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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Not Posting Cook Pictures

jlsmjlsm Posts: 715
A flame about posting cooking pictures erupted on another thread, so I thought we might want a thread devoted to it. I post here fairly frequently, but I don't post many pictures because I don't think I have much to pass on or my cooks are a little odd and don't generate much interest (Scotch eggs and Vietnamese beef rolls, as examples). In the past week, I cooked burgers on the mini (400*, six minutes, Cowlick), a skinned spatch with herbs on the large and a reverse sear ribeye on the mini. They all were great, but I didn't think I had much to impart so no pic or post. 

Some folks like to post pics of virtually all their cooks (their families must be saints to wait for the photos first), and I look at virtually every single one. I applaud you. I appreciate the pictures. I learn from the comments. But I'm not going to post my cooks unless really special (my husband won't abide the picture taking, for one).

I do contribute in other ways, though. Want to know about a HighQue for the mini or large? Direct or indirect? Woo or platesetter? I'll give you my 2 cents. 

How about others who don't post pics often: Why?   
*******
Owner of a large and a beloved mini in Philadelphia
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Comments

  • Pictures are easy enough to scroll past if one does not wish to see them. I look at the ones that interest me and ignore the others. If you care to share pictures of your efforts then "post away"!
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Pictures are fun and hey why not. I agree they are easy to just pass if you want to.
  • tazcrashtazcrash Posts: 1,747
    i for one, would like to know about the Vietnamese beef rolls
    and Scotch eggs. Plus with a pic, you know if it came close. 
    SWMBO and I reached an agreement. No SLR, and remote flash. Phone pics only. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • caneggercanegger Posts: 508
    I know myself I find it easier to figure out how somebody did something with pics. Ex. how there grill is or how to spatchcock a chicken or other things like that. I also like seeing the way the food turned out.
  • i'd like to see all of the cooks you mentioned. you never know when something you might think of bland or boring might teach or amuse another, or maybe just spark a different idea for a cook. 
  • JerkChickenJerkChicken Posts: 549
    Some read racy romance novels... some watch porn.....
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • I love seeing the pics. I can't imagine anyone being uptight about someone posting them.

    image
    Louisville, GA - Large BGE
  • @JerkChicken... a juicy, seared, medium-rare rib eye IS "porn" to some.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • I don't post food pix regularly because I think most of my cooks are not anything special.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • MrCookingNurseMrCookingNurse Posts: 3,732
    @jlsm
    The "scuffle" really had no root in pics or cooks or post. Lets just kill that there.

    I for one, don't post every pic because I either don't have time, or don't want to post 20 chicken breast cooks. I do however egg 2-3 times a week. My lunches are always supper leftovers, we cook 5 suppers a week, half are usually egg'd. I should do a better job documenting. But usually only do if I doing something new or I find informative, and again the biggest problem is time. Did a tri tip last night but I was doing a million other things while cooking it an afterwards was buried in school work.

    I always enjoy a good recipe, but do enjoy a pic if your gonna post a cook.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • EggcelsiorEggcelsior Posts: 8,192
    I refer to something @Village_Idiot mentioned a while back. He only posts pics that are something new and never re-posts a cook. 

    I kind of feel the same way and along with what Fred said, most of my cooks are nothing new to me or anyone on here. If they are something new to me, or I found a different way to do things, I will post. 

    I have absolutely no problem with anyone posting pics and I love seeing them. If someone asks, I will certainly oblige. 
  • EggcelsiorEggcelsior Posts: 8,192
    @jlsm The "scuffle" really had no root in pics or cooks or post. Lets just kill that there. I for one, don't post every pic because I either don't have time, or don't want to post 20 chicken breast cooks. I do however egg 2-3 times a week. My lunches are always supper leftovers, we cook 5 suppers a week, half are usually egg'd. I should do a better job documenting. But usually only do if I doing something new or I find informative, and again the biggest problem is time. Did a tri tip last night but I was doing a million other things while cooking it an afterwards was buried in school work. I always enjoy a good recipe, but do enjoy a pic if your gonna post a cook.
    You should know better!

    If you don't document, it didn't happen mister!
  • calikingcaliking Posts: 5,145
    I say post away. I like to see what other people are eating, maybe they would like to see what I'm doing. If not its easy enough to skip a post or pic.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • fishlessmanfishlessman Posts: 15,694
    heres a pretzel for the picture haters to chew on
    :)) i didnt even egg it. these had flor de sel, much better than kosher, and some caraway, next batch might be a pumpernickel rye stuffed with corned beef, swiss, sauerkraut, and thousand island. those might get egged, while its an egg forum, good things should be shared
    :D

    image
  • I prefer not to intimidate people with pics of the sheer majesty that are my cooks... But here goes...

    Behold the sausage!

    2013-04-14 15.50.01.jpg
    2560 x 1920 - 2M

  • I prefer not to intimidate people with pics of the sheer majesty that are my cooks... But here goes...

