sirchunksalot Posted June 21, 2020 Share Posted June 21, 2020 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. Kenny B, aerospace_ray, toehold57 and 6 others 9 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted June 26, 2020 Author Share Posted June 26, 2020 Did a whole chicken that I dry brined and then put my bbq dry rub on it. Grilled some asparagus as a side and it was a good meal aerospace_ray, sirchunksalot, MattF and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
Kor.A.Door Posted July 2, 2020 Share Posted July 2, 2020 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. Rickp, sirchunksalot, Peaksy68 and 3 others 4 2 Quote Lefties are always in their Right Mind Link to comment Share on other sites More sharing options...
Kenny B Posted July 3, 2020 Share Posted July 3, 2020 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. Rickp, tommc23, yungkory and 2 others 5 Quote “We don’t stop playing the game because we get old; we get old because we stop playing the game.” Link to comment Share on other sites More sharing options...
azstu324 Posted July 4, 2020 Share Posted July 4, 2020 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.. Rickp, tommc23, sirchunksalot and 2 others 5 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...
Kenny B Posted July 4, 2020 Share Posted July 4, 2020 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.. MattF, sirchunksalot, azstu324 and 3 others 4 2 Quote “We don’t stop playing the game because we get old; we get old because we stop playing the game.” Link to comment Share on other sites More sharing options...
tommc23 Posted July 4, 2020 Author Share Posted July 4, 2020 I'll be grilling corn, asparagus, brussel sprouts and pork chops tomorrow since my parents are helping me with demo the least I can do I cook them a good meal. Kenny B, Rickp, azstu324 and 2 others 5 Quote Link to comment Share on other sites More sharing options...
MattF Posted July 4, 2020 Share Posted July 4, 2020 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. azstu324, tommc23, sirchunksalot and 4 others 7 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 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: Alpha Convoy 514 Balls: Chrome Soft X 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...
azstu324 Posted July 4, 2020 Share Posted July 4, 2020 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. 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.. yungkory, Kenny B, sirchunksalot and 1 other 3 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...
GolfSpy BOS Posted July 4, 2020 Share Posted July 4, 2020 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. When you travel up to MA... this needs to come with you. Sent from my iPhone using Tapatalk yungkory, MattF, sirchunksalot and 1 other 3 1 Quote Epic Max LS 10.5 - Motore X F3 6X | Speedzone 5-wood - Ventus Blue 8S | TSi3 20* Hybrid - KBS Proto 85S SMS Pro 4-PW - Steelfiber i110S | MG3 Raw Black 50.09, 54.11, 58.11 - DG TI S200 ER2B | Pro V1x | NX9 Slope | Jones Trouper R | CaddyLite EZ v8 Link to comment Share on other sites More sharing options...
tommc23 Posted July 4, 2020 Author Share Posted July 4, 2020 Cooking for my parents on the 4th for helping me do work on my house Rickp, sirchunksalot, yungkory and 2 others 5 Quote Link to comment Share on other sites More sharing options...
MattF Posted July 4, 2020 Share Posted July 4, 2020 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. Rickp, azstu324 and sirchunksalot 3 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 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: Alpha Convoy 514 Balls: Chrome Soft X 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...
Rickp Posted July 5, 2020 Share Posted July 5, 2020 I cheat with the potato...Aldi. It's really, really good.Aldi canned potatoes?Sent from my iPhone using MyGolfSpy 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...
MattF Posted July 6, 2020 Share Posted July 6, 2020 23 hours ago, Rickp said: Aldi canned potatoes? Sent from my iPhone using MyGolfSpy 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. Rickp and sirchunksalot 2 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 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: Alpha Convoy 514 Balls: Chrome Soft X 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...
Rickp Posted July 6, 2020 Share Posted July 6, 2020 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 MattF 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...
MattF Posted July 6, 2020 Share Posted July 6, 2020 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. Rickp 1 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 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: Alpha Convoy 514 Balls: Chrome Soft X 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...
tommc23 Posted July 7, 2020 Author Share Posted July 7, 2020 Cooking pulled pork for the guys at work tonight. Made a chipolte honey bbq sauce since I had some chipolte opened and needing to be used. Rickp, sirchunksalot, azstu324 and 3 others 6 Quote Link to comment Share on other sites More sharing options...
heavygolffeels Posted July 7, 2020 Share Posted July 7, 2020 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. Peaksy68, Rickp, azstu324 and 3 others 6 Quote 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! Link to comment Share on other sites More sharing options...
tommc23 Posted July 7, 2020 Author Share Posted July 7, 2020 Wrapping the pork and time to finish it to 195 internal MattF, Kenny B, Rickp and 2 others 5 Quote Link to comment Share on other sites More sharing options...
MattF Posted July 8, 2020 Share Posted July 8, 2020 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. How do like the Pitboss cabinet? Rickp and sirchunksalot 2 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 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: Alpha Convoy 514 Balls: Chrome Soft X 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...
heavygolffeels Posted July 8, 2020 Share Posted July 8, 2020 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. sirchunksalot, MattF, azstu324 and 1 other 4 Quote 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! Link to comment Share on other sites More sharing options...
tommc23 Posted July 26, 2020 Author Share Posted July 26, 2020 Smoked this bird with my homemade rub and cooked it on all hickory wood MattF, Kenny B, azstu324 and 4 others 7 Quote Link to comment Share on other sites More sharing options...
Marcus Evans Posted July 30, 2020 Share Posted July 30, 2020 On 7/26/2020 at 10:58 PM, tommc23 said: Smoked this bird with my homemade rub and cooked it on all hickory wood looks very appetizing tommc23 1 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted July 30, 2020 Author Share Posted July 30, 2020 It tasted good I actually enjoyed it more when I did a dry brine for a day before I put the rub on and cooked it. Lesson learned dry brine the bird for 24 hours and it tastes better and the skin gets crisper. Rickp and sirchunksalot 2 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted July 31, 2020 Author Share Posted July 31, 2020 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. sirchunksalot, yungkory, MDGolfHacker and 4 others 7 Quote Link to comment Share on other sites More sharing options...
MattF Posted July 31, 2020 Share Posted July 31, 2020 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. tommc23 1 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 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: Alpha Convoy 514 Balls: Chrome Soft X 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...
tommc23 Posted August 1, 2020 Author Share Posted August 1, 2020 Eggplant lasagna turned out really good. Rickp, silver & black, yungkory and 4 others 7 Quote Link to comment Share on other sites More sharing options...
Rickp Posted August 1, 2020 Share Posted August 1, 2020 Eggplant lasagna turned out really good.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 tommc23, GolfSpy_SHARK and sirchunksalot 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...
tommc23 Posted August 2, 2020 Author Share Posted August 2, 2020 1 hour ago, Rickp said: 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 It turned out great my homemade sauce makes it better Rickp and sirchunksalot 2 Quote Link to comment Share on other sites More sharing options...
Rickp Posted August 2, 2020 Share Posted August 2, 2020 It turned out great my homemade sauce makes it betterYup, always doesSent from my iPhone using MyGolfSpy 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...
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