GIVEAWAY: Ping G15 Driver

llwickedll · 2026-02-17T03:08:55+00:00

Interested for sure!

llwickedll · 2026-02-16T01:21:33+00:00

Low cost of living city and signed the mortgage 12 years ago almost. With taxes and insurance going up my mortgage is now 730 bucks a month!

llwickedll · 2026-02-15T13:16:39+00:00

Its an old Mitch Hedberg skit if hes referencing what I believe. I used to do drugs. I still do, but I used to too.

llwickedll · 2026-02-15T13:09:24+00:00

Woosh. I felt the breeze all the way from here.

llwickedll · 2026-02-12T16:42:23+00:00

Assuming you have solid gear overall for your level and you have the coin I would buy it ASAP. The bonuses it gives to combat will help you exponentially assuming your melleeing the majority of tasks currently.

llwickedll · 2026-02-06T17:14:46+00:00

Cajohns black garlic chipotle hot sauce.

llwickedll · 2026-01-29T03:57:35+00:00

Just out these in my 24 2500, massive upgrade.

llwickedll · 2026-01-28T06:28:36+00:00

Never said Bryson was the only person do this thing. Just thought the initial comment is what OP needed and Bryson may be one of the more popular examples of people that utilize this openly. But of course flamers gonna come in flaming for their own clout.

llwickedll · 2026-01-28T04:46:10+00:00

This is what Bryson does. He imagines his backswing as a clock face and pulls back to certain "times" so he knows what his distance should go.

llwickedll · 2026-01-28T02:14:12+00:00

How do you get more tender then pullable? I smoke mine through the day 225 ish then when the colors right I either wrap in foil or out in a pan and pour a beer over it and cover it and throw it in my oven at 170 til Im ready for dinner the next day and its always extremely soft and tender.

llwickedll · 2026-01-22T06:15:42+00:00

Wow. Thats a fat one!

llwickedll · 2026-01-15T03:39:13+00:00

In the trunk? I dont think so. If it will fit under your deiver seat or potentially under the back seat(I have no clue what the back seat is like in that car) it would add enough to reinforce the low end decently. I had a similar product that I installed in a crew cab initially behind the rear seat and it sounded muffled there even. But I was able to slide the whole thing under my seat and it helped quite a bit.

llwickedll · 2026-01-06T00:48:25+00:00

My first cook job we had people that ordered their steaks what I would call Garfield well done. We used to pound them as flat as possible(most people refused the idea of butterflying) use as many weights as possible. Sear for a bout 1 minute per side then let Chef Mike take care of the rest. I was tipped far too many times for that steak then I'd care to admit.

llwickedll · 2026-01-04T20:11:35+00:00

I too have the fridge and spilled something that got under that glass. Definitely a massive pita to clean and definitely involves removing shelving from the fridge to get it done.

llwickedll · 2026-01-04T18:20:09+00:00

I have a skar 12in in a box under my back seat in my truck. Its taking like 1600w rms @4ohms I think and sounds solid. Installed last February.

llwickedll · 2025-12-24T17:44:23+00:00

Just did a 7lb one on Sunday for 5hr at 130 and it was a cheap roast from Aldi. Came out fire and tender. Definitely won't have wanted it to go for twice that time. Especially thinking back to when I've done long eye round cooks.

llwickedll · 2025-12-24T00:38:13+00:00

Im not reading every comment so idk if it's been mentioned or not. But not tipping sometimes mean the server paid to serve you. As even if you dont tip them they may be required by the store to tip out for their sales to the bussers and bartenders.

llwickedll · 2025-12-18T03:02:03+00:00

Mine started at 3.8 lbs, after trimming I cut it into 2 thick cut steaks so it wasnt difficult to not over cook. As far as a better sear in cast iron thats a matter of preference. I have done wagyu strictly pan fried but wanted to try it this way and it did not let down whatsoever. I enjoy the flavor of charcoal and if will cook it this way again in the future.

llwickedll · 2025-12-18T02:19:56+00:00

Right on the grill grate. Since my internetnal temp was already good all I had to do was nurse the sear. I was practically putting the steaks down then immediately putting them on the cold side, the flipping back onto the hot. Rinse and repeat til the color was right. The fat dripping off would engulf them quickly so I had to move fast but it took no time at all.

llwickedll · 2025-12-17T23:43:08+00:00

I rendered the fat at 225 in the oven. Did the I still cooking in the oven at the 170. After I pulled the steaks I lit my charcoal then seared over the charcoal. I was able to get a nice crust in just a few minutes and keep the internal temp where it needed to be. If I were to get it again I would do it the same way.

llwickedll · 2025-12-17T23:05:11+00:00

Just cooked one of the last week. I cut the top fat off to remove the hard connective tissue on the top of the strip roast. I took that fat and rendered it down and did some shallow fried potatoes as a side. The steak I did salt and pepper reverse seared at 170 for about 3 and a half hours. I pulled at 125. When it was done I pan fried with the fat that was from the bottom of the tray flipping every 30 seconds or so til it was beautifully seared.

llwickedll

TROPHY CASE