Jump to content

Cooking


tommc23

Recommended Posts

23 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.

You want the thickest part of the flat probing like butter, like you had it.

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🇦🇺!

Link to comment
Share on other sites

Hmm maybe I pulled it too soon then. I read that I should be reading the thickest part of the flat, so that's where I probed it and pulled off at 203F

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

Link to comment
Share on other sites

2 hours ago, yungkory said:

Hmm maybe I pulled it too soon then. I read that I should be reading the thickest part of the flat, so that's where I probed it and pulled off at 203F

I edited my original response, you had it right. Was the point moist and juicy as well as the flat?

  • Like 1

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🇦🇺!

Link to comment
Share on other sites

On 2/22/2022 at 7:29 AM, MattF said:

I edited my original response, you had it right. Was the point moist and juicy as well as the flat?

The moisture was there, it just had more chew than I'm used to. Again, my only reference point is wagyu brisket by an actual Texan who does this for a living, so it might just be that this didn't have the marbling and fat content. The flat was probing like absolute butter. It was like dipping the thermometer in water how smooth it went in

  • Like 1

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

Link to comment
Share on other sites

18 hours ago, yungkory said:

The moisture was there, it just had more chew than I'm used to. Again, my only reference point is wagyu brisket by an actual Texan who does this for a living, so it might just be that this didn't have the marbling and fat content. The flat was probing like absolute butter. It was like dipping the thermometer in water how smooth it went in

Sounds like you absolutely nailed it mate. 👍

  • Like 1

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🇦🇺!

Link to comment
Share on other sites

a 15hr brisket smoke sounds amazing! Not sure i can get my BGE to smoke that long... 

Charleston, SC

HDCP 12.0

  • Driver: :taylormade-small:  M6 9* with 65g Stiff Mitsubishi Tensei Red shaft
  • 3 wood: :taylormade-small:  M4 with 60g Atmos red stiff shaft
  • 4-gw irons:  :mizuno-small: JPX 921 Hot Metal w/ X-stiff KBS 130gr shafts (soft stepped)
  • Wedges: 52, 56, 60 :titelist-small: SM5 & SM6
  • Putter: 34" :odyssey-small: 2-ball original with superstroke grip
  • Tracked By: :Arccos:

MGS Tester '20 - :ping-small: G710 Iron Review

MGS Tester '19 - :918457628_PrecisionPro:Precision Pro NX9 HD Pro laser rangefinder

Link to comment
Share on other sites

I put together a nice pasta dish last night. With leftovers for dinner tonight. Broccoli rabe, spicy Italian sausage and orecchiette pasta. 👌🏼
 

6E5F9157-019B-4F6B-8CD1-C9710E052C8A.jpeg.828fc77bcdf97e96ea0cecc402cc86cb.jpeg

  • Like 7

 

Ping CB-P226 Hoofer Cart Bag

Ping G400 Max 10.5° w/Ping Alta CB

PXG 0341 3 wood 15° w/Project X Even Flow Blue

Ping G30 19° 3 Hybrid w/Ping TFC 419H

Ping G25 4 - UW w/Ping CFS

Callaway Mack Daddy CB 54°/14° w/KBS 105 Hi-Rev 2.0

Callaway MD3 58°/9° W Grind w/True Temper Dynamic Gold 

Evnroll ER11v 34” Evnroll ER11v Official Review

Snell MTB-Black or Maxfli Tour

Mileseey PF210 Laser Rangefinder

Shot Scope Pro LX+ Tester

Clicgear 3.5+

Link to comment
Share on other sites

2 racks of spare ribs and a pork belly just went down on the smoker 🙂 Pics in many hours!

  • Like 5

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

Link to comment
Share on other sites

Haven't sliced up the pork belly yet, it's for today's lunch, but I tried a rib and it was fan-effing-tastic!

