MattWillGolf Posted June 19, 2022 Share Posted June 19, 2022 Go big or go home for Father’s Day. 2.5 lb Tomahawk Ribeye. 2 5 Quote 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 PXG 0211 19° Hybrid w/Project X Even Flow Riptide Ping G410 Crossover 23° w/Mitsubishi Tensei Blue PXG 0211 5 - GW w/True Temper Elevate 95 Callaway MD3 54°/12° S Grind w/True Temper Dynamic Gold Callaway MD3 58°/09° W Grind w/True Temper Dynamic Gold Evnroll ER11v 34” Evnroll ER11v Official Review Shot Scope Pro LX+ Pro LX+ Official Review Kirkland Signature v2.0 Clicgear 3.5+ Link to comment Share on other sites More sharing options...
sirchunksalot Posted June 19, 2022 Share Posted June 19, 2022 Smoked a pork shoulder today and made pulled pork. Tonight was sandwiches, tomorrow it's barbecue on baked potato. 6 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted June 20, 2022 Author Share Posted June 20, 2022 45 minutes ago, MattWillGolf said: Go big or go home for Father’s Day. 2.5 lb Tomahawk Ribeye. The doggo looks like he wants some 1 1 3 Quote Link to comment Share on other sites More sharing options...
bens197 Posted June 20, 2022 Share Posted June 20, 2022 My wife bought me a OONI pizza oven for Father’s Day. Now let’s be real, she bought it for us but I’ll take it! We went to some friends last night for a training and sampling. Let’s just say this is going to be fun 6 3 Quote 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 More sharing options...
Popular Post azstu324 Posted June 20, 2022 Popular Post Share Posted June 20, 2022 Oh you better believe daddy's eating good today.. It's official, Brasilian Picanha is my favorite cut. Smoked/seared Picanha and beef ribs with homemade honey chipotle BBQ sauce 5 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...
MattF Posted June 20, 2022 Share Posted June 20, 2022 After cleaning up a tree I cut down on Saturday I got the Weekender going and smoked a chook. Rubbed with Naturiffic Chicken Salt and Meat Church Honey Hog. I steamed some potatoes, carrots and brussel sprouts. A nice meal for one. 9 Quote In the bag: Driver: TSi2 Project X HZRDUS Smoke RDX Black 6.0 Hybrid: Fli Hi 3 & 4 Project X HZRDUS Smoke RDX Black 80 6.0 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: RB Tour or RB Tour 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...
MattWillGolf Posted June 20, 2022 Share Posted June 20, 2022 12 hours ago, tommc23 said: The doggo looks like he wants some Riley indeed volunteered his eating services. 4 Quote 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 PXG 0211 19° Hybrid w/Project X Even Flow Riptide Ping G410 Crossover 23° w/Mitsubishi Tensei Blue PXG 0211 5 - GW w/True Temper Elevate 95 Callaway MD3 54°/12° S Grind w/True Temper Dynamic Gold Callaway MD3 58°/09° W Grind w/True Temper Dynamic Gold Evnroll ER11v 34” Evnroll ER11v Official Review Shot Scope Pro LX+ Pro LX+ Official Review Kirkland Signature v2.0 Clicgear 3.5+ Link to comment Share on other sites More sharing options...
Lacassem Posted June 21, 2022 Share Posted June 21, 2022 Took the fish caught on Saturday and did some pan seared and then today some fish tacos. 6 2 Quote Check out my reviews: G710 Irons Official Review MC Shaft & V Series Putter Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Thank you to all those that have served/are serving and God Bless America Link to comment Share on other sites More sharing options...
yungkory Posted June 21, 2022 Share Posted June 21, 2022 Dang everyone went big for father's day! I also got a tomahawk and Ribeyes for the rest of the family 4 3 Quote Driver: Rogue ST Max LS Tensei AV Blue S 3w/5w: TSi2 Tensei AV Raw Blue S 4h: CLK 22* Hybrid Tensei CK Pro Blue 80HY S Irons 5-PW: 223 Steelfiber PR 95 S Wedges: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105 Putter: L.A.B. DF 2.1 w/ BGT Stability Tour Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
Kanoito Posted June 21, 2022 Share Posted June 21, 2022 I fired up the grill for some ribeye, German herbs sausages, chicken and for me the highlight... lamb chops! I'm still having trouble scrubbing the grill afterwards... probably my mistake letting it cool down? I tried scrubbing with half an onion, with crunched up tin foil, metal brush, sprayed with oven cleaner... still open to any good tricks... Or am I just being too picky trying to get rid of the residue? 7 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
Kenny B Posted June 21, 2022 Share Posted June 21, 2022 1 hour ago, Kanoito said: I fired up the grill for some ribeye, German herbs sausages, chicken and for me the highlight... lamb chops! I'm still having trouble scrubbing the grill afterwards... probably my mistake letting it cool down? I tried scrubbing with half an onion, with crunched up tin foil, metal brush, sprayed with oven cleaner... still open to any good tricks... Or am I just being too picky trying to get rid of the residue? It's not supposed to look brand new!! 2 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...
