My first pro gig (well im not getting paid or anything)

lousubcap

The Cen-Tex Smoker said:

mlc2013 said:

The Cen-Tex Smoker, I was still drunk in the morning and trying to operate drunk wasn't very east for me. 

This just takes practice. I’ve put in my 10,000 hours (many of them documented on here) so I’m expert level drunk bbq operator. 

As far as the food goes, most people don’t know the difference between good and great. Half of those that do don’t care like we do. This is the biggest mistake I always make. Assuming if it’s not perfect, it’s not good. I’m shooting for the 2-3% window between perfect and really good and I notice when I dont hit it. Nobody else does... 

The above regarding how we look at grocery outcomes are words to remember.  However, I'm not in the tight 2-3% window; much broader but the concept is true across the board.  We are our own worst critic and that's a good thing.  FWIW-