M. Parsons Posted June 1, 2021 Share Posted June 1, 2021 4 hours ago, azstu324 said: OMG!!! I'm so sold on the pellet grill! Even the sweet potato has bark! Not made in the pellet grill.. but we're part of dinner. S'mores brownie bites Bro! Great job on those ribs…incredible bark. And I’m gonna need that recipe for the S’mores brownie bites…those look and sound great. I smoked a pork butt today, but forgot to take pictures…it turn out amazingly, according to the wife and kids. bens197, GolfSpy_SHARK and MattF 3 Quote In my BR-D4 6-way King F9 set to 9*, Tour length Hzrdus Smoke Black 6.0 S-flex, with GolfPride MCC +4 mid-size 3W - 13*, UST Mamiya 65 Gold S-flex, with GolfPride Tour Wrap 2G SIM UDI 2-iron - 18*, Mitsubishi Diamana Thump 100 X-flex, with GolfPride MCC Align ZX5 4-5 & ZX7 6-PW, Modus3 120 Tour S-flex, +1/2", with GolfPride Tour Wrap 2G - SM8 Tour Chrome, 50.08F - 54.10S - 58.12D, DG Wedge Flex, with GolfPride Tour Wrap 2G Custom Fit 35" ER6 Red at 68 degree lie angle and 4 degrees of loft MTB-X NX7 Pro Slope Tracked by #WPS Link to comment Share on other sites More sharing options...
azstu324 Posted June 1, 2021 Share Posted June 1, 2021 8 hours ago, M. Parsons said: Bro! Great job on those ribs…incredible bark. And I’m gonna need that recipe for the S’mores brownie bites…those look and sound great. I smoked a pork butt today, but forgot to take pictures…it turn out amazingly, according to the wife and kids. thx man! They were every bit as good as they looked. I honestly haven't had these kind of results with any other cooking/smoking apparatus. I also lucked out on the BBQ sauce. It was my own concoction and sometimes those don't always go as planned. The S'mores brownie bites are pretty simple. We don't do anything fancy for the brownie mix. Just the box stuff will do. We like the mixes with chocolate chips for extra chocolaty goodness. They were my daughter's idea but I just had to "engineer" the final product. I'm sure they've been done by plenty of people though on the ol innerweb. We have silicone cupcake molds that work great for these. I'm sure you could use a regular brownie pan too. If using molds like these, be sure and leave room for the brownies to rise and have just enough of a lip left at the top to keep the marshmallows in place. I wouldn't fill the molds much more than 2/3. All you do is just pull the brownies out about 5 min early. use the regular campfire marshmallows and cut them in half. Place them on each brownie, or if using a brownie tray, just spaced out so each brownie gets one. Put back in the oven for another 5-6 minutes and the marshmallow will naturally melt and brown. For the last minute, I just broiled them at 400* for the finishing touch. Take the brownies out and immediately smash the marshmallow somewhat flat with a spatula. This will force some more sticky goodness to come out the sides and give the crushed graham crackers something to stick to. Sprinkle graham cracker dust over the top and let them finish cooling. M. Parsons, GolfSpy_SHARK 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...
M. Parsons Posted June 1, 2021 Share Posted June 1, 2021 5 minutes ago, azstu324 said: thx man! They were every bit as good as they looked. I honestly haven't had these kind of results with any other cooking/smoking apparatus. I also lucked out on the BBQ sauce. It was my own concoction and sometimes those don't always go as planned. The S'mores brownie bites are pretty simple. We don't do anything fancy for the brownie mix. Just the box stuff will do. We like the mixes with chocolate chips for extra chocolaty goodness. They were my daughter's idea but I just had to "engineer" the final product. I'm sure they've been done by plenty of people though on the ol innerweb. We have silicone cupcake molds that work great for these. I'm sure you could use a regular brownie pan too. If using molds like these, be sure and leave room for the brownies to rise and have just enough of a lip left at the top to keep the marshmallows in place. I wouldn't fill the molds much more than 2/3. All you do is just pull the brownies out about 5 min early. use the regular campfire marshmallows and cut them in half. Place them on each brownie, or if using a brownie tray, just spaced out so each brownie gets one. Put back in the oven for another 5-6 minutes and the marshmallow will naturally melt and brown. For the last minute, I just broiled them at 400* for the finishing touch. Take the brownies out and immediately smash the marshmallow somewhat flat with a spatula. This will force some more sticky goodness to come out the sides and give the crushed graham crackers something to stick to. Sprinkle graham cracker dust over the top and let them finish cooling. Thanks man, we'll have to give those a try...very soon! Quote In my BR-D4 6-way King F9 set to 9*, Tour length Hzrdus Smoke Black 6.0 S-flex, with GolfPride MCC +4 mid-size 3W - 13*, UST Mamiya 65 Gold S-flex, with GolfPride Tour Wrap 2G SIM UDI 2-iron - 18*, Mitsubishi Diamana Thump 100 X-flex, with GolfPride MCC Align ZX5 4-5 & ZX7 6-PW, Modus3 120 Tour S-flex, +1/2", with GolfPride Tour Wrap 2G - SM8 Tour Chrome, 50.08F - 54.10S - 58.12D, DG Wedge Flex, with GolfPride Tour Wrap 2G Custom Fit 35" ER6 Red at 68 degree lie angle and 4 degrees of loft MTB-X NX7 Pro Slope Tracked by #WPS Link to comment Share on other sites More sharing options...
