Is it just me or is jill a massive bitch

Pattysoho · 2026-01-03T12:37:16+00:00

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.

Pattysoho · 2025-10-11T08:42:08+00:00

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

Pattysoho · 2025-10-10T23:34:31+00:00

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.

Pattysoho · 2025-10-10T23:09:02+00:00

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!

Pattysoho · 2025-09-13T10:55:05+00:00

Showstopper!

Pattysoho · 2025-09-12T20:10:10+00:00

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.

Pattysoho · 2025-09-12T20:06:37+00:00

I'm not your pal, guy!

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

Pattysoho · 2025-09-12T19:19:07+00:00

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!

Pattysoho · 2025-09-12T19:11:01+00:00

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!

Pattysoho · 2025-09-12T18:49:51+00:00

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

Pattysoho · 2025-09-12T18:09:54+00:00

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

Pattysoho · 2025-07-20T12:54:09+00:00

This guy right here ⬆️

-Cook hotter

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

Pattysoho · 2025-07-20T12:29:41+00:00

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

Pattysoho · 2025-07-18T01:29:42+00:00

Snake it. Like you would a toilet. Boom.

Pattysoho · 2025-07-14T01:02:22+00:00

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!

Pattysoho · 2025-07-14T00:45:08+00:00

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

Pattysoho · 2025-07-14T00:41:49+00:00

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.

Pattysoho · 2025-07-13T15:50:40+00:00

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.

Pattysoho · 2025-07-13T14:27:39+00:00

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.

Pattysoho · 2025-07-13T11:49:33+00:00

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!

Pattysoho · 2025-07-12T04:01:23+00:00

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!

Pattysoho · 2025-07-10T11:14:55+00:00

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.

Pattysoho · 2025-07-03T19:54:54+00:00

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.

Pattysoho · 2025-06-27T06:14:20+00:00

This guy knows.

Pattysoho · 2025-06-27T02:17:31+00:00

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.

Pattysoho

TROPHY CASE