tommc23 Posted February 21, 2022 Author Share Posted February 21, 2022 2 hours ago, MattF said: Looks good to me @yungkory. Don't worry about the smoke ring, that's more for looks than anything else and it's certainly not taken into consideration in BBQ competitions. Yea you can create that by putting phosphates in your injections. bens197, GolfSpy_SHARK and MattF 3 Quote Link to comment Share on other sites More sharing options...
yungkory Posted February 21, 2022 Share Posted February 21, 2022 14 hours ago, ncwoz said: Looks good!! How long did it end up taking? I started the coals at about 5:50am. I started getting clean smoke at around 6:30 when I put the brisket on the grill. Pulled it off at 5pm and let it rest for about 90 minutes before cutting. Trimmed it the night before which took half an hour or so, so in total about 15 hrs give or take. 4 hours ago, MattF said: Looks good to me @yungkory. Don't worry about the smoke ring, that's more for looks than anything else and it's certainly not taken into consideration in BBQ competitions. Thanks! That's good to know, I thought it was an indication that I did something right, haha. The probe went in and out of the flat like absolute butter. Like when you flush a Mizuno kinda butter soft. More towards the point it wasn't quite as tender, not sure if that's just how briskets work since the point is obviously a little thicker. MattF, GolfSpy_SHARK, ncwoz 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...
bens197 Posted February 21, 2022 Share Posted February 21, 2022 My wife and I are trying some different foods in the whole 30 category of gastronomy. While I will say it wont be an exclusive diet, we needed to inject some life into our dinners because we felt like it was getting stale. So last night we did artichoke and spinach chicken. The sauce is nothing more than garlic, coconut milk, Nance’s mustard (a regional delicacy that resembles Dijon) and some stock. Holy moly I’d put this sauce on my cereal… And yes…I am eating on my 3 year old daughter’s Mickey place setting Rickp, sirchunksalot, tommc23 and 4 others 7 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...
yungkory Posted February 21, 2022 Share Posted February 21, 2022 2 hours ago, bens197 said: My wife and I are trying some different foods in the whole 30 category of gastronomy. While I will say it wont be an exclusive diet, we needed to inject some life into our dinners because we felt like it was getting stale. So last night we did artichoke and spinach chicken. The sauce is nothing more than garlic, coconut milk, Nance’s mustard (a regional delicacy that resembles Dijon) and some stock. Holy moly I’d put this sauce on my cereal… And yes…I am eating on my 3 year old daughter’s Mickey place setting A friend of mine is a Whole30 coach and she's always posting the stuff she eats and it makes me sad, lol. This looks significantly better than anything I've seen her eat, her food looks like rabbit feed most of the time GolfSpy_SHARK, sirchunksalot, MattF and 1 other 1 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...
GolfSpy_SHARK Posted February 21, 2022 Share Posted February 21, 2022 2 hours ago, bens197 said: My wife and I are trying some different foods in the whole 30 category of gastronomy. While I will say it wont be an exclusive diet, we needed to inject some life into our dinners because we felt like it was getting stale. So last night we did artichoke and spinach chicken. The sauce is nothing more than garlic, coconut milk, Nance’s mustard (a regional delicacy that resembles Dijon) and some stock. Holy moly I’d put this sauce on my cereal… And yes…I am eating on my 3 year old daughter’s Mickey place setting Keeps the table clean! Looks A1 to me! bens197 and sirchunksalot 1 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...
bens197 Posted February 21, 2022 Share Posted February 21, 2022 24 minutes ago, yungkory said: A friend of mine is a Whole30 coach and she's always posting the stuff she eats and it makes me sad, lol. This looks significantly better than anything I've seen her eat, her food looks like rabbit feed most of the time Thank you. I can get on board with this style of cooking. It doesn’t seem too restrictive for what I like to consume. And credit to the authors of these cookbooks because the photographers they chose clearly know how to sell a dish. 14 minutes ago, Lacassem said: Keeps the table clean! Looks A1 to me! Rule #1 in a house of kids right??? GolfSpy_SHARK and sirchunksalot 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_SHARK Posted February 21, 2022 Share Posted February 21, 2022 12 minutes ago, bens197 said: Thank you. I can get on board with this style of cooking. It doesn’t seem too restrictive for what I like to consume. And credit to the authors of these cookbooks because the photographers they chose clearly know how to sell a dish. Rule #1 in a house of kids right??? I just leave the vacuum on stand by now after dinner…..swear they are wild animals eating. bens197, sirchunksalot and tommc23 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...
yungkory Posted February 21, 2022 Share Posted February 21, 2022 My next smoke experiment, ribs and pork belly bens197, tommc23, Rickp and 4 others 5 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...
