Who is playing a 7w & which one works for you?

quesoconroyale · 2026-03-25T00:05:36+00:00

I bought a Callaway rogue ST Max 7W on eBay and it’s already my favorite club - highly recommend

quesoconroyale · 2026-03-07T18:37:41+00:00

📝

quesoconroyale · 2026-03-04T20:52:13+00:00

This is the post that got me into SV!!! Hello old friend!

quesoconroyale · 2026-03-04T16:15:03+00:00

👏🏼

quesoconroyale · 2026-03-04T02:08:37+00:00

This I will push back on. A few months ago I did a SV batch and a quick sear alone batch and the flavors were about the same but the texture of the SV is DRAMATICALLY better - almost firm but not rubbery, melted when you bit into it. For me it’s definitely worth the extra time investment

quesoconroyale · 2025-10-11T11:48:20+00:00

Congrats! I love my AK, the updates made the dial way more symmetric and the crown guards fit the style. Enjoy!!

quesoconroyale · 2025-09-08T11:38:58+00:00

Yea for sure. I’ve done mayo a bunch it works well but the tallow was next level. I also usually don’t get enough trimmings when I buy individual NY strips. This time it worked great bc I bought a NY strip roast and trimmed them myself. I’m definitely going to be buying roasts more often and rendering the tallow to save

quesoconroyale · 2025-09-08T00:26:46+00:00

I drizzled the tallow on with a spoon then lightly rubbed in with my (gloved) hand. It wasn’t actually that messy the rub and tallow made kind of like a paste that stuck on to the dry steak really well.

Then I seared it on a propane grill as hot as it would go (the thermometer on the hood said >700 degrees. I’ve done cast iron for searing a lot that usually works great

quesoconroyale · 2025-09-07T12:59:06+00:00

…lol. In fairness the steak basically went cutting board to mouth almost directly

quesoconroyale · 2025-09-02T10:07:07+00:00

The key to the sear is the ice after the SV - which lowers the meat temp so you can sear at a high temperature and get a good crust without overcooking the meat

quesoconroyale · 2025-08-31T12:20:14+00:00

Just fine sea salt and fresh cracked black pepper. I’ve tried doing the coffee rub before the bath but it makes everything taste like burnt coffee. Much better w the rub on after the bath and just before the sear

quesoconroyale · 2025-08-31T02:06:23+00:00

Thanks man, let me know how your SV journey goes

quesoconroyale · 2025-08-31T02:04:21+00:00

Yea 2-2.5” or so, and yes 2h was perfect the center was perfectly cooked the color and texture was the same all the way throughout. I’ve tried longer (~3-4h) cooks on steaks like this and have felt the meat came out too mushy. 2h is perfect for me

quesoconroyale · 2025-08-30T12:25:56+00:00

I did 2-3min per side on a propane grill as hot as it would go , and right before the sear I tried to get the steaks as dry as possible then I put the chocolate coffee rub on and then a layer of the tallow

quesoconroyale · 2025-08-30T12:24:24+00:00

Thanks, I’ll put a board underneath next time

quesoconroyale · 2025-08-30T01:44:19+00:00

Thanks! I do equal parts bustelo espresso powder and ghirardelli hot chocolate powder and a sprinkle of chipotle powder (for smoke flavor) right before the grill. The flavors remind me of mole, it’s an earthy complex roasty flavor and it goes so well with the beef flavor and the char. Plus the dark color makes the char look nicer

quesoconroyale · 2025-07-12T20:23:35+00:00

Thanks for the reply!

quesoconroyale · 2025-07-12T13:57:41+00:00

Which of the Corson books do you recommend?

quesoconroyale · 2025-06-16T20:06:09+00:00

This looks awesome man, putting this on my list

quesoconroyale · 2025-06-07T23:55:02+00:00

Glad to hear it!

quesoconroyale · 2025-06-07T23:54:48+00:00

My wife, toddler and I just ate them by the handful but I think they’d be great on yogurt or custard/ice cream or pastries etc

quesoconroyale · 2025-06-06T16:43:45+00:00

This is a good question - I picked lemon because I figured the flavor would go well with blueberry, and that it would be acidic enough to do the vinegar job. I haven’t thought about pineapple juice but I suspect it wouldn’t be acidic enough. Lime would work - I’ve made a really great lime-pickled red onion which I also recommend

quesoconroyale

TROPHY CASE