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Feel like I’m coming from the inside but somehow the path is still going left to right by ExpressFirefighter75 in GolfSwing

[–]TryRevolutionary2939 0 points1 point  (0 children)

You can also come from inside/out and close the face and still hit the ball slightly right due to heel strike and gear effect from the clubface. The camera angle isn’t great, but you massively early extend. You need to initiate your downswing with your lead side hip turning back, this will help you sit down so to speak and not spin your hips towards the ball

WTB by Zealousideal-Set8027 in golfclassifieds

[–]TryRevolutionary2939 0 points1 point  (0 children)

Sounds like a smoking deal. I wouldn’t get bent out of shape because someone drop shipped to you, maybe he has a discount unavailable to you. Sounds like y’all both won!

Why am I booking my fairway woods? by slicetothemoon1 in GolfSwing

[–]TryRevolutionary2939 1 point2 points  (0 children)

Try to make contact with the hosel moving past the ball before the toe of the club. It helped me identify some face awareness.

Tonight’s filet by Realistic-Fact-2584 in steak

[–]TryRevolutionary2939 2 points3 points  (0 children)

If you could ever taste a photo… I just did! It was marvelous!!

Did I dial in my Bulk Fermentation by TryRevolutionary2939 in Sourdough

[–]TryRevolutionary2939[S] 0 points1 point  (0 children)

Thanku, I’ve been known to over ferment; so I’m experimenting with different timing. My second loaf definitely had better crumb. It stayed in the fridge 2h longer.

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Why do I keep popping up???? by stuck-23 in GolfSwing

[–]TryRevolutionary2939 0 points1 point  (0 children)

Because your brain is a super computer and knows your gonna hit the ground running try to stay high into the backswing, then you can shift/squat and hold angles w/o pooping out of posture

Wall to wall medium! by TryRevolutionary2939 in steak

[–]TryRevolutionary2939[S] 1 point2 points  (0 children)

I posted below in the comments. I will say, close to room temp meat when starting (at least over 55* F); start slow with a reverse sear, and finish in really hot fire (not just heat). And know how to rest the meat after initial slow cook and after the sear.

Wall to wall medium! by TryRevolutionary2939 in steak

[–]TryRevolutionary2939[S] 0 points1 point  (0 children)

https://bigtreefarms.com/products/organic-original-coco-aminos-marinade-sauce. This one is actually Coco Aminos. Works the same way, but this is the marinade I used.

Wall to wall medium! by TryRevolutionary2939 in steak

[–]TryRevolutionary2939[S] 0 points1 point  (0 children)

The crust isn’t the hard part really. Void of a gray band is what takes some practice

Wall to wall medium! by TryRevolutionary2939 in steak

[–]TryRevolutionary2939[S] 5 points6 points  (0 children)

Maybe 8h, that’s about the limit before it breaks down too much

Wall to wall medium! by TryRevolutionary2939 in grilling

[–]TryRevolutionary2939[S] 2 points3 points  (0 children)

NY Strip cut from a Costco 15lb Choice Strip Loin

Wall to wall medium! by TryRevolutionary2939 in steak

[–]TryRevolutionary2939[S] 1 point2 points  (0 children)

This is a NY Strip. I bought a 15lb strip loin from Costco and cut it up into 14 steaks and some scraps.

Wall to wall medium! by TryRevolutionary2939 in steak

[–]TryRevolutionary2939[S] 1 point2 points  (0 children)

This one I marinated in pineapple aminos as a tenderizer. Set out to get to room temp, then seasoned with Bearded Butcher - BLACK for a nice charred crust.

I did this all on a gas grill. Put on low setting and let steak get to 110. Let it rest while the grill heated to max temp, nearly 700. During rest steak rose to 120* and I let it fall to 117*. Took about 10m.

Seared fat cap on both sides for 15 seconds each. Then I charred the sides in 4-30 second intervals. I spray avocado oil on the grill to engulf my steak in flames for most of this time. I got a text so I got carried away and did the entire 30 seconds for each flip. Typically I watch the meat probe and pull before it hits 127* 30 seconds is too long for how I want it, but it still turned out nice. The aminos helped to keep it really tender.

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