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tommc23

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The pulled pork turned out wonderfully! I smoked it in a mixture of Alder, pecan, and cherry and it came out with a moderate smoke flavor. I topped it with some Jim Beam maple bourbon BBQ sauce which had a hint of sweetness. Still got leftovers and we're planning on having it again for dinner tomorrow night. 20200621_181151-01.jpeg.1347cfb184c7845fbcffa4683938feaf.jpeg20200621_183529-01.jpeg.5568bfd352323a4756e746569e0ee8be.jpeg

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Working on some 3-2-1 ribs on the charcoal smoking right now. They look  like they are going to be so good. I used some Apple, and Pecan wood for smoke. They have a coating of some sweet baby rays. I will add some more in about 15 minutes then let them finish in about 45 min to and hour. It smells so good.

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Lefties are always in their Right Mind

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Boneless beef short ribs and corn on the cob on my grill.  Smoked with a mixture of oak, hickory and cherry pellets.  After a rub with seasonings the ribs were finished with a Walla Walla Sweet Onion BBQ sauce locally produced.

IMG_6632.jpeg.bfbd52698bc5474ba7352741d55c243b.jpeg

 

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

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Tomorrow's menu..

Smoked tri-tip and smoked BBQ boneless pork ribs with corn and homemade honey wheat bread.

Trying something completely experimental tomorrow. Usually I like to marinate the trip tip 3+ days to help tenderize it. I didn't give myself enough time because I bought it today. I did a beef dry rub and injected marinade of beef broth, clarified butter, olive oil, and Worcestershire and vacuum sealed over night. Gonna sous vide it at 100° for 8 hrs to hopefully accelerate the tenderizing. Then in the smoker with the ribs for a few hours and then everything to the grill to finish.

For the ribs, I made a BBQ sauce with cocoa powder, dark roast coffee, coconut sugar, honey, ACV, peach juice, crushed garlic, Worcestershire, black pepper, ketchup, liquid mesquite, and some mustard.

Pics to come!

the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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3 minutes ago, azstu324 said:

Tomorrow's menu..

Smoked tri-tip and smoked BBQ boneless pork ribs with corn and homemade honey wheat bread.

Trying something completely experimental tomorrow. Usually I like to marinate the trip tip 3+ days to help tenderize it. I didn't give myself enough time because I bought it today. I did a beef dry rub and injected marinade of beef broth, clarified butter, olive oil, and Worcestershire and vacuum sealed over night. Gonna sous vide it at 100° for 8 hrs to hopefully accelerate the tenderizing. Then in the smoker with the ribs for a few hours and then everything to the grill to finish.

For the ribs, I made a BBQ sauce with cocoa powder, dark roast coffee, coconut sugar, honey, ACV, peach juice, crushed garlic, Worcestershire, black pepper, ketchup, liquid mesquite, and some mustard.

Pics to come!

the more I practice, the luckier I seem to get..
 

image.jpeg.511c0a84fa466243b5a34f3ad5b1e2c5.jpeg

 

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

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Did a slab of baby backs on the drum yesterday. Used the usual Oakridge Secret Weapon rub. We had them with a cabbage pancake, mustard potato salad and my Mum's cucumber salad.

ribs.jpg.940e81359a9342bd0a07430a52a008cd.jpg1572429639_ribs2.jpg.e715b5987b22f6c7f45c359e75da72ca.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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Did a slab of baby backs on the drum yesterday. Used the usual Oakridge Secret Weapon rub. We had them with a cabbage pancake, mustard potato salad and my Mum's cucumber salad.

ribs.jpg.940e81359a9342bd0a07430a52a008cd.jpg1572429639_ribs2.jpg.e715b5987b22f6c7f45c359e75da72ca.jpg
I love me the hell out of a good mustard potato salad!

If you like the sweet + salty thing, to add a touch of sweetness, I've added sweet pickle juice or sweet pickle relish and it just puts it over the top!

Looks like a killer plate brada!

the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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The pulled pork turned out wonderfully! I smoked it in a mixture of Alder, pecan, and cherry and it came out with a moderate smoke flavor. I topped it with some Jim Beam maple bourbon BBQ sauce which had a hint of sweetness. Still got leftovers and we're planning on having it again for dinner tomorrow night. 20200621_181151-01.jpeg.1347cfb184c7845fbcffa4683938feaf.jpeg20200621_183529-01.jpeg.5568bfd352323a4756e746569e0ee8be.jpeg

When you travel up to MA... this needs to come with you.

 

 

Sent from my iPhone using Tapatalk

:callaway-small: Epic Max LS 10.5 - Motore X F3 6X | :cobra-small: Speedzone 5-wood - Ventus Blue 8S | :titelist-small: TSi3 20* Hybrid - KBS Proto 85S

:edel-golf-1: SMS Pro 4-PW - Steelfiber i110S | :taylormade-small: MG3 Raw Black 50.09, 54.11, 58.11 - DG TI S200

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8 hours ago, azstu324 said:

I love me the hell out of a good mustard potato salad!

