SchneeWRX- A Tradition Unlike Any Other

[Dave D]

such a great read, top work!

[tembolo1284]

[quote name='CSchnee' timestamp='1393995326' post='8801055']
Stay tuned for tembolo-style rib pictures. This place is great.
[/quote]

I look forward equally eagerly to food pics as well as swing videos.

[QMany]

I think Monte's instruction is great, and he has helped me in the past. However, I will play devil's advocate. That seems like an awfully lot of tilt. How much is too much?

[tembolo1284]

Good question Q...Monte why did you add more tilt and what issues that did tweak address?

[Hstead]

Very disappointed in the direction the thread has gone.


I was eager to hit the Page 5 button after reading Page 4 only to not find a single BBQ Rib picture. Big let down............................


I hate reading this thread when I am hungry.

[thedillz]

BBQ Rib pics, or it didn't happen.

But seriously.. Great thread and great work (to both)!

-D-

[Hstead]

[quote name='thedillz' timestamp='1394029339' post='8802479']
BBQ Rib pics, or it didn't happen.

But seriously.. Great thread and great work (to both)!

-D-
[/quote]

To each their own. This will not be a great thread again until I see some BBQ. If it ends up being a half rack I am going to seriously be ticked.

C'mon Cscheen, please tell me you didn't go half rack.

[MonteScheinblum]

On the more tilt issue. He came here extremely steep. We had a discussion about the golf swing being on a roof of a house and the peak of the roof being perfect movements. If you error on one side, you fall down the roof and land in the pool. Error on the other side, you land on the driveway.

That is a hair too much and it will diminish automatically over time as his right shoulder works up the line better and he extends better.

It isn't the worst thing in the world right now as it forces him to extend.

[midweston]

Thanks for participating and giving feedback in the thread, Monte.

[Oldnavycdr]

How did you shallow him out?

[vwoody]

[quote name='Oldnavycdr' timestamp='1394032030' post='8802813']
How did you shallow him out?
[/quote]

This please.

What thoughts helped this?

[bd59]

Great thread and awesome changes CShnee!! That's some very nice changes you made over a few days and probably worlds of knowledge from the man himself....priceless!! It's always a treat to hear from the guys on here that get to see Monte or another great teacher in person. I'm taking online lessons from Monte but can only wish about working with him in person. Getting online help is great but it's a whole another world when they are right there with while your implementing changes. Good luck and keep up the good work!! -- You too Monte!!

[hankmoody]

Thanks for sharing this OP! Eating and golfing threads are okay by me.

[Paul E]

[quote name='Ranchobob' timestamp='1393998309' post='8801263']
[quote name='Paul E' timestamp='1393951287' post='8795415']
Nice difference in before/afters, more turn back and looked like saving some torso rotation coming down and then just pound it. Looking forward to more trip reports.

Off topic, I could smell the char coming off my computer screen from that first burger pic you posted, and of course, I had to have burgers for dinner. If you want to make a great burger at home on the grill, buy a chuck roast, cut into cubes, put into a food processor and pulse no more than 10 times. You will have the makings of a nice burger with ribbons of fat running through it. Try it, you will never buy pre-made or use 80/20 again.
[/quote]

[quote name='Paul E' timestamp='1393951287' post='8795415']
Nice difference in before/afters, more turn back and looked like saving some torso rotation coming down and then just pound it. Looking forward to more trip reports.

Off topic, I could smell the char coming off my computer screen from that first burger pic you posted, and of course, I had to have burgers for dinner. If you want to make a great burger at home on the grill, buy a chuck roast, cut into cubes, put into a food processor and pulse no more than 10 times. You will have the makings of a nice burger with ribbons of fat running through it. Try it, you will never buy pre-made or use 80/20 again.
[/quote]

Ok, if we're gonna talk burgers, the 50/50 at Slaters isn't bad. Not to my taste, but I get the appeal. And the beer selection is great. The service at the bar has slipped since Dougie left. That kid was awesome. Seems to me that they're trying to cut staff and it shows in my eyes in the slow/in attentive/edge-of-overwhelmed service.

