3Putt4Double Posted May 18 Share Posted May 18 9 minutes ago, Headhammer said: You do have a point there and my wife was not happy with the amount of dishes she had to wash after I cooked that delicious meal! Somehow if my meal calls for a teaspoon of flour, it gets all over the counter, sink, stove, inside burner, on the cat, and in all 3 bathrooms..my wife has banned me from flour Owengeorge13, Willie T, sirchunksalot and 3 others 1 5 Quote Bubba Ivy Link to comment Share on other sites More sharing options...
Josh Parker Posted May 19 Share Posted May 19 (edited) Smoking some wings and trying something new on the griddle in a bit. Smash potatoes. You heat them in microwave for a min or two and then put a little oil on the griddle and smash them like you would a burger. Let it cook and then add cheese, bacon, etc Edited May 19 by Josh Parker Dead Solid Bogey, Owengeorge13, TJ Hall and 5 others 4 4 Quote Titleist GT3 11* Tensei 1k blue Titleist TSR2 4w 16* Titleist TSR2 5w 18.75* MKII ZX 5's (4-6) w/ KBS Tour V MKII ZX 7's (7-PW) w/ KBS Tour V Vokey SM9 Wedges 50* 54* 58* DF2.1 Putter Link to comment Share on other sites More sharing options...
KC Golf Posted May 19 Share Posted May 19 2 hours ago, Josh Parker said: Smoking some wings and trying something new on the griddle in a bit. Smash potatoes. You heat them in microwave for a min or two and then put a little oil on the griddle and smash them like you would a burger. Let it cook and then add cheese, bacon, etc That looks awesome! I bet it tastes even better! Dead Solid Bogey, buckpillar, Rob Person and 2 others 5 Quote TSR 3 9.0 Autoflex 405x - Official Tester 2024 TSi 3 15.0 GD Tour AD - DI 6S Stiff Utility 2 Iron 18.0 - Nippon NS Pro 650GH Stiff / TS3 21 Hybrid Tensei AV Blue 65 HY Stiff 4 - 9 101T Irons - KBS Tour Lite Stiff - Official Tester 2023 Vokey SM9 46 F - 10 BV105 Stiff Vokey SM9 52 F - 12 Nippon NS Pro 950 Stiff Vokey Forged (Japan) 56 M - 10 DG S200 MG3 60 - 12 - Nippon NS Modus3 Tour 105 Stiff Champions Choice Newport 2+ Button Back - 35” / Pistolini Plus Z-Star Diamond Players 4 bag Official Tester - 2021 & Current Club Sensor User Link to comment Share on other sites More sharing options...
Josh Parker Posted May 19 Share Posted May 19 5 minutes ago, KC Golf said: That looks awesome! I bet it tastes even better! The smash potatoes were awesome. I want to tinker with them some more and possibly do them for breakfast. Dead Solid Bogey, Owengeorge13, TJ Hall and 3 others 3 3 Quote Titleist GT3 11* Tensei 1k blue Titleist TSR2 4w 16* Titleist TSR2 5w 18.75* MKII ZX 5's (4-6) w/ KBS Tour V MKII ZX 7's (7-PW) w/ KBS Tour V Vokey SM9 Wedges 50* 54* 58* DF2.1 Putter Link to comment Share on other sites More sharing options...
