! Now her little bro is starting to do the same thing. I know adults who only really eat a few things and have missed out on so much goodness that the world has to offer as far as food goes. I digress.. She loves teriyaki sticky rice. She loves hot dogs. Nori would be a new thing for her.. but Musubi is something that we could make together that would hopefully be a new taste experience that she wouldn't say "that's gross" to. That may just be something we try to make this weekend tommc23, Rickp and MattF 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 November 30, 2020 Share Posted November 30, 2020 48 minutes ago, DaveP043 said: IF you ever get to Hawaii, you have to try Spam Musubi, Spam fried up, bathed in teriaki glaze, and pressed between rice and wrapped in nori. A great snack! Been to Hawaii several times, and I've always found other things to try. I'm sure it probably tastes fine, but I ate fried spam a LOT over 10 years. Somehow wrapping it with seaweed doesn't make me want to try it. MattF 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...
yungkory Posted December 1, 2020 Share Posted December 1, 2020 13 hours ago, DaveP043 said: IF you ever get to Hawaii, you have to try Spam Musubi, Spam fried up, bathed in teriaki glaze, and pressed between rice and wrapped in nori. A great snack! This man knows what's up! 13 hours ago, azstu324 said: Thanks for the reminder! I'm always trying to encourage my daughter Kaylen (8) to expand her pallet and try some different foods from other cultures. She has a severe "I don't like that" blockage that I'm trying to expel from her thought process. I realize she's a kid.. but looking back, I ate about anything and everything, including veggies. I loved it all. So when I put something in front of her that I'm certain a kid would love and she turns her nose to it without even trying, It blows my brains out! Now her little bro is starting to do the same thing. I know adults who only really eat a few things and have missed out on so much goodness that the world has to offer as far as food goes. I digress.. She loves teriyaki sticky rice. She loves hot dogs. Nori would be a new thing for her.. but Musubi is something that we could make together that would hopefully be a new taste experience that she wouldn't say "that's gross" to. That may just be something we try to make this weekend You can just fry it in soy sauce and sugar, but if you want a recipe this is pretty close. I've never used rice vinegar myself, but it's probably pretty good still: https://eatingrichly.com/spam-musubi-recipe/ MattF 1 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...
azstu324 Posted December 1, 2020 Share Posted December 1, 2020 (edited) 8 hours ago, yungkory said: You can just fry it in soy sauce and sugar, but if you want a recipe this is pretty close. I've never used rice vinegar myself, but it's probably pretty good still: https://eatingrichly.com/spam-musubi-recipe/ I've done something similar. For most things that call for sugar, I like to use coconut sugar. Not so much for the health reasons but I just like the flavor. It's richer like brown sugar, adds nice color, and a hint of coconutty goodness. I've made teriyaki with rice vinegar and it also adds a nice extra layer of flavor. The vinegar cooks off and it's another mild earthy sweet note. I also like to add a pinch of ginger, garlic, and cayenne to liven things up.. (basically a squirt of Sriracha :P) Now I'm getting excited! the more I practice, the luckier I seem to get.. Edited December 1, 2020 by azstu324 MattF, tommc23, yungkory and 1 other 3 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...
yungkory Posted December 1, 2020 Share Posted December 1, 2020 6 hours ago, azstu324 said: I've done something similar. For most things that call for sugar, I like to use coconut sugar. Not so much for the health reasons but I just like the flavor. It's richer like brown sugar, adds nice color, and a hint of coconutty goodness. I've made teriyaki with rice vinegar and it also adds a nice extra layer of flavor. The vinegar cooks off and it's another mild earthy sweet note. I also like to add a pinch of ginger, garlic, and cayenne to liven things up.. (basically a squirt of Sriracha :P) Now I'm getting excited! the more I practice, the luckier I seem to get.. I've been wanting to try coconut sugar, but I have only seen it at Costco and I don't want to buy a million pounds just to end up not caring for it, haha! MattF 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...
azstu324 Posted December 1, 2020 Share Posted December 1, 2020 58 minutes ago, yungkory said: I've been wanting to try coconut sugar, but I have only seen it at Costco and I don't want to buy a million pounds just to end up not caring for it, haha! OH man, you'd think it would be easier to come by in your neck of the woods.. urr.. pond.. Here we have it everywhere. Trader joes, Sprouts, All the grocery stores, etc. We don't eat a ton of sweet stuff so even a smaller bag can last a year and it's way cheaper now than it was 5 years ago. yungkory 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...
