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tommc23

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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.😉IMG_4975.jpg.2f70700ee2170086edb34a23c3cf8c1d.jpg

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!

Driver: :callaway-small: Rogue ST Max LS Tensei AV Blue S

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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. emoji39.png

 

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!

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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.

IMG_8553.jpg.7456f70b5abbc47af0d8c80b9d778fbe.jpg

IMG_8557.jpg.5ede9b1364d7414bf388836ee630d10e.jpg

 

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.

We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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VDay dinner was grilled Cornish game hens basted with fresh rosemary, butter & garlic with a side of rutabaga fries. IMG_4979.jpg.c10d10ce5dc59fde7ce1c9460eb23525.jpg

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

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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.

IMG_8553.jpg.7456f70b5abbc47af0d8c80b9d778fbe.jpg

IMG_8557.jpg.5ede9b1364d7414bf388836ee630d10e.jpg

 

Image result for homer simpson drooling gif

Wagyu = the carnivore's divinity

You get that at Costco? or do you have a secret beef supplier with access to Wagyu? 

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Baked pork loin Saturday night. So juicy!!

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1 hour ago, azstu324 said:

Image result for homer simpson drooling gif

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.

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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.😉IMG_4975.jpg.2f70700ee2170086edb34a23c3cf8c1d.jpg

 

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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.

20210219_175745.jpg

20210219_175842.jpg

Those beans look aok 😍

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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 🤣

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  • 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/

 

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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?*

burrito.jpg

*Actually, I really like Chipotle. But the nearest one is over an hour away. So we figure things out.

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Lasagna ready for the oven tonight. 

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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. 20210220_181430-01.jpeg.a580eefcc3599d7bce23529dc163c6fe.jpeg

Easy cleanup too with the paper, I like your style 🤟

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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. 20210220_181430-01.jpeg.a580eefcc3599d7bce23529dc163c6fe.jpeg

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?

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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. 

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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

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4h: :mizuno-small: CLK 22* Hybrid Tensei CK Pro Blue 80HY S

Irons 5-PW: :mizuno-small: 223 Steelfiber PR 95 S

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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.

Follow my golf journey to break into the 80s

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Spring 2020 MGS Tester for the Fujikura Motore X Shaft

Updated 07/15/2022
Driver:callaway-small: Rogue St Max LS - Autoflex
Fairway Woods:callaway-small: Rogue Max St 3HL and 7 Wood
Irons:mizuno-small: JPX 921 Hot Metal 5 to AW - Aerotech Steelfiber i95 Stiff parallel tip
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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

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Irons 5-PW: :mizuno-small: 223 Steelfiber PR 95 S

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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. IMG_4993.jpg.727f35fc4aa6b9c13ad1522bf38a532d.jpgIMG_4994.jpg.995885b0b764a1d88c340b54f6abc545.jpg 

Edited by Headhammer

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

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Ball: Whatever I find in the woods

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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. 20210220_181430-01.jpeg.a580eefcc3599d7bce23529dc163c6fe.jpeg

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

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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. 

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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 

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SWMBO did grilled scallops for lunch today. By the time I thought about a pic they were gone.


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Rick

 

 

Left Hand, 

Driver; PXG 0311XF Cypher 50 gr Senior  
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7 wood; Ping 425, Senior Shaft 55 gr      
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