tommc23 Posted February 22, 2022 Author Share Posted February 22, 2022 6 hours ago, yungkory said: I started the coals at about 5:50am. I started getting clean smoke at around 6:30 when I put the brisket on the grill. Pulled it off at 5pm and let it rest for about 90 minutes before cutting. Trimmed it the night before which took half an hour or so, so in total about 15 hrs give or take. Thanks! That's good to know, I thought it was an indication that I did something right, haha. The probe went in and out of the flat like absolute butter. Like when you flush a Mizuno kinda butter soft. More towards the point it wasn't quite as tender, not sure if that's just how briskets work since the point is obviously a little thicker. That is exactly what you want and typically I test the point because it’s thicker and I want to make sure that is fully cooked MattF and GolfSpy_SHARK 2 Quote Link to comment Share on other sites More sharing options...
MattF Posted February 22, 2022 Share Posted February 22, 2022 23 hours ago, yungkory said: I started the coals at about 5:50am. I started getting clean smoke at around 6:30 when I put the brisket on the grill. Pulled it off at 5pm and let it rest for about 90 minutes before cutting. Trimmed it the night before which took half an hour or so, so in total about 15 hrs give or take. Thanks! That's good to know, I thought it was an indication that I did something right, haha. The probe went in and out of the flat like absolute butter. Like when you flush a Mizuno kinda butter soft. More towards the point it wasn't quite as tender, not sure if that's just how briskets work since the point is obviously a little thicker. You want the thickest part of the flat probing like butter, like you had it. 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...
yungkory Posted February 22, 2022 Share Posted February 22, 2022 Hmm maybe I pulled it too soon then. I read that I should be reading the thickest part of the flat, so that's where I probed it and pulled off at 203F 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...
MattF Posted February 22, 2022 Share Posted February 22, 2022 2 hours ago, yungkory said: Hmm maybe I pulled it too soon then. I read that I should be reading the thickest part of the flat, so that's where I probed it and pulled off at 203F I edited my original response, you had it right. Was the point moist and juicy as well as the flat? sirchunksalot 1 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...
yungkory Posted February 23, 2022 Share Posted February 23, 2022 On 2/22/2022 at 7:29 AM, MattF said: I edited my original response, you had it right. Was the point moist and juicy as well as the flat? The moisture was there, it just had more chew than I'm used to. Again, my only reference point is wagyu brisket by an actual Texan who does this for a living, so it might just be that this didn't have the marbling and fat content. The flat was probing like absolute butter. It was like dipping the thermometer in water how smooth it went in 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...
MattF Posted February 24, 2022 Share Posted February 24, 2022 18 hours ago, yungkory said: The moisture was there, it just had more chew than I'm used to. Again, my only reference point is wagyu brisket by an actual Texan who does this for a living, so it might just be that this didn't have the marbling and fat content. The flat was probing like absolute butter. It was like dipping the thermometer in water how smooth it went in Sounds like you absolutely nailed it mate. 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...
JonMUSC08 Posted February 24, 2022 Share Posted February 24, 2022 a 15hr brisket smoke sounds amazing! Not sure i can get my BGE to smoke that long... Quote Charleston, SC HDCP 13.0 Driver: M6 9* with 65g Stiff Mitsubishi Tensei Red shaft 3 wood: G425 stiff shaft 5 wood: Stealth 2 stiff shaft 4-gw irons: JPX 921 Hot Metal w/ X-stiff KBS 130gr shafts (soft stepped) Wedges: MG3 52, 56, 60 Putter: 34" Scotty Cameron 12.5 Ball: ProV-1x Tracked By: MGS Tester '20 - G710 Iron Review MGS Tester '19 - Precision Pro NX9 HD Pro laser rangefinder Link to comment Share on other sites More sharing options...
tommc23 Posted February 24, 2022 Author Share Posted February 24, 2022 BBQ pork chop and jasmine rice with some teriyaki sauce on the rice, not a fan of white rice plain all the time. yungkory, MattWillGolf, sirchunksalot and 5 others 8 Quote Link to comment Share on other sites More sharing options...
MattWillGolf Posted February 26, 2022 Share Posted February 26, 2022 I put together a nice pasta dish last night. With leftovers for dinner tonight. Broccoli rabe, spicy Italian sausage and orecchiette pasta. tommc23, yungkory, MattF and 4 others 7 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...
yungkory Posted March 4, 2022 Share Posted March 4, 2022 2 racks of spare ribs and a pork belly just went down on the smoker Pics in many hours! tommc23, sirchunksalot, MattF 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...
yungkory Posted March 5, 2022 Share Posted March 5, 2022 Haven't sliced up the pork belly yet, it's for today's lunch, but I tried a rib and it was fan-effing-tastic! tommc23, MattF, GolfSpy_SHARK and 5 others 6 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...
yungkory Posted March 6, 2022 Share Posted March 6, 2022 The belly was insane! So much juice even after being in the fridge overnight Rickp, MattF, Kenny B and 4 others 6 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...
