MattF Posted November 20, 2018 Share Posted November 20, 2018 18 hours ago, azstu324 said: Being the meat man is a blessing and a curse isn't it? Making people happy = good... People expecting delicious meat for every occasion = not good Yep, but with work I really only have to do it once a year so it's not a big deal. Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 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: Fairway 14 stand bag Balls: Chrome Tour 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...
sirchunksalot Posted November 22, 2018 Share Posted November 22, 2018 I've got a turkey in the smoker for the holiday. I used a sweet and smoky rub along with peach wood. The peach was an accident, by the time I put it in to soaki was so tired that I thought it was pecan. At least the first two letters were right. Sent from my SM-G955U using MyGolfSpy mobile app tommc23, MattF and GolfSpy MPR 3 Quote Link to comment Share on other sites More sharing options...
GolfSpy MPR Posted November 22, 2018 Share Posted November 22, 2018 The turkey is in the smoker! For several years now, I've been using Alton Brown's turkey recipe (https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271). Brining the bird makes a huge difference, and I've had very good success stuffing the turkey with fruit and aromatics. The only adjustment I make to Brown's recipe is that I cook it in the smoker rather than the oven. Everything is better with smoke. MattF, azstu324 and sirchunksalot 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...
azstu324 Posted November 22, 2018 Share Posted November 22, 2018 The turkey is in the smoker! For several years now, I've been using Alton Brown's turkey recipe (https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271). Brining the bird makes a huge difference, and I've had very good success stuffing the turkey with fruit and aromatics. The only adjustment I make to Brown's recipe is that I cook it in the smoker rather than the oven. Everything is better with smoke.That Alton sure does make some "good eats" :P. I too have used his turkey recipe along with many other of his gems. He's definitely a food network/cooking channel staple. Happy thanksgiving! I'm off for a round and the tri tip will go in the smoker this afternoon. Sent from my VS985 4G using MyGolfSpy mobile app MattF, tommc23 and GolfSpy MPR 3 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...
romeopapazulu Posted November 23, 2018 Share Posted November 23, 2018 This thing never seems to fail. Sent from my iPhone using MyGolfSpy azstu324, MattF, sirchunksalot and 1 other 4 Quote G400 LST 8.5 Ping Tour 65 Stiff Adams XTD Ti 18 deg 3Hy Ben Hogan PTx 22-46 Ben Hogan TK15 50, 54, 58 deg wedges Futura 5.5 Link to comment Share on other sites More sharing options...
azstu324 Posted November 23, 2018 Share Posted November 23, 2018 (edited) So I told y'all I'd try to dig up a pic of the turkey I smoked a couple of years ago when we lived in Pacific Grove CA. This is the best that I could find.. Yes that is a blanket of bacon Edited November 23, 2018 by azstu324 tommc23, MattF and sirchunksalot 2 1 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...
tony@CIC Posted November 23, 2018 Share Posted November 23, 2018 So I told y'all I'd try to dig up a pic of the turkey I smoked a couple of years ago when we lived in Pacific Grove CA. This is the best that I could find.. Yes that is a blanket of bacon I like the way you basket weaved the bacon. Never thought of doing that. 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...
azstu324 Posted November 23, 2018 Share Posted November 23, 2018 13 minutes ago, tony@CIC said: I like the way you basket weaved the bacon. Never thought of doing that. Sent from my iPad using MyGolfSpy It was really an idea that I conjured up and just went with that worked marvelously. I scored the skin before placing the bacon on. Not only did all of the delicious bacon fat render into the turkey breast but bacon then became an actual side dish. There were 0 complaints. MattF and tony@CIC 1 1 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...
TBT Posted November 27, 2018 Share Posted November 27, 2018 I cook on the grill 2-3 nights a week.Pork chops, chicken breast, grilled wings, brisket, ribs, burgers, steak...my Traeger grill gets a work out! I did our Turkey and Honey Ham for Thanksgiving on it.Sent from my iPad using MyGolfSpy MattF 1 Quote XR Driver Matrix Ozik 8m3 Black Tie Shaft King F7 3W UST Mamiya Chrome Elements 7F4 Shaft King F7 5W UST Mamiya Chrome Elements 7F4 Shaft King F7 4 Hybrid Graphite Designs Tour AD-HY 95 Shaft PXG 0211 DC 5-PW Mitsubishi MMT 80 Shafts RTX ZIPCORE 50*,54*,58* UST Mamiya Recoil 95 Shafts Metal X Milled #7 with SuperStroke 2.0 grip MTB Twitter: @timldotson Instagram: timldotson Facebook: TimDotson Link to comment Share on other sites More sharing options...
