That same day probably made you a better judge of undertones than any class ever could.

That "six weekends" line hits hard. I've had plenty of projects where the internet made it look like a weekend job and it turned into a month of redoing the same mistakes.

Whoa wait, FIFTEEN MINUTES? Dang, I’ve been giving my steaks like five minutes tops this whole time and calling it good. That’s a whole extra ten minutes of patience I never had lol. And the fat cap thing blows my mind too because I always thought trimming it was just being fancy, not ruining the whole cook. I bet that’s why my tri-tip always came out a little tough on the edges no matter how careful I was with the temp. Good on that butcher for actually speaking up instead of just letting you wander around in the dark for another decade. Time to go apologize to my smoker for all the years of neglect lmao.