RoverRick Posted June 11, 2018 Share Posted June 11, 2018 This year I got a new grill. it has 3 sections a gas grill, a charcoal grill, and smoker box, Not that it really matters but last night I was cooking on the grill and realized I was mistaken on this. It has 4 sections. Smoker box and charcoal on one side, gas grill, and then a burner or hot plate section next to it. I have never used this other than a place to put hold my plate or whatever. I guess I can use it pretty much like a burner on the stove, but I keep my stove in the air conditioning so this won't get much use, other than as a fancy shelf with controls. Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
RookieBlue7 Posted June 11, 2018 Share Posted June 11, 2018 If you struggle with doneness on a grill, sous vide and a final sear followed by a smoking gun is the way to go. The sous vide cooks it and pasteurizes it at the temperature you want and you crisp the outside on the grill or a cast iron pan (I like avacodo oil in the pan as you can heat it up hotter). Finish it by putting the food in a glass Pyrex dish and covering with shrink wrap and stick the hose of the smoking gun in. Light it and turn the fan on low for 3-4 minutes and let it infuse the smoke flavor of your choosing MattF 1 Quote In The BagDriver: TaylorMade M2 (2017) w/ Project X T1100 HZRDUS Handcrafted 65x Strong 3 wood: Taylormade M1 15* w/ ProjectX T1100 HZRDUS handcrafted 75x3 Hybrid: Adams PRO 18* w/ KBS Tour Hybrid S flex tipped 1/2"4 Hybrid: Adams PRO 20* (bent to 21*) w/ KBS Tour Hybrid S flex tipped 1/2"4-AW: TaylorMade P770 w/ Dynamic Gold Tour Issue Black Onyx S400 SW: 56* Scratch Tour Dept(CC grooves) w/ Dynamic Gold SpinnerLW: 60* Scratch Tour Department (CC grooves) w/ Dynamic Gold SpinnerXW: 64* Cally XForged Vintage w/ DG X100 8 iron tiger steppedPutter: Nike Method Prototype 006 at 34"Have a ton of back-ups in all categories, but there are always 14 clubs in the bag that differ depending on the course and set-up. Bomb and gouge. Yes, I'm a club gigolo. Link to comment Share on other sites More sharing options...
djahubes Posted June 11, 2018 Share Posted June 11, 2018 If you struggle with doneness on a grill, sous vide and a final sear followed by a smoking gun is the way to go. The sous vide cooks it and pasteurizes it at the temperature you want and you crisp the outside on the grill or a cast iron pan (I like avacodo oil in the pan as you can heat it up hotter). Finish it by putting the food in a glass Pyrex dish and covering with shrink wrap and stick the hose of the smoking gun in. Light it and turn the fan on low for 3-4 minutes and let it infuse the smoke flavor of your choosing Loving the idea of the smoke gun. Gonna try that. I also use a food grade blow torch and piping hot cast iron. The dual sear method ensures that any gas flavor is burned of and that the process is as fast as possible. I prefer butter to any oil, bc as it browns, the flavor really gets into the meat. Sous vide is the way to go! Still can't get over the 72 hour short rib. Turns them into fillet texture with the short rib flavor. Unreal. Sent from my iPhone using MyGolfSpy Quote Link to comment Share on other sites More sharing options...
