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Viewing profile — tonyb

tonyb

HN member
Joined
Fri, Oct 09, 2009, 2:17 PM UTC
HN karma
461
Public activity
76 items

About tonyb

Networking/IT Automation/Cybersecurity

Founder and Pitmaster - Historic BBQ - http://www.historicbbq.com

tonyb - at - historicbbq.com

Recent public activity

  1. comment
    Comment #41181084

    The progression is different for everyone so it's hard to give universal advice but I'll try. My dad is progressing quick, it took almost 2 years to get diagnosed. He was diagnosed…

  2. comment
    Comment #41170844

    My dad is dying. ALS is 100% fatal. Suggesting that a $700 online course about paleo diet is going to save him is disgusting. The Wahls protocol is generally recognized as a scam w…

  3. comment
    Comment #41170636

    Damn - this + the hospice piece really hits home. My dad is rapidly loosing his battle with ALS. He has always loved to cut grass. He has very limited mobility (in some ways he is …

  4. comment
    Comment #36425229

    That's not how QoS works on a DOCSIS network. DOCSIS QOS is controlled via the DOCSIS config file and is applied to any cable modem, it is part of the standard that all cable modem…

  5. comment
    Comment #33743996

    It works because the route to 1.2.3.4 is relatively stable. The routes would only change and end up at data center #2 if data center #1 stopped announcing the routes. In that case …

  6. comment
    Comment #29371098

    Nope - just like about every other protein the key is to not overcook it. I personally thing spatchcocking the turkey is the way to go. The cavity is your enemy for an evenly cooke…

  7. comment
    Comment #27751487

    This wasn't a typical "someone clicked a link they shouldn't have" attack. There was a vulnerability in the RMM server software that allowed remote code execution. The attackers us…

  8. comment
    Comment #27367877

    This is very true - I think that is one of the reasons BBQ is so popular across so many demographics - it is relatable and achievable.

  9. comment
    Comment #27364072

    Awesome - I’ll have to check him out. We likely have mutual friends in the bbq community. I don’t have any plans to go full time with BBQ anytime soon but that’s exactly the model …

  10. comment
    Comment #27364024

    It’s not waste in that it goes into the trash - it’s just a sink cost that I’ll never recoup. Anything left over I keep for myself, give to friends/family, or donate (which is actu…

  11. comment
    Comment #27363991

    Good BBQ is good BBQ - no matter if it is in Texas, Portland, Ohio or anywhere else.

  12. comment
    Comment #27363955

    Yep - you are pretty close. I still have my tech job and don’t plan on going full BBQ anytime soon. I do it enough that it keeps me busy but I can always say no to a catering job o…

  13. comment
    Comment #27363894

    The short answer is BBQ is “hobbies gone wild” for me. My “9-5” is in IT and that’s what pays the bills by BBQ is my passion. I’ve being doing BBQ professionally for 10+ years. It …

  14. comment
    Comment #27361321

    That's exactly what I did starting about a month ago - I've got enough on hand to last about a month (most of that is committed to catering jobs that already have a set price - so …

  15. comment
    Comment #27361038

    Prices had come back down to pre-pandemic levels up until about a month ago. Nationwide easing of restrictions has increased demand faster than the supply chain has been able to ke…

  16. comment
    Comment #27360926

    Raising prices is an option but that is very market dependant. BBQ customers in general are more price sensitive than lobster customers and I would lose sales at a higher price poi…

  17. comment
    Comment #27360433

    Looks like I'll end up having to pull brisket off the menu again this summer (I own & operate a BBQ food truck). Before this latest blow to the supply chain I have already seen a 6…

  18. comment
    Comment #27118871

    Everything I cook is temperature + feel. For example on pork once it hits 200-205 (depending on what temp I'm cooking at, the higher the cook temp the higher the finish temp) the t…

  19. comment
    Comment #27118475

    If you don't want to fix it yourself Thermoworks will repair it for next to nothing. I think I paid like $10 to have one with a similar issue fixed. Normally it is something with t…

  20. comment
    Comment #27118419

    If you still have the Thermapen they will likely replace it or repair it for free or cheap (like $10).

  21. comment
    Comment #27116999

    I'm a professional cook (I do professional BBQ competitions and own a food truck) and I own at least 5 Thermapens and several other Thermoworks products. For me the Thermapen is wo…

  22. comment
    Comment #25776629

    The first except for Blackberry. Before IOS or Android even existed Blackberry had granular per app permissions. I don't disagree with your argument though, of the modern mobile OS…

  23. comment
    Comment #24556731

    This isn’t accurate. The amount of data available on a DOCSIS network is incredible. Per modem SNR, power levels, preEq data, etc. If the data is used properly it cans find a loose…

  24. comment
    Comment #23831130

    This is spot on - A large majority of residential internet customers would see no difference between a 50/5 plan and a 300/30 plan. I done a significant amount of consulting in the…

  25. comment
    Comment #23332801

    The GE switches are made by Jasco. I have a few different brands of zwave switches and the GE/jesco ones are my favorite. The newest version is much more compact and they auto sens…