yungkory Posted February 14, 2021 Share Posted February 14, 2021 5 hours ago, Lacassem said: You’re welcome ....now I want pho again... FYI that looks like some restaurant work. NJ Thanks! For the compliments and did the inspiration haha. 2 hours ago, Headhammer said: A proper keto meal last night. 14oz beef tenderloin wrapped with bacon & stuffed with blue cheese and Brussels sprouts with bacon, avocado & toasted pecans in a champagne vinaigrette. Okay, so maybe there were a few hidden carbs in there. Jeez, I forgot I'm not supposed to look at this thread right when I wake up. Now I'm craving steak again. Looks killer dude nice work! Headhammer and Rickp 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...
Headhammer Posted February 14, 2021 Share Posted February 14, 2021 3 hours ago, azstu324 said: Blue cheese on any beef cut is always a go-to for us. If you're a fan of horseradish, add a tsp to a portion of blue cheese + a tsp of worcestershire and microwave for about 20 seconds. For me this is the only permissible sauce allowed on a steak. Sauce sounds great, will give it a try next time. One of my keto snacks is cream cheese, horseradish, Worcestershire & white pepper rolled up in a paper thin beef round. YUM! azstu324 1 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
Popular Post dlow206 Posted February 15, 2021 Popular Post Share Posted February 15, 2021 Not only is it Valentine's day, its my wife and i's anniversary as well. Had Japanese A5 Wagyu that i cooked at home. First time having it. The best way to describe it is fat interspersed with a bit of meat, but in a delicious way. Not pictured is all the other stuff we ate lol. azstu324, yungkory, MattF and 9 others 8 4 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...
Kenny B Posted February 15, 2021 Share Posted February 15, 2021 9 hours ago, dlow206 said: Not only is it Valentine's day, its my wife and i's anniversary as well. Had Japanese A5 Wagyu that i cooked at home. First time having it. The best way to describe it is fat interspersed with a bit of meat, but in a delicious way. Not pictured is all the other stuff we ate lol. Yum!! My best bud in Tennessee started raising Wagyu beef to sell about 10 years ago. I stopped by his place and he threw a couple of steaks on the BBQ. Probably the best steak I have ever eaten. sirchunksalot, MattF and dlow206 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...
Headhammer Posted February 15, 2021 Share Posted February 15, 2021 VDay dinner was grilled Cornish game hens basted with fresh rosemary, butter & garlic with a side of rutabaga fries. GolfSpy_SHARK, tommc23, Kenny B and 6 others 9 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
azstu324 Posted February 15, 2021 Share Posted February 15, 2021 14 hours ago, dlow206 said: Not only is it Valentine's day, its my wife and i's anniversary as well. Had Japanese A5 Wagyu that i cooked at home. First time having it. The best way to describe it is fat interspersed with a bit of meat, but in a delicious way. Not pictured is all the other stuff we ate lol. Wagyu = the carnivore's divinity You get that at Costco? or do you have a secret beef supplier with access to Wagyu? sirchunksalot, Rickp, Headhammer and 1 other 4 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...
RollingGreens Posted February 15, 2021 Share Posted February 15, 2021 Baked pork loin Saturday night. So juicy!! bens197, Kenny B, Sean-Shank Redemption and 6 others 9 Quote Stealth 2 Plus 9deg Kai' li Red Stealth 2 13deg Aldilla Rogue Silver Stealth 2 15deg Aldilla Rogue Silver JPX 921 Hot Metal 4-PW Nippon Modus 120s SM8 54 and 58deg Dynamic Gold Wedge Flex Scotty Cameron Newport 2 Titleist ProV1 Hoofer Stand Bag Stewart Q Follow Electric Caddie 300 PRO Rangefinder Official Nippon Regio B+ Driver Shaft Review Official Stewart Q Follow Review Link to comment Share on other sites More sharing options...
dlow206 Posted February 15, 2021 Share Posted February 15, 2021 1 hour ago, azstu324 said: Wagyu = the carnivore's divinity You get that at Costco? or do you have a secret beef supplier with access to Wagyu? Got it from John Howie Steakhouse. Since Covid started, they have been selling raw steaks to-go. sirchunksalot, azstu324, MattF and 3 others 6 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...
viking Posted February 15, 2021 Share Posted February 15, 2021 On 2/14/2021 at 9:14 AM, Headhammer said: Looks delicious, bet it tastes much better. A proper keto meal last night. 14oz beef tenderloin wrapped with bacon & stuffed with blue cheese and Brussels sprouts with bacon, avocado & toasted pecans in a champagne vinaigrette. Okay, so maybe there were a few hidden carbs in there. Headhammer and tommc23 2 Quote Jazz woods (Driver & Hybrids), TNT Silver Eagle Irons, PW & SW, Slotline Inertia putter. TopFlite Gammer. Link to comment Share on other sites More sharing options...
tommc23 Posted February 16, 2021 Author Share Posted February 16, 2021 Made pizza last night with a quick pizza dough. It’s not as good as a fermented dough but 15 minutes compared to 24 hours I’ll take it Rickp, sirchunksalot, Headhammer and 4 others 7 Quote Link to comment Share on other sites More sharing options...