Rob Person Posted May 19 Share Posted May 19 2 hours ago, Josh Parker said: Smoking some wings and trying something new on the griddle in a bit. Smash potatoes. You heat them in microwave for a min or two and then put a little oil on the griddle and smash them like you would a burger. Let it cook and then add cheese, bacon, etc Yum! Some things are just better on a griddle! I tried an oven recipe once for them. Boil new potatoes, let them completely cool, then do the same thing on a cookie sheet in the oven at 450⁰ for 15 minutes, flipping one time. They were just OK, but a griddle would have been better. Dead Solid Bogey, Owengeorge13, buckpillar and 3 others 6 Quote WITB- Driver -Titleist 910D, 3w- Titleist 910F, 5hy/7hy- Titleist 910H, 6-PW - Stix , 52⁰, 56⁰, 60⁰ - Stix , Putter- AI-ONE DB / Lombardi Tour 34 custom Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Rob Person Posted May 19 Share Posted May 19 No pictures, but my son used the 2 air fryers and made Dino nuggets, totino pizza rolls, and fries. he is 30 btw. buckpillar, Dead Solid Bogey, Owengeorge13 and 3 others 6 Quote WITB- Driver -Titleist 910D, 3w- Titleist 910F, 5hy/7hy- Titleist 910H, 6-PW - Stix , 52⁰, 56⁰, 60⁰ - Stix , Putter- AI-ONE DB / Lombardi Tour 34 custom Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Josh Parker Posted May 19 Share Posted May 19 1 minute ago, Rob Person said: Yum! Some things are just better on a griddle! I tried an oven recipe once for them. Boil new potatoes, let them completely cool, then do the same thing on a cookie sheet in the oven at 450⁰ for 15 minutes, flipping one time. They were just OK, but a griddle would have been better. They were awesome on the griddle. Little olive oil, heat on high and one flip. Also did a melted butter and garlic mix on them at the flip. sirchunksalot, TJ Hall, Rob Person and 2 others 2 3 Quote Titleist GT3 11* Tensei 1k blue Titleist TSR2 4w 16* Titleist TSR2 5w 18.75* MKII ZX 5's (4-6) w/ KBS Tour V MKII ZX 7's (7-PW) w/ KBS Tour V Vokey SM9 Wedges 50* 54* 58* DF2.1 Putter Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 19 Share Posted May 19 3 minutes ago, Josh Parker said: They were awesome on the griddle. Little olive oil, heat on high and one flip. Also did a melted butter and garlic mix on them at the flip. Those just sound so good. tdroma98, Owengeorge13, Rob Person and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Willie T Posted May 20 Share Posted May 20 Of late, I’ve found that a frozen pizza on the griddle pan on the grill is the way to cook these rascals. Today was a pepperoni pizza doctored up with some extra Canadian bacon and shredded cheese. Get the temp up to around 450 and you get that very wood fired taste in the crust….no pics as the evidence was consumed before I thought about posting…. Owengeorge13, tdroma98, buckpillar and 1 other 2 2 Quote WITB? G400 SFT w/Aldila NXT GEN NVS 55 Aflex ; G410 3w; G400 3h(19), 4h(22), 5h(26) - stock Ping Alta CB R-Flex; SMS 6i, 7i - KBS TourLIte 95 R-Flex; Maltby TS1 8i-9i-PW w/Apollo Acculite 85 R flex; INDI FLX-S wedges (50, 54, 58) w/Recoil graphite shafts -R-Flex and AI-One 7T BD Milled (aka Millie), ball choice tends to be Pro-V1 or simliar 3pc urethane balls. Link to comment Share on other sites More sharing options...
Rob Person Posted May 20 Share Posted May 20 1 hour ago, Willie T said: Of late, I’ve found that a frozen pizza on the griddle pan on the grill is the way to cook these rascals. Today was a pepperoni pizza doctored up with some extra Canadian bacon and shredded cheese. Get the temp up to around 450 and you get that very wood fired taste in the crust….no pics as the evidence was consumed before I thought about posting…. I love fresh and frozen pizza off the grill and the smoker! sirchunksalot, tdroma98, Owengeorge13 and 1 other 3 1 Quote WITB- Driver -Titleist 910D, 3w- Titleist 910F, 5hy/7hy- Titleist 910H, 6-PW - Stix , 52⁰, 56⁰, 60⁰ - Stix , Putter- AI-ONE DB / Lombardi Tour 34 custom Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Muckinfiddle Posted May 25 Share Posted May 25 Cooked up a Matlock special. Nothing impressive. Organic onions, organic dogs, organic jalapeno relish, organic mustard and organic bread... Owengeorge13, buckpillar, sirchunksalot and 2 others 3 2 Quote Hate yourself, not the game... In my Vessel bag: King SpeedZone MG 3 Satin RAW black 60° ZX 3 wood SW & GW Black 3-PW EV2 Mid-Lock Prov1x- Link to comment Share on other sites More sharing options...
3Putt4Double Posted May 26 Share Posted May 26 1 hour ago, Muckinfiddle said: Cooked up a Matlock special. Nothing impressive. Organic onions, organic dogs, organic jalapeno relish, organic mustard and organic bread... Dang, that's an expensive hot dog! Bar S and Bunny bread with some wolf chili around my house buckpillar, Rob Person and sirchunksalot 3 Quote Bubba Ivy Link to comment Share on other sites More sharing options...