GolfSpy_BOS Posted June 21, 2022 Share Posted June 21, 2022 Had a late Father’s Day dinner last night. The wife and I picked up some nice tenderloin steaks and I grilled them up for everyone. 7 1 Quote Epic Max LS 10.5 - Motore X F3 6X | Speedzone 5-wood - Ventus Blue 8S | TSi3 20* Hybrid - KBS Proto 85S KING Forged Tec 5-GW - Nippon Modus 120X | KING MIM Black 52.12C, 56.10V, 60.04W - Nippon Modus 125 Wedge ER2B | Pro V1x | NX9 Slope | Traverse | CaddyLite EZ v8 Link to comment Share on other sites More sharing options...
Kanoito Posted June 21, 2022 Share Posted June 21, 2022 33 minutes ago, Kenny B said: It's not supposed to look brand new!! LOL but at least have to get rid of the carbonized gunk... can't be too healthy to have that mixed in your meat... 4 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
azstu324 Posted June 26, 2022 Share Posted June 26, 2022 Tonight's menu.. Brisket smoked tri-tip. Low and slow at 220° to 165° internal, then wrapped to 200°. Sliced thin and served with gravy or BBQ sauce. Should have a pretty intense smoke ring with a nice dark bark and a great rich beefy flavor. Pre-rub coating of yellow mustard, avocado oil mayo, Worcestershire, and spicy mustard. Rub is a base of kosher salt, Kinders, and my sweet pork BBQ rub from WinCo. Green Mountain Gold pellet blend has been my favorite so far. It's just mild enough to work for pork and chicken, but just bold enough for red meat. It's got a touch of sweet from the maple but a nice hickory finish. It's sweet corn season! We'll be doing smoked and charred with the sweet BBQ rub butter. Homemade bread and garlic/parmesan mashed potatoes will also be included! Finished product pics to come! 6 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...
MattF Posted June 27, 2022 Share Posted June 27, 2022 @azstu324 BBQ doesn't need a binder... (Just busting your chops) 2 Quote In the bag: Driver: TSi2 Project X HZRDUS Smoke RDX Black 6.0 Hybrid: Fli Hi 3 & 4 Project X HZRDUS Smoke RDX Black 80 6.0 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: RB Tour or RB Tour 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...
MattF Posted June 27, 2022 Share Posted June 27, 2022 The Minister and boy got home from OC on Saturday, so I did up some spares in the Weekender for them. Rubbed with Meat Church Honey Hog and served with Carolina style slaw and air fryer fries. 2 1 Quote In the bag: Driver: TSi2 Project X HZRDUS Smoke RDX Black 6.0 Hybrid: Fli Hi 3 & 4 Project X HZRDUS Smoke RDX Black 80 6.0 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: RB Tour or RB Tour 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 June 27, 2022 Author Share Posted June 27, 2022 Made an eggplant lasagna for work tonight. Put it together will take pictures after it’s cooked at work later. Three layers deep of eggplant, bechamel sauce, and mozzarella cheese. Looking forward to cooking it I haven’t made it in a year so I’m actually looking forward to a vegetarian dish. I don’t say that often at all except for if it’s an Indian dish. 4 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted June 27, 2022 Author Share Posted June 27, 2022 7 hours ago, tommc23 said: Made an eggplant lasagna for work tonight. Put it together will take pictures after it’s cooked at work later. Three layers deep of eggplant, bechamel sauce, and mozzarella cheese. Looking forward to cooking it I haven’t made it in a year so I’m actually looking forward to a vegetarian dish. I don’t say that often at all except for if it’s an Indian dish. We were impatient and ate it before it was fully cooked had to put it back in but it turned out pretty good 5 1 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted June 28, 2022 Share Posted June 28, 2022 On 6/26/2022 at 12:16 PM, azstu324 said: Tonight's menu.. Brisket smoked tri-tip. Low and slow at 220° to 165° internal, then wrapped to 200°. Sliced thin and served with gravy or BBQ sauce. Should have a pretty intense smoke ring with a nice dark bark and a great rich beefy flavor. Pre-rub coating of yellow mustard, avocado oil mayo, Worcestershire, and spicy mustard. Rub is a base of kosher salt, Kinders, and my sweet pork BBQ rub from WinCo. Green Mountain Gold pellet blend has been my favorite so far. It's just mild enough to work for pork and chicken, but just bold enough for red meat. It's got a touch of sweet from the maple but a nice hickory finish. It's sweet corn season! We'll be doing smoked and charred with the sweet BBQ rub butter. Homemade bread and garlic/parmesan mashed potatoes will also be included! Finished product pics to come! So I totally failed at posting final pics. The tri tip brisket was cooked to perfection! It was cooked nearly to fall apart status but still held together enough to be called brisket. The corn with sweet BBQ rub was ridiculous! Definitely recommend any corn lover to give it a whirl. 2 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...
Headhammer Posted July 4, 2022 Share Posted July 4, 2022 My Patriotic breakfast. Red velvet pancakes with white whip cream. Where is the blue you ask? Well I just blew my diet, so! Happy Independence Day! 5 1 1 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
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