Popular Post GolfSpy MPR Posted February 20, 2021 Popular Post Share Posted February 20, 2021 Baby back ribs, rubbed, in the smoker for an hour, then cooked sous vide for 24 hours. Perfect texture: tender without disintegrating. And with the beans and potato wedges: jalapeno cornbread, compliments of my wife. Grand Stranded, MattWillGolf, tommc23 and 9 others 8 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...
bens197 Posted February 20, 2021 Share Posted February 20, 2021 14 hours ago, GolfSpy MPR said: Baby back ribs, rubbed, in the smoker for an hour, then cooked sous vide for 24 hours. Perfect texture: tender without disintegrating. And with the beans and potato wedges: jalapeno cornbread, compliments of my wife. Those beans look aok GolfSpy MPR, sirchunksalot and Kenny B 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...
Kenny B Posted February 21, 2021 Share Posted February 21, 2021 9 hours ago, bens197 said: Those beans look aok I have my eye on that cornbread!! Grand Stranded, bens197, tommc23 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...
bens197 Posted February 21, 2021 Share Posted February 21, 2021 32 minutes ago, Kenny B said: I have my eye on that cornbread!! Quite honestly, I’d do bad things to that entire plate but I’d dive off the top board straight into them beans sirchunksalot, Kenny B, MattF and 3 others 4 2 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...
GolfSpy MPR Posted February 21, 2021 Share Posted February 21, 2021 Tonight's dinner was also awesome: homemade refried beans, Monterey Jack cheese, homemade Mexican rice, seasoned charred peppers and onions, smoked pork, homemade pico de gallo, shredded lettuce. And I managed to roll it successfully. Who needs Chipotle?* *Actually, I really like Chipotle. But the nearest one is over an hour away. So we figure things out. MattWillGolf, yungkory, Kenny B and 6 others 6 3 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...
MattWillGolf Posted February 21, 2021 Share Posted February 21, 2021 Lasagna ready for the oven tonight. sirchunksalot, Sean-Shank Redemption, MattF and 6 others 9 Quote CB-P226 Hoofer Cart Bag 0311 Black Ops 8° w/Mitsubishi Diamana S+ 60 0311 XF 3 wood 16° w/Mitsubishi Tensei AV Raw Blue 0211 19° Hybrid w/Project X Even Flow Riptide G410 Crossover 4 w/Mitsubishi Tensei Blue Paradym X 6 - GW w/True Temper Elevate MPH Official Forum Test SM9 54°/12° D and 58°/12° D w/KBS Tour 110 ER11v 34” Evnroll ER11v Official Forum Test Shot Scope Pro LX+ Pro LX+ Official Forum Test MTB prime 3.5+ Link to comment Share on other sites More sharing options...
Sean-Shank Redemption Posted February 21, 2021 Share Posted February 21, 2021 Did up a nice filet with some green beans and mashies... came out pretty good in a biased opinion sirchunksalot, MattF, Headhammer and 6 others 9 Quote Schwing! Link to comment Share on other sites More sharing options...
sirchunksalot Posted February 21, 2021 Share Posted February 21, 2021 Sous vide ribeye with mashed potatoes and corn tonight. I also did pork chops for my wife. The steak turned out so tender and juicy. tommc23, bens197, yungkory and 6 others 9 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted February 21, 2021 Share Posted February 21, 2021 Just now, sirchunksalot said: Sous vide ribeye with mashed potatoes and corn tonight. I also did pork chops for my wife. The steak turned out so tender and juicy. Easy cleanup too with the paper, I like your style Sean-Shank Redemption, sirchunksalot, Rickp and 1 other 4 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 February 21, 2021 Share Posted February 21, 2021 Just now, Lacassem said: Easy cleanup too with the paper, I like your style Nothing like the finest China for my lady. tommc23, MattF, GolfSpy_SHARK and 2 others 1 4 Quote Link to comment Share on other sites More sharing options...
