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Thread: BBQ and Outdoor Cooking Thread

  1. #16
    Follow @THPGolf JB's Avatar
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    2 hours in. Looking at 235 and going strong.



    In my 2018 #TheGrandaddy THP Event Bag

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    Custom THP HZRDUS Shaft 43.5"
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  2. #17
    Major Champion CAA_Beat's Avatar
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    Damn JB. You're coking up some awesome stuff of late.

    The more protein less carbs eating plan going well so far?




    Driver: 917 D3, Diamana Red S+ 50g S
    FW 9017 F2 15 degree and 18 degree Diamana S+ 60g
    Hybrids: 816 H1 (i
    Irons: AP1 4-7 Iron and AP2 7-P with DG AMT Red shaft
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  3. #18
    Follow @THPGolf JB's Avatar
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    Quote Originally Posted by CAA_Beat View Post
    Damn JB. You're coking up some awesome stuff of late.

    The more protein less carbs eating plan going well so far?
    It is for me, but its a binge thing to get where I need to be. Not a lifestyle for this guy.
    Just love BBQ though and this combined with some sausage is going to be incredibe.
    In my 2018 #TheGrandaddy THP Event Bag

    Driver:
    Epic Flash w/ Helium Shaft 45"
    Driver 2: XXIO Prime w/
    Custom THP HZRDUS Shaft 43.5"
    Fairway Wood:
    JGR
    Hybrids:
    Launcher HB
    Irons: Apex 19 w/ Recoil Proto 95
    Wedges:
    CBX 50* and RTX-4 56* & 60* PM Grind 19
    Putter:
    #7S
    Balls:
    Chrome Soft X

  4. #19
    Major Champion CAA_Beat's Avatar
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    Quote Originally Posted by JB View Post
    It is for me, but its a binge thing to get where I need to be. Not a lifestyle for this guy.
    Just love BBQ though and this combined with some sausage is going to be incredibe.
    Cool I'm right there with you on the love of BBQ.




    Driver: 917 D3, Diamana Red S+ 50g S
    FW 9017 F2 15 degree and 18 degree Diamana S+ 60g
    Hybrids: 816 H1 (i
    Irons: AP1 4-7 Iron and AP2 7-P with DG AMT Red shaft
    Wedges Vokey SM6 50, 54 and 58 degree
    Putter: X7m


  5. #20
    This game's fun GDit chicogolf's Avatar
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    Quote Originally Posted by sposey013168 View Post
    I always do fat cap on. I habe done meats without fat cap and it is not as good, might be a myth but taste buds say its not :)
    I'm a bit of a scientist when it comes to this stuff, so your better experience with it on vs. off could be just due to that particular piece of meat.

    Here's the explanation:

    https://amazingribs.com/tips_and_tech..._fat_caps.html

    "Fat will not migrate into the muscle as it is cooked. First of all, the molecules are too large to squeeze in. Second, fat is mostly oil. The red stuff in meat is muscle and it is mostly water. Oil and water don't mix. Protein in muscle is also immiscible in fat because of its chemical configuration. Third, in most cases there is an anatomical barrier between muscle and fat cap, namely, a layer of connective tissue holding muscle groups together. It too is water based."
    The AmazingRibs.com science advisor Dr. Greg Blonder adds a fourth reason: "Raw meat is like a protein sponge. Before it is cooked it is fully saturated with water. There's no room for the fat to go in. As the meat cooks, water-based juices are being expelled from the interior. No way fat can swim upstream."
    regardless, the crust is the best part of a slow-cooked butt or similar cut...leaving the cap on takes away 30-40% of the surface area. less crusty bits with the most flavor.

    disclaimer: the above quote could be utter bull$****, for all I know; I'm no scientist. However, I just like the crust and will do anything to rationalize more of it!