MattF Posted December 2, 2020 Share Posted December 2, 2020 Made lamb shanks with mashed spuds and peas for dinner last night. yungkory, Kenny B, GolfSpy MPR and 3 others 6 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 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: Alpha Convoy 514 Balls: Chrome Soft X 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 December 2, 2020 Author Share Posted December 2, 2020 It's 30° out today so no smoking for me but I wanted ribs so I did them in the oven. Not the same but they will do Rickp, Kenny B, yungkory and 1 other 4 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted December 4, 2020 Author Share Posted December 4, 2020 Homemade pizza for dinner yungkory, Rickp, sirchunksalot and 2 others 5 Quote Link to comment Share on other sites More sharing options...
Kenny B Posted December 6, 2020 Share Posted December 6, 2020 Gingerbread house for Christmas... sirchunksalot, yungkory, Rickp and 2 others 1 4 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...
GolfSpy MPR Posted December 6, 2020 Share Posted December 6, 2020 Tonight's dinner was awesome. We had pork tacos, the basic idea of which were inspired by this video: Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours. Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook. And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect. This was my plate tonight: GolfSpy_SHARK, tommc23, sirchunksalot and 6 others 5 4 Quote TS3 9.5°, Tensei Blue CBX T3 15°, Project X HZRDUS Black Epic Super Hybrid 18°, Aerotech Steel Fiber FC HYB S C722 21°, Ventus Blue 8S CBX Iron-Wood 25°, Project X HZRDUS Black 6.0 639 CB, Aldila NV 95 Graphite, 6–PW CBX 48° T22 54° and 60° EAS 4.0, Garsen G-Pro grip TP5x and Tour Response Full WITB with pictures Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted December 6, 2020 Share Posted December 6, 2020 19 minutes ago, GolfSpy MPR said: Tonight's dinner was awesome. We had pork tacos, the basic idea of which were inspired by this video: Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours. Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook. And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect. This was my plate tonight: That looks well put together nice work sirchunksalot and GolfSpy MPR 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 December 6, 2020 Author Share Posted December 6, 2020 Made a loaf of bread tonight so I can do french toast for breakfast. It's the little things that make food awesome sirchunksalot, GolfSpy_SHARK, MattF and 1 other 4 Quote Link to comment Share on other sites More sharing options...
bens197 Posted December 6, 2020 Share Posted December 6, 2020 Pork tenderloin Banh Mi sandwiches at work last night. Warmed up and buttered ciabatta on the flag top gets some sriracha Mayo, the grilled pork that’s cut up then sautéed with a local finishing sauce and then a homemade carrot, cucumber, onion and jalapeño pickle. Top with cilantro for 4/5 guys I work with because one has that reaction where it tastes like soap and enjoy! Chip Strokes, sirchunksalot, tommc23 and 6 others 6 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...
tommc23 Posted December 6, 2020 Author Share Posted December 6, 2020 8 hours ago, tommc23 said: Made a loaf of bread tonight so I can do french toast for breakfast. It's the little things that make food awesome Here's the results Peaksy68, yungkory, sirchunksalot and 5 others 7 1 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted December 6, 2020 Share Posted December 6, 2020 46 minutes ago, tommc23 said: Here's the results Crisp French toast is the only French toast tommc23 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...
tommc23 Posted December 6, 2020 Author Share Posted December 6, 2020 6 minutes ago, Lacassem said: Crisp French toast is the only French toast Got the bread recipe from Josh Weissman on YouTube it's a great bread. GolfSpy_SHARK and Rickp 2 Quote Link to comment Share on other sites More sharing options...
yungkory Posted December 8, 2020 Share Posted December 8, 2020 On 12/5/2020 at 5:18 PM, GolfSpy MPR said: Tonight's dinner was awesome. We had pork tacos, the basic idea of which were inspired by this video: Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours. Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook. And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect. This was my plate tonight: Looks amazing. I saw a recipe online and it looks like a lot of work, but dang does that look super yummy. For me, I had some chicken breasts that were in the freezer. Since we moved back into my mom's house 3 weeks ago while we sell our condo, I had to bring everything over here so I need to start cooking it all up to make some room. Brined in 1/4 cup kosher salt in 2 cups water for an hour. Took them out and patted them dry. Cooked them on the grill (man do I love having a grill again) two ways. Half with Kinders "the blend" that I'm trying for the first time. It was only $5 from Costco and I had heard good things. The other half with Korean BBQ sauce. So. Juicy. Brine your poultry folks! I promise it makes all the difference in the world. Rickp, tommc23, Kenny B and 2 others 5 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...
