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tommc23

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On 2/3/2024 at 8:59 PM, sirchunksalot said:

I know, right? There's nothing better than a good ribeye. I will say it works out great for me, I don't have to share. 😂

Medium rare please😉

Edited by THE GOLF GUY

Taylormade  Sim Max 10.5* Driver

                      Stealth-(2) 3 & 5 woods 

                      Stealth-(2)  3&4 Hybrids

Cobra            Forged Tec   5 - PW 

                       48*,54* & 60* Black Oxide Wedges

Oddysey        Tri-Hot Rossie putter

 

Bridgestone     BRX golf balls 

                      

                       

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14 minutes ago, Rob Person said:

Never had that before. Is that just the breast tenderloin?

Yup! Just thinly slice the breast, lightly season, and throw on top. A few less geese to poop on the greens of your local courses😂

Driver:    :taylormade-small: M4 10.5* / Evenflow Blue 6.0 Stiff / Golf Pride MCC +4 Midsize

Woods: :taylormade-small: M6 3W 15* / Evenflow Blue 6.0 Stiff / Golf Pride MCC +4 Midsize

Hybrid: :taylormade-small: M4 Rescue 19* / KBS Tour Graphite Hybrid Prototype 85g Stiff / Golf Pride MCC +4 Midsize

Irons:    :srixon-small:  Z585 4-AW / KBS Tour 90 - Regular +1" / Golf Pride MCC +4 Midsize

Wedges:cleveland-small: CBX - 56* & 60* / KBS Hi Rev 2.0 - Regular +1" / Golf Pride MCC +4 Midsize

Putter:   :ping-small: Sigma 2 Tyne 4 Platinum / Superstroke Pistol

Ball:    :taylormade-small: Project a

Bag: :ping-small: Hoofer 14

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18 minutes ago, Rob Person said:

Never had that before. Is that just the breast tenderloin?

I’d love to try those 😎

Taylormade  Sim Max 10.5* Driver

                      Stealth-(2) 3 & 5 woods 

                      Stealth-(2)  3&4 Hybrids

Cobra            Forged Tec   5 - PW 

                       48*,54* & 60* Black Oxide Wedges

Oddysey        Tri-Hot Rossie putter

 

Bridgestone     BRX golf balls 

                      

                       

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12 minutes ago, THE GOLF GUY said:

Medium rare please😉

That's about where I like it. I don't mind it being a little bit toward medium, but for this one I cooked it to 130° and it might have gotten up around 135° before I took it off the griddle. 

Also, I finally assembled the smoker I bought before Christmas. It's been cold around here so I wasn't in any hurry to get it together. Now that the weather is getting better I figured it was getting time to prepare myself for smoked goodness. 

I don't have any photos of it as it was getting dark by the time I finished. 

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I didn't have anyone coming over for the game, but I used it as an excuse to cook my 9-year-old's favorite foods (and, frankly, some of my favorites).  Some cherry-wood smoked baby-backs and pecan-wood smoked wings.  Both turned out awesome.PXL_20240211_195146461.jpg.6797937d3099ae19cec3b421dbc3f12c.jpgPXL_20240211_223721682.jpg.6607d80caa674b17a0b0cdcb8dd3f296.jpg

TItleist TS2 (9.75*)

Honma TW757 3h (18*)

Honma TW757 4h (21*)

TItleist T200 (2021) 5-AW

Taylormade Hi-Toe Raw (50*)

Vokey SM8 (56*, 60*)

Odyssey DFX Doublewide

Taylormade TP5 or Maxfli Straightfli

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13 hours ago, racingdaly said:

I didn't have anyone coming over for the game, but I used it as an excuse to cook my 9-year-old's favorite foods (and, frankly, some of my favorites).  Some cherry-wood smoked baby-backs and pecan-wood smoked wings.  Both turned out awesome.PXL_20240211_195146461.jpg.6797937d3099ae19cec3b421dbc3f12c.jpgPXL_20240211_223721682.jpg.6607d80caa674b17a0b0cdcb8dd3f296.jpg

Can nver go wrong with smoked wings!!!

WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter.

Just an old newbie golfer, trying to learn and improve 1 club at a time.

 

 

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3 hours ago, Owengeorge13 said:

Made pulled beef instead of brisket style.

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Love making poor man's brisket! But of course these days a good chuck is not cheap!!!

WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter.