Kanoito Posted March 6, 2022 Share Posted March 6, 2022 Our favorite ramen place went out of business during Covid, so we had to learn how to do ramen from scratch. MattF, yungkory, GolfSpy_SHARK and 5 others 3 5 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
MattF Posted March 6, 2022 Share Posted March 6, 2022 The weather was good yesterday so I fired up the Weekender for wings and mac n cheese. Mick Close, Rickp, tommc23 and 5 others 5 3 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...
sirchunksalot Posted March 6, 2022 Share Posted March 6, 2022 1 hour ago, MattF said: The weather was good yesterday so I fired up the Weekender for wings and mac n cheese. Smoked Mac and cheese is one of my favorites. That looks so good. GolfSpy_SHARK, MattF, bens197 and 1 other 4 Quote Link to comment Share on other sites More sharing options...
bens197 Posted March 6, 2022 Share Posted March 6, 2022 14 hours ago, Kanoito said: Our favorite ramen place went out of business during Covid, so we had to learn how to do ramen from scratch. How do you cook your pork belly....that looks 10/10 sirchunksalot and GolfSpy_SHARK 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...
yungkory Posted March 6, 2022 Share Posted March 6, 2022 14 hours ago, Kanoito said: Our favorite ramen place went out of business during Covid, so we had to learn how to do ramen from scratch. Wow that looks like what I've eaten in Japan Rickp, sirchunksalot and GolfSpy_SHARK 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...
Rickp Posted March 7, 2022 Share Posted March 7, 2022 I’ve gotten to know 2guys Japanese descent m very well last 5 years. They were childhood friends from Minnesota and moved to Fl years apart but remained good friends. These are 2 great guys. we talk often and it’s funny that I like Japanese and Chinese food much more than they do! They are pure American and kid me that they like Irish Corned Beef and Cabbage better than I do!! sirchunksalot, GolfSpy_SHARK, Kanoito and 2 others 2 3 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...
Kanoito Posted March 7, 2022 Share Posted March 7, 2022 11 hours ago, bens197 said: How do you cook your pork belly....that looks 10/10 I try to get a squared shaped piece (around 2kg) I trim the skin off (save for later) and any bones that might be left. Roll it up, tie it up and sear on a skillet/pan until golden (you can add a few slices of ginger while searing). Obviously, the inside will still be raw, but that's OK cause you going to braise it. To braise it I use 200g of oyster sauce, 200g of sugar, 1000cc of water, a little pepper, 5cc of sesame oil, a tablespoon of salt... and I like to throw in some tangerine or orange skin... So now throw your seared belly into the braising stuff, I cook it for about 1 hour. I sometimes keep it in the brine overnight to enhance the flavor. Then I take it out and let it sit overnight to air-dry it, this builds a crust and makes it easier to slice. Before serving, I like to sear each slice again on both sides to give it a golden crust. The skin you trimmed off earlier, dry it, pat it with some salt and pepper, throw it in the air fryer and you got youself some pork crackle... MattF, tommc23 and GolfSpy_SHARK 2 1 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
bens197 Posted March 7, 2022 Share Posted March 7, 2022 3 hours ago, Kanoito said: I try to get a squared shaped piece (around 2kg) I trim the skin off (save for later) and any bones that might be left. Roll it up, tie it up and sear on a skillet/pan until golden (you can add a few slices of ginger while searing). Obviously, the inside will still be raw, but that's OK cause you going to braise it. To braise it I use 200g of oyster sauce, 200g of sugar, 1000cc of water, a little pepper, 5cc of sesame oil, a tablespoon of salt... and I like to throw in some tangerine or orange skin... So now throw your seared belly into the braising stuff, I cook it for about 1 hour. I sometimes keep it in the brine overnight to enhance the flavor. Then I take it out and let it sit overnight to air-dry it, this builds a crust and makes it easier to slice. Before serving, I like to sear each slice again on both sides to give it a golden crust. The skin you trimmed off earlier, dry it, pat it with some salt and pepper, throw it in the air fryer and you got youself some pork crackle... Thank you...I love to read how others successfully compose a dish...this looked fantastic. Kanoito and GolfSpy_SHARK 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...
tommc23 Posted March 9, 2022 Author Share Posted March 9, 2022 Did an easy meal grilled cheese and tomato soup GolfSpy_SHARK, Rickp, bens197 and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
bens197 Posted March 9, 2022 Share Posted March 9, 2022 Self explanatory for the crew tonight. MattF, Kenny B, Rickp 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...
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