@Jimalytics

Analytics, grilling, parenting, & @ClemsonFB | @jimalytics.com on BSKY

 Atlanta, GA
jimalytics.com
Joined October 2010
  • Tweets9K
  • Following466
  • Followers1.7K
1.4KMedia
Hey @Decaturish - Wondering if daily gunshots from automatic rifles in Avondale Estate's backyard is newsworthy. Bullet holes in our neighbors' houses, people fleeing onto our street. Our neighborhood feels like a warzone.
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There are kids in the complex, kids in our neighborhood - we're basically waiting for a bystander to get hit and killed by a bullet.
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Wanna loop in @KittleProperty, too. This is a property they manage.
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Not really sure what I use this platform for anymore. It's just political conspiracy theory retweeting, doomer content, and a few solid nuggets of college football news. Might go dark on here for a while - I'm really not seeing the value here.
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6 meetings before noon today.
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World news!
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Brisket prep
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more replies
Final notes on this. Wrapped at 145 because Costco packers tend to be a little lean. This was at the cost of bark. 23 hour cook at around 225, apple wood (it's what I had). Probably best brisket I've made in terms of moisture, which retaining with leaner meat is HARD.
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If I had to do it again, I would again wrap early, but at around 150-155 to get some firmer bark. Wrapping at 145 definitely still produced bark, just a little less of it. Also I did injections of a mixture of beef broth & Worcestershire. I wanted the acidity to loosen the flat
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What's y'all's ethical stance on putting a "sort M&Ms by color" line in documentation you send to development teams you don't yet trust?
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biden 2024 social media team:
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People in rural Georgia naming their daughters Brisquette
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Spot the owl
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Smoking burgers
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Reading this about pizza dough: "I used a 62% hydration dough with 3% starter (50/50) of the total water and 2.5% salt.  Everything was hand mixed.  I worked the dough until completely smooth and then it went through 36 hours of fermentation in bulk."
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This is why I buy pizza.
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