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Not Posting Cook Pictures
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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"!---------------------------------------------------------------------------------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
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Some of us just can't put that many words togather so we post a picture (1000 words and all that).
My wife is on me all the time over the pictures (For once can't we just eat w/o a picture).......
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Pictures are fun and hey why not. I agree they are easy to just pass if you want to.
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i for one, would like to know about the Vietnamese beef rollsfukahwee maineyou can lead a fish to water but you can not make him drink it
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fishlessman said:i for one, would like to know about the Vietnamese beef rollsSWMBO and I reached an agreement. No SLR, and remote flash. Phone pics only.Bx - > NJ ->TX!!!All to get cheaper brisket!
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Some folks post "Pics or it didn't happen" or something similar, but its really all in fun. I posted my first brisket, first chicken, etc but after that, its more a unique dish that'll get posted (I live alone so the only one impatient is me). I like seeing other peoples' cooks, and love seeing some of the neat tables and kitchen areas posted. :-bd_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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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.
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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.
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Some read racy romance novels... some watch porn.....LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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I love seeing the pics. I can't imagine anyone being uptight about someone posting them.Louisville, GA - 2 Large BGE's
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@JerkChicken... a juicy, seared, medium-rare rib eye IS "porn" to some.---------------------------------------------------------------------------------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
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I don't post food pix regularly because I think most of my cooks are not anything special.Flint, Michigan
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@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._______________________________________________XLBGE -
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.
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MrCookingNurse said:@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.If you don't document, it didn't happen mister!
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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 2013A happy BGE family in Houston, TX. -
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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I prefer not to intimidate people with pics of the sheer majesty that are my cooks... But here goes...
Behold the sausage!
Gittin' there... -
FearlessTheEggNoob said:I prefer not to intimidate people with pics of the sheer majesty that are my cooks... But here goes...
Behold the sausage!
^:)^ -
FearlessTheEggNoob said:I prefer not to intimidate people with pics of the sheer majesty that are my cooks... But here goes...
Behold the sausage!
^:)^_____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Eggcelsior said: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.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin No beans ^:)^Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@GriffinYou'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?"
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Eggcelsior said: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?"*******Owner of a large and a beloved mini in Philadelphia
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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.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@foghorn... we don't laugh at your little Weber.... promise. )Green egg, dead animal and alcohol. The "Boro".. TN
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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. -
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
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shtgunal3 said:Pics are OK for those who want to post, OK for those who do not, it is all good.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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