patrickleeleep Posted November 28, 2018 Share Posted November 28, 2018 Being in an apartment I don’t get to use a grill but I do have a Charbroil electric smoker that gets used every so often. I’ve done a few turkeys, pizza, and what’s below in pictures. Ribs: Brisket:Pulled Pork:Chicken Breast:Sent from my iPhone using MyGolfSpy tommc23, romeopapazulu and MattF 2 1 Quote Driver- 2016 M2 12* Tensei Red Stiff Wood(s)- G400 5 Wood 16.9*/ 7 Wood 21.1* Alta CB Stiff Irons- JPX 900 Forged 6-GW NS Pro 950GH Wedges- RTX 3 54* 588 RTX 2.0 58* RTX 4 64* Putter- Spider Tour Black Instagram- @patrickleeleep Link to comment Share on other sites More sharing options...
perseveringgolfer Posted November 28, 2018 Share Posted November 28, 2018 we're not huge on outside BBQ's here in the UK mostly due to our unpredictable cold and wet weather. One thing I have noticed over the years is no matter who in the household is the main cook it's usually the man who does the BBQ even if they don't cook at any other time of the year in house! We have a relative who's old school chauvinistic but insists on doing a BBQ when we do get a few days sun. Without fail the hygiene is appalling, the cooking badly done (either under done or burnt) and the risk of a tummy upset VERY high. He fed my dog some 'bits that fell on the floor' and she was sick all the way home. Salmonella sausages anyone? or botulism in a bun? On saying all that, the pics above look very nice indeed but I think you guys all do it properly. Rickp 1 Quote Driver Awaiting NEW Driver (after 10 yrs) 4 Wood Callaway Big Bertha Steelhead plus 4+ Callaway shaft in 'Firm' flex Hybrid Titleist 910H 19* Diamana ahina 'flower' shaft in 'S' Irons Mizuno MP18SC 4-PW N.S Pro Modus3 Tour 105 in 'S' Wedges Callaway Mack Daddy forged in black 50* and 54* KBS Tour in 'R' Putter 'YES' Tracy 11 C groove 34.5" Link to comment Share on other sites More sharing options...
patrickleeleep Posted November 28, 2018 Share Posted November 28, 2018 The great thing with BBQs and Smokers now are the ability to control the heat properly and with the addition of Bluetooth temperature prods you can really make sure everything is cooked to proper temp and that it’s gets out of the dangerous temperature in proper time. Sent from my iPhone using MyGolfSpy perseveringgolfer, GolfSpy MPR and sirchunksalot 3 Quote Driver- 2016 M2 12* Tensei Red Stiff Wood(s)- G400 5 Wood 16.9*/ 7 Wood 21.1* Alta CB Stiff Irons- JPX 900 Forged 6-GW NS Pro 950GH Wedges- RTX 3 54* 588 RTX 2.0 58* RTX 4 64* Putter- Spider Tour Black Instagram- @patrickleeleep Link to comment Share on other sites More sharing options...
Popular Post GolfSpy MPR Posted January 4, 2019 Popular Post Share Posted January 4, 2019 Made some smoked pork sandwiches for dinner tonight. My wife made garlic toast from buns from a local bakery. tommc23, Rickp, patrickleeleep and 7 others 10 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...
PING Apologist #9 Posted January 5, 2019 Share Posted January 5, 2019 1 hour ago, GolfSpy MPR said: Made some smoked pork sandwiches for dinner tonight. My wife made garlic toast from buns from a local bakery. Nicely done! YUM!!!! GolfSpy MPR 1 Quote In my DLX Cart Bag: Driver: G410 SFT, set to 9.5*, Mitsubishi Tensei CK Orange 60, stiff (MGS Official 2019 Tester) 3W: G-Series SF TEC, set to 16*, Aldila Tour Blue ATX, 65g, stiff 5W: G400 SFT, set to 19*, Aldila Tour Blue ATX, 65g, stiff 7W: G410 SFT, set to 22*. Alta CB 65 Red, stiff Irons: GMax, Green Dot, 5-PW, Project X Graphite Blue 6.0, 80-90g , stiff Wedges: Glide 2.0 Stealth, 50* SS, 54* ES & 60*/8 Forged MGS Special from the Wedge Wizard, Green Dot, Alta CB graphite, 84g, stiff Putter: Vault 2.0 B60 Copper, 33", black dot w/GP SNSR grip (PING Sigma 2 Fetch under "see-trials") Ball: MTB BLACK (MGS Official 2018 Tester for the MTB RED) Shoes: Classics Tour w/Black Widow Softspikes Disabled Marine Veteran. Semper Fi! #No apologies, just Play Your Best #Powertotheplayers Link to comment Share on other sites More sharing options...
