DJ’s Masters Menu

[bladehunter]

17 minutes ago, TheIncelGolfer said:

I'm guessing you prefer the breast over the thigh? I'm talkin' chicken here btw.

Yep.  100 %. All day.  Everyday.  

[TiScape]

1 hour ago, bladehunter said:

Yep.  100 %. All day.  Everyday.  

The best chicken breast I’ve ever had is when I smoke a brined, dry rubbed, whole chicken. Cut it with a fork. Almost hard to believe how juicy and flavorful it is. Nothing like a grilled or oven baked breast. 

[miamistomp]

 Seriously boring menu

 

Would have to go with 

 Appetizer-2 dozen steamers

 

 Beef braciole

 Spaghetti with white clam sauce

 

 Lots of dry red wine

 

Juniors cheesecake and an espresso to top it off

 

 

 

    

 

[bscinstnct]

4 minutes ago, miamistomp said:

 Seriously boring menu

 

Would have to go with 

 Appetizer-2 dozen steamers

 

 Beef braciole

 Spaghetti with white clam sauce

 

 Lots of dry red wine

 

Juniors cheesecake and an espresso to top it off

 

 

 

    

 

 

Nice menu but,
 

Where you gonna get Braciole in Georgia?! 
 

🤣

 

Thats dish needs multi-generational Italian expertise. My mil makes a big Sunday pot of sauce with the braciole, sausage, abd meatballs a couple times a year. 

[miamistomp]

 What- all these millionaires can't fly in a decent Italian grandmother to cook ???

[TiScape]

2 minutes ago, miamistomp said:

 What- all these millionaires can't fly in a decent Italian grandmother to cook ???

They probably keep one on call! 

[bscinstnct]

2 hours ago, jholz said:

 

Those do look good. Oven ribs are one of my favorite things to prepare. I like to finish them under the broiler. I've been doing a lot of rib tips like that lately. Beyond rib eyes, rib tips are also where it's at. 

 

This is obviously a nuanced topic (the discussions we get into here, right?) and you are entirely correct that there are lots of places to find or instill flavor into meats. But, you recognize that those ribs are about 10-20% fat and connective tissue don't you? Ribs are so tasty and juicy because of that fat. 

 

When it comes to leaner cuts of beef, or the bison burger that you mention, often times fat will be added to make the classic renditions of dishes using these proteins - like the "cheeseburger" for example, or filet of beef with béarnaise sauce.

 

As always, I'm not trying to tell anyone what to eat, but as a professional cook for over 20 years, I find this topic and people's taste in food interesting. 

 

If you want something to give me a hard time about, it's the fact that I absolutely detest seafood. Pile on!

 

Im no chef but fully appreciate that fat is almost always required for flavor and “weight” to a dish.

 

Either the food has it or you need to add it.

 

Like a potato. Gotta have something, butter, oil, Mayo, etc.

 

Its just a question of how much fat. 
 

I appreciate the fattiest of thick cut bacon. I’ll take the thigh vs the breast any day.

 

But I also love a lean boneless pork chop marinated in just soy and garlic. Ton on flavor there. 

[bscinstnct]

4 minutes ago, miamistomp said:

 What- all these millionaires can't fly in a decent Italian grandmother to cook ???

No, I doubt Italian grandma getting on a flight to Georgia for DJ. Maybe if like Sinatra was alive, she go cook for him, lol. 

 

But, I’m sure DJ be welcome to stop by and eat on a Sunday. 

[Duct Tape]

Lots of funny, some critical responses on this thread. 
 

I would eat broccoli, turnips, and (gag) even beets to be invited to the dinner!

[bscinstnct]

1 minute ago, Duct Tape said:

Lots of funny, some critical responses on this thread. 
 

I would eat broccoli, turnips, and (gag) even beets to be invited to the dinner!

Me too. 
 

The only things I won’t eat are hard boiled eggs and soft shell crabs. And stuff with too much cilantro 

[TiScape]

7 minutes ago, bscinstnct said:

 

Im no chef but fully appreciate that fat is almost always required for flavor and “weight” to a dish.

 

Either the food has it or you need to add it.

 

Like a potato. Gotta have something, butter, oil, Mayo, etc.

 

Its just a question of how much fat. 
 

I appreciate the fattiest of thick cut bacon. I’ll take the thigh vs the breast any day.

 

But I also love a lean boneless pork chop marinated in just soy and garlic. Ton on flavor there. 

As someone that’s keeping an eye on the progression of your fitness journey, I’m not loving some of these choices! 🤣

[grm24]

2 hours ago, CasualLie said:

Why does that menu look like the equivalent of a Marriott banquet?  Would you like the fish (salmon) or chicken breast?  Boring...

 

I'm guessing while Augusta is known for many great things, the kitchen/chefs is not one of them.

