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Is IQVIA a product based company ?
Planing to join IQVIA. How is the work life balance and yearly hike in IQVIA Bangalore ?
And are they allowing to work from home ?
I have another offer that is of Airbus but there a huge difference in the fixed part (4L).
So not going with airbus and airbus is not ready to negotiate .
5.5 YOE MERN stack technology (full stack role )IQVIA
Any help will be highly appreciated as my joint date is coming closer .
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Hopefully you got a real wood burner instead of a set-and-forget easy bake oven pellet rig. Before cooking anything, burn in your smoker.
Brisket is likely the hardest cook smoking meat. Don’t start there. Controversial, but I think poultry is next hardest. People struggle getting crisp skin. It can get rubbery or tough. Poultry needs to be smoked hot & fast vs. the more typical low & slow approach to ‘que.
Easiest thing to start with smoking meat is pulled pork. Get a pork shoulder or “Boston butt” cut. Bone in, always. Apply rub. Roll “clean smoke” at 225-275°F. If you see billowing smoke, it ain’t clean and will result in sooty, bitter ‘que. Cook until the internal temp hits “the stall” about 150-165°F. Before that, temp will steadily creep up. Then, for a long time it won’t budge. Lots of theories why. You can wrap in foil or butcher paper at this point, then put back on smoker or in oven until internal temp hits 203-210°F. It the bone just slides right out at this point, it’s done. If not, let it go longer. Once done, remove from heat and let rest at least 30 minutes for juices to redistribute. It should shred easily. Pick out bone, gristle, unrendered fat. Serve with sauce on the side. Plenty of very hood commercial bottled sauces on the market. Vietnamese Đồ Chua quick pickles go really well topping a pulled pork sammich.
Get good wired or wireless Bluetooth capable temperature probes. Never cook to time. Always cook to internal temperature. Except for ribs which you cook to “feel.”
There’s a decent FB page about “BBQ for Beginners,” some on there can be A-holes, but there’s plenty of folks that actually are helpful.
I mean, you take hickory wood, grind it up, and press it into pellets. There's no additives, what's different about it?
Equipment failure is certainly a factor (plus they're more expensive), but let's assume it's working properly. If not broken, do you get a worse result?
Brisket is easy enough. The most important part is patience.
Brisket is about the hardest to do well. Chicken is another challenge, because of the tendency to get rubbery/leathery skin.
Start with pulled pork (Boston butt) or baby back ribs.