patrickleeleep Posted January 6, 2019 Share Posted January 6, 2019 Oh man those look good!Sent from my iPhone using MyGolfSpy GolfSpy MPR 1 Quote Driver- 2016 M2 12* Tensei Red Stiff Wood(s)- G400 5 Wood 16.9*/ 7 Wood 21.1* Alta CB Stiff Irons- JPX 900 Forged 6-GW NS Pro 950GH Wedges- RTX 3 54* 588 RTX 2.0 58* RTX 4 64* Putter- Spider Tour Black Instagram- @patrickleeleep Link to comment Share on other sites More sharing options...
azstu324 Posted January 11, 2019 Share Posted January 11, 2019 Anybody here every try a sous vide machine? I just picked one up.. the steaks I've made with it could be life altering.. try it if you haven't! 125° and then flash sear on the grill @ 900°. Sent from my LM-G710VM using MyGolfSpy mobile app GolfSpy MPR and MattF 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...
yungkory Posted January 12, 2019 Share Posted January 12, 2019 6 hours ago, azstu324 said: Anybody here every try a sous vide machine? I just picked one up.. the steaks I've made with it could be life altering.. try it if you haven't! 125° and then flash sear on the grill @ 900°. Sent from my LM-G710VM using MyGolfSpy mobile app I sous vide all my steaks now. Finish in a cast iron with garlic and butter to get that crust. Perfect medium rare every time! MattF, downlowkey, azstu324 and 2 others 5 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: LAB Link.1 Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
patrickleeleep Posted January 13, 2019 Share Posted January 13, 2019 I’ve been wanting to check one of those out but I don’t eat steaks too frequently Sent from my iPhone using MyGolfSpy Quote Driver- 2016 M2 12* Tensei Red Stiff Wood(s)- G400 5 Wood 16.9*/ 7 Wood 21.1* Alta CB Stiff Irons- JPX 900 Forged 6-GW NS Pro 950GH Wedges- RTX 3 54* 588 RTX 2.0 58* RTX 4 64* Putter- Spider Tour Black Instagram- @patrickleeleep Link to comment Share on other sites More sharing options...
azstu324 Posted January 13, 2019 Share Posted January 13, 2019 I’ve been wanting to check one of those out but I don’t eat steaks too frequently Sent from my iPhone using MyGolfSpyOh the world of sous vide is more broad than just steaks. Pork chops ,chicken, veggies. Yesterday I made perfect poached eggs in the shell. So awesome! And ridiculously easySent from my LM-G710VM using MyGolfSpy mobile app bens197, MattF, GolfSpy MPR and 1 other 4 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 March 3, 2019 Share Posted March 3, 2019 Tonight's dinner: mixed rib rub and flour. Dredged chicken legs in egg and breaded. Into the smoker for three hours, then deep fried. Crispy crust; smoky, fall-apart meat inside. MattF, silver & black, sirchunksalot and 4 others 6 1 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...
sp0rtsfan86 Posted March 7, 2019 Share Posted March 7, 2019 On 3/2/2019 at 7:13 PM, GolfSpy MPR said: Tonight's dinner: mixed rib rub and flour. Dredged chicken legs in egg and breaded. Into the smoker for three hours, then deep fried. Crispy crust; smoky, fall-apart meat inside. Not too bad. I have a 8 pound packer brisket due in next week. That is going to be my meal for a week. After the last move I asked my dad for a big green egg. Best gift ever. GolfSpy MPR 1 Quote Driver: Epic Flash 12 Degree Wood: GBB 3 Wood Hybrid: Razr 4 hybriid stiff stock shaft. Irons: X2 Hot 4 iron (pro version) 5 iron - Gap Wedge (non pro version). KBS 120g Shaft stiff cut 1/2 inch bent 1°upright Wedges: 52° 56° and 60°. All grips are Golf pride grips midsized Putter (lefty): Odyssey Metal-X #8 34", stock shaft bent 2° Superstroke grip Golf Balls: 2018-9 Pro-V1x and Prov1s Shoes: Dryjoy tours Link to comment Share on other sites More sharing options...
romeopapazulu Posted May 4, 2019 Share Posted May 4, 2019 Another unapologetic pitch for the Pit Barrel Cooker. The Traeger is quick and easy, but chicken or brisket off this thing is unreal. MattF, patrickleeleep, tommc23 and 1 other 3 1 Quote G400 LST 8.5 Ping Tour 65 Stiff Adams XTD Ti 18 deg 3Hy Ben Hogan PTx 22-46 Ben Hogan TK15 50, 54, 58 deg wedges Futura 5.5 Link to comment Share on other sites More sharing options...
azstu324 Posted May 24, 2019 Share Posted May 24, 2019 Tonight's menu.. marinated tri tip sous vide flash seared in a cast iron pan, and smoked St Louis spares with a cacao coffee rub and homemade Chipotle blackberry BBQ sauce.. pics to comethe more I practice, the luckier I seem to get.. MattF 1 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...
