My grandpa cut dovetails on a sawhorse in his Portland garage for 40 years without a jig.

You ever notice how the guys who trim the hardest are the same ones drowning everything in sauce later? I've seen it more than once at comps. They hack off every bit of that good fat, then wonder why the bark turns out dry and crusty instead of that nice mahogany color. Bet that guy's flat wouldn't hold a slice without crumbling, and mine always bends without breaking when I leave a quarter inch on there.

Heard a writing prof on a podcast swears by 5 minutes.