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tommc23

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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. 

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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.

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

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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 🙂

 

9CB72F25-B939-42E1-B455-83E0B0AA1233.jpeg

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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 🙂

 

9CB72F25-B939-42E1-B455-83E0B0AA1233.jpeg

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

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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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 🙂

 

9CB72F25-B939-42E1-B455-83E0B0AA1233.jpeg

Keeps the table clean! Looks A1 to me!

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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???

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Currently testing the 2024 PING S159 wedges…

https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/

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https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/

 

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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.

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My next smoke experiment, ribs and pork belly

7B8B15A6-C361-44A2-88F4-0A4DAE95B60A.jpeg.7b4510f4e225f3e57d71f4c41eae4aed.jpeg

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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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

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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.

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Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
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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

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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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?

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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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

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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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. 👍

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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a 15hr brisket smoke sounds amazing! Not sure i can get my BGE to smoke that long... 

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I put together a nice pasta dish last night. With leftovers for dinner tonight. Broccoli rabe, spicy Italian sausage and orecchiette pasta. 👌🏼
 

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2 racks of spare ribs and a pork belly just went down on the smoker 🙂 Pics in many hours!

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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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!

21C8C9CF-9CEB-41FB-AD52-FB25819E2E50.jpeg.a40d03c9e7ac9a26045a793add69839f.jpeg

6DA7E93D-17B8-4078-8A36-144AC3AB896D.jpeg.3b16a7257b181b3f2c0a91a9da850efa.jpeg

24E6E05C-B93F-45B0-A128-3759FF801F61.jpeg.d3b2f45ab333271eeec4051313922330.jpeg

AF758A54-B96B-442A-8749-82E5B88523AE.jpeg.c43d99e918ed5b95cebf4a53b048021b.jpeg

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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The belly was insane! So much juice even after being in the fridge overnight

6FE7BFF0-7020-4D29-8C1A-509904052A2D.jpeg.780701e3f375c7f909269955aa6007c0.jpeg

6B19ED2D-6DD8-4A5B-8FBB-380848C92361.jpeg.012417e869062e577d80f08118a46550.jpeg

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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Our favorite ramen place went out of business during Covid, so we had to learn how to do ramen from scratch.

1644079806639.jpg.dfc333249e641de68b31a8bd6ba26a19.jpg1644079806256.jpg.a5450fbf1d2174981b6836fa209ef9b4.jpg20220205_164340.jpg.5a37b752f7c1f4c7f2d127b6e9c43808.jpg

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The weather was good yesterday so I fired up the Weekender for wings and mac n cheese.

PXL_20220305_220545735_MP.jpg.61a2e33e07048da3c755fdc3c722e8f7.jpg

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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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.

1644079806639.jpg.dfc333249e641de68b31a8bd6ba26a19.jpg1644079806256.jpg.a5450fbf1d2174981b6836fa209ef9b4.jpg20220205_164340.jpg.5a37b752f7c1f4c7f2d127b6e9c43808.jpg

How do you cook your pork belly....that looks 10/10

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  • 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/

 

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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.

1644079806639.jpg.dfc333249e641de68b31a8bd6ba26a19.jpg1644079806256.jpg.a5450fbf1d2174981b6836fa209ef9b4.jpg20220205_164340.jpg.5a37b752f7c1f4c7f2d127b6e9c43808.jpg

Wow that looks like what I've eaten in Japan

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

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

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

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

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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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!!

Rick

 

 

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7 wood; Ping 425, Senior Shaft 55 gr      
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Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2
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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...

 

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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.  

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Self explanatory for the crew tonight. 

DFE93286-891C-4096-B9D6-95B6FE5EF153.jpeg

 

  • 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/

 

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