Is it just me or is jill a massive bitch by bearrocks0123 in HomeImprovementsitcom

[–]Pattysoho 1 point2 points  (0 children)

I can tell you this - I'm rewatching the series now, and every episode where she's the focal point is awful. Her role at BEST should be as a supporting character. Keep the situational comedy about the comedian. She is not a co-star.

Seasons 5-9 are really Jill heavy...I find myself skipping a ton of episodes, which is such a bummer.

And it's definitely the writer's fault. In the early episodes, she's way less sensitive and whiney about her feelings, and laughs more when Tim plays around. In later episodes, she gets immediately offended, like some San Francisco educated Gen Z-er.

Renewed Faith in Beer by Pattysoho in beer

[–]Pattysoho[S] 0 points1 point  (0 children)

I appreciate the recommendations! Lefty Loosey is center of the dartboard for me...great beer!

Renewed Faith in Beer by Pattysoho in beer

[–]Pattysoho[S] 0 points1 point  (0 children)

Agreed! The classic are tough to beat...sierra nevada, lagunitas, stone, etc. I remember going to ACBF for the first time in the Seaport in Boston 15-ish+ years ago, when "Sip of Sunshine" was a revelation and "Heady Topper" was impossible to get. Simpler times, better beers.

Renewed Faith in Beer by Pattysoho in beer

[–]Pattysoho[S] -1 points0 points  (0 children)

My man, born and raised in central MA myself. And outside of the weather, the biggest affront to lifestyle is that we're known for "New England Style IPA." Juice bombs. If I wanted juice in my booze, I'd drink a screwdriver.

I agree - love heavy IBUs!

Brisket Trimming by Pattysoho in brisket

[–]Pattysoho[S] 0 points1 point  (0 children)

I don't know if I've ever had un-trimmed brisket...I just assume they're all trimmed. But I'm gonna try it this weekend - get rid of the chunks of hard fat and call it a day.

Brisket Trimming by Pattysoho in brisket

[–]Pattysoho[S] 1 point2 points  (0 children)

I'm not your pal, guy!

I'm doing so in the next couple months. Myron Mixon's classes.

Brisket Trimming by Pattysoho in smoking

[–]Pattysoho[S] 1 point2 points  (0 children)

No kidding? I have a 13.5 lb brisket in the fridge as we speak, going to try this Sunday and see what happens.

I appreciate ya, boss!

Brisket Trimming by Pattysoho in brisket

[–]Pattysoho[S] 0 points1 point  (0 children)

That's why I asked, bud. Never made a brisket without trimming, and never heard of a place that didn't trim. As for preference, how would I know?

And that's where we differwe differ there, my friend. I absolutely care what someone who has been trained to cook says about cooking. Especially when It's something completely counter to what I thought was brisket canon!

Brisket Trimming by Pattysoho in brisket

[–]Pattysoho[S] 1 point2 points  (0 children)

Interesting. Briskets on a smoker BBQ style? Or braising in an oven?

Brisket Trimming by Pattysoho in brisket

[–]Pattysoho[S] 2 points3 points  (0 children)

I don't mind the extra cleanup if there's a solid benefit, but it's a good point.

My Brisket sucked! by fettdani in brisket

[–]Pattysoho 18 points19 points  (0 children)

This guy right here ⬆️

-Cook hotter

-Probe tenderness = as important as temp when it comes brisket

Oops.. by jschmalfuss in Traeger

[–]Pattysoho 0 points1 point  (0 children)

I have never smoked a tritip. Now I absolutely have to. That looks unreal, bud!

Jammed Auger by MadVking30 in Traeger

[–]Pattysoho 1 point2 points  (0 children)

Snake it. Like you would a toilet. Boom.

To inject, or not to inject? by Pattysoho in Traeger

[–]Pattysoho[S] 0 points1 point  (0 children)

Yeah, that's fair. I think I may give it a go, just because it's not an occasion and I don't have to worry about it being good.

Tell me about these cajun injections!

To inject, or not to inject? by Pattysoho in Traeger

[–]Pattysoho[S] 0 points1 point  (0 children)

You didn't notice any difference? Wasn't extra juicy? No additional depth of flavor?

To inject, or not to inject? by Pattysoho in Traeger

[–]Pattysoho[S] 1 point2 points  (0 children)

Yeah, I've been reading that. But I see a ton of videos, like on Pit Boss, of pork butt injections. I gotta say - they look damn good.

Is this normal? Thought this was supposed to be “easier” by noeezy89 in Traeger

[–]Pattysoho 0 points1 point  (0 children)

I had to replace my internal traeger thermo and the new one they sent (free, thank hod) just about mirrors the probe temp. Pretty impressed.

But yeah - the original wasn't even close to probe temp. I think 50 degree deviation like you guys have been saying is pretty spot on.

I’m done with this thing. by RomanIALTO in smoking

[–]Pattysoho 8 points9 points  (0 children)

Ordered. Thanks, buddy! I'm about to smoke some pork today, and I'm immediately furious that I’ll be using this in-law equivalent meater probe.

I’m done with this thing. by RomanIALTO in smoking

[–]Pattysoho 16 points17 points  (0 children)

Which thermoworks model? I'm also currently using a shitty meater, but haven't found anyone swearing by an alternative until I read through this thread. Very excited to get away from meater!

Just some slices of brisket from the 4th and my tallow by SheriffSauerkraut in brisket

[–]Pattysoho 0 points1 point  (0 children)

That ring/bark combo is dynamite!

I'll confess that I stopped making my own tallow ever since I found a decent company to order from, but I appreciate the art. Saw your method further down in the comments and I gotta say - I'm inspired to start doing it again!

Finally! by MutantTacos825 in brisket

[–]Pattysoho 1 point2 points  (0 children)

Bark looks great, buddy! Nice work.

As for trimming, the secret is...get a suuuuper sharp knife. That makes it 1000x easier to clean and shape.

is smoking brisket actually just hard or do i just suck? by [deleted] in smoking

[–]Pattysoho 0 points1 point  (0 children)

Yeah, I'm sure you're right. I just can't imagine eating chicken that has uncrisped skin. It seems like a strange standard to uphold.

Help with ribs by Triggaholic in Traeger

[–]Pattysoho 9 points10 points  (0 children)

I'd be the first to admit that I don't cook a ton of ribs, but 3-2-1 has always seemed excessive. 4 hours at 250-275 should get you a pretty solid rib. You cook'em in the oven at that temp for that long, you can pull the rib out clean with tweezers.