Meat at The Masters – How Winners Feed Their Friends


As a blogger, I often get solicitations for blog ideas and content.  And quite honestly, I toss most of them out, as they don’t seem to always fit in with the theme of the blog.  However, I get some real gems that are worth sharing.  This is one of them.  And with the Wells Fargo Championship having been played here in Charlotte just last week, it seemed like an appropriate time to publish this.  A huge thank you to Roger, an editor with, for sharing this and for providing the graphics!

So apparently some of the world’s best golfers are also fans of BBQ.  Each year, the past champions of the Masters gather together for a huge party and dinner.  The most recent winner foots the bill for this dinner, but he also gets to choose the menu for the shindig.  The menus have ranged from down-to-earth (the grilled chicken, mashed potatoes, corn, and mac & cheese served by 2012 winner Bubba Watson) to extravagant (the seafood tom kah, chicken panang curry, sea scallops, and more served by 2000 winner Vijay Singh).  There are a couple of dishes that really stand out.


Charl Schwartzel, the 2011 winner of the Masters, served up a South African style of BBQ called “braii”.  This style consists primarily of lamb chops, steaks, and various sausages.  We all know that there are multitudes of ways to cook each of those meats.  One way is to marinade your rack of lamb in a mixture of Italian dressing and garlic (ratios can vary according to tastes – I like garlic, so I’d go heavy on that).  Then cook to the desired temperature and finish with a squeeze of fresh lemon to add a touch of acidity.



The 2003 winner, Mike Weir, paid thorough homage to his native Canada by serving up elk, wild boar, Arctic char, and (of course) Canadian beer.  As someone who has eaten elk and wild boar, I thoroughly stand behind the gaminess of both meats.  Elk has a texture similar to a blend of beef and venison, and it makes for some very tasty burgers (feel free to cook these towards the medium-rare side of things).  If you find it to be too gamey, blend in some 80/20 ground beef to not only reduce the gaminess, but add in some juiciness from the fat.  If you do that, I’d probably cook these closer to medium doneness.

And wild boar?  Absolutely tasty! If you can get a bone-in leg cut, go for it!  The tenderloin is also very delicious as well!  Flavor as you’d like – one way is to add some spice with a chipotle-based rub.

With Adam Scott winning this year’s Masters, it’ll be interesting to see what gets served at next year’s meal.  Please let it be kangaroo… If you’d like a full list of the Masters Champion Dinners from the last 20 years, you can find it here.

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  • I didn’t realize it worked like that. Very cool except the footing the bill part, lol.

    • Yeah well winning the Masters probably takes out a little of the concern in that 😉