RoverRick Posted June 13, 2018 Share Posted June 13, 2018 Grilled Salmon and Baked (On the grill) Potato. Added Mesquite wood chips for flavoring. Sent from my iPhone using MyGolfSpy MattF and Big money 2 Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
toehold57 Posted June 13, 2018 Share Posted June 13, 2018 IMG_0587.JPG Yum yum, that looks good Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
RookieBlue7 Posted June 13, 2018 Share Posted June 13, 2018 Loving the idea of the smoke gun. Gonna try that. I also use a food grade blow torch and piping hot cast iron. The dual sear method ensures that any gas flavor is burned of and that the process is as fast as possible. I prefer butter to any oil, bc as it browns, the flavor really gets into the meat. Sous vide is the way to go! Still can't get over the 72 hour short rib. Turns them into fillet texture with the short rib flavor. Unreal. Sent from my iPhone using MyGolfSpy The avocado oil doesn't impart any flavor honestly. But you can get it up over 600 degrees without it smoking on you. I worried about The same thing but it doesn't. I will put a spoonful of butter on the topside after I flip once, then roll and butter again on the opposite crust. I've seared with a torch as well but without a proper diffusion nozzle it's time consuming to get a consistent seat. I do want to try the deepfrier crusting method with a standing rib roast too downlowkey 1 Quote In The BagDriver: TaylorMade M2 (2017) w/ Project X T1100 HZRDUS Handcrafted 65x Strong 3 wood: Taylormade M1 15* w/ ProjectX T1100 HZRDUS handcrafted 75x3 Hybrid: Adams PRO 18* w/ KBS Tour Hybrid S flex tipped 1/2"4 Hybrid: Adams PRO 20* (bent to 21*) w/ KBS Tour Hybrid S flex tipped 1/2"4-AW: TaylorMade P770 w/ Dynamic Gold Tour Issue Black Onyx S400 SW: 56* Scratch Tour Dept(CC grooves) w/ Dynamic Gold SpinnerLW: 60* Scratch Tour Department (CC grooves) w/ Dynamic Gold SpinnerXW: 64* Cally XForged Vintage w/ DG X100 8 iron tiger steppedPutter: Nike Method Prototype 006 at 34"Have a ton of back-ups in all categories, but there are always 14 clubs in the bag that differ depending on the course and set-up. Bomb and gouge. Yes, I'm a club gigolo. Link to comment Share on other sites More sharing options...
bens197 Posted June 24, 2018 Share Posted June 24, 2018 Mexican street corn salad with adobo ribeye tips. Sent from my iPhone using MyGolfSpy downlowkey, MattF and romeopapazulu 3 Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
RoverRick Posted July 4, 2018 Share Posted July 4, 2018 It's a holiday! Time to fire up the grill and fire up this thread. Actually, today I'm smoking some ribs for dinner tonight. I'm about an hour into the process. We could start the debate of dry vs wet ribs. Totally, dry for beef ribs, but today I'm doing pork. They absolutely have to be cooked longer so I added some wild cherry vinegar, olive oil, French's yellow mustard, and some kind of organic molasses (whatever that is. My wife purchased this at some point and it was in the cabinet.) to my paprika, pepper, salt, garlic powder, onion powder, and a pinch of used coffee grounds. I will cook this until it is somewhat crispy on the outside, but not dripping wet but will keep the ribs moist for the hours it is in the smoker. I have unfortunately been home for the past 5 weeks, supposed to go to work this week but the holiday screwed that up. I have cooked on the grill probably 6 nights a week. (Wifey is loving it.) I highly recommend a grill mat. One time I purchased chicken pieces instead of whole boneless skinless thighs. It claimed (I noticed later) to be strips but more like nuggets. I had thawed these out and started the grill and had the potatoes already cooking, before I opened the bag to season them when I discovered they were tiny pieces. The grill mat saved the day because I could cook those without the fear of dropping it through the grill. Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
Big money Posted July 4, 2018 Share Posted July 4, 2018 looks like an very slow. 27 hole July 4th outing this year for the guys. I'm grilling my own healthy lunch.Its been an hour and half and most only have 5 holes in.Could be a long day Quote Keep it in the short stuff Link to comment Share on other sites More sharing options...