azstu324 Posted June 1, 2021 Share Posted June 1, 2021 9 hours ago, M. Parsons said: I smoked a pork butt today, but forgot to take pictures… that's my next goal. Something big.. either a pork butt or a brisket. We a lot of leftover meat right now that we have to get through before I do my next project. One thing that I really want to get back into is making jerky. I used to make loads of it once I perfected a solid repeatable recipe/process. The addition of convection cooking on the pellet grill should really make for a good and uniform result. M. Parsons and MattF 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...
M. Parsons Posted June 1, 2021 Share Posted June 1, 2021 11 minutes ago, azstu324 said: that's my next goal. Something big.. either a pork butt or a brisket. We a lot of leftover meat right now that we have to get through before I do my next project. One thing that I really want to get back into is making jerky. I used to make loads of it once I perfected a solid repeatable recipe/process. The addition of convection cooking on the pellet grill should really make for a good and uniform result. Yeah, I've never tried making my own BBQ sauce, but I've had some not so tasty ones in my time. Since you live in AZ, you can probably get your hands on some tri-tip...I've done tri-tip in a few different ways, but the 2 ways I like it are reverse sear (like a great steak) and low-n-slow all the way up to 200 degrees...there is so much interwoven fat that you can break it down like you would a brisket...then chop it up and you have chopped "brisket" sandwiches. Another meat I like to do that's really easy is smoked chuck roast...you can get it up to 200 and then shred it up and it makes great pulled beef sandwiches. But of course, a whole brisket is my favorite...that point meat is the best thing you'll ever eat. Man, I could talk about golf and food all day. I've never done jerky, but would like to try some day. MattF and azstu324 2 Quote In my BR-D4 6-way King F9 set to 9*, Tour length Hzrdus Smoke Black 6.0 S-flex, with GolfPride MCC +4 mid-size 3W - 13*, UST Mamiya 65 Gold S-flex, with GolfPride Tour Wrap 2G SIM UDI 2-iron - 18*, Mitsubishi Diamana Thump 100 X-flex, with GolfPride MCC Align ZX5 4-5 & ZX7 6-PW, Modus3 120 Tour S-flex, +1/2", with GolfPride Tour Wrap 2G - SM8 Tour Chrome, 50.08F - 54.10S - 58.12D, DG Wedge Flex, with GolfPride Tour Wrap 2G Custom Fit 35" ER6 Red at 68 degree lie angle and 4 degrees of loft MTB-X NX7 Pro Slope Tracked by #WPS Link to comment Share on other sites More sharing options...