B81Smith Posted May 24, 2019 Share Posted May 24, 2019 Nicely done boys. I never thought to share my grilling, pizza cooking, smoking, sous vide stuff on here. I only post to FB haha and videos. I'll keep this thread in mind next time I got something good.. MattF, azstu324 and yungkory 3 Quote Ben S Hailing from N Aurora IL WITB: Putter: Mizuno by Bettinardi BC1 w/SuperStroke MidSlim 2.0 Flamed finish (1 Degree) Driver: Ping G – Mitsubishi Diamana Blue 73 X (10.5 Degree) 3 Wood : Callaway Epic Flash – Mitsubishi Tensei AV Blue 75 S (15.5 Degree) 3 Hybrid: Tour Edge CBX 119 – Project X EvenFlow Black 85 S (18 Degree) 3 Hybrid: Ping G – Mitsubishi Tensei CK Pro Blue HY 86 S (19 Degree) 4 – GW: Ping i210 - Oban CT-115 X (22.5 - 50 Degrees) SW: Titleist SM7 S Grind - Tour Chrome - Stock S200 (54 Degree) LW: Titleist SM7 D Grind - Tour Chrome - Stock S200 (58 Degree) All Grips: Winn Dri-Tec Midsize - Gray/Blue w/ 2 extra wraps low hand Customizing: Lime Green/Hot Pink Custom Paintfill - all clubs White ferrules with Blue Stripes from Cell-Parts.net Irons fitted & built by True Spec Golf Custom Headcovers from Sunfish Golf PING White DLX Cart Bag Link to comment Share on other sites More sharing options...
azstu324 Posted May 25, 2019 Share Posted May 25, 2019 Nicely done boys. I never thought to share my grilling, pizza cooking, smoking, sous vide stuff on here. I only post to FB haha and videos. I'll keep this thread in mind next time I got something good..Welcome in brother! There are definitely some talented folks in here with some serious chops for grilling/smoking, etc. the more I practice, the luckier I seem to get.. sirchunksalot and B81Smith 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...
B81Smith Posted May 25, 2019 Share Posted May 25, 2019 Welcome in brother! There are definitely some talented folks in here with some serious chops for grilling/smoking, etc. the more I practice, the luckier I seem to get..Lee Trevino?Sent from my iPhone using Tapatalk Quote Ben S Hailing from N Aurora IL WITB: Putter: Mizuno by Bettinardi BC1 w/SuperStroke MidSlim 2.0 Flamed finish (1 Degree) Driver: Ping G – Mitsubishi Diamana Blue 73 X (10.5 Degree) 3 Wood : Callaway Epic Flash – Mitsubishi Tensei AV Blue 75 S (15.5 Degree) 3 Hybrid: Tour Edge CBX 119 – Project X EvenFlow Black 85 S (18 Degree) 3 Hybrid: Ping G – Mitsubishi Tensei CK Pro Blue HY 86 S (19 Degree) 4 – GW: Ping i210 - Oban CT-115 X (22.5 - 50 Degrees) SW: Titleist SM7 S Grind - Tour Chrome - Stock S200 (54 Degree) LW: Titleist SM7 D Grind - Tour Chrome - Stock S200 (58 Degree) All Grips: Winn Dri-Tec Midsize - Gray/Blue w/ 2 extra wraps low hand Customizing: Lime Green/Hot Pink Custom Paintfill - all clubs White ferrules with Blue Stripes from Cell-Parts.net Irons fitted & built by True Spec Golf Custom Headcovers from Sunfish Golf PING White DLX Cart Bag Link to comment Share on other sites More sharing options...
Big money Posted May 26, 2019 Share Posted May 26, 2019 all of it made on the grill sirchunksalot, Rickp, MattF and 1 other 4 Quote Keep it in the short stuff Link to comment Share on other sites More sharing options...
GolfSpy MPR Posted July 12, 2019 Share Posted July 12, 2019 Smoked a salmon for my wife's birthday dinner. MattF, sirchunksalot, PMookie and 2 others 5 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...
MattF Posted July 13, 2019 Share Posted July 13, 2019 Hot smoke? Give me some pointers please. Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 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: Fairway 14 stand bag Balls: Chrome Tour 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 July 26, 2019 Share Posted July 26, 2019 Grilled some pheasant breasts and some duck breasts up. Sorry no pictures but dang did I nail the medium rare on the duck. First time eating a ring neck drake, species of duck, and it was good not wood duck good but good. Rickp and MattF 2 Quote Link to comment Share on other sites More sharing options...
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