tony@CIC Posted July 4, 2018 Share Posted July 4, 2018 It's a holiday! Time to fire up the grill and fire up this thread. Actually, today I'm smoking some ribs for dinner tonight. I'm about an hour into the process. We could start the debate of dry vs wet ribs. Totally, dry for beef ribs, but today I'm doing pork. They absolutely have to be cooked longer so I added some wild cherry vinegar, olive oil, French's yellow mustard, and some kind of organic molasses (whatever that is. My wife purchased this at some point and it was in the cabinet.) to my paprika, pepper, salt, garlic powder, onion powder, and a pinch of used coffee grounds. I will cook this until it is somewhat crispy on the outside, but not dripping wet but will keep the ribs moist for the hours it is in the smoker. I have unfortunately been home for the past 5 weeks, supposed to go to work this week but the holiday screwed that up. I have cooked on the grill probably 6 nights a week. (Wifey is loving it.) I highly recommend a grill mat. One time I purchased chicken pieces instead of whole boneless skinless thighs. It claimed (I noticed later) to be strips but more like nuggets. I had thawed these out and started the grill and had the potatoes already cooking, before I opened the bag to season them when I discovered they were tiny pieces. The grill mat saved the day because I could cook those without the fear of dropping it through the grill. grill mat.jpg Hmmmmmm good. What time do you want us over. Sent from my iPad using MyGolfSpy Quote Left Hand orientation SIM 2 D Max with Fujikura Air Speeder Shaft Cobra Radspeed 3W/RIptide Shaft 410 Hybrids 22*, 26* Cobra Speed Zone 6-GP/Recoil ESX 460 F3 Shafts SM7 54* Wedge Glide 3.0 60* Wedge O Works putter V3 NX9-HD - 4 Wheel EZGO TXT 48v cart - too many shoes to list and so many to buy And BAG Boy Golf Balls: Vice Pro Plus 2020 Official Tester Beginning Driver Speed - 78 2019 Official Tester 410 Driver 2018 Official Tester C300 Link to comment Share on other sites More sharing options...
RoverRick Posted July 4, 2018 Share Posted July 4, 2018 Hmmmmmm good. What time do you want us over. Sent from my iPad using MyGolfSpy Awesome, glad your coming, but it's a 15 hour and 48 minute drive from Catawba Island, OH. I suggest you leave now and bring your clubs. We will play tomorrow, but I also suggest you eat before you get here. The ribs will be ready about 6 and gone by 7. Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
tony@CIC Posted July 4, 2018 Share Posted July 4, 2018 Awesome, glad your coming, but it's a 15 hour and 48 minute drive from Catawba Island, OH. I suggest you leave now and bring your clubs. We will play tomorrow, but I also suggest you eat before you get here. The ribs will be ready about 6 and gone by 7. You're such a spoil sport Enjoy! Sent from my iPad using MyGolfSpy Quote Left Hand orientation SIM 2 D Max with Fujikura Air Speeder Shaft Cobra Radspeed 3W/RIptide Shaft 410 Hybrids 22*, 26* Cobra Speed Zone 6-GP/Recoil ESX 460 F3 Shafts SM7 54* Wedge Glide 3.0 60* Wedge O Works putter V3 NX9-HD - 4 Wheel EZGO TXT 48v cart - too many shoes to list and so many to buy And BAG Boy Golf Balls: Vice Pro Plus 2020 Official Tester Beginning Driver Speed - 78 2019 Official Tester 410 Driver 2018 Official Tester C300 Link to comment Share on other sites More sharing options...
RoverRick Posted July 4, 2018 Share Posted July 4, 2018 You're such a spoil sport Enjoy! Sent from my iPad using MyGolfSpy So you're not coming over? Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
tony@CIC Posted July 4, 2018 Share Posted July 4, 2018 That's correct - figured you'll eat them all before I get there Sent from my iPad using MyGolfSpy Quote Left Hand orientation SIM 2 D Max with Fujikura Air Speeder Shaft Cobra Radspeed 3W/RIptide Shaft 410 Hybrids 22*, 26* Cobra Speed Zone 6-GP/Recoil ESX 460 F3 Shafts SM7 54* Wedge Glide 3.0 60* Wedge O Works putter V3 NX9-HD - 4 Wheel EZGO TXT 48v cart - too many shoes to list and so many to buy And BAG Boy Golf Balls: Vice Pro Plus 2020 Official Tester Beginning Driver Speed - 78 2019 Official Tester 410 Driver 2018 Official Tester C300 Link to comment Share on other sites More sharing options...