    Behold the sausage!


    ^:)^
  • BotchBotch Posts: 2,338
    I prefer not to intimidate people with pics of the sheer majesty that are my cooks... But here goes...

    Behold the sausage!


    ^:)^
    _____________________________________________
     
    I Know Why The Egged Bird Sings.
     
    Ogden, Utard.  
  • GriffinGriffin Posts: 6,114
    I refer to something @Village_Idiot mentioned a while back. He only posts pics that are something new and never re-posts a cook. 

    I kind of feel the same way and along with what Fred said, most of my cooks are nothing new to me or anyone on here. If they are something new to me, or I found a different way to do things, I will post.  
    Don't forget that we get a lot of newbies here. What is old news to some might be something these guys have never heard of or seen. Like ABTs (how often do people ask what that stands for) or MOINK Balls or Turtle Eggs? That being said, I haven't posted one cook this week as there was nothing new or special to them. And I scrapped tonights cooks due to weather in favor of chili that I will cook inside (no beans like it's supposed to be made ;) ). Oh well.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • MickeyMickey Posts: 13,588
    @Griffin No beans ^:)^
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • EggcelsiorEggcelsior Posts: 8,192
    @Griffin 

    You're completely right. This is why I have no problem with the pictures. I should have clarified: If I am cooking a pork butt the same way for the nth time, I personally don't see the need to post it. I certainly will if someone asks. Perhaps I need to "share the love" more.

     I still take the pictures; my wife thinks I'm weird. She scrolls through the camera pics looking at shots of our daughter and then I hear "Really? Another steak pic?"


  • jlsmjlsm Posts: 715
    I still take the pictures; my wife thinks I'm weird. She scrolls through the camera pics looking at shots of our daughter and then I hear "Really? Another steak pic?"


    Very funny. Don't get me wrong, I LOVE the photos, I just don't post many myself for a slew of reasons. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • FoghornFoghorn Posts: 1,468

    OK.  Here goes - a full confession.

    I don't post pics much because of ALL of the following:

    1) I don't have a great camera and I don't like to do things half-hearted - and iphone pics are rarely great (at least in my hands).

    2) I also, catch flak for taking pictures of food if I get seen doing it.  So, I tend to do it while stuff is on the grill but forget/avoid photos when the food is in the house so I rarely get the "money shot". 

    3) I am a BGE enthusiast, but not a full-blown cult member so about 50% of my cooks are not on my XL BGE, but instead are on my Weber or Klose, or caveman style in my firepit.

    4) I tend to cook way too much and often have multiple grills going at once so taking pictures is not a high priority.

    However with that being said I do intend to post some more pics and I do really enjoy seeing the pictures that others post.

    Here are a few of a Lomo al Trapo that I cooked on my firepit, but could easily be cooked in an Egg, especially if you didn't try to cook a whole 5 pound tenderloin (Steve Raichlen uses about 1.5 pounds).  Of course I missed the money shot that shows I slightly overcooked it to medium when I was shooting for medium rare because I got distracted by family/guests.

    http://food52.com/recipes/18568-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo

     

     

    LomoalTrapoSaltPrep.JPG
    960 x 1280 - 340K
    LomoalTrapoSaltHerbs.JPG
    768 x 1024 - 376K
    LomoalTrapoDone.JPG
    1600 x 1200 - 765K

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • henapplehenapple Posts: 10,364
    @foghorn... we don't laugh at your little Weber.... promise. =))
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • ScottborasjrScottborasjr Posts: 1,921
    I try to only post cooks that I've done something different or tried a new technique.  Otherwise there would be a crap load of posts on here featuring just steak, wings, and potatoes. In fact that is what's for dinner tonight.
    ;)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • shtgunal3shtgunal3 Posts: 1,723
    I say bring on the pics, but I don't post all my cooks either. Oh and @griffin and @mickey chili is supposed to have beans

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • doubledouble Posts: 1,212
    I post when I feel like it ;-) and if its something I will likely want to refer back to as I'm rubbish at taking notes so at least by posting it I can check back in my history. If nobody wants to look at it or doesn't comment on it my feeling would not be hurt. I also enjoy posting them on Facebook to make everyone insanely jealous :-) I enjoy seeing everyones pics.
    Lynnwood WA
  • SkiddymarkerSkiddymarker Posts: 5,360
    shtgunal3 said:
    I say bring on the pics, but I don't post all my cooks either. Oh and @griffin and @mickey chili is supposed to have beans
    One thing I have learned on this forum, in Texas chilli does not have beans, the rest of the world, maybe, but not in Texas. And that was learned with out the benefit of pictures because even with extraordinary pictures of a Dutch Oven on the egg, it is hard to tell if there are beans in the chilli. 

    Pics are OK for those who want to post, OK for those who do not, it is all good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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