If you like the sweet + salty thing, to add a touch of sweetness, I've added sweet pickle juice or sweet pickle relish and it just puts it over the top!

Looks like a killer plate brada!

the more I practice, the luckier I seem to get..
 

I cheat with the potato...Aldi. It's really, really good.

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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I cheat with the potato...Aldi. It's really, really good.

Aldi canned potatoes?


Sent from my iPhone using MyGolfSpy

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

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23 hours ago, Rickp said:


Aldi canned potatoes?emoji16.png


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No, the whole mustard potato salad. However, when I make my Grandmothers potato salad I do use the canned potatoes because I need them that small, they're already cooked and I don't have to muck around boiling and peeling those small ones myself.

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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No, the whole mustard potato salad. However, when I make my Grandmothers potato salad I do use the canned potatoes because I need them that small, they're already cooked and I don't have to muck around boiling and peeling those small ones myself.

SWMBO stumbled across the canned potato’s when the COVID started and food shortages started. There’re OK, not great but not bad either!


Sent from my iPhone using MyGolfSpy

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

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1 hour ago, Rickp said:


SWMBO stumbled across the canned potato’s when the COVID started and food shortages started. There’re OK, not great but not bad either!


Sent from my iPhone using MyGolfSpy

I wouldn't use them for anything other than the potato salad myself.

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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So much good stuff in here. Family was out of town for the 4th so I made a Saturday and Sunday night meal. 3-2-1 Ribs and smoked potatoes. 

20200704_180610.jpg

GARSEN GRIP TESTER

  • Driver: PING G400 MAX, Ventus Blue 6x
  • Woods: COBRA F6 Baffler AD DI 8S
  • Hybrid: CALLAWAY Apex Pro, Ventus Blue 8s
  • Irons: SRIXON ZX5 mk2 5-6, ZX7 mk2 7-PW, Modus 120x
  • Wedges: EDEL 50 C grind, 54 V grind, CLEVELAND 60 RTX6 Low
  • Putter: YES Abbie!
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17 hours ago, scooterhd2 said:

So much good stuff in here. Family was out of town for the 4th so I made a Saturday and Sunday night meal. 3-2-1 Ribs and smoked potatoes. 

20200704_180610.jpg

How do like the Pitboss cabinet?

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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3 hours ago, MattF said:

How do like the Pitboss cabinet?

It's brand new for me. Only the 1 cook so far. For years I had a classic weber charcoal smoker and loved the food that came off it. But when I moved from Oregon to AZ, I sold off most of my stuff so that I wouldn't have to pack it up and pay to have it shipped or to drive it down here. Anyway, I was looking to make the change to something that was super easy to use, something we could use as an oven outside (nice not to heat the house up in the summer in AZ), something my wife could possibly figure out. So far so good, as I didn't have to babysit anything and the Pit Boss kept its temperatures really well, even when sitting out in direct 105 degree sunlight.

I will say the ribs were damn good. I've been craving good BBQ and good ribs and most of the restaurants around have let me down. These were turned out to be an B+. I was getting A+ ribs on the weber smoker, and then finished on a propane grill. I think there is a bit of a learning curve with the pellets and I may need an aftermarket smoke tube. But it was nice to cook them from start to finish on one pit. Cleanup was easy. And unless you want to spritz something there's really no need to check on anything which was a nice change. More time relaxing in the pool or golfing. I can get the wife to make sure it doesn't flare up or something weird, but there is no way shes adding charcoal and wood chips to a hot pit. 

GARSEN GRIP TESTER

  • Driver: PING G400 MAX, Ventus Blue 6x
  • Woods: COBRA F6 Baffler AD DI 8S
  • Hybrid: CALLAWAY Apex Pro, Ventus Blue 8s
  • Irons: SRIXON ZX5 mk2 5-6, ZX7 mk2 7-PW, Modus 120x
  • Wedges: EDEL 50 C grind, 54 V grind, CLEVELAND 60 RTX6 Low
  • Putter: YES Abbie!
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  • 3 weeks later...

Picked up some habanero peppers today to make my own fermented hot sauce.

 

Made eggplant lasagna for the guys at work tomorrow and grilling chicken kabobs for tonight's shift dinner. Will post pictures when done.

 

Edit: kabobs finished and slightly undercooked so I can finish them in the oven without drying the chicken out.

20200731_153710.jpg

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2 hours ago, tommc23 said:

Made eggplant lasagna for the guys at work tomorrow

I made that a few weeks ago and will doing it again next weekend.

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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Eggplant lasagna turned out really good.
15963250009314820565526553686202.jpg.255610c5b11741e85b24616654894421.jpg

A SWMBO favorite. She also does a great job on this dish and usually (B4 C19) dies it for large party’s.


Sent from my iPhone using MyGolfSpy

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

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It turned out great my homemade sauce makes it better

Yup, always does


Sent from my iPhone using MyGolfSpy

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

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