    In my B3 Bag:

    Spoiler
    Driver: 10.5* RBZ Stage 2, Matrix Red Tie
    3-wood: Exoctics xcg7 Beta, 15* Red Tie 3.1
    5-wood: RBZ Stage 2
    Irons: 714 AP1's, 4-GW1; Project X 5.5
    Wedges: 52*, 56*
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  6. #21
    On The Eh Team Scrap Iron's Avatar
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    I'm a fan of fat=flavour.

    Driver Z745
    Hybrids Razr X Tour 18 & 22
    Irons Covert Forged 4-PW
    Wedges
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    SM 6 54 M Grind
    CBX 60

    Putter DAITO Copper Virtuoso



  7. #22
    Follow @THPGolf JB's Avatar
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    Quote Originally Posted by chicogolf View Post
    I'm a bit of a scientist when it comes to this stuff, so your better experience with it on vs. off could be just due to that particular piece of meat.

    Here's the explanation:

    https://amazingribs.com/tips_and_tech..._fat_caps.html
    Keep in mind that that is one man's observation and studies.
    There have been places that have "myth busted" searing meat too, but it tastes better to some.

    Then add that others cook with it on, then remove it and the bones and make stock with it because of the amazing flavor.

    That is the beauty of the "que", and why I dont care for the site you linked earlier. I find it very black or white and frankly there are just too many gray areas...including every single cut of meat, every single grill and even the slightest change in weather in some instances can all change a cook.

    For all the science of it not allowing fat to soak in, flavor through aroma and other things do happen. Wrap something in bacon and tell me that none of the fat or flavor gets in the meat.
    In my 2018 #TheGrandaddy THP Event Bag

    Driver:
    Epic Flash w/ Helium Shaft 45"
    Driver 2: XXIO Prime w/
    Custom THP HZRDUS Shaft 43.5"
    Fairway Wood:
    JGR
    Hybrids:
    Launcher HB
    Irons: Apex 19 w/ Recoil Proto 95
    Wedges:
    CBX 50* and RTX-4 56* & 60* PM Grind 19
    Putter:
    #7S
    Balls:
    Chrome Soft X

  8. The Following 2 Users Say Thank You to JB For This Useful Post:

    afwcardinal (03-27-2019), sposey013168 (12-24-2014)

  9. #23
    On The Eh Team Scrap Iron's Avatar
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    Agreed. I get an idea and try it then modify it to more of my tastes. I personally have stopped using hickory or mesquite because I find the smoke flavour to be too strong. Pecan, cherry, apple, peach wood only for me or for salmon I like to use wine barrel staves.

    Driver Z745
    Hybrids Razr X Tour 18 & 22
    Irons Covert Forged 4-PW
    Wedges
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    SM 6 54 M Grind
    CBX 60

    Putter DAITO Copper Virtuoso



  10. #24
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    Quote Originally Posted by chicogolf View Post
    I'm a bit of a scientist when it comes to this stuff, so your better experience with it on vs. off could be just due to that particular piece of meat.

    Here's the explanation:

    https://amazingribs.com/tips_and_tech..._fat_caps.html



    regardless, the crust is the best part of a slow-cooked butt or similar cut...leaving the cap on takes away 30-40% of the surface area. less crusty bits with the most flavor.

    disclaimer: the above quote could be utter bull$****, for all I know; I'm no scientist. However, I just like the crust and will do anything to rationalize more of it!
    I have done hundreds of these of for me fat cap on is better, my taste buds done like science :)
    W/S Cortex with Atmos Red 6R
    3 Wood: W/S C300 with fuji pro stiff
    Hybrid: W/S C300 20 and 23 with fuji pro stiff
    W/S C 300 Forged 5 through GW Steelfiber 95 Stiff
    Wedges: Titleist Vokey SM7 Raw 54 F and 60 D
    Putter: Swag Flow nech raw Suave one
    Ball: W/S Duo Professional Matte Yellow

  11. #25
    This game's fun GDit chicogolf's Avatar
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    can't argue with personal beliefs..

    in the end, more BBQ! Stuff looks great, JB.


