This guy looks like somebody I would play golf with. In other words, someone who doesn’t belong at Firestone Country Club.

But obscure British pro Andrew Johnston has been making himself — and his mammoth appetite — right at home.

Saying he likes to eat is like saying Jimi Hendrix could play the guitar. Let’s put it this way: Johnston’s nickname is “Beef.”

On Wednesday afternoon, just before heading out for a practice round on Firestone South, he was wolfing a Galley Boy in front of the Swensons Food Truck near the 18th green.

Told by a bystander that the Galley Boy is LeBron James’ favorite burger, he said: “I’m not surprised. This is fantastic. Maybe it will help me win championships, too. Maybe I’ll dunk it after this.”

Need we say he has zero vegetarian leanings? When I asked what restaurant he would choose if he could dine anywhere in the world, he responded:

“That’s a tough one. Me and my good mate have been saying the last few years, ‘Head to Texas and eat loads of barbecue food.’ Just go driving around for two weeks eating barbecue food. Everyone says it’s amazing. So probably there. Never been.”

Sporting a mammoth red-tinged beard, he looks sort of like an Amish lumberjack. His bio claims he’s 5-foot-11 and weighs 212. Don’t bet the farm.

If you’ve never heard of Andrew Johnston, never fear. Nobody else has, either. He qualified for this year’s Bridgestone by winning the Spanish Open, his first win ever on the European Tour. He won by shooting 1 over par.

Ranked 108th in the World Golf Rankings, Beef, 27, has played in just one major, this year’s U.S. Open, where he tied for 54th place. During a TV interview that week, he said that if he won he would get “hammered for a week.”

Yes, our new best bloke enjoys tossing back a few.

Is he a beer, wine or whiskey guy?

“Beer. A beer and whiskey guy. That’s a bad combination.”

At the same time?

“Yeah, yeah, for sure,” he says, laughing.

When Beef made a hole-in-one on the European Tour last year, he ran 25 yards from the tee to the gallery to exchange a thundering chest bump with a pal. Truth be told, it actually looked a lot more like a belly bump.

“The food in our hotel was really good,” he volunteered, referring to Beau’s on the River inside Sheraton Suites in the Falls.

“I had the beef rib one day, some wings, and then we had pork chops. They were really good as well.”

Beef and his caddie arrived on Monday but haven’t seen much of Akron.

“The last couple days it’s practice and then back to bed. We’ve had quite a long stretch. So I’ve just been chillin’ out.”

His local chillin’ hasn’t involved any partying. He makes it clear he has no intention of following in the wobbly footsteps of folks like John Daly.

“Sometimes when I fly in Monday, Tuesday, I’ll have a couple beers, but never more than one or two because we’ve got to come in here and play well and compete. And that’s what I love to do most.

“The way I see it, if I work hard, compete and do well, then that’s a good reason to have a party after. It’s a reward. So business first.

“When I get back home I love to hang out with my mates. I head up to my home golf course, have drinks with them on Friday or Saturday — have a good drink-up with them — and then get back to it.”

After he polished off his burger in record time, I asked if he was ready for another. He laughed.

“Maybe later, yeah. That was seriously good.”

I don’t know about you, but The Beef Man is my new favorite golfer.

Bob Dyer can be reached at 330-996-3580 or bdyer@thebeaconjournal.com. He also is on Facebook at www.facebook.com/bob.dyer.31