u/Salty_Orchid2957

So I come to ask a sincerely honest question, not rage bait or argument. Practically every YouTuber and place Ive seen says to remove the fat from the pork belly. My question, is why in the world do that (besides fat probably isnt good for you)? If I recall correctly, someone said it gets tough? Ill be honest, I made my first ever batch of burnt ends from a PB I bought at Sams Club and was too lazy to bother. Wasnt tough for me. It was……heavenly. Smoked for 2 hours to a 195 temp, made a glaze for it, put it back on for 30min. Sooooo delicious

So is it the average of the highest three consecutive years, no matter when the three factored years occurred? I understand normally it will be at the end of a career.

But with 29 years in, and as a 13 step 6, I truly want to bounce as the position im in just sucks. I want to leave badly. The demotion in money, fortunately, wont be a killer. Im thinking of looking at grade 12 positions as a stepped out 12 makes $8k less than a 13-6, so I can absorb the loss. I didnt want to hurt my High 3 though.