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tommc23

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Super Bowl Sunday calls for chili. So I whipped up a batch of White Chicken Chili. I paired it with a Citra Oais Hazy Double IPA from Prison City Brewing. 👌🏼
 

2EF8E415-AC02-4B92-99A3-53ACA72203CE.jpeg.4a7a5f5330f27e841d9df6b1fdb267c0.jpeg

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Picked up a brisket for the weekend!

CAD33F9A-9746-4247-B438-67190EC16FDF.jpeg.5d5257b0dbf7d8772b126d3cdc8bdeb7.jpeg

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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: JPX 919 Forged Nippon Modus 3 Tour 105 S

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5 hours ago, yungkory said:

Picked up a brisket for the weekend!

CAD33F9A-9746-4247-B438-67190EC16FDF.jpeg.5d5257b0dbf7d8772b126d3cdc8bdeb7.jpeg

Hot and fast or low and slow?

If hot and fast, google Blue Dawg Brisket.

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In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Hybrid: Maltby KE4 HDI 19°, 23° & 25° UST Recoil 660 F4

Irons: Maltby DBM Forged UST Recoil 660 F4
Wedge: :cleveland-small: Smartsole S

Wedge: SCOR4161 46° and 50° 
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: MAXFLI Tour

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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On 2/18/2022 at 1:12 AM, MattF said:

Hot and fast or low and slow?

If hot and fast, google Blue Dawg Brisket.

Gonna try 225-250 until it hits 170 internally. Then I plan to wrap it and finish it a little higher so I'm not babysitting this thing for more than (hopefully) 12 hours. I would try and go overnight low, but I have a 4 month old so I gotta sleep when I can haha

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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: JPX 919 Forged Nippon Modus 3 Tour 105 S

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Modus 3 115 Wedge

Putter: L.A.B. DF 2.1 w/ BGT Stability Tour

Ball: :srixon-small: Z-Star Diamond

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6 hr progress, hit the stall right at 155 internal.

8276050E-393F-4295-9D73-017CE8189578.jpeg.a6e6b18b0304c3f4a2bcf897fcc7afca.jpeg

That blue dawg method is really intriguing, thanks for sharing that I've never heard of it @MattF. Definitely going to try it at least once. Maybe not if I can find a wagyu brisket, but another one of these prime from Costco definitely

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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: JPX 919 Forged Nippon Modus 3 Tour 105 S

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Modus 3 115 Wedge

Putter: L.A.B. DF 2.1 w/ BGT Stability Tour

Ball: :srixon-small: Z-Star Diamond

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16 hours ago, yungkory said:

6 hr progress, hit the stall right at 155 internal.

8276050E-393F-4295-9D73-017CE8189578.jpeg.a6e6b18b0304c3f4a2bcf897fcc7afca.jpeg

That blue dawg method is really intriguing, thanks for sharing that I've never heard of it @MattF. Definitely going to try it at least once. Maybe not if I can find a wagyu brisket, but another one of these prime from Costco definitely

👍 It works a treat on Select as well.

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In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Hybrid: Maltby KE4 HDI 19°, 23° & 25° UST Recoil 660 F4

Irons: Maltby DBM Forged UST Recoil 660 F4
Wedge: :cleveland-small: Smartsole S

Wedge: SCOR4161 46° and 50° 
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: MAXFLI Tour

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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1 hour ago, yungkory said:

First brisket was a decent success. I'm not sure if I'm spoiled because the only good BBQ joint here flies wagyu in for their brisket, and I was naive enough to think I could do it as well on my first time ever. It was flavorful, and has a decent smoke ring I think, but not as melty as what I'm used to eating. Still good the next day warmed up in the oven (last picture)106346C5-D52C-40C4-9424-29C1FA3A44DA.jpeg.c5fa340d2129f552fbb3942b512206ab.jpeg

EAA77501-58DF-4905-BF12-B498724A5AE2.jpeg.acc73b92ac8b39d0d50be78f00decf5b.jpeg

3E3AA92B-2E4C-4BD6-ABD7-07F65AF09CB0.jpeg.0482fa3818e0ccef31962be4f7dac13c.jpeg

 

That looks good to me! 

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1 hour ago, yungkory said:

First brisket was a decent success. I'm not sure if I'm spoiled because the only good BBQ joint here flies wagyu in for their brisket, and I was naive enough to think I could do it as well on my first time ever. It was flavorful, and has a decent smoke ring I think, but not as melty as what I'm used to eating. Still good the next day warmed up in the oven (last picture)106346C5-D52C-40C4-9424-29C1FA3A44DA.jpeg.c5fa340d2129f552fbb3942b512206ab.jpeg

EAA77501-58DF-4905-BF12-B498724A5AE2.jpeg.acc73b92ac8b39d0d50be78f00decf5b.jpeg

3E3AA92B-2E4C-4BD6-ABD7-07F65AF09CB0.jpeg.0482fa3818e0ccef31962be4f7dac13c.jpeg

 

Looks good!! How long did it end up taking?

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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.

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In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Hybrid: Maltby KE4 HDI 19°, 23° & 25° UST Recoil 660 F4

Irons: Maltby DBM Forged UST Recoil 660 F4
Wedge: :cleveland-small: Smartsole S

Wedge: SCOR4161 46° and 50° 
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: MAXFLI Tour

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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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.

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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: JPX 919 Forged Nippon Modus 3 Tour 105 S

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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

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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: JPX 919 Forged Nippon Modus 3 Tour 105 S

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Modus 3 115 Wedge

Putter: L.A.B. DF 2.1 w/ BGT Stability Tour

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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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

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

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

Irons 5-PW: :mizuno-small: JPX 919 Forged Nippon Modus 3 Tour 105 S

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Modus 3 115 Wedge

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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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