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tommc23

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17 minutes ago, Headhammer said:

Have you tried the Smoky Montreal Steak seasoning? Adds a really nice flavor to the meat. Have used it on chicken and pork as well, but you need to use a lot less than on beef or it overpowers the meat.

I will have to give it a whirl. I make alot of my own seasonings but montreal is one thats perfected and I really enjoy that one so that is one I buy, I will keep my eyes peeled. The Worcestershire really gave it a good boost in flavor  

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53 minutes ago, tommc23 said:

Got this beaut for the first night shift this week.

7784A067-5B3C-4ADE-B2D8-DFADAA285EBE.jpeg

Hey girl...

  • 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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Picked up a couple of T Bones steaks the other day shopping with SWMBO.  Grilled them today on the Weber and they came out fantastic, charred outside medium rare for SWMBO and rare for me.  Got them done just as a Thunderstorm rolled in.

about a pic, ummmmmm remembered a little too late.😱

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, tommc23 said:

Gotta make you jealous of my coworkers hahaha

Success. 🙂

 

  • 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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Picked up some sirloin cap steaks at Costco. Forgot how much I love this cut!

You can cook it just south of medium rare with a good sear and it's fibrous enough with just enough marbling to to eat like a medium rare cook but with all the extra juice. 

Also threw a spaghetti squash on the pellet grill and it all came together nicely!

0702211827.jpg.6e6a1dd28adf6d4880b1adcecb3335d9.jpg

   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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On 6/30/2021 at 5:38 AM, Lacassem said:

The Worcestershire really gave it a good boost in flavor  

I picked up some Worcestershire powder on Amazon. Have used it in the last few cooks and it works great! If you dry brine with kosher salt and then add the Worcestershire powder, the salt really helps pull it into the meat to add a little extra flavor and tenderize it. It's also not overpowering like Worcestershire sauce can be at times. Then add cracked pepper just before grilling. 

   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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Dinner last night was grilled asparagus & scallops on a bed of soba noodles topped with a miso glaze and toasted walnuts.

IMG_5627.JPG.c01660a70f8c1e2a56ace5f8f8e6a5bd.JPG

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

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Holiday weekends in our house mean real desserts! Made a cannoli pie yesterday and it was FAB-U-LOUS!IMG_5634.jpg.51789c6a54a57aec25ddbc817c92e268.jpg

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

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I smoked a pork shoulder roast today over maple wood for pulled pork. I let it smoke until it reached 145 and finished it in the Instant Pot to 205 using apple juice and beef broth as the liquid in the pot. We paired it with Cole slaw, baked beans, and cornbread. 20210704_183655-01.jpeg.e903bfe31a0f910e01ecba9e41aeb805.jpeg

Since I had the smoker going, I decided to also smoke chicken legs that we'll eat for dinner tomorrow. 

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10 minutes ago, sirchunksalot said:

I smoked a pork shoulder roast today over maple wood for pulled pork. I let it smoke until it reached 145 and finished it in the Instant Pot to 205 using apple juice and beef broth as the liquid in the pot. We paired it with Cole slaw, baked beans, and cornbread. 20210704_183655-01.jpeg.e903bfe31a0f910e01ecba9e41aeb805.jpeg

Since I had the smoker going, I decided to also smoke chicken legs that we'll eat for dinner tomorrow. 

Beans and slaw 🤤 

Check out my reviews:

:ping-small:  G710 Irons Official Review I :Fuji: MC Shaft & :EVNROLL: V Series Putter Official Review

:cobra-small: 2022 Forged Tec's Official Review I Logo.png.7f297574516267afc6959b36be364cf9.pngNitron Push Cart Official Review

WITB:

Weapons of grass destruction (link to WITB)

:ping-small: Traverse is filled with all this shiny metal and tracked by :Arccos:

:cobra-small: RadSpeed 8* - MotoreX F1 6X :taylormade-small: SIM 3W - Project X HZRDUS Green

:titleist-small: U505 Driving Iron 17* - Project X HZRDUS Black :cobra-small: SpeedZone 4H - Project X HZRDUS Black

:cobra-small: 2022 King Forged Tec's 4-PW - KBS $ Tape 130 :titelist-small: 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S 

:EVNROLL: ER2VI :titelist-small: PROV1X #19 

Are you a veteran? Check out the Veterans Golf Association (VGA) Thread!

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9 minutes ago, sirchunksalot said:

I can say I never ate slaw until I met my wife. I had to try it and really love those occasions she make it. 

Love when purple cabbage is tossed in there, so damn good. My parents make a few different ones all good

Check out my reviews:

:ping-small:  G710 Irons Official Review I :Fuji: MC Shaft & :EVNROLL: V Series Putter Official Review

:cobra-small: 2022 Forged Tec's Official Review I Logo.png.7f297574516267afc6959b36be364cf9.pngNitron Push Cart Official Review

WITB:

Weapons of grass destruction (link to WITB)

:ping-small: Traverse is filled with all this shiny metal and tracked by :Arccos:

:cobra-small: RadSpeed 8* - MotoreX F1 6X :taylormade-small: SIM 3W - Project X HZRDUS Green

:titleist-small: U505 Driving Iron 17* - Project X HZRDUS Black :cobra-small: SpeedZone 4H - Project X HZRDUS Black

:cobra-small: 2022 King Forged Tec's 4-PW - KBS $ Tape 130 :titelist-small: 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S 

:EVNROLL: ER2VI :titelist-small: PROV1X #19 

Are you a veteran? Check out the Veterans Golf Association (VGA) Thread!

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Plate night at the firehouse this evening.  Homemade meat hot with a red hot and a cheesburger.  

 

IMG_3637.jpg

IMG_3598.jpg

  • 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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12 hours ago, Nassau said:

Which do you like better, creamy or vinager? I like the both. KFC makes good creamy peppery cole slaw.

Why not both? Asian slaw combines creamy peanut butter with rice vinegar for a flavor explosion!

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

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Nuthin screams Murica more than grilled mahi-mahi tacos with fresh pico and lime crema! Some leftover cannoli pie watching fireworks completed the evening. IMG_5647.JPG.4c5ee74c27e9f1f69b94f2471da3938c.JPGIMG_5646.JPG.289ef1cae0353e95a18369a67174db4a.JPG

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

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Last elaborate meal for the holiday-lobster, shrimp and stone fruit salad with a blood orange vinaigrette. Back to boring salads tonight. 

IMG_5649.JPG.dc620668bac0beef6ac48893bbbd20db.JPGIMG_5654.JPG.49b62c29c9c3e05203dc58ce7399ce4a.JPG

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

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2 hours ago, Headhammer said:

Last elaborate meal for the holiday-lobster, shrimp and stone fruit salad with a blood orange vinaigrette. Back to boring salads tonight. 

IMG_5649.JPG.dc620668bac0beef6ac48893bbbd20db.JPGIMG_5654.JPG.49b62c29c9c3e05203dc58ce7399ce4a.JPG

Very nice!!

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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Dinner last night was broiled salmon with a blood orange reduction and with all the talk about cole slaw I made Asian slaw as the side. How good was the slaw? The wife had 3 helpings!IMG_5663.JPG.1aa58a974b8ee3b018f487e4e436b821.JPGIMG_5664.JPG.1c259173e1a3779c33b9951d4f80685c.JPG

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

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Taught my nephew how to cook a little while I’m at their house. Showed him how to sear a steak and we tried this seasoning my sister had and it was awesome on the steak. The goal was to pan sear it then finish it for steak fajitas but he devoured the steak so no steak fajitas for anyone.

1917E9EE-9D22-41BC-A76D-1902A5668129.jpeg

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