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brown water

Certifiably Surly
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Everything posted by brown water

  1. Day 3. Black. Our luck with weather ran out. The trip had been windy but no rain until day 3. And we were walking since before 11 or noon it’s no carts and we had an early evening flight. Black was silly - greens are huge but comically undulated. It’s a novelty. Fun once in a while but not for everyday. First pic is a green - maybe 9 if I remember correctly. Just a huge soup bowl. Several greens had sprinkler heads on them due to size.
  2. Several rounds of yip solvent at the gauntlet (black putting green) and afterwards Honestly the gauntlet was pretty cool - fire pit, chairs over looking Black, full bar and service that comes to the green, drink stands at each hole. Putter was on fire by the time we left for dinner. Felt confident heading into our last round on Black.
  3. Day 2. Red. Return of the yips.
  4. Keep forgetting to post pics from my November Streamsong trip... Day 1. Blue. Showed up late after driving from Tampa. Hit my best shot of the trip on 1 when I drove the green with no warm up. Down hill from there.
  5. Cross posting from the night shift on the UM thread
  6. I, for one, welcome these fuckers starting succession planning
  7. Nm.... But great dogs though.
  8. We’ve got 3. Chloe, Tucker (yes - after Justin) and Gus
  9. That’s a war crime
  10. Col. Angus
  11. That’s Angus. AKA the colonel.
  12. No. Missionary.
  13. And there is a third stalking off camera
  14. I’m about to grab a Zima and turn on Neon Moon
  15. Tucker and Chloe approve. Not the most discerning tastes. But at least they approve.
  16. Ok. Now finished...
  17. Yep. Hopefully no rain post covid
  18. My bad. Side 2. And resting to finish in the smoke.
  19. Just a ribeye. finished
  20. Checking back in. About to get dinner started.
  21. I also tend bar. And by that I mean grab something from the bar and pour it in a glass. I’ll also supply ice upon request.
  22. Thx. Salt is also to season. If you get a head start the salt will dissolve and season the cut. And leaving it uncovered in the refrigerator will help it dry out and sear better. I don’t want to distract this thread that has maintained serious topic discipline to this point - but you can google the topic and get some helpful tips.
  23. It was posted on TOS. I’m not looking for it though. I’m all team high cholesterol for those that venture into the food forum. Here’s tomorrow’s 20 oz ribeye getting the dry brine started. Always planning a day ahead. #ipledgetopostmorepicsofthissteak
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