RichL85 Posted May 26 Share Posted May 26 Don't know if it tastes OK or not. They have been taken out of the house for a birthday party for one of my wife's friends. Hopefully they aren't terrible. Brownies with miso caramel and sesame seeds. No, I don't think I can make anything that most people would consider normal. 3Putt4Double, Rob Person, sirchunksalot and 3 others 5 1 Quote Driver: Titleist GT3 w/ GD Tour AD VF 6S (Testing in progress) 3 & 5 Woods: Titleist GT3 w/ GD Tour AD VF 7S (Testing in progress) Hybrids: 19 and 22 degree PXG 0317XF Gen 4 w/ Project X Evenflow Riptide 80g Irons: 5-PW PXG 0311P Gen 4 w/ KBS Tour 120 Wedges: Indi 50 FLX, 54 FLX, 58 ATK w/ KBS Wedge 610 (Official Review) Putter: PXG Battle Ready Blackjack, 36.5”, Double Bend neck Titleist GT Long Game Testing Link to comment Share on other sites More sharing options...
Muckinfiddle Posted May 26 Share Posted May 26 21 minutes ago, Bubba1985 said: Dang, that's an expensive hot dog! Bar S and Bunny bread with some wolf chili around my house I tried not to add up the money... buckpillar, 3Putt4Double, Rob Person and 1 other 2 2 Quote Hate yourself, not the game... In my Vessel bag: King SpeedZone MG 3 Satin RAW black 60° ZX 3 wood SW & GW Black 3-PW EV2 Mid-Lock Prov1x- Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 26 Share Posted May 26 2 hours ago, Muckinfiddle said: Cooked up a Matlock special. Nothing impressive. Organic onions, organic dogs, organic jalapeno relish, organic mustard and organic bread... Hotdogs on loaf bread, reminds me of my childhood. My parents wouldn't always go all out and buy hotdog buns since regular bread was cheaper. Those look good! Rob Person, Muckinfiddle, Preeway and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
Muckinfiddle Posted May 26 Share Posted May 26 1 minute ago, sirchunksalot said: Hotdogs on loaf bread, reminds me of my childhood. My parents wouldn't always go all out and buy hotdog buns since regular bread was cheaper. Those look good! Yeah, I seldomly eat these hot dogs and didn't feel like buying the buns. Plus it's just me eating them so it doesn't have to be that special. buckpillar, Rob Person and sirchunksalot 3 Quote Hate yourself, not the game... In my Vessel bag: King SpeedZone MG 3 Satin RAW black 60° ZX 3 wood SW & GW Black 3-PW EV2 Mid-Lock Prov1x- Link to comment Share on other sites More sharing options...
3Putt4Double Posted May 26 Share Posted May 26 18 minutes ago, sirchunksalot said: Hotdogs on loaf bread, reminds me of my childhood. My parents wouldn't always go all out and buy hotdog buns since regular bread was cheaper. Those look good! Didn't even know a hotdog had it's own bread until I got one at a baseball game and thought my sliced bread looked different sirchunksalot, Rob Person, buckpillar and 1 other 1 3 Quote Bubba Ivy Link to comment Share on other sites More sharing options...
Girldad18 Posted May 26 Share Posted May 26 So not my cooking but at our golf tournament we always provide our smoker for the chef to use. MattF, Muckinfiddle, Preeway and 4 others 2 3 2 Quote Matt Dura Francis Marion University Hall of Fame 2018 TS4 9.5*, HZRDUS Smoke 60g Low spin driver; PRO V1X M3 17*HL turned down to 15*, Mitsubishi TENSEI CK Series 65 Stiff Ben Hogan 17* & 21* EDGE CFT Hybrids i200 blue dot, KBS Tour 120 S 4i-PW; Glide 58*/10 50* RTX 588; 54* CG10 APA Model 1 X1 Link to comment Share on other sites More sharing options...
3Putt4Double Posted May 26 Share Posted May 26 37 minutes ago, Girldad18 said: So not my cooking but at our golf tournament we always provide our smoker for the chef to use. sirchunksalot, buckpillar, Rob Person and 1 other 4 Quote Bubba Ivy Link to comment Share on other sites More sharing options...