RoverRick Posted July 4, 2018 Share Posted July 4, 2018 That's correct - figured you'll eat them all before I get there Sent from my iPad using MyGolfSpy This is what you are missing. It looks blacker in the picture. Big money, tony@CIC and Rickp 3 Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
toehold57 Posted July 5, 2018 Share Posted July 5, 2018 >> I highly recommend a grill mat. Used a grill mat for the first time today and I'm impressed. Messy burgers that would have flared up, didn't. Clean up was quick and easy as well. I give it a thumbs up! Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony@CIC Posted July 5, 2018 Share Posted July 5, 2018 Interesting. Never heard of a grilling mat will have to try one. I grilled a big piece of Tuna (1" thick) last night for the mrs and me. tommc23 1 Quote Left Hand orientation SIM 2 D Max with Fujikura Air Speeder Shaft Cobra Radspeed 3W/RIptide Shaft 410 Hybrids 22*, 26* Cobra Speed Zone 6-GP/Recoil ESX 460 F3 Shafts SM7 54* Wedge Glide 3.0 60* Wedge O Works putter V3 NX9-HD - 4 Wheel EZGO TXT 48v cart - too many shoes to list and so many to buy And BAG Boy Golf Balls: Vice Pro Plus 2020 Official Tester Beginning Driver Speed - 78 2019 Official Tester 410 Driver 2018 Official Tester C300 Link to comment Share on other sites More sharing options...
Big money Posted July 5, 2018 Share Posted July 5, 2018 I left salmon and chicken on grill yesterday for over an hour.That is a record for me time wise. I'm a notorious flash cooker on the grill.The results were the best tasting dinner I've eaten off a grill in a long time.So tasty , but took so long silver & black 1 Quote Keep it in the short stuff Link to comment Share on other sites More sharing options...
cnosil Posted July 5, 2018 Share Posted July 5, 2018 I left salmon and chicken on grill yesterday for over an hour.That is a record for me time wise. I'm a notorious flash cooker on the grill.The results were the best tasting dinner I've eaten off a grill in a long time.So tasty , but took so long How low of a temp were you using that they didn't get over cooked? Quote Driver: G400 Max 9* w/ KBS Tour Driven Fairway: XCG7 Beta 15* w/Fujikura Fuel Hybrids: 915H 21* w/KBS Tour Graphite Hybrid Prototype 915H 24* w/KBS Tour Graphite Hybrid Prototype Irons: TR20V 6-11 w/Vizard TR20-85 Graphite Wedge: 54/12D, 60/8M w/Accra iWedge 90 Graphite Putter: Sacks Parente MC 3 Stripe Backup Putters: Milled Collection RSX 2, mFGP2, Futura 5W, TM-180 Member: MGS Hitsquad since 2017 Link to comment Share on other sites More sharing options...
Big money Posted July 5, 2018 Share Posted July 5, 2018 I have a 6 burner . And kept it at a solid 150 to 200 degrees . Never cooked over the burners I had lit . Just had lid closed and flipped poultry and fish every 15 mins.Also would bristle lemon juice on lightly every 30 mins on salmon Quote Keep it in the short stuff Link to comment Share on other sites More sharing options...
RoverRick Posted July 5, 2018 Share Posted July 5, 2018 I cook salmon all the time, and get it cooked perfectly in maybe 10 minutes. I never really time it and go by look. I did cook some bone-in chicken thighs with skin that took a while, but keep it over the flame. Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
RoverRick Posted July 5, 2018 Share Posted July 5, 2018 Interesting. Never heard of a grilling mat will have to try one. I grilled a big piece of Tuna (1" thick) last night for the mrs and me. I played golf this morning with 3 guys and we talked about the grilling mat. One guy had one also and loves it. But the other guy talked about Tuna. We all have a mutual friend that goes Tuna fishing with his brother every year and talked about how they didn't go this year and thus we didn't get the phone call. "Hey meet me at the club at ?:?? and bring an ice chest. I'm on my way back from the tuna boat." But I have to use real charcoal not gas for tuna or shark. Seems to taste better. Or the fact that I get it fresh off the boat so rarely i want to savor the preparation of it. Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
Big money Posted July 5, 2018 Share Posted July 5, 2018 I cook salmon all the time, and get it cooked perfectly in maybe 10 minutes. I never really time it and go by look. I did cook some bone-in chicken thighs with skin that took a while, but keep it over the flame.[/quote nice Rick. Whenever I put any item over the flame it turns out burnt and charred and never fully cooked in the middle.I even clean my grill thoroughly after and before each use. What is your tip over the flame ? Aluminum foil ? Quote Keep it in the short stuff Link to comment Share on other sites More sharing options...