Just an old newbie golfer, trying to learn and improve 1 club at a time.

 

 

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7 hours ago, Rob Person said:

Love making poor man's brisket! But of course these days a good chuck is not cheap!!!

Pound for pound it's cheaper buying brisket than chuck.

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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1 hour ago, MattF said:

Pound for pound it's cheaper buying brisket than chuck.

Yup! I make my own tallow from the fat, and the fine blade trimmings make for good cheese steak sandwiches! I usually split the point and the flat, as we don't eat enough to justify smoking the while thing.

WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter.

Just an old newbie golfer, trying to learn and improve 1 club at a time.

 

 

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1 minute ago, Rob Person said:

Yup! I make my own tallow from the fat, and the fine blade trimmings make for good cheese steak sandwiches! I usually split the point and the flat, as we don't eat enough to justify smoking the while thing.

Leftover brisket is the best. I usually cut it up into 1# increments and then vacuum seal and freeze. Use it later in chili. So good. 

Driver:  cobralogo.png.60692cdc05482efd83e68664e010b95f.png Aerojet LS, Ventus Blue Shaft - 6S
4 Wood:  callaway.png.e65d398fb0327017a369499fc6126064.png Rogue ST Max 16.5, Tensei White Shaft - 7S
Utility Iron: mizunopro.png.90cc4fb9895830e28063d9a5be416145.png Fli Hi 3-iron, HAZARDOUS Smoke Black Shaft - S
Irons:  mizuno.png.f0e7b21135cb6273b3c1430866904467.png JPX 921 Tour 4-P, Project X Shafts - Stiff 125g
Wedges: cleveland.png.f21f4d2361520fdf1bbd9d515a2f11e6.png 52º, 56º, 60º
Putter:  odyssey.png.58c727e37eb7efda62bce4f7b8881bd9.png Ai-One 7 T CH, 34"
Preferred Ball: srixon.png.f177578dda27a20ef80a0a8b1ae96e3b.png Z-Star Diamond
Pushcart: bagboy.jpg.0dda53b5175958e1b5686f22b90af744.jpg Nitron
Rangefinder: bushnell.jpg.c51debd06066fa243dea7f14d69a8dba.jpg Tour V5 Shift

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6 minutes ago, Preeway said:

Leftover brisket is the best. I usually cut it up into 1# increments and then vacuum seal and freeze. Use it later in chili. So good. 

Brisket chili is the best!

They want so much for briskets right now though

:callaway-small: Paradym TD Driver w/ Ventus Blue 6S

:ping-small: 3W

:srixon-small: MKII ZX 5's (4-6) w/ KBS Tour V

:srixon-small: MKII ZX 7's (7-PW) w/ KBS Tour V

:titleist-small: Vokey Wedges 50* 54* 58*

:L.A.B.: DF2.1 Putter

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1 minute ago, Josh Parker said:

Brisket chili is the best!

They want so much for briskets right now though

Brisket tacos, brisket nachos, brisket stew, (beginning to sound like a Forrest Gump line)

WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter.

Just an old newbie golfer, trying to learn and improve 1 club at a time.

 

 

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Just now, Rob Person said:

Brisket tacos, brisket nachos, brisket stew, (beginning to sound like a Forrest Gump line)

Haha!

I'm making some cheesesteaks tonight.

:callaway-small: Paradym TD Driver w/ Ventus Blue 6S

:ping-small: 3W

:srixon-small: MKII ZX 5's (4-6) w/ KBS Tour V

:srixon-small: MKII ZX 7's (7-PW) w/ KBS Tour V

:titleist-small: Vokey Wedges 50* 54* 58*

:L.A.B.: DF2.1 Putter

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I've been slacking on posting here and on the website in general but I'll catch up a little bit I guess...

IMG_20240201_133844_121.jpg.255bbe958c7aa87819df3ea17371b396.jpgIMG_20240201_134129_801.jpg.52622b4762f20e68ed569e2f5b91a1cf.jpg

Italian baked rice dish with my smoked cheese.

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Pan Baked lasagna casserole

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Sous vide prime rib for Christmas that was reverse seared on my kamado grill soapstone at 800°...

Hate yourself, not the game...