Peaksy68 Posted December 9, 2020 Share Posted December 9, 2020 On a short holiday to celebrate my youngest finishing high school. No charcoal, but not a bad spot to grill some prosciutto wrapped asparagus and some steaks. Beef was amazing, great flavour and melted in the mouth. Kenny B, MattF, DaveP043 and 3 others 5 1 Quote 849 Pro Evenflow Riptide 6.0 F8 3 & 5 Woods Project X Evenflow Blue 6.0 TS2 7 Wood Project X Evenflow Blue 6.0 MP18 MMC - Project X LZ 5.5 Zipcore Wedges 50,54,58 - Project X LZ 5.5 MLA Tour Mallet 33" Z Star Pioneer bag buggy Link to comment Share on other sites More sharing options...
azstu324 Posted December 13, 2020 Share Posted December 13, 2020 I meant to make these last weekend but got hung up. the more I practice, the luckier I seem to get.. DaveP043, Rickp, MattF and 3 others 4 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...
azstu324 Posted December 13, 2020 Share Posted December 13, 2020 Looks amazing. I saw a recipe online and it looks like a lot of work, but dang does that look super yummy. For me, I had some chicken breasts that were in the freezer. Since we moved back into my mom's house 3 weeks ago while we sell our condo, I had to bring everything over here so I need to start cooking it all up to make some room. Brined in 1/4 cup kosher salt in 2 cups water for an hour. Took them out and patted them dry. Cooked them on the grill (man do I love having a grill again) two ways. Half with Kinders "the blend" that I'm trying for the first time. It was only $5 from Costco and I had heard good things. The other half with Korean BBQ sauce. So. Juicy. Brine your poultry folks! I promise it makes all the difference in the world. Yeah man that stuff's the business! Last time I was there I made what Bob Ross would refer to as a "happy accident" and bought this stuff thinking it was the same. It has butter flavoring added. I think I might like it even better. the more I practice, the luckier I seem to get.. sirchunksalot, MattF and yungkory 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...
yungkory Posted December 14, 2020 Share Posted December 14, 2020 On 12/12/2020 at 5:55 PM, azstu324 said: I meant to make these last weekend but got hung up. the more I practice, the luckier I seem to get.. Verdict? 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...
azstu324 Posted December 14, 2020 Share Posted December 14, 2020 6 hours ago, yungkory said: Verdict? The spam and rice turned out PERFECT! it's been a good minute since I've made these so I made the critical rookie mistake of not rinsing or steaming the nori so they were pretty fishy. I did do the next best thing though and diced up the rest of the spam to make spam fried rice and that was a complete home run! MattF, yungkory and tommc23 2 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...
yungkory Posted December 16, 2020 Share Posted December 16, 2020 So this Kinder's seasoning really does taste good on everything. Hit the salmon with it before going in the oven, with a little olive oil. Then a bed of kale and quinoa salad underneath with a light dijon/olive oil/lemon juice dressing Healthier than I normally eat, and surprisingly delicious! Kenny B, MattF, tommc23 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...
sirchunksalot Posted December 23, 2020 Share Posted December 23, 2020 I bought a 16oz ribeye that I'm going to attempt to cook in the Instant Pot using the sous vide setting. I'm hoping I don't mess it up, I do not have a vacuum sealer but I saw a method where you use a freezer bag and submerge it in water to get the air out. I'm eating it either way. Kenny B, Rickp, GolfSpy_SHARK and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted December 23, 2020 Share Posted December 23, 2020 19 minutes ago, sirchunksalot said: I bought a 16oz ribeye that I'm going to attempt to cook in the Instant Pot using the sous vide setting. I'm hoping I don't mess it up, I do not have a vacuum sealer but I saw a method where you use a freezer bag and submerge it in water to get the air out. I'm eating it either way. Good luck! sirchunksalot 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 December 23, 2020 Share Posted December 23, 2020 18 minutes ago, Lacassem said: Good luck! Thank you! Thought about throwing it on the smoker, but with everyone talking sous vide on here in going to have to try it. GolfSpy_SHARK and Rickp 2 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted December 23, 2020 Author Share Posted December 23, 2020 12 minutes ago, sirchunksalot said: Thank you! Thought about throwing it on the smoker, but with everyone talking sous vide on here in going to have to try it. Smoker would be good too. Could do something like reverse sear Rickp, MattF, sirchunksalot and 1 other 4 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted December 23, 2020 Share Posted December 23, 2020 10 minutes ago, tommc23 said: Smoker would be good too. Could do something like reverse sear I have smoked steak and its every bit as good as you can imagine. The wood flavor on to of the meaty goodness of steak is wonderful. Rickp, Kenny B and MattF 3 Quote Link to comment Share on other sites More sharing options...
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