    In my B3 Bag:

    Spoiler
    Driver: 10.5* RBZ Stage 2, Matrix Red Tie
    3-wood: Exoctics xcg7 Beta, 15* Red Tie 3.1
    5-wood: RBZ Stage 2
    Irons: 714 AP1's, 4-GW1; Project X 5.5
    Wedges: 52*, 56*
    Putter: Versa #1 Wide



  12. The Following User Says Thank You to chicogolf For This Useful Post:

    sposey013168 (12-24-2014)

  13. #26
    Follow @THPGolf JB's Avatar
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    Quote Originally Posted by chicogolf View Post
    can't argue with personal beliefs..

    in the end, more BBQ! Stuff looks great, JB.
    Thanks buddy. BBQ is delicious and so many do it differently. As long as it tastes good, its all right.
    In my 2018 #TheGrandaddy THP Event Bag

    Driver:
    Epic Flash w/ Helium Shaft 45"
    Driver 2: XXIO Prime w/
    Custom THP HZRDUS Shaft 43.5"
    Fairway Wood:
    JGR
    Hybrids:
    Launcher HB
    Irons: Apex 19 w/ Recoil Proto 95
    Wedges:
    CBX 50* and RTX-4 56* & 60* PM Grind 19
    Putter:
    #7S
    Balls:
    Chrome Soft X

  14. The Following User Says Thank You to JB For This Useful Post:

    sposey013168 (12-24-2014)

  15. #27
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    Round 2, pork tenderloins just wemt on
    W/S Cortex with Atmos Red 6R
    3 Wood: W/S C300 with fuji pro stiff
    Hybrid: W/S C300 20 and 23 with fuji pro stiff
    W/S C 300 Forged 5 through GW Steelfiber 95 Stiff
    Wedges: Titleist Vokey SM7 Raw 54 F and 60 D
    Putter: Swag Flow nech raw Suave one
    Ball: W/S Duo Professional Matte Yellow

  16. The Following User Says Thank You to sposey013168 For This Useful Post:

    CAA_Beat (12-24-2014)

  17. #28
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    What is the point of the ceramic plate on the komado's

    Driver Z745
    Hybrids Razr X Tour 18 & 22
    Irons Covert Forged 4-PW
    Wedges
    CBX 48
    SM 6 54 M Grind
    CBX 60

    Putter DAITO Copper Virtuoso



  18. #29
    Follow @THPGolf JB's Avatar
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    Quote Originally Posted by Scrap Iron View Post
    What is the point of the ceramic plate on the komado's
    Heat deflector.
    In my 2018 #TheGrandaddy THP Event Bag

    Driver:
    Epic Flash w/ Helium Shaft 45"
    Driver 2: XXIO Prime w/
    Custom THP HZRDUS Shaft 43.5"
    Fairway Wood:
    JGR
    Hybrids:
    Launcher HB
    Irons: Apex 19 w/ Recoil Proto 95
    Wedges:
    CBX 50* and RTX-4 56* & 60* PM Grind 19
    Putter:
    #7S
    Balls:
    Chrome Soft X

  19. The Following User Says Thank You to JB For This Useful Post:

    sposey013168 (12-24-2014)

  20. #30
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    Quote Originally Posted by Scrap Iron View Post
    What is the point of the ceramic plate on the komado's
    Like JB said its a heat deflector, gives you indirect heat, and turn it over and you ready for the best pizza you will ever eat
    W/S Cortex with Atmos Red 6R
    3 Wood: W/S C300 with fuji pro stiff
    Hybrid: W/S C300 20 and 23 with fuji pro stiff
    W/S C 300 Forged 5 through GW Steelfiber 95 Stiff
    Wedges: Titleist Vokey SM7 Raw 54 F and 60 D
    Putter: Swag Flow nech raw Suave one
    Ball: W/S Duo Professional Matte Yellow

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