That said, try this burger recipe. Unlike anything you've ever had: http://emilysculinaryadventures.blogspot.com/2010/10/cookbook-adventures-worlds-greatest.html

And to the posters who talked about Carl's Jr. and Chick Fil A and some other dumpy burger joint...... Really? Carl's is not quite nauseating, but close. Chick Fil a is.....well, I'd rather eat the box the food comes in. Tastes the same, fewer calories and more fiber. Gawd. What a bunch of culinary heathens.

OP, thanks for posting this up. I work about ten or fifteen minutes from Monte and have been mulling seeing him. Got a buddy who is gonna see him soon and look forward to his thoughts.
[/quote]

We have a Five Guys burger joint near us. It's ok, but I make a better one. Thanks for the link. Anything Thomas Keller, founder and head chef at French Laundry says, I listen. Mixing sirloin and brisket to chuck will also help bind the three meats together a bit. Just using chuck can cause it to have too much fat in it and the chance to fall apart. I'm a big believer the meat should be the star, not the bun. Good coarse sea salt, fresh lettuce and from the vine tomato, that's it, no ketchup. Nice grill char, medium rare, good craft beer. Ok, now, I'm hungry and it's only 9 in the morning.

Oh, yeah, nice work Cschnee, you're on your way.

[Schnee]

[quote name='absoludicrous' timestamp='1394003343' post='8801475']
Yeah I'm not a big fan of Slaters. I like the beer though.

Cschnee, how long are you staying to see Monte? I'll be down there on Saturday to see him.
[/quote]

Unfortunately today is my last day then I'm headed home tonight.

[Schnee]

The pictures are coming i promise! I couldn't get them to upload last night. I just have my phone. So it's touch and go Internet wise.

Tembolo those vids are coming today!

Hated, I did go half rack. But, it was only because there were tons of sides. Creamed corn, corn bread, steak fries.

[midweston]

Enjoy the last day out there!

[tembolo1284]

Get out there and pork that ball sir!

[Fort Worth Pro]

Wasn't aware BBQ existed in California. Gotta do it texas style on the pit. It's all about the meat

Cooper's BBQ in Fort Worth cuts your meat right off the pit

[midweston]

Arthur Bryant's KCMO!

[Schnee]

As promised:

 

 

 

[magdocjr]

[quote name='Fort Worth Pro' timestamp='1394035651' post='8803243']
Wasn't aware BBQ existed in California. Gotta do it texas style on the pit. It's all about the meat

Cooper's BBQ in Fort Worth cuts your meat right off the pit
[/quote]

See, this is what I am talking about! I need a reason to go to Texas for work. Let me make a couple calls to some of my customers...

[Fort Worth Pro]

[quote name='midweston' timestamp='1394035772' post='8803261']
Arthur Bryant's KCMO!
[/quote]

KC style is good but too reliant on sauce. If the meat is done right you don't hide the flavor with all that sauce.

[dasbill]

I guess that's oklahoma barbecue then. Looks good. Good work on the swing. And monte really enjoy your non technical instruction. Easy for us Okies to understand. Can't make the trip to Cali but may have to swing fix it.

[QMany]

[quote name='midweston' timestamp='1394035772' post='8803261']
Arthur Bryant's KCMO!
[/quote]
My man here has good taste.

[midweston]

Where's QMany to back me up? (I'm sure texas bbq is good too) Is there a such thing as bad?

Edit: SEE!

[Fort Worth Pro]

[quote name='midweston' timestamp='1394036310' post='8803339']
Where's QMany to back me up? (I'm sure texas bbq is good too) Is there a such thing as bad?

Edit: SEE!
[/quote]

I love kc BBQ BUT....

I understand BBQ conversations can become more contentious than golf swing so please know I agree with you that I will eat it all, even the Carolina pork, I just have my preference.

[midweston]

I would eat it all too. I honestly don't care. But man am I getting hungry!

[dasbill]

The best BBQ is without sauce I agree on that one. You got the right cook. Don't need sauce eat all. Texas Oklahoma or KC BBQ I'll take whatever shows up.

[tembolo1284]

Mmmmmmmm. Very few things beat dead cow for breakfast, lunch, and dinner.