azstu324 Posted June 1, 2021 Share Posted June 1, 2021 37 minutes ago, M. Parsons said: Yeah, I've never tried making my own BBQ sauce, but I've had some not so tasty ones in my time. Since you live in AZ, you can probably get your hands on some tri-tip...I've done tri-tip in a few different ways, but the 2 ways I like it are reverse sear (like a great steak) and low-n-slow all the way up to 200 degrees...there is so much interwoven fat that you can break it down like you would a brisket...then chop it up and you have chopped "brisket" sandwiches. Another meat I like to do that's really easy is smoked chuck roast...you can get it up to 200 and then shred it up and it makes great pulled beef sandwiches. But of course, a whole brisket is my favorite...that point meat is the best thing you'll ever eat. Man, I could talk about golf and food all day. I've never done jerky, but would like to try some day. I've done my own sauce quite a few times. When I keep it basic it turns out good. It's when I try to get fancy and add stuff like blueberries/blackberries.. coffee, cocoa powder, etc, that things can get away from me. It is fun to experiment though. I like to make my own when I'm just cooking for myself and my little family. This way I know what's in it, and can control the type of sugar and sugar content. I prefer Coconut sugar over brown sugar and make my own ketchup base with ACV and actual tomato paste. All that said, my absolute favorite sauce when making food for others might be a surprise. Nothing fancy, no obscure BBQ enthusiast secret brand.. I just do the KC Masterpiece original recipe. For my pallet, it just hits all the right notes, it's inexpensive, and it's pretty much everywhere. And yes we are big Tri-Tip fans here. I'll probably make one of those/month and most always have one in the freezer. I shop regularly at WinCo foods and they usually have them on sale for dirt cheap. Like $2.50-$3/lb untrimmed. I'll remove some of the cap and then marinate for 36 hrs. That's one of the cuts I'm most excited to try out on my new grill. We also do shredded beef chuck all the time too! Usually for shredded stuff like beef or pork, I'll smoke to an internal of 140 and then move it to the Insta-Pot for a quick finish. I've ready that meat will absorb a good majority (not all) of the smoke when it hits 140* internal temp. After that, it's mostly heat breaking down the meat and continuing to caramelize the outside (bark). It's just an easy way to shave a few extra hours off of the process and still have some good smoky shredded and tender meat. And finally, lets talk about burnt ends That's what I've done with the point every time I cook a brisket. Is there any other way? jk. I'm sure it's great prepared other ways but burnt ends are just so damn delicious that I just don't have a desire to do it any other way. M. Parsons 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...
Rickp Posted June 1, 2021 Share Posted June 1, 2021 16 hours ago, azstu324 said: OMG!!! I'm so sold on the pellet grill! Even the sweet potato has bark! Not made in the pellet grill.. but we're part of dinner. S'mores brownie bites Borderline “Food Porn”!! M. Parsons, MattF, azstu324 and 1 other 4 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...
M. Parsons Posted June 1, 2021 Share Posted June 1, 2021 30 minutes ago, azstu324 said: I've done my own sauce quite a few times. When I keep it basic it turns out good. It's when I try to get fancy and add stuff like blueberries/blackberries.. coffee, cocoa powder, etc, that things can get away from me. It is fun to experiment though. I like to make my own when I'm just cooking for myself and my little family. This way I know what's in it, and can control the type of sugar and sugar content. I prefer Coconut sugar over brown sugar and make my own ketchup base with ACV and actual tomato paste. All that said, my absolute favorite sauce when making food for others might be a surprise. Nothing fancy, no obscure BBQ enthusiast secret brand.. I just do the KC Masterpiece original recipe. For my pallet, it just hits all the right notes, it's inexpensive, and it's pretty much everywhere. And yes we are big Tri-Tip fans here. I'll probably make one of those/month and most always have one in the freezer. I shop regularly at WinCo foods and they usually have them on sale for dirt cheap. Like $2.50-$3/lb untrimmed. I'll remove some of the cap and then marinate for 36 hrs. That's one of the cuts I'm most excited to try out on my new grill. We also do shredded beef chuck all the time too! Usually for shredded stuff like beef or pork, I'll smoke to an internal of 140 and then move it to the Insta-Pot for a quick finish. I've ready that meat will absorb a good majority (not all) of the smoke when it hits 140* internal temp. After that, it's mostly heat breaking down the meat and continuing to caramelize the outside (bark). It's just an easy way to shave a few extra hours off of the process and still have some good smoky shredded and tender meat. And finally, lets talk about burnt ends That's what I've done with the point every time I cook a brisket. Is there any other way? jk. I'm sure it's great prepared other ways but burnt ends are just so damn delicious that I just don't have a desire to do it any other way. Tri-tip was the first thing I put on my Yoder. I've never thought about finishing things out in the Insta-Pot, that's a good idea...but I do usually smoke to a color (of bark) and/or temp (usually 165 ish)...and a lot of times, once I wrap I may crank the temp up to 300-325...that's what I did yesterday with the pork butt once I wrapped it. With the chuck roast, I'll smoke it for a couple hours, may be 3, then put it in a foil pan with some beef stock, covered for another 2 ish hours on the smoker. Then I make a homemade horseradish sauce to go on the sandwiches...I'm not huge on horseradish, but this is tasty. I made some homemade slaw for the pulled pork sandwiches yesterday, and it turned out really nice as well. BURNT ENDS!!! The only way to go!!! Pork belly burnt ends are good too. For an awesome burnt end video (which I haven't tried yet), check out Meat Church - Chicken Fried Burnt Ends azstu324 and MattF 1 1 Quote In my BR-D4 6-way King F9 set to 9*, Tour length Hzrdus Smoke Black 6.0 S-flex, with GolfPride MCC +4 mid-size 3W - 13*, UST Mamiya 65 Gold S-flex, with GolfPride Tour Wrap 2G SIM UDI 2-iron - 18*, Mitsubishi Diamana Thump 100 X-flex, with GolfPride MCC Align ZX5 4-5 & ZX7 6-PW, Modus3 120 Tour S-flex, +1/2", with GolfPride Tour Wrap 2G - SM8 Tour Chrome, 50.08F - 54.10S - 58.12D, DG Wedge Flex, with GolfPride Tour Wrap 2G Custom Fit 35" ER6 Red at 68 degree lie angle and 4 degrees of loft MTB-X NX7 Pro Slope Tracked by #WPS Link to comment Share on other sites More sharing options...
