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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.

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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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.

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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.

:titleist-small: TS3 9.5°, Tensei Blue
:755178188_TourEdge: CBX T3 15°, Project X HZRDUS Black
:callaway-small: Epic Super Hybrid 18°, Aerotech Steel Fiber FC HYB S
:755178188_TourEdge: C722 21°, Ventus Blue 8S
:touredgeexotics: CBX Iron-Wood 25°, Project X HZRDUS Black 6.0
:Sub70: 639 CB, Aldila NV 95 Graphite, 6–PW
:cleveland-small: CBX 48°
:mizuno-small: T22 54° and 60°
:edel-golf-1: EAS 4.0, Garsen G-Pro grip
:taylormade-small: TP5x and Tour Response

Full WITB with pictures

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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.

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   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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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

 

 

 

 

9420~2.jpeg

Edited by azstu324

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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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.


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:ping-small:  410  Hybrids 22*, 26*

Cobra Speed Zone 6-GP/Recoil ESX 460 F3 Shafts 

:titelist-small: SM7 54* Wedge

:ping-small: Glide 3.0  60* Wedge

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13 minutes ago, tony@CIC said:


I like the way you basket weaved the bacon. Never thought of doing that.


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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. 

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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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.


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:cobra-small: King F7 3W UST Mamiya Chrome Elements 7F4 Shaft

:cobra-small: King F7 5W UST Mamiya Chrome Elements 7F4 Shaft

:cobra-small: King F7 4 Hybrid Graphite Designs Tour AD-HY 95 Shaft

PXG 0211 DC 5-PW Mitsubishi MMT 80 Shafts

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:odyssey-small: Metal X Milled #7 with SuperStroke 2.0 grip

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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:

IMG_9729.JPG

Brisket:

IMG_8896.JPG

Pulled Pork:

IMG_0861.JPG
IMG_0868.JPG

Chicken Breast:

IMG_9825.JPG



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Driver-  :taylormade-small:  2016 M2 12* Tensei Red Stiff

Wood(s)- :ping-small:  G400 5 Wood 16.9*/ 7 Wood 21.1* Alta CB Stiff

Irons-:mizuno-small:   JPX 900 Forged 6-GW NS Pro 950GH 

Wedges- :cleveland-small:   RTX 3 54*  588 RTX 2.0  58*   RTX 4 64*

Putter-  :taylormade-small:  Spider Tour Black 

Instagram- @patrickleeleep

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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.

Driver     Awaiting NEW Driver (after 10 yrs)  
4 Wood   Callaway Big Bertha Steelhead plus 4+  :callaway-small: Callaway shaft in 'Firm' flex

Hybrid     Titleist 910H 19*    :titelist-small:   Diamana ahina 'flower' shaft in 'S'

Irons         Mizuno MP18SC 4-PW   :mizuno-small:  N.S Pro Modus3 Tour 105 in 'S'

Wedges    Callaway Mack Daddy forged in black 50* and 54*  :callaway-small:   KBS Tour in 'R'

Putter        'YES' Tracy 11 C groove 34.5"

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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.


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Driver-  :taylormade-small:  2016 M2 12* Tensei Red Stiff

Wood(s)- :ping-small:  G400 5 Wood 16.9*/ 7 Wood 21.1* Alta CB Stiff

Irons-:mizuno-small:   JPX 900 Forged 6-GW NS Pro 950GH 

Wedges- :cleveland-small:   RTX 3 54*  588 RTX 2.0  58*   RTX 4 64*

Putter-  :taylormade-small:  Spider Tour Black 

Instagram- @patrickleeleep

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  • 1 month later...
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.

IMG_20190104_171841.jpg

Nicely done! YUM!!!!

In my       :ping-small: DLX Cart Bag:
Driver
:    :ping-small: G410 SFT, set to 9.5*, Mitsubishi Tensei CK Orange 60, stiff (MGS Official 2019 Tester)
3W:          :ping-small: G-Series SF TEC, set to 16*, Aldila Tour Blue ATX, 65g, stiff
5W:          :ping-small: G400 SFT, set to 19*, Aldila Tour Blue ATX, 65g, stiff
7W:         :ping-small: G410 SFT, set to 22*. Alta CB 65 Red, stiff

Irons:       :ping-small: GMax, Green Dot, 5-PW, Project X Graphite Blue 6.0, 80-90g , stiff
Wedges: :ping-small: 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:     :ping-small: Vault 2.0 B60 Copper, 33", black dot w/GP SNSR grip (PING Sigma 2 Fetch under "see-trials")
Ball:       :Snell: MTB BLACK (MGS Official 2018 Tester for the :Snell: MTB RED)
Shoes:     :footjoy-small:  Classics Tour w/Black Widow Softspikes

Disabled Marine Veteran. Semper Fi!

