Rub Black Hawaiian lava salt to generously cover the pork butt.
Lay strips of bacon across the top to cover the pork.
2 Tbsp liquid smoke
1 tblsp olive oil
1/2 cup of water or beef stock.
The black salt gives the appearance of the pork being cooked underground as it usually is in a deep cooking pit.
The liquid smoke gives that rich ‘slow cooked Smokey’ flavor. Amazingly good!
Old school chip is just a really weak pitch?
I practise way more on the modern chip but that is just more secure.
Chipping is a part that frustrates me. Use pitching metod is safer as its harder to duff it but can easilly get overpowered and harder to create backspin. The new metod is more pro but frustratingly easy to fail and leave no room for error.
I am so close to surrendering a wedge for a chipper. That way you can use a simplified pitching motion also known as puttning. I have played with a cheap chipper and it does work. For longer ranges it fast get i precise but then you generally can use an easy pitch where its okay to use some muscles to secure good contact.
However can do way more with a wedge and better feel but so tired of loosing strikes on what bar puttning should be the easiest stroke.
7 Pinehurst courses. Didn't they all begin to seem alike? Almost sounds like you ran a marathon.
Always have a caddie when you play a high-profile championship course. They can help your game, read your putts, but better is that they can tell you some good stories...