 

Augusta can make and will serve any food that is requested by the defending champion. The issue is with what the players are choosing to eat. Here is a list of past menus of Master champions. The food chosen by the winners is all over the place. Most players just choose what they are familiar with. The attendees are able to order anything off of the ANGC menu.

 

https://www.pgatour.com/news/2020/04/07/masters-tournament-champions-dinner-menus-tiger-woods.html

 

 

 

 

[MakersMarsh3]

I want to know if they still have their own bottles of Pappy

[bscinstnct]

18 minutes ago, TiScape said:

As someone that’s keeping an eye on the progression of your fitness journey, I’m not loving some of these choices! 🤣

 

🤣

 

Yeah, I love decadent food. 
 

But in reality, diet is pretty religiously basically yogurt, chicken/fish, whole grain bread/baked potatoes, fruits and veg. Popcorners go to snack. Beef couple times a month, gotta get that B12!
 

But love a big cheat meal ; )

 

 

Edited April 1, 2021 by bscinstnct

[miamistomp]

 Actually DJ looks like the kind of guy who would really want a fried bologna samwich,  pork rinds and a frozen milky way

  A bottle of Mello Yello  to wash it all down

  

[cardoustie]

Too bad uncle Cardy didn’t win

 

menu

 

porterhouse

lobster

crab

scallops

shrimp

oyster bar

 

double baked tater with all the fixings

 

 

[bscinstnct]

3 hours ago, KennyP said:

Does anyone know if there are any alternative dishes, just in case one of the past champions has a serious disliking, or allergy, to one or more of the courses?

No other options. You ask for something else, they like

 

 

[grm24]

3 hours ago, KennyP said:

Does anyone know if there are any alternative dishes, just in case one of the past champions has a serious disliking, or allergy, to one or more of the courses?

Anything can be ordered off of the standard ANGC menu if not eating the Champions dinner.

Edited April 1, 2021 by grm24

[bscinstnct]

14 minutes ago, miamistomp said:

 Actually DJ looks like the kind of guy who would really want a fried bologna samwich,  pork rinds and a frozen milky way

  A bottle of Mello Yello  to wash it all down

  

That’s what I’m talkin bout

 

Hope tiscape don’t see this 🤣

 

 

[dlygrisse]

6 hours ago, jgonz69 said:

Good thing you can opt out and eat something else, sounds boring.

I couldn’t disagree more.  I am assuming this is a high quality steak, or seafood.  No reason to get fancy, USDA prime and I don’t want anything to distract from the main course.  Simple good quality ingredients beats overthought food channel pretentious stuff every day. 

[miamistomp]

7 minutes ago, bscinstnct said:

That’s what I’m talkin bout

 

Hope tiscape don’t see this 🤣

 

 

 Guinness- not his style

 More like

 

http://www.wideopenspaces.com/wp-content/uploads/2017/09/Busch-Great-Outdoors-12-pk-1024x898.jpg

Edited April 1, 2021 by miamistomp

[miamistomp]

[bscinstnct]

2 hours ago, TheIncelGolfer said:

The thigh is the best part of any fowl, excluding water varieties. The breast is for girls on diets while the thigh is for the gourmand. Yes, the thigh is the patrician's choice, Mr.... Hunter, was it? 🧐

 

Ya, duck breast the bomb, rich, that nice fat layer, is like steak, but with skin!!

But confit duck legs nothing to shake a stick at. 
 

Rotisserie chicken breast can be very good. 

Edited April 1, 2021 by bscinstnct

[the bishop]

1 hour ago, bscinstnct said:

But I also love a lean boneless pork chop marinated in just soy and garlic. Ton on flavor there. 

I thought it was a family secret...

 

[Go Cougs]

16 minutes ago, miamistomp said:

Wow, that's the fancy Busch, for high-falutin types.

 

Here's the one we used to drink...

[Bricks]

Can’t make friends with salad... Vegetarians not wanted 

[bscinstnct]

11 minutes ago, the bishop said:

I thought it was a family secret...

 

Smooth one, saw the movie but didn’t remember that. Good scene!

 

 

[BlackDiamondPar5]

1 hour ago, miamistomp said:

That comes with free refills.... Just dip the can in the toilet  🤣

[Go Cougs]

56 minutes ago, the bishop said:

I thought it was a family secret...

 

Haha, quality post.

[jholz]

I hope you guys will take note of the fact that I used the work "cook" in my reference to my past culinary career and semi-pretentious talk about food. 

 

I was no chef. No even close. I was a line cook. Big difference. I worked in some fancy places, but a lot of bar food as well.

 

I don't have the culinary knowledge to create a good menu or run a professional kitchen, but I can cook a mean hamburger. I also spent an inordinate amount of time on my hands and knees in dirty kitchens trying to fix fryers and fish tongs out from under the oven. There's a reason I'm not a professional cook any more. 

 

No glamourous "Top Chef" bullxxxx for me.