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Guy at the diner counter in Reno said a good cook never needs a timer, and I can't stop thinking about it
He was 70 something, been on the line since he was 15. Said he watched a kid pull a pork butt at 3 hours flat because the probe beeped and the thing was still chewy as a boot. His point was that your hands and your nose know before any gadget does. I still use my thermapen on everything, so now I'm second guessing myself every single service. Anyone here actually ditched the timer and gone by feel, or is that just old dude talk?
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