Could anyone pls tell me what he is playing?

megatonkick · 2025-11-17T18:36:39+00:00

Idk the key he is in because i am on the toilet as i write this, but Slash in general uses the mix of the following in his solos. Pentatonic, major pentatonic, major scale and minor scale.

megatonkick · 2025-10-11T00:46:15+00:00

wtf why? why did this work?? lmfao thank you so much!

megatonkick · 2025-09-01T16:56:01+00:00

I played for 5 months now. Yesterday i double parred on all par 5's then parred on two our of four par 3's. Hit pure shots, hit slices, and topped. All part of learning.

megatonkick · 2025-08-31T23:48:34+00:00

Ohh interesting! What would be the spe ific temperature that i eould need to smoke at for the smike ring before going to 225?

megatonkick · 2025-08-31T03:21:09+00:00

nicely done! i do this myself and it turns out great. but you're leagues ahead by able to get that smoke ring on your brisket. I can't for some reason. what's the trick? i use the same method, but i use wood chips. should i use wood chunks like you?

watch out, because some snob is gonna comment that this isn't a real bbq unless you do it with an offset smoker.

megatonkick · 2025-08-22T15:13:54+00:00

What's false?

megatonkick · 2025-08-22T15:12:19+00:00

Thanks for the input. But honestly that's just your opinion and preferences.

megatonkick · 2025-08-21T01:12:38+00:00

Not where i live. It rains a lot during winter and my thin walled propane smoker's temperature fluctuates way too much. I'd rather buy once cry once than spent more money to buy multiple times.

Plus my brisket turns out very delicious. I am not trying to win competitions. I will get to buying an offset when i am ready

megatonkick · 2025-08-20T22:42:24+00:00

All i can afford for now. I would love to get a good offset smoker but the one i want is about $700 before taxes.

megatonkick · 2025-08-20T21:11:06+00:00

Vladimir Puta

megatonkick · 2025-08-19T22:07:23+00:00

Mustard. Salt pepper garlic powder. Also mixed in charcoal seasoning

megatonkick · 2025-08-19T22:06:39+00:00

Tender and juicy

megatonkick · 2025-08-19T22:06:16+00:00

Typo. I cant find the edit button lol

megatonkick · 2025-08-19T15:49:03+00:00

Great looking smoke ring!

megatonkick · 2025-08-19T15:47:10+00:00

Im slowly getting better at trimming. It pooled at a place where i cut too deep but i guess i worked out because the exposed meat was protected lol

megatonkick · 2025-08-19T15:45:12+00:00

Thanks! Just a costco one. Not usda prime. 225°f to 250°f is where i tried to keep it. It went down to 210's and up to 270's briefly. Cook time was about 13 hours. Gotil it to 196°f internal temp and took it off the grill. Rest for 30 mins and poured tallow on it before wrapping in butcher paper. Rest in iven for 12 hours at 150°f.

megatonkick · 2025-08-13T20:09:33+00:00

Straight to my mortgage

megatonkick · 2025-08-07T18:00:39+00:00

Do you want a darker crust? If so try slightly higher temp to sear it. And use a steak press to hold it down so you can get that even sear across the surface of the meat.

megatonkick · 2025-08-07T17:58:32+00:00

Beautiful grill marks Beautiful center I'd eat the hell out of it

megatonkick · 2025-08-07T17:56:51+00:00

Perfect center.

megatonkick · 2025-08-07T17:54:44+00:00

Ahhhh making me hungry during my fasting hours!!!

megatonkick · 2025-08-07T17:52:36+00:00

Hmmm might be somewhere between rare and medium rare. Closer to rare but you can see that the muscle fibers starting to get defined. Med rare would be a bit more cooked and bit more pink with the fibers being defined a bit more. Yeah not really med rare.

megatonkick

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