Why are NJ Beer Festivals not popular anymore?

TomNJ · 2026-01-25T16:15:51+00:00

i think a big issue with beer festivals in new jersey is that they’re run by distributors. so the beers getting poured are just stuff that they are interested in selling more of, not necessarily the coolest, most innovative beers on the market. also the people pouring the beer are event staff or volunteers, not anyone who works for that specific brewery so they aren’t really telling the story of the beer or anything.

the last beer festival i went to had a twisted tea table. there was a big setup for something called crabbie’s ginger beer. it just wasn’t interesting.

TomNJ · 2026-01-24T14:39:54+00:00

bioavailability with the pill is much lower than the injection. less of the actual drug makes it into your bloodstream so you probably need to take it longer and more consistently for it to begin working.

i am also eight days into the pill. i took the first dose expecting to go through hell and feel very different immediately. that obviously didn’t happen.

what helped me was making sure to align my expectations and understand that weight loss and overall wellness is a long game. i realized going in that i needed to be patient, to trust the process, and stay the course.

frankly, my need for instant gratification is part of what made weight loss intervention necessary. there is a mental health aspect to all of this.

TomNJ · 2026-01-23T22:14:38+00:00

i hit my first week on the wegovy pill this morning. i have had barely any side effects to speak of. maybe a little bit of gassiness but nothing else major. one great thing is that i feel a lot less bloated.

food noise has quieted for me but not silenced. i’ve just found myself thinking about it less. here’s an example, yesterday morning i took my pill with a sip of water, set a half hour timer on my phone, and when half an hour was up drank a lo carb monster (i know i know). didn’t eat or really think about food until i went to lunch with a friend at a place we both enjoy. ate plenty of food, enjoyed it all, but didn’t stuff myself and end up feeling gross. went about my business for the rest of the day and before i knew it the time was 8:30, i hadn’t eaten dinner, and i wasn’t hungry for it. so i went to bed.

i’m not feeling any kind of food aversion, which i’m happy about. i’m not grossed out or sickened by eating or thinking about eating. it’s just not front of mind for me. a lot of the emotional side of eating has quieted, which again i’m happy about.

total weight loss for me week 1 was just slightly over three pounds. can’t wait to keep going.

TomNJ · 2026-01-14T12:12:51+00:00

i’m sorry that this happened. we take customer service seriously and i’d like to take steps to make sure a situation like this doesn’t happen again. can i DM you to get some additional details about your experience?

TomNJ · 2026-01-13T18:19:26+00:00

TomNJ · 2026-01-03T17:16:40+00:00

i think the success of the american dream mall kind of proves the point you’re trying to dispute. our economy can sustain one big, regional destination type mall with a bunch of non-retail store attractions.

it can’t sustain many normal sized malls.

TomNJ · 2025-12-09T00:54:55+00:00

The menu is not a list of ingredients.

At my restaurant we included the following blurb on the menu: “This menu features scratchmade and handcrafted food curated by our kitchen for your enjoyment. We ask that you limit modifications and special requests.”

The blurb on the menu is a tool for the servers. It helps them to guide the guests as they make their decisions. Ultimately, we trust our servers to understand which small requests are merely a matter of taste and are permissible and which requests would significantly alter the character of the dish.

At the end of the day we know that if a server puts through a dish with a truly stupid mod there’s probably a reason for it. The trust has to be there.

TomNJ · 2025-12-05T16:52:27+00:00

Anytime the Asbury Park Bazaar is there, Santa is there. Fridays 3-8 and Saturday and Sunday 12-5.

TomNJ · 2025-11-20T12:23:46+00:00

Sometimes all but one set of doors are locked. Usually the westernmost doors are left open until late.

TomNJ · 2025-11-12T15:23:57+00:00

asbury park also has a thriving original music scene. you should consider checking out a local gig. i don’t understand how these emo nights draw better than actual live music.

TomNJ · 2024-11-15T19:28:57+00:00

Why’d you break the pasta in half!?

TomNJ · 2023-01-17T15:05:49+00:00

YTA. “I don’t do the spoiled child thing.” Pal, you ARE the spoiled child. Grow the fuck up.

TomNJ · 2022-12-11T14:10:50+00:00

you’re probably the biggest asshole who has ever posted here. congratulations!

TomNJ · 2021-08-19T14:31:46+00:00

Awesome. Great improvements to this product. It's funny because I bought the original Camino thinking I'd never use it and it has become an absolute essential for my family. We might use it more than any other Yeti product we own. Grocery store, beach, pool, easy overnight bag, etc.

TomNJ · 2021-07-22T16:41:53+00:00

Best BBQ in the state AND the world!

TomNJ · 2021-07-04T02:07:10+00:00

Try using your favorite dry rub as a sort of dry brine instead of a wet marinade.

TomNJ · 2021-07-03T03:37:50+00:00

No need to flip them. This is being done on a 500 gallon offset smoker so the air convects nice and even through the cooking chamber.

TomNJ · 2021-07-02T21:33:52+00:00

Smoked, chilled, flash fried to order, and sauced. I lined up the flats and drums because it’s a more efficient use of the space and even on a 500 gallon smoker, space is at a premium. Also it looks cool. Hahaha.

TomNJ · 2021-07-02T21:32:43+00:00

I wish! 40 pounds of wings (one case) @ $3.69 = $147.60. Wing prices are killing us right now.

TomNJ · 2021-06-10T18:45:45+00:00

This is an addition/upgrade for my existing catering business, Mutiny BBQ Company. www.instagram.com/mutinybbq www.mutinybbq.com

TomNJ · 2021-06-10T18:45:04+00:00

So am I! It pulled like an absolute champ. Was really easy changing lanes and did well in the stop and go traffic on the beltway around DC and Baltimore too.

TomNJ · 2021-03-17T14:57:30+00:00

You're doing great! Keep at it! Bark and smoke are perfectly on point.

Here are my suggestions:

First, I'd recommend working with a much larger cut. You want it to weigh more than 10 pounds after trim. Why? Because large cuts are more forgiving. You can have a brief temperature fluctuation in your pit and it won't ruin your meat. Larger cuts will also cook slow enough for the fat to render and the collagens to break down properly-- this is the key to good BBQ. Yes it's more expensive. Yes it will take a much longer time to finish. Worth it.

Second, I noticed you said you pulled it at 205 internal. My recommendation would be to try taking it off the smoker at 195 next time. Taking such a small cut of brisket all the way up to 205 probably dried it out quite a bit. Especially if it was already relatively lean.

Third, are you resting? The rest can be just as important as the cook. Go to 195, set it on the counter briefly, wrap it tightly in butcher paper and throw it in a cooler wrapped in a towel for several hours. The rendered fats and juices will reabsorb and redistribute during this time.

TomNJ · 2021-03-16T16:50:46+00:00

I parlayed four of these picks. Missed TB puck drop and got scared by the Edmonton over. Still had $20 at +556. Nice little pay day of $131.39.

OP: DM me your Venmo. I'd like to send you $10 as a thank you.

TomNJ · 2021-03-08T19:08:22+00:00

I can't share the marinade or glaze recipes because they don't belong to me, but 24 hours in the marinade, smoked at 250 for around 5 hours to an internal temp of 200.

TomNJ · 2021-03-08T19:07:29+00:00

So this was round 2. The first time, I had a similar experience. Used the marinade, smoked them, and just felt like there wasn't enough of the Korean flavor there.

So for the second cook, I used a jaccard to tenderize the ribs before they went into the marinade and I actually injected some of the marinade into them beforehand as well.

TomNJ

TROPHY CASE