tommc23 Posted June 1, 2021 Author Share Posted June 1, 2021 Three different sets of ribs made for dinner tonight edingc, yungkory, Headhammer and 5 others 4 4 Quote Link to comment Share on other sites More sharing options...
Rickp Posted June 1, 2021 Share Posted June 1, 2021 18 minutes ago, tommc23 said: Three different sets of ribs made for dinner tonight You guys are killin me!! Mre great looking ribs M. Parsons and GolfSpy_SHARK 1 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 June 1, 2021 Author Share Posted June 1, 2021 4 minutes ago, Rickp said: You guys are killin me!! Mre great looking ribs They will look even better once done. Got some more rub on them and wrapped with the extra rub, butter, and honey will make them look beautiful when done M. Parsons, Rickp, MattF and 2 others 5 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted June 1, 2021 Author Share Posted June 1, 2021 2 hours ago, Rickp said: You guys are killin me!! Mre great looking ribs M. Parsons, MattF, GolfSpy_SHARK and 2 others 3 2 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted June 1, 2021 Share Posted June 1, 2021 17 minutes ago, tommc23 said: ughlglghhhhh!!! M. Parsons, MattF, GolfSpy_SHARK 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...
Rickp Posted June 1, 2021 Share Posted June 1, 2021 43 minutes ago, tommc23 said: That’s beautiful!! I think we’re getting ribs tomorrow tommc23, GolfSpy_SHARK, Kenny B and 2 others 3 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...
azstu324 Posted June 1, 2021 Share Posted June 1, 2021 41 minutes ago, Rickp said: That’s beautiful!! I think we’re getting ribs tomorrow You're welcome! sirchunksalot, Rickp and tommc23 1 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 June 1, 2021 Author Share Posted June 1, 2021 52 minutes ago, Rickp said: That’s beautiful!! I think we’re getting ribs tomorrow Half rack of ribs, German potato salad, and coleslaw for $7 bucks I don’t think that’s a bad firehouse meal Rickp, bens197, MattF and 1 other 2 2 Quote Link to comment Share on other sites More sharing options...
bens197 Posted June 2, 2021 Share Posted June 2, 2021 4 hours ago, tommc23 said: Half rack of ribs, German potato salad, and coleslaw for $7 bucks I don’t think that’s a bad firehouse meal That’s a steal of a deal. Even the tightest of tight would pay for that. We had an older, ten year guy who earned the name seagull, maybe I’ve told this before but these posts remind me of him and I love to remember that cheap cheap cheap guy. He would always eat on his own and sure as the sun rising, after we went to bed he’d be in the fridge eating our leftovers. Once we caught on we started putting seagulls on his locker and the nickname stuck…switched groups during the next bid to escape it. Good news was, that name stuck. Still brings his own meals though. Rickp, tommc23, MattF and 2 others 5 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...
azstu324 Posted June 6, 2021 Share Posted June 6, 2021 On 6/1/2021 at 7:54 AM, M. Parsons said: Since you live in AZ, you can probably get your hands on some tri-tip... For those who are unfamiliar with this glorious cut of goodness.. here's what it looks like. And yes this is dinner tonight! Seasoned with olive oil, kosher salt, worcestershire powder, and the same smokehouse rub used on the ribs. Also injected with beef and herb broth. 220° for about 2 hrs and then reverse seared to finish. Rickp, MattF, tommc23 and 6 others 6 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...
