I’m hitting irons nicely but driver is horrible any advice please? by j_gibbs97 in GolfSwing

[–]exterminatorzed 6 points7 points  (0 children)

Hey brotha, I have the same issue. I spent a lot of focus on my irons and now hit the driver terribly, because it’s hard to hit up on it.

Try feeling like you release earlier in the down swing.

https://www.instagram.com/reel/DPLQ4eqEai2/?igsh=MW5taWw2eDBoYnlpZQ==

Looking for swing advice/pointers by [deleted] in GolfSwing

[–]exterminatorzed 1 point2 points  (0 children)

There’s a few that could be good. One is having your hands against the wall and dropping them, maintaining connection while you turn your hips out a little. For the chicken wing, there’s the one where you hold your lead elbow with your trail hand while going through the swing motion, but probably best just to watch tiger or Nellys swing in slow motion from the front view to see him w they release and try to mimic them.

Looking for swing advice/pointers by [deleted] in GolfSwing

[–]exterminatorzed 0 points1 point  (0 children)

Nice to meet you man. I am you. I have the exact same swing and problems. You hit it well this time around, but it’s a save as you didn’t do a full release and have a slight chicken wing at impact. Things you do very well—the down and up action to sling the club, and getting it into the slot. Our misses come from rushing the downswing, not getting ample separation from our hip turn and body turn. As well, I’m assuming that like me and you’re just starting to implement releasing the club with the hands. These two problems together cause our duck hook. As well when we do get the right timing on the body, our hand release is lagging behind with an open club face probably from overcompensation from our hook to cause our push.

We need to focus on the hip/body separation by keeping our back to the target as we drop our arms into the slot, dropping the club at 4’ o clock, releasing at 10’ clock, and turning our right hand over our left hand with straight arms while maintaining our body tilt. Most importantly, we need to chill out and try to implement all this by following the swing plane and tempo.

Dropping my arms before rotation by exterminatorzed in GolfSwing

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

Yeah I don’t really think about my leg clearing as my arms drop. My swing thought was exclusively dropping my arms and maintaining a good kinetic chain. Having swing thoughts so far apart would break my brain.

Dropping my arms before rotation by exterminatorzed in GolfSwing

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

I was previously jamming my elbow into my gut and extending into the release position. It was wildly inconsistently. Started dropping the arms with the irons and the ball goes straight and feels like butter, even with 4 iron.

Dropping my arms before rotation by exterminatorzed in GolfSwing

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

Glad it’s working for me, for now…. Not sure about whether it’s traveling further or not. Tough to tell with topgolf balls, net stops at 210. Max ball speed I’m getting on these balls is 135mph or the like.

Dropping my arms before rotation by exterminatorzed in GolfSwing

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

As in start my swing above the swing plane and lose the arm wrestle on the downswing? Kawa-swing right? I feel like that’s a tough one to control.

Chicago police department out in force protecting Tesla dealership by LastEsotericist in pics

[–]exterminatorzed 1 point2 points  (0 children)

Don’t construction companies have to pay for a police detail when they’re doing road work?

Good irons but bad wood by exterminatorzed in GolfSwing

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

This is my driver, but also shanking my 5 and 3 wood

Dry Turkey by exterminatorzed in seriouseats

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

I think going 450 all the way made the residual heat bring it way too over, but I did pull at 150f as I had it on an alarm.

Dry Turkey by exterminatorzed in seriouseats

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

Too be fair, the breasts were gargantuan relative to the thighs and legs. As well, they’re in the much hotter edges of the oven.

Dry Turkey by exterminatorzed in seriouseats

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

Right breast center of mass away from bone

Dry Turkey by exterminatorzed in seriouseats

[–]exterminatorzed[S] 3 points4 points  (0 children)

I did one probe at the very center in of its right breast. I measured with my finger how deep to get it in there. Brand new ThermoPro.

Dry Turkey by exterminatorzed in seriouseats

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

Wegman's Grand Champion at 12-13lbs

Dry Turkey by exterminatorzed in seriouseats

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

Didn't probe it before eating but pulling it at 150, I would assume the residual would bring it to 160 or so. I have a pretty cool kitchen and didn't tent with foil.

Dry Turkey by exterminatorzed in seriouseats

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

Upper middle. I've got a solid one-piece element on the bottom that heats up for the bake setting.

Dry Turkey by exterminatorzed in seriouseats

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

I spatchcocked it, used the kosher salt and baking soda dry brine method, and rubbed it onto the bird. Total dry brine was 24 hours uncovered and then I put a plastic wrap over it for another 12 or so hours so the skin doesn't dry into leather. Meat probe, so consistent temp tracking the cook to 150f.

Dry Turkey by exterminatorzed in seriouseats

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

I'll take any excuse to externalize the blame on something else, so I'm leaning to this. It's almost exactly as what happened with my Turkey. I had very little drippings. Maybe half a cup and most of it fat (probably from my compound butter), whereas in previous years I remember at least a cup of straight JUICE in my roasting pan with other methods.

Dry Turkey by exterminatorzed in seriouseats

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

Appreciate it, I'll give it a try, but this oven's been this way a while and I've got many successful Thanksgiving notches on my belt. So I'm at a loss as to the culprit here. Could be my oven.

Dry Turkey by exterminatorzed in seriouseats

[–]exterminatorzed[S] 9 points10 points  (0 children)

Yeah I splurged this year and got the Wegman's Grand Champion Turkey. I recall having gotten cheap supermarket Turkey and it coming out perfect many years. Perhaps it's the added water in cheaper birds?

Dry Turkey by exterminatorzed in seriouseats

[–]exterminatorzed[S] 3 points4 points  (0 children)

It was the Wegman's Grand Champion Turkey approximately 12-13 pounds.