RoverRick Posted July 5, 2018 Share Posted July 5, 2018 Rick. Whenever I put any item over the flame it turns out burnt and charred and never fully cooked in the middle.I even clean my grill thoroughly after and before each use. What is your tip over the flame ? Aluminum foil ? Ahhh! I know I am sounding like an infomercial for the Grill Mat, but I had to admit that I have been using it the last month, and actually haven't been home to cook in almost 2 years, and I sure I have forgotten any mishaps from before then. So my cooking experiences are all related to grilling on the grill mat. It still gives the grilled flavor but keeps the grease from flaring up and cooks more evenly. I bought mine on a whim at Walmart. $4.95 next to the charcoal in Lawn and Garden. While I never would have bought it at this price, it is worth $19.95. Big money 1 Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
Big money Posted July 6, 2018 Share Posted July 6, 2018 first on grill. Two T bones than after 5 minutes I flip it. Leave it at 150 degrees and will leave on for 45 minutes tommc23 1 Quote Keep it in the short stuff Link to comment Share on other sites More sharing options...
azstu324 Posted August 2, 2018 Share Posted August 2, 2018 Just made pork chops on the grill for dinner. Over cooked and chewy, family is still hungry so headed out for ice cream. What is your go to grill recipe. Sent from my iPad using MyGolfSpy For pork I recommend investing in an injector. Like a for meat. You can inject a stock or homemade broth before grilling. Keeps the loins and chops from drying out. And another tip for pork is that it can be light pink in the middle. The way pork is handled and flash frozen kills all bacteria so it's nearly as clean as beef. Chicken.. A whole different story. Sent from my VS985 4G using MyGolfSpy mobile app 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...
GolfSpy MPR Posted August 4, 2018 Share Posted August 4, 2018 Tonight, did some steaks sous vide, with a coffee rub. And just because, I took the searing up a notch with a flame thrower: https://youtu.be/Z-_lrDfQYCU Also made some smoked onions, stuffed with jalapeno, bacon, barbeque sauce, and cheddar. MattF, sirchunksalot and cnosil 3 Quote TS3 9.5°, Tensei Blue CBX T3 15°, Project X HZRDUS Black Epic Super Hybrid 18°, Aerotech Steel Fiber FC HYB S C722 21°, Ventus Blue 8S CBX Iron-Wood 25°, Project X HZRDUS Black 6.0 639 CB, Aldila NV 95 Graphite, 6–PW CBX 48° T22 54° and 60° EAS 4.0, Garsen G-Pro grip TP5x and Tour Response Full WITB with pictures Link to comment Share on other sites More sharing options...
RoverRick Posted August 4, 2018 Share Posted August 4, 2018 Tonight, did some steaks sous vide, with a coffee rub. And just because, I took the searing up a notch with a flame thrower: Also made some smoked onions, stuffed with jalapeno, bacon, barbeque sauce, and cheddar. 20180804_170638.jpeg Yum GolfSpy MPR, sirchunksalot and MattF 3 Quote G430LST 10.5° on T P T POWER 18 Hi Driver G430MAX 15° on T P T POWER 18 Hi Fairway ST190 18° on Graphite Design AD DJ 7S G425 22° on T P T POWER 18 Hi Hybrid i525 5-U on TGI 90S SM8 54 & 60 on Wedge DF2.1 on White ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
Headhammer Posted August 5, 2018 Share Posted August 5, 2018 Marinated a flank steak yesterday in olive oil, whole grain mustard, garlic, white balsamic vinegar & fresh rosemary sprigs. Grilled the steak and some asparagus and they were delish. Normally we eat about 1/2 to 2/3 of a large flank steak, but last night there wasn't a scrap left. 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...
sirchunksalot Posted August 6, 2018 Share Posted August 6, 2018 Smoked pork loin with an applewood rub injected with apple juice. Used maple wood in the smoker. Sent from my SM-G955U using MyGolfSpy mobile app MattF, Headhammer, cnosil and 2 others 5 Quote Link to comment Share on other sites More sharing options...
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