Rob Person Posted May 26 Share Posted May 26 1 hour ago, Girldad18 said: So not my cooking but at our golf tournament we always provide our smoker for the chef to use. Dang that looks good Girldad18, sirchunksalot and buckpillar 2 1 Quote WITB- Driver -Titleist 910D, 3w- Titleist 910F, 5hy/7hy- Titleist 910H, 6-PW - Stix , 52⁰, 56⁰, 60⁰ - Stix , Putter- AI-ONE DB / Lombardi Tour 34 custom Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Popular Post sirchunksalot Posted May 26 Popular Post Share Posted May 26 I smoked a small Boston Butt today for pulled pork sandwiches tonight. It took several hours to finish and I used maple wood to give it flavor. I let it rest to get the internal temperature down around 160 before shredding it and from what samples I've tried, it turned out pretty good. TJ Hall, 3Putt4Double, Muckinfiddle and 7 others 3 2 5 Quote Link to comment Share on other sites More sharing options...
Rob Person Posted May 26 Share Posted May 26 26 minutes ago, sirchunksalot said: I smoked a small Boston Butt today for pulled pork sandwiches tonight. It took several hours to finish and I used maple wood to give it flavor. I let it rest to get the internal temperature down around 160 before shredding it and from what samples I've tried, it turned out pretty good. Nicely done! I get asked this question alot when I shred a butt roast up, so I'd thought I'd ask here. **When it comes to just the fat cap** what do you do? I will trim just the really hard parts of fat off, then I smoke it fat cap up. After the rest, i will pull all the fat out and put it aside. Once i shred the meat up I will add some of the fat back in and shred it into the meat. It just adds another level of flavor. I used to just trim a little fat off after the cook amd shred it all together. But due to some family members with "texture" issues,( oh, and cholesterol concerns ) I've had to change that. Josh Parker, TJ Hall, sirchunksalot and 1 other 3 1 Quote WITB- Driver -Titleist 910D, 3w- Titleist 910F, 5hy/7hy- Titleist 910H, 6-PW - Stix , 52⁰, 56⁰, 60⁰ - Stix , Putter- AI-ONE DB / Lombardi Tour 34 custom Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Preeway Posted May 26 Share Posted May 26 2 hours ago, Rob Person said: Nicely done! I get asked this question alot when I shred a butt roast up, so I'd thought I'd ask here. **When it comes to just the fat cap** what do you do? I will trim just the really hard parts of fat off, then I smoke it fat cap up. After the rest, i will pull all the fat out and put it aside. Once i shred the meat up I will add some of the fat back in and shred it into the meat. It just adds another level of flavor. I used to just trim a little fat off after the cook amd shred it all together. But due to some family members with "texture" issues,( oh, and cholesterol concerns ) I've had to change that. I’m a fat cap down guy. I don’t trim mine either. But I do score it with diamond patterns to get the rub inside the meat. Rob Person, buckpillar and Josh Parker 3 Quote Driver: Aerojet LS, Ventus Velocore+ Blue Shaft - 6S 4 Wood: Rogue ST Max 16.5, Tensei White Shaft - 7S Utility Iron: Fli Hi 3-iron, HAZARDOUS Smoke Black Shaft - S Irons: JPX 921 Tour 4-P, Project X Shafts - Stiff 125g Wedges: 52º, 56º, 60º Putter: Ai-One 7 T CH, 34" Preferred Ball: Z-Star Diamond Pushcart: Nitron Rangefinder: Pro X3+ Link to comment Share on other sites More sharing options...
TJ Hall Posted May 26 Share Posted May 26 2 hours ago, Rob Person said: Nicely done! I get asked this question alot when I shred a butt roast up, so I'd thought I'd ask here. **When it comes to just the fat cap** what do you do? I will trim just the really hard parts of fat off, then I smoke it fat cap up. After the rest, i will pull all the fat out and put it aside. Once i shred the meat up I will add some of the fat back in and shred it into the meat. It just adds another level of flavor. I used to just trim a little fat off after the cook amd shred it all together. But due to some family members with "texture" issues,( oh, and cholesterol concerns ) I've had to change that. On the one I did last weekend, I leave the fat on while cooking and then remove when pulling it apart. My wife has a texture thing also. Rob Person and Josh Parker 2 Quote TaylorMade SIM 2 Max Driver TaylorMade Sim Ti 3 wood Titleist U505 Hybrid (3H) TaylorMade Tour Preferred CB Irons (4-PW) Vokey SM8 Wedges (52/56/60) Odyssey Ai-ONE 7S Putter Link to comment Share on other sites More sharing options...