#No apologies, just Play Your Best
#Powertotheplayers

 

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Oh man those look good!


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Driver-  :taylormade-small:  2016 M2 12* Tensei Red Stiff

Wood(s)- :ping-small:  G400 5 Wood 16.9*/ 7 Wood 21.1* Alta CB Stiff

Irons-:mizuno-small:   JPX 900 Forged 6-GW NS Pro 950GH 

Wedges- :cleveland-small:   RTX 3 54*  588 RTX 2.0  58*   RTX 4 64*

Putter-  :taylormade-small:  Spider Tour Black 

Instagram- @patrickleeleep

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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

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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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!

Driver: :callaway-small: Rogue ST Max LS Tensei AV Blue S

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

4h: :mizuno-small: CLK 22* Hybrid Tensei CK Pro Blue 80HY S

Irons 5-PW: :mizuno-small: 223 Steelfiber PR 95 S

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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I’ve been wanting to check one of those out but I don’t eat steaks too frequently


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Driver-  :taylormade-small:  2016 M2 12* Tensei Red Stiff

Wood(s)- :ping-small:  G400 5 Wood 16.9*/ 7 Wood 21.1* Alta CB Stiff

Irons-:mizuno-small:   JPX 900 Forged 6-GW NS Pro 950GH 

Wedges- :cleveland-small:   RTX 3 54*  588 RTX 2.0  58*   RTX 4 64*

Putter-  :taylormade-small:  Spider Tour Black 

Instagram- @patrickleeleep

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I’ve been wanting to check one of those out but I don’t eat steaks too frequently


Sent from my iPhone using MyGolfSpy
Oh 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 easy


Sent from my LM-G710VM using MyGolfSpy mobile app

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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  • 1 month later...

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.

IMG_20190302_170618.jpg

:titleist-small: TS3 9.5°, Tensei Blue
:755178188_TourEdge: CBX T3 15°, Project X HZRDUS Black
:callaway-small: Epic Super Hybrid 18°, Aerotech Steel Fiber FC HYB S
:755178188_TourEdge: C722 21°, Ventus Blue 8S
:touredgeexotics: CBX Iron-Wood 25°, Project X HZRDUS Black 6.0
:Sub70: 639 CB, Aldila NV 95 Graphite, 6–PW
:cleveland-small: CBX 48°
:mizuno-small: T22 54° and 60°
:edel-golf-1: EAS 4.0, Garsen G-Pro grip
:taylormade-small: TP5x and Tour Response

Full WITB with pictures

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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.

IMG_20190302_170618.jpg

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.

 Driver:   :callaway-small:  Epic Flash 12 Degree

Wood: :callaway-small:  GBB 3 Wood
Hybrid: :callaway-small: Razr 4 hybriid stiff stock shaft.
Irons: :callaway-small: 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: :vokey-small: 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:   :titelist-small: 2018-9 Pro-V1x and Prov1s
Shoes:  :footjoy-small:  Dryjoy tours

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  • 1 month later...

Another unapologetic pitch for the Pit Barrel Cooker.  The Traeger is quick and easy, but chicken or brisket off this thing is unreal.

P1010024.jpg.f9109c7256cd2461d364b208fc121ea1.jpg

P1010025.jpg.33c4383c434c4ee469112253cb505cf3.jpg

:ping-small: G400 LST 8.5 Ping Tour 65 Stiff

:adams-small: Adams XTD Ti 18 deg 3Hy

:benhogan-small: Ben Hogan PTx 22-46 

:benhogan-small: Ben Hogan TK15 50, 54, 58 deg wedges

:cameron-small: Futura 5.5

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  • 3 weeks later...

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 come

the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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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..

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

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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..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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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

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

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  • 1 month later...

Smoked a salmon for my wife's birthday dinner.IMG_20190712_172230.jpeg

:titleist-small: TS3 9.5°, Tensei Blue
:755178188_TourEdge: CBX T3 15°, Project X HZRDUS Black
:callaway-small: Epic Super Hybrid 18°, Aerotech Steel Fiber FC HYB S
:755178188_TourEdge: C722 21°, Ventus Blue 8S
:touredgeexotics: CBX Iron-Wood 25°, Project X HZRDUS Black 6.0
:Sub70: 639 CB, Aldila NV 95 Graphite, 6–PW
:cleveland-small: CBX 48°
:mizuno-small: T22 54° and 60°
:edel-golf-1: EAS 4.0, Garsen G-Pro grip
:taylormade-small: TP5x and Tour Response

Full WITB with pictures

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Hot smoke? Give me some pointers please.

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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  • 2 weeks later...

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