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tommc23

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10 minutes ago, Bubba1985 said:

Think we have different definitions of simple.. My simple normally includes a sandwich or my main man, chef boyardee.. Never had shaved anything or almond flour on my sandwich 😂..it does look good though!!

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!

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

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Ball: Whatever I find in the woods

:Arccos:

HCP:18

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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

:PXG:Bubba Ivy 

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Posted (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 

20240519_155618.jpg.a3d8060eee8de611239a39236b473c51.jpg

20240519_165111.jpg.a09a718fe4452b9cb5eb050947b7bdb5.jpg

Edited by Josh Parker

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

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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 

20240519_155618.jpg.a3d8060eee8de611239a39236b473c51.jpg

20240519_165111.jpg.a09a718fe4452b9cb5eb050947b7bdb5.jpg

That looks awesome!  I bet it tastes even better! 😁

:titelist-small:  TSR 3  9.0  Autoflex 405x (MGS Tester ‘24) / GD Tour AD - DI 6S Stiff

:titelist-small:  TSi 3  15.0 GD Tour AD - DI 6S Stiff

:ping-small: Utility 2 Iron 18.0 - Nippon NS Pro 650GH Stiff /  :titelist-small: TS3  21 Hybrid Tensei AV Blue 65 HY Stiff

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:taylormade-small: MG3 60 - 12 - Nippon NS Modus3 Tour 105 Stiff

image.gif.2bc8a27613a423a3721fd3b955802132.gif  Scotty Special Select - Squareback 2 - 35”  / Super Stroke Slim 3.0

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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.  

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

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

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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 

20240519_155618.jpg.a3d8060eee8de611239a39236b473c51.jpg

20240519_165111.jpg.a09a718fe4452b9cb5eb050947b7bdb5.jpg

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.

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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No pictures,  but my son used the 2 air fryers and made Dino nuggets, totino pizza rolls, and fries.  😁 he is 30 btw. 

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:

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. 

: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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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….

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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!

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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20240525_182733.jpg.65e68350ef8f03748167ed5f95420d5b.jpg

Cooked up a Matlock special. Nothing impressive. Organic onions, organic dogs, organic jalapeno relish, organic mustard and organic bread...😛

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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1 hour ago, Muckinfiddle said:

20240525_182733.jpg.65e68350ef8f03748167ed5f95420d5b.jpg

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

:PXG:Bubba Ivy 

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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. 

IMG_20240525_161552.jpg.3d2e42629d516aebeee6b053acdb0369.jpg

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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...😒

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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2 hours ago, Muckinfiddle said:

20240525_182733.jpg.65e68350ef8f03748167ed5f95420d5b.jpg

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!

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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.

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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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 😂

:PXG:Bubba Ivy 

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So not my cooking but at our golf tournament we always provide our smoker for the chef to use.  
IMG_3233.jpeg.84f7e078236ad0f4593a07a8c591ad3b.jpeg

Matt Dura

Francis Marion University Hall of Fame 2018

default_titelist-small.jpg.035c687f1ee4f222f65826e0f2ccf716.jpg TS4 9.5*, HZRDUS Smoke 60g Low spin driver; PRO V1X

default_taylormade-small.jpg.e5271abefda63fc90c515812858df654.jpg M3 17*HL turned down to 15*, Mitsubishi TENSEI CK Series 65 Stiff

Ben Hogan 17* & 21* EDGE CFT Hybrids

default_ping-small.jpg.4f6644e7b181538ad4356fa5baa9ab06.jpg i200 blue dot, KBS Tour 120 S 4i-PW; Glide 58*/10

default_cleveland-small.jpg.c369c88345deb6bf5d6da562e36c46e9.jpg 50* RTX 588; 54* CG10

 LeanLockLogo.jpg.79bf29d6bf78b2208e2a58de63e92193.jpg.c85827f16c4e90eabef5b35daa9e8b47.jpg APA Model 1

ODIN.jpg.36f5f3d3738de8051e6e80e0aec7b2d2.jpg X1

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1 hour ago, Girldad18 said:

So not my cooking but at our golf tournament we always provide our smoker for the chef to use.  
IMG_3233.jpeg.84f7e078236ad0f4593a07a8c591ad3b.jpeg

Dang that looks good

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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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. 

1000008585.jpg.8bbb478c4c399213d2af31a12ce1a9e5.jpg

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. 

1000008586.jpg.d5ef4a0e6896e8528c10ecc22922b5ea.jpg

 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.

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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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. 

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
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Putter:  odyssey.png.58c727e37eb7efda62bce4f7b8881bd9.png Ai-One 7 T CH, 34"
Preferred Ball: srixon.png.f177578dda27a20ef80a0a8b1ae96e3b.png Z-Star Diamond
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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.

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Vokey SM8 Wedges (52/56/60)

Odyssey Ai-ONE 7S Putter

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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. 

1000008585.jpg.8bbb478c4c399213d2af31a12ce1a9e5.jpg

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. 

1000008586.jpg.d5ef4a0e6896e8528c10ecc22922b5ea.jpg

Looks great!

 

@Rob Person I leave the fat on and it all gets mixed in 

: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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Bacon wrapped pork tenderloin steaks for dinner tonight! 45 min on the smoker then finish on the grill. IMG_1153.jpeg.b4bad53565b5ae3881467040cadb1a02.jpegIMG_1154.jpeg.38b747cfebc89d82ed10aac84530f23e.jpeg

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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43 minutes ago, Preeway said:

Bacon wrapped pork tenderloin steaks for dinner tonight! 45 min on the smoker then finish on the grill. IMG_1153.jpeg.b4bad53565b5ae3881467040cadb1a02.jpegIMG_1154.jpeg.38b747cfebc89d82ed10aac84530f23e.jpeg

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. 

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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

Jeff "PUTSO" Pillar

[email protected]

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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

Jeff "PUTSO" Pillar

[email protected]

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