Josh Parker Posted May 26 Share Posted May 26 2 hours ago, sirchunksalot said: I smoked a small Boston Butt today for pulled pork sandwiches tonight. It took several hours to finish and I used maple wood to give it flavor. I let it rest to get the internal temperature down around 160 before shredding it and from what samples I've tried, it turned out pretty good. Looks great! @Rob Person I leave the fat on and it all gets mixed in Rob Person, Preeway and sirchunksalot 3 Quote Titleist GT3 11* Tensei 1k blue Titleist TSR2 4w 16* Titleist TSR2 5w 18.75* MKII ZX 5's (4-6) w/ KBS Tour V MKII ZX 7's (7-PW) w/ KBS Tour V Vokey SM9 Wedges 50* 54* 58* DF2.1 Putter Link to comment Share on other sites More sharing options...
Preeway Posted May 26 Share Posted May 26 Bacon wrapped pork tenderloin steaks for dinner tonight! 45 min on the smoker then finish on the grill. MattF, TJ Hall, Muckinfiddle and 4 others 4 3 Quote Driver: Aerojet LS, Ventus Velocore+ Blue Shaft - 6S 4 Wood: Rogue ST Max 16.5, Tensei White Shaft - 7S Utility Iron: Fli Hi 3-iron, HAZARDOUS Smoke Black Shaft - S Irons: JPX 921 Tour 4-P, Project X Shafts - Stiff 125g Wedges: 52º, 56º, 60º Putter: Ai-One 7 T CH, 34" Preferred Ball: Z-Star Diamond Pushcart: Nitron Rangefinder: Pro X3+ Link to comment Share on other sites More sharing options...
sirchunksalot Posted May 27 Share Posted May 27 43 minutes ago, Preeway said: Bacon wrapped pork tenderloin steaks for dinner tonight! 45 min on the smoker then finish on the grill. I've done that before with ribeye and just having that smoky flavor on a steak is so good! Those look good! @Josh Parker I do the same with the fat, I just leave it in and out gets mixed up in the meat. Preeway, Josh Parker, TJ Hall and 1 other 4 Quote Link to comment Share on other sites More sharing options...
buckpillar Posted May 27 Share Posted May 27 3 hours ago, Rob Person said: Nicely done! I get asked this question alot when I shred a butt roast up, so I'd thought I'd ask here. **When it comes to just the fat cap** what do you do? I will trim just the really hard parts of fat off, then I smoke it fat cap up. After the rest, i will pull all the fat out and put it aside. Once i shred the meat up I will add some of the fat back in and shred it into the meat. It just adds another level of flavor. I used to just trim a little fat off after the cook amd shred it all together. But due to some family members with "texture" issues,( oh, and cholesterol concerns ) I've had to change that. That looks awesome, if you want I'll send out my rub recipe that is good on everything Rob Person 1 Quote Jeff "PUTSO" Pillar buckpillar@gmail.com Link to comment Share on other sites More sharing options...
buckpillar Posted May 27 Share Posted May 27 1 hour ago, Preeway said: I’m a fat cap down guy. I don’t trim mine either. But I do score it with diamond patterns to get the rub inside the meat. @Preeway sounding like me, I normally cook mine that way Rob Person, TJ Hall and Preeway 3 Quote Jeff "PUTSO" Pillar buckpillar@gmail.com Link to comment Share on other sites More sharing options...
Popular Post Muckinfiddle Posted May 27 Popular Post Share Posted May 27 Before... After... Owengeorge13, Josh Parker, MattF and 8 others 5 3 3 Quote Hate yourself, not the game... In my Vessel bag: King SpeedZone MG 3 Satin RAW black 60° ZX 3 wood SW & GW Black 3-PW EV2 Mid-Lock Prov1x- Link to comment Share on other sites More sharing options...
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