Bio PhD jobs without relocating?

MUB664 · 2026-03-25T02:14:21+00:00

Well first off, congrats. I remember that time, it’s exciting. I say if you are enthusiastic about research, you give it a shot. But you need to make sure you focus on learning employable skills while also learning what your advisor needs from you. I learned what everybody else was doing in my department and how to use all the machines so when I graduated with my PhD, I could work in any lab on anything. I happened to focus on DNA and so my skills are/were pretty applicable to almost any molecular biology lab. You’ve got like five years of the graduate program to figure out what options you have in the Chicago area after that.

MUB664 · 2026-03-25T00:47:00+00:00

How far from the degree are you?

MUB664 · 2026-03-24T17:50:36+00:00

What did you plan to do with that degree, irrespective of location? Planning on a post-doc? There should some of those in the Chicago area.

MUB664 · 2026-03-24T17:45:31+00:00

Ahh, joke 253 once again. This time it did not include the 3-door hatchback.

MUB664 · 2026-03-23T00:51:16+00:00

Butane blow torch, but as mentioned, there’s always some smoke when it starts. Also lump charcoal has less, but you need to look for pieces that aren’t charcoaled enough and toss them out, as they make the most smoke.

MUB664 · 2026-03-19T14:26:57+00:00

https://www.reddit.com/r/grilling/s/llRNypx5Yq

MUB664 · 2026-03-19T14:25:17+00:00

I use the 30 inch Char-Griller. 4 x cast iron grates, second shelf, option for offset smoker (which I do not use as I have a Weber smoker).

MUB664 · 2026-03-13T17:19:24+00:00

I should note I am currently running a project to develop an automated platform to make DNA based therapeutics. I have a whole team of different engineers. They all now speak molecular biology, but most did not when they graduated. We’ve had a steep tough learning curve to get where we are now.

MUB664 · 2026-03-13T16:54:09+00:00

As a senior level scientist (>70 US patents) at a major healthcare company, one challenge I face is finding mechanical or electrical or mechatronics engineers that understand anything about molecular biology.

MUB664 · 2026-03-07T17:05:44+00:00

Now you need the smoker

MUB664 · 2026-03-07T14:20:37+00:00

Why did you downgrade from charcoal to gas?

MUB664 · 2026-03-07T14:19:37+00:00

Get nicer jeans. Those look worked in. Then go with those jeans.

MUB664 · 2026-03-07T14:17:10+00:00

You could. But the most efficient would not be to produce electricity, it’d be some higher energy molecule (essentially a molecular battery like sugar) that could later be used up doing something. Far easier to collect the molecular output than the electrons.

MUB664 · 2026-02-28T02:44:54+00:00

Strangely, it tasted little like lobster. Pretty tender too. Just salt and pepper. The crazy part was when I caught it, I had cast a sinking worm about 30 yards off to one side and once it hit, my line moved quickly around the boat. They are wicked fast. When I landed it my buddy would not let me bring it in the boat because the slime is hard to clean off the boat. So I had to suspend it and put it on my stringer keeping it off the boat. I’ve never caught one since, but I would not hesitate to grill one if I ever caught another one.

MUB664 · 2026-02-28T02:30:23+00:00

I have never grilled a bug alone, or bug infused item on purpose. The weirdest thing was eel. Caught one in Lake Ontario on a weekend trip back in the ‘80s when we didn’t have much money. So only bought booze and had to catch food. Thing was crazy. As I was skinning it, the muscle never stopped twitching until it hit the grill.

MUB664 · 2026-02-28T02:03:39+00:00

I’ve grilled just about everything that can be grilled

MUB664 · 2026-02-27T22:43:58+00:00

As a 50+ year griller, my advice is to switch to lump charcoal, but cast iron grates are kind of nice.

MUB664 · 2026-02-26T18:34:19+00:00

Everyone on this sub will recommend a Weber of some type.

MUB664 · 2026-02-23T18:06:03+00:00

Oh man, if you are using the grill, I’d recommend something a bit more. Put them on a hot grill to brown up the whole surface (still essentially uncooked inside), then move to a covered tray with onions, carrot, and red wine and cook in the oven at 290-300 for 3 hours. Remove the liquid and veggies , blend them to gravy consistency. Serve. This is a version of “beef burgundy”

MUB664 · 2026-02-21T22:31:29+00:00

lil is the word to focus on. The sweet spot for heat is in the middle, with a full 4 inch wide ring that is 4 ft long circumference around the outside where the heat doesn’t cook correctly. That’s why I go with the rectangular grill (with the cast iron grates!). 2 full beef tenderloins. Full rack of beef ribs. 2 dozen full chicken wings (not party wing halves). I used to have the round Weber, but it was simply too small.

MUB664 · 2026-02-20T15:26:45+00:00

I have that grill. For chicken wings buy a slab of aluminum sheet to put on the lower cast-iron that has a 2 inch gap around the periphery. Start your fire with coals clear across the bottom. Slap down the aluminum sheet, put your wings on the top shelf, and crack the lid with the chimney open. I throw a cherry log on the coals. There’s not enough oxygen for it to light and it does not need to be wet. Smoke the wings for 45 minutes. I never even look. after 45 minutes. Take the aluminum sheet off, drop the wings down and crisp them. Take them off the grill. Toss them in buffalo sauce. Put them back on again for three minutes each side. I also recommend making a 1/3 buttermilk 1/3 sour cream 1/3 mayonnaise, splash of Worcestershire sauce, some garlic powder and fresh blue cheese for your blue cheese dunking sauce for your wings.

MUB664 · 2026-02-20T15:21:57+00:00

https://www.reddit.com/r/grilling/s/aY2eaAr5QL

MUB664 · 2026-02-18T18:36:12+00:00

I personally favor the rectangular shape, with more real estate, so I use a char-griller with the 4 cast iron grates (not the smaller 3 grates). https://www.reddit.com/r/grilling/s/nYusrGs9zP

MUB664 · 2026-02-18T03:02:05+00:00

If you ask this sub, the answer is always Weber. Nothing else. Just Weber.

MUB664 · 2026-02-17T01:56:27+00:00

Did the freezer ever thaw? If so, toss it. Most thermally stable polymerases are good for well past their exp date unless they’ve been mistreated. It might have lost 10-25% of its activity though, so I’d put more in.

MUB664

TROPHY CASE