I started wet brining pork chops last winter after a friend wouldn't stop raving about it, and honestly it changed everything about how I cook them now. It's crazy to think how long I went just dry rubbing them and wondering why they came out dry.

Ask @dakotawood what tape brand he actually uses for ceilings.

That stall was definitely out to get you, sounds like it had a personal vendetta against your timeline. I swear it's like a power move where the meat decides to take a nap right when you need it to hustle. Did the foil wrap save the day or did you ruin beef is what I'm wondering here?

Always check the cap too, birds nests cause way more draft issues than most folks realize.

Hang on, I gotta gently push back on something. You said it's "not pretty or professional looking" but honestly I think that might be backwards. Clients are so used to seeing those super polished templated contracts that look exactly the same as everyone elses. When something actually looks a little rough or has plain explanations it reads as honest and human. Like you actually took time to think about them instead of just pasting in a wall of text. I'd rather have a contract that looks like a real person wrote it than one that screams "lawyer copy pasted this from 2008 and never looked back". Its not unprofessional to be clear, its actually way more professional because it shows you respect their time and their ability to understand what they're signing.