MattWillGolf Posted February 21, 2021 Share Posted February 21, 2021 9 minutes ago, sirchunksalot said: Sous vide ribeye with mashed potatoes and corn tonight. I also did pork chops for my wife. The steak turned out so tender and juicy. I have been long tempted by sous vide but have yet to take the plunge. No pun intended (ok so maybe there was a bit of pun intended) Did you finish it on the grill? Rickp 1 Quote CB-P226 Hoofer Cart Bag 0311 Black Ops 8° w/Mitsubishi Diamana S+ 60 0311 XF 3 wood 16° w/Mitsubishi Tensei AV Raw Blue 0211 19° Hybrid w/Project X Even Flow Riptide G410 Crossover 4 w/Mitsubishi Tensei Blue Paradym X 6 - GW w/True Temper Elevate MPH Official Forum Test SM9 54°/12° D and 58°/12° D w/KBS Tour 110 ER11v 34” Evnroll ER11v Official Forum Test Shot Scope Pro LX+ Pro LX+ Official Forum Test MTB prime 3.5+ Link to comment Share on other sites More sharing options...
sirchunksalot Posted February 21, 2021 Share Posted February 21, 2021 3 minutes ago, MattWillGolf said: I have been long tempted by sous vide but have yet to take the plunge. No pun intended (ok so maybe there was a bit of pun intended) Did you finish it on the grill? I did finish it on the grill. I would highly recommend you trying sous vide, I am pretty confident that from now on it'll be the way I do steaks from now on. GolfSpy MPR, MattWillGolf, yungkory and 2 others 5 Quote Link to comment Share on other sites More sharing options...
yungkory Posted February 21, 2021 Share Posted February 21, 2021 46 minutes ago, sirchunksalot said: I did finish it on the grill. I would highly recommend you trying sous vide, I am pretty confident that from now on it'll be the way I do steaks from now on. Sous vide is just too easy to get correct. I get that there's a sense of pride in grilling a steak perfectly, but you would have to be pretty much braindead to mess a steak up using sous vide and a skillet or grill to finish. Unless time is an issue, I'll sous vide every time and finish in a cast iron MattF, sirchunksalot and Rickp 3 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...
dlow206 Posted February 21, 2021 Share Posted February 21, 2021 14 minutes ago, yungkory said: Sous vide is just too easy to get correct. I get that there's a sense of pride in grilling a steak perfectly, but you would have to be pretty much braindead to mess a steak up using sous vide and a skillet or grill to finish. Unless time is an issue, I'll sous vide every time and finish in a cast iron For me, i think the sous vide gives a little bit of different texture to the steak even with the cast iron finish. I prefer reverse sear over sous vide. MattF, sirchunksalot and tommc23 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...
yungkory Posted February 21, 2021 Share Posted February 21, 2021 3 hours ago, dlow206 said: For me, i think the sous vide gives a little bit of different texture to the steak even with the cast iron finish. I prefer reverse sear over sous vide. Really? Maybe I should try and see. Every time I make a ribeye or filet it's just soft and melty inside with a nice crust from the sear. Having an instant read thermometer definitely changed the game for me because I knew how hot my pan was, and I could let it get back up to heat when I needed to flip 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...
Headhammer Posted February 21, 2021 Share Posted February 21, 2021 (edited) From earlier in the week, keto compliant stuffed cabbage rolls. Substituted riced cauliflower for the white rice and made a diet sauce to top it off. Quite good. Edited February 21, 2021 by Headhammer Rickp, sirchunksalot, yungkory and 3 others 6 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
tommc23 Posted February 21, 2021 Author Share Posted February 21, 2021 13 hours ago, sirchunksalot said: Sous vide ribeye with mashed potatoes and corn tonight. I also did pork chops for my wife. The steak turned out so tender and juicy. Where’s the butter finish??? I thought I changed your mind with that lol 12 hours ago, dlow206 said: For me, i think the sous vide gives a little bit of different texture to the steak even with the cast iron finish. I prefer reverse sear over sous vide. Never did a sous vide but I love how a reverse sear turns out MattF, sirchunksalot, dlow206 and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted February 21, 2021 Share Posted February 21, 2021 9 minutes ago, tommc23 said: Where’s the butter finish??? I thought I changed your mind with that lol Never did a sous vide but I love how a reverse sear turns out Thought about it, but we had gone to some friends house and by the time we ate I was pretty hungry. I really want to make some garlic butter to go on it, I think that would be tasty. GolfSpy_SHARK, MattF, Rickp and 1 other 4 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted February 21, 2021 Share Posted February 21, 2021 Just now, sirchunksalot said: Thought about it, but we had gone to some friends house and by the time we ate I was pretty hungry. I really want to make some garlic butter to go on it, I think that would be tasty. Garlic and butter go together like peas and carrots Kenny B, bens197, sirchunksalot and 1 other 4 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...
Rickp Posted February 21, 2021 Share Posted February 21, 2021 SWMBO did grilled scallops for lunch today. By the time I thought about a pic they were gone.Sent from my iPhone using MyGolfSpy GolfSpy_SHARK, MattF, tommc23 and 2 others 2 1 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...
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