tommc23 Posted June 6, 2021 Author Share Posted June 6, 2021 2 hours ago, azstu324 said: For those who are unfamiliar with this glorious cut of goodness.. here's what it looks like. And yes this is dinner tonight! Seasoned with olive oil, kosher salt, worcestershire powder, and the same smokehouse rub used on the ribs. Also injected with beef and herb broth. 220° for about 2 hrs and then reverse seared to finish. I just cooked one the other day let it sit apparently not tight enough and in 2 days it had mold on it. Such a shame I only tried a small piece GolfSpy_SHARK, sirchunksalot, MattF and 2 others 5 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted June 6, 2021 Share Posted June 6, 2021 4 minutes ago, tommc23 said: I just cooked one the other day let it sit apparently not tight enough and in 2 days it had mold on it. Such a shame I only tried a small piece Ahh man so sorry to hear that. I've had these sit for a week or so after cooking and be just fine. Definitely don't give up on the trip tip man! It's a beautiful cut! sirchunksalot 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...
tommc23 Posted June 6, 2021 Author Share Posted June 6, 2021 52 minutes ago, azstu324 said: Ahh man so sorry to hear that. I've had these sit for a week or so after cooking and be just fine. Definitely don't give up on the trip tip man! It's a beautiful cut! Yes I thought it was weird especially since smoking was used to preserve things for years. Guess it was a waste of that day but I’ll do it again have to try it for real. Rickp 1 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted June 7, 2021 Share Posted June 7, 2021 I haven't posted on here in a while, but tonight I grilled some yummy honey chicken along with zucchini, bell peppers, onions, and portabella mushrooms. My wife also cooked up some fried rice to compliment the meal. Rickp, tommc23, azstu324 and 5 others 6 2 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted June 7, 2021 Share Posted June 7, 2021 You all knew these were coming.. sirchunksalot, edingc, Nolan220 and 5 others 4 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...
yungkory Posted June 7, 2021 Share Posted June 7, 2021 3 hours ago, azstu324 said: You all knew these were coming.. I just ate dinner and now I'm hungry again tommc23, sirchunksalot and MattF 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...
Headhammer Posted June 7, 2021 Share Posted June 7, 2021 10 hours ago, azstu324 said: You all knew these were coming.. Tell me about the potatoes? What's on them? Do you slice them like that before cooking? How long do you cook them? 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 June 7, 2021 Share Posted June 7, 2021 3 hours ago, Headhammer said: Tell me about the potatoes? What's on them? Do you slice them like that before cooking? How long do you cook them? the prep method is called "Hasselback" style potatoes. Not to be confused with.. If you search for them, you'll find a whole bunch of different ways to make them. The prep method is really easy and takes just a few minutes. Before cooking you just put the potato between 2 wooden spoon handles or chopsticks and cut the slits vertically. Then you add whatever you want to either the top or in between each slit. For the sweet potatoes I just make a seasoned butter with the dry rub, pumpkin pie spice, and coconut sugar and slather all over the top. Some people put bacon, cheese, or bits of marshmallow in between the cuts but that's a little tedious for my liking. Here's a general idea of how they're done. You can get pretty creative with toppings and types of potato. The tricky part is coordinating the temp on the pellet grill/smoker to finish with the meat. I just put all of the potatoes in a foil lined pan but I'll try individually wrapping them next time. For this cook, I just put them in with the bread at 350*, let the bread cook for about 45 min. When I took the bread out I made sure to re-baste with the melted butter in the pan, then let the potatoes cook for another 45 min and then let them just sit in the smoker with the meat at whatever temp until the meat is done. When I made the ribs, I put the potatoes in at about the 3 hr mark at 250* and then let them finish with the ribs when I took the temp to 400* for the final hour. I'm sure you could simplify things a bit more by finishing in the oven but I like to make things as overly complicated as possible. Headhammer, MattF and sirchunksalot 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...
tommc23 Posted June 9, 2021 Author Share Posted June 9, 2021 Put my homemade rub on pork chops and grilled them. Did them with roasted Brussel sprouts that I did in honey and red wine vinegar. RollingGreens, sirchunksalot, GolfSpy_SHARK and 2 others 5 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted June 9, 2021 Share Posted June 9, 2021 26 minutes ago, tommc23 said: Put my homemade rub on pork chops and grilled them. Did them with roasted Brussel sprouts that I did in honey and red wine vinegar. I’ll have to try the sprouts like that. Looks awsome sirchunksalot, azstu324 and Headhammer 3 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 June 10, 2021 Author Share Posted June 10, 2021 Ba best brussel sprouts. I grilled them because why not and I let them go until they are nearly burnt which is perfect in my book. Rickp, GolfSpy_SHARK, MattF and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Headhammer Posted June 12, 2021 Share Posted June 12, 2021 Dinner last night was grilled flat iron steak with a delsh fresh chimichurri sauce. Nolan220, GolfSpy_SHARK, bens197 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...
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