21C8C9CF-9CEB-41FB-AD52-FB25819E2E50.jpeg.a40d03c9e7ac9a26045a793add69839f.jpeg

6DA7E93D-17B8-4078-8A36-144AC3AB896D.jpeg.3b16a7257b181b3f2c0a91a9da850efa.jpeg

24E6E05C-B93F-45B0-A128-3759FF801F61.jpeg.d3b2f45ab333271eeec4051313922330.jpeg

AF758A54-B96B-442A-8749-82E5B88523AE.jpeg.c43d99e918ed5b95cebf4a53b048021b.jpeg

  • Like 6
  • Love 2

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

Link to comment
Share on other sites

The belly was insane! So much juice even after being in the fridge overnight

6FE7BFF0-7020-4D29-8C1A-509904052A2D.jpeg.780701e3f375c7f909269955aa6007c0.jpeg

6B19ED2D-6DD8-4A5B-8FBB-380848C92361.jpeg.012417e869062e577d80f08118a46550.jpeg

  • Like 6
  • Love 1

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

Link to comment
Share on other sites

Our favorite ramen place went out of business during Covid, so we had to learn how to do ramen from scratch.

1644079806639.jpg.dfc333249e641de68b31a8bd6ba26a19.jpg1644079806256.jpg.a5450fbf1d2174981b6836fa209ef9b4.jpg20220205_164340.jpg.5a37b752f7c1f4c7f2d127b6e9c43808.jpg

  • Like 3
  • Love 5

:cobra-small: SpeedZone 9* w/ Aldila Rogue Silver 60 S
:callaway-small: X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S
:taylormade-small: JetSpeed 5W 19* w/ Matrix Velox T 69 S OR :adams-small: Super LS 3H 19* w/ Kuro Kage Black 80 S
:mizuno-small: JPX919 Forged 4-PW w/ Modus3 105 S
:titelist-small: Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge
:EVNROLL: ER1 34" w/ SuperStroke Fatso 2.0
MfleKCg.jpg Pro / 9dZCgaF.jpgH2NO Lite Cart Bag / :Clicgear: 3.0 / :918457628_PrecisionPro: NX7 Pro LRF

My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT

Link to comment
Share on other sites

The weather was good yesterday so I fired up the Weekender for wings and mac n cheese.

PXL_20220305_220545735_MP.jpg.61a2e33e07048da3c755fdc3c722e8f7.jpg

  • Like 5
  • Love 3

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🇦🇺!

Link to comment
Share on other sites

1 hour ago, MattF said:

The weather was good yesterday so I fired up the Weekender for wings and mac n cheese.

PXL_20220305_220545735_MP.jpg.61a2e33e07048da3c755fdc3c722e8f7.jpg

Smoked Mac and cheese is one of my favorites. That looks so good. 

  • Like 4
Link to comment
Share on other sites

14 hours ago, Kanoito said:

Our favorite ramen place went out of business during Covid, so we had to learn how to do ramen from scratch.

1644079806639.jpg.dfc333249e641de68b31a8bd6ba26a19.jpg1644079806256.jpg.a5450fbf1d2174981b6836fa209ef9b4.jpg20220205_164340.jpg.5a37b752f7c1f4c7f2d127b6e9c43808.jpg

How do you cook your pork belly....that looks 10/10

  • Like 2
  • Titleist TSI3 LAGolf DJ 65 5
  • TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X
  • Mizuno HMB MP20 3i Nippon Modus 3 120S
  • Mizuno Pro 223 4-P Nippon Modus 3 115X
  • Vokey SM8 50, SM9 54 & 60  Nippon Modus 3 120s
  • L.A.B. MEZZ.1 LAGolf P135 
  • Srixon Z-Star XV Divide

Western, NY - Go Bills!

5.1 Index

Link to comment
Share on other sites

14 hours ago, Kanoito said:

Our favorite ramen place went out of business during Covid, so we had to learn how to do ramen from scratch.

