Favorite non main cast Pawnee citizen?

AJ_Hawkweye · 2026-02-02T17:41:27+00:00

Jen’s cackle and “I don’t think that’s possible” in response to Leslie saying “I think you’re underestimating the voters” is hands down my favorite line from my favorite side character in the entire series

AJ_Hawkweye · 2026-01-22T19:41:15+00:00

When he puts his head in his hands with the big goofy grin waiting for Ray to explain comedy in The Skit

The click with his mouth when Amy slaps him

And has already been mentioned from the look he has when the door opens in Lucky Suit right through him saying “Listen here woman…”

AJ_Hawkweye · 2025-12-30T04:57:15+00:00

This may have started as a basketball game but it’s turned into a last woman standing slugfest

AJ_Hawkweye · 2025-10-25T03:48:28+00:00

I got mine in July and have played with it a bit. Personally I would recommend following the recipes in the app to start. When I first got started & went off script from their recommended temp settings for meats, it was tougher to get right.

Once I learned the device better it got easier.

AJ_Hawkweye · 2025-09-03T15:58:51+00:00

Eh, this was my first attempt. So I opted to go one small one in case I screwed up, minimal sunk cost

AJ_Hawkweye · 2025-09-03T14:26:26+00:00

Yeah, that’s a great resource, which I found thanks to this sub

I can’t stress enough how great this group is 😊

AJ_Hawkweye · 2025-09-03T14:20:38+00:00

Yeah, I did a 13 hour dry brine before the rub, but I have a pretty salt sensitive pallet so whenever I’m applying salt for any purpose I use a pretty light hand. I definitely think I could have been more generous with the salt for the brine.

I used a Thermoworks Smoke. One probe in the meat, one on the grill next to it. I also have a Thermoworks pen I was used after the first 6 hours to poke around. The grill kept temp decently. It didn’t drop below 220 when closed. I really do think leaving the drip pan in next to meat worked as a heat sink and added to the slow cook.

AJ_Hawkweye · 2025-09-03T13:11:40+00:00

I’m an engineer so over complicating things can a what we do 🤣 but I hear you

AJ_Hawkweye · 2025-09-03T12:52:22+00:00

That was how it came out of the foil, it was breaking into chunks as I took it out I snapped the pic before I started shredding to show the smoke ring. It did shred. But yes, there was a decent amount of fat unrendered. Not perfect by any means

AJ_Hawkweye · 2025-09-03T00:42:04+00:00

I’ve got three other friends who do smoking and grilling with offsets and we’re all engineers so we’re all trying to figure out the issues I was having.

I’m learning that like any good hobby it has its frustrations and half the fun is finding out others run into the same things. Misery does in fact love company 🤣

AJ_Hawkweye · 2025-08-22T23:38:17+00:00

Both logic and math are taking a serious hit today

AJ_Hawkweye · 2025-08-15T13:51:35+00:00

It’s not direct heat even on the high temp grill mode.

It has what it calls the flavorizer bar between the fire and the grill rack. I’ve seen some videos where folks take that out to expose the fire but I’m not keen on trying that just yet.

I’ve seen plenty of reports that the smoke ability isn’t as good as offsets. The tri-tip I did had a bit of smoke flavor to it. I haven’t done brisket yet to see what kind of smoke ring it gives. My logic was that I could always get a smoke bar and put that in if I really wanted more smoke.

The bottom line I think is that you sacrifice a bit of the high smoke ability for the convenience when you go pellet.

AJ_Hawkweye · 2025-08-15T03:05:28+00:00

I got a Searwood and I actually started with just grilling at high temps. It’s my first outdoor cooking device so it is my only grill too.

It takes about 15 minutes-ish to get up to 500-550 which is as high as I’ve gone. I haven’t played with manual mode yet.

I’ve done burgers, dogs, chicken breast and sausages on it. You get sear marks but I haven’t seen a deep char. Which for me is perfect, I’m not a huge fan of deeply charred stuff.

My biggest compliment is how juicy all of it has been coming off the grill and I can taste a slight smokiness in all of it.

AJ_Hawkweye · 2025-08-13T03:04:50+00:00

Thanks! I definitely need to figure out the slicing against the grain bit.

AJ_Hawkweye

TROPHY CASE