In my Vessel bag:

:cobra-small: King SpeedZone          :taylormade-small: MG 3 Satin RAW black 60°

:srixon-small: ZX 3 wood                          :vokey-small: SW & GW Black

:titleist-small:  3-PW                        :EVNROLL: EV2 Mid-Lock              :titleist-small: Prov1x-

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We made Philly Cheesesteaks last night and they were amazing. Of course being from TX we added jalapeños and ranch.  Wife made bread from scratch and it may have been the best bread I have eaten. 

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:callaway-small: Paradym TD Driver w/ Ventus Blue 6S

:ping-small: 3W

:srixon-small: MKII ZX 5's (4-6) w/ KBS Tour V

:srixon-small: MKII ZX 7's (7-PW) w/ KBS Tour V

:titleist-small: Vokey Wedges 50* 54* 58*

:L.A.B.: DF2.1 Putter

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Made some Atlantic salmon a week or back with a lemon butter sauce. My wife hates fish so I won a second filet! Forgot to take an after, but had a nice little touch of light pink in the middle - nailed it!

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Titleist TSR3 // Tensei 1K Black 65g

Titleist TSR3 3W 15* // HZRDOUS Black 70g

Titleist U505 2i // HZRDOUS Black 85g

Taylormade P770 4-PW // Nippon NS Pro Modus 3 105g

Callaway JAWS MD5 50*

Callaway JAWS Raw 54* / 58*

Taylormade Spider GTX Single Bend Splitback / Ping Zing 2

Titleist ProV1 // Srixon Z-Star XV (Depending on how much money I want to lose any given swing)

 

 

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7 hours ago, taylorjonasher said:

Made some Atlantic salmon a week or back with a lemon butter sauce. My wife hates fish so I won a second filet! Forgot to take an after, but had a nice little touch of light pink in the middle - nailed it!

PXL_20240129_011144911.PORTRAIT.jpg

We love grilled salmon! I make my own glaze with a little bit of honey butter, bourbon and some smoked paprika and it comes out amazing. Top bad its so costly these days.

WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter.

Just an old newbie golfer, trying to learn and improve 1 club at a time.

 

 

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Hear me out- BBQ chicken pizza, but the chicken is the crust! #Mindblown

GGgALjDWMAAUFmH.jpeg.91abae2cc77f5f96af6fa1d197b1ab7b.jpegGGgALi_WEAAwbXJ.jpeg.7335625be8ed8d16ace7f350232561ed.jpeg

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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15 minutes ago, Headhammer said:

Hear me out- BBQ chicken pizza, but the chicken is the crust! #Mindblown

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Is it really pizza then? Is it pizza because it's cut in a triangle? Then all pie would be pizza... I'd say it's a giant chicken melt patty... 🤔

Edited by Muckinfiddle

Hate yourself, not the game...

In my Vessel bag:

:cobra-small: King SpeedZone          :taylormade-small: MG 3 Satin RAW black 60°

:srixon-small: ZX 3 wood                          :vokey-small: SW & GW Black

:titleist-small:  3-PW                        :EVNROLL: EV2 Mid-Lock              :titleist-small: Prov1x-

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10 hours ago, Rob Person said:

We love grilled salmon! I make my own glaze with a little bit of honey butter, bourbon and some smoked paprika and it comes out amazing. Top bad its so costly these days.

Times have very certainly changed… Eons ago, a buffet style serving tray of Salmon cost just $5… Additionally,  got spoiled a little over 1/4 century ago, by bringing just under 30 lbs. of freshly caught tuna back to the house for free every month. For some reason, I was a lot more popular with my neighbors back then. 

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Sloppy Joe totchos!

FB_IMG_1708199050181.jpg.7cdfa9921aee14ed053bca91e4352c93.jpg

WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter.

Just an old newbie golfer, trying to learn and improve 1 club at a time.

 

 

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Birthday dinner because I was craving it. Smoked meatloaf, mashed potatoes, peas and cabbage pancake.

PXL_20240218_020324699.PORTRAIT.jpg.4186784596b46a4a39ad8de135da69a0.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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36 minutes ago, MattF said:

Birthday dinner because I was craving it. Smoked meatloaf, mashed potatoes, peas and cabbage pancake.

PXL_20240218_020324699.PORTRAIT.jpg.4186784596b46a4a39ad8de135da69a0.jpg

My family will not eat meatloaf any other way since I started doing it on the smoker 5 years ago!

WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter.

Just an old newbie golfer, trying to learn and improve 1 club at a time.

 

 

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