1644079806639.jpg.dfc333249e641de68b31a8bd6ba26a19.jpg1644079806256.jpg.a5450fbf1d2174981b6836fa209ef9b4.jpg20220205_164340.jpg.5a37b752f7c1f4c7f2d127b6e9c43808.jpg

Wow that looks like what I've eaten in Japan

  • Like 3

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

Link to comment
Share on other sites

I’ve gotten to know 2guys Japanese descent m very well last 5 years.  They were childhood friends from Minnesota and moved to Fl years apart but remained good friends.  These are 2 great guys.
we talk often and it’s funny that I like Japanese and Chinese food much more than they do!  They are pure American and kid me that they like Irish Corned Beef and Cabbage better than I do!!

  • Like 2
  • Haha 3

Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr R2

5 Wood; Cally Steelhead 

5 Hybrid; Cally Steelhead, Hazardous Vista Pro R2

Irons; Ping G710 6-GW, Recoil 460 R2

Wedges; Titleist S9 54*

Putter; Waaay too many to list

Link to comment
Share on other sites

11 hours ago, bens197 said:

How do you cook your pork belly....that looks 10/10

I try to get a squared shaped piece (around 2kg)

I trim the skin off (save for later) and any bones that might be left.

Roll it up, tie it up and sear on a skillet/pan until golden (you can add a few slices of ginger while searing).
Obviously, the inside will still be raw, but that's OK cause you going to braise it.

To braise it I use 200g of oyster sauce, 200g of sugar, 1000cc of water, a little pepper, 5cc of sesame oil, a tablespoon of salt... and I like to throw in some tangerine or orange skin...

So now throw your seared belly into the braising stuff, I cook it for about 1 hour. I sometimes keep it in the brine overnight to enhance the flavor. Then I take it out and let it sit overnight to air-dry it, this builds a crust and makes it easier to slice.

Before serving, I like to sear each slice again on both sides to give it a golden crust.

The skin you trimmed off earlier, dry it, pat it with some salt and pepper, throw it in the air fryer and you got youself some pork crackle...

 

  • Like 2
  • Love 1

:cobra-small: SpeedZone 9* w/ Aldila Rogue Silver 60 S
:callaway-small: X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S
:taylormade-small: JetSpeed 5W 19* w/ Matrix Velox T 69 S OR :adams-small: Super LS 3H 19* w/ Kuro Kage Black 80 S
:mizuno-small: JPX919 Forged 4-PW w/ Modus3 105 S
:titelist-small: Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge
:EVNROLL: ER1 34" w/ SuperStroke Fatso 2.0
MfleKCg.jpg Pro / 9dZCgaF.jpgH2NO Lite Cart Bag / :Clicgear: 3.0 / :918457628_PrecisionPro: NX7 Pro LRF

My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT

Link to comment
Share on other sites

3 hours ago, Kanoito said:

I try to get a squared shaped piece (around 2kg)

I trim the skin off (save for later) and any bones that might be left.

Roll it up, tie it up and sear on a skillet/pan until golden (you can add a few slices of ginger while searing).
Obviously, the inside will still be raw, but that's OK cause you going to braise it.

To braise it I use 200g of oyster sauce, 200g of sugar, 1000cc of water, a little pepper, 5cc of sesame oil, a tablespoon of salt... and I like to throw in some tangerine or orange skin...

So now throw your seared belly into the braising stuff, I cook it for about 1 hour. I sometimes keep it in the brine overnight to enhance the flavor. Then I take it out and let it sit overnight to air-dry it, this builds a crust and makes it easier to slice.

Before serving, I like to sear each slice again on both sides to give it a golden crust.

The skin you trimmed off earlier, dry it, pat it with some salt and pepper, throw it in the air fryer and you got youself some pork crackle...

 

Thank you...I love to read how others successfully compose a dish...this looked fantastic.  

  • Like 2
  • Titleist TSI3 LAGolf DJ 65 5
  • TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X
  • Mizuno HMB MP20 3i Nippon Modus 3 120S
  • Mizuno Pro 223 4-P Nippon Modus 3 115X
  • Vokey SM8 50, SM9 54 & 60  Nippon Modus 3 120s
  • L.A.B. MEZZ.1 LAGolf P135 
  • Srixon Z-Star XV Divide

Western, NY - Go Bills!

5.1 Index

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...