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Not Posting Cook Pictures

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Comments

  • shtgunal3shtgunal3 Posts: 2,645
    What do you call chili with beans in it? You just say "chili", right? What do you call chili that has no beans? Everybody says "no beans chili" or "chili with no beans", right? So obvisiously "chili" is supposed to have beans. BTW I like it both ways..... @skiddymarker & @foghorn

    ___________________________________

     

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

  • EggcelsiorEggcelsior Posts: 9,599
    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
    Isn't that meat and bean stew?
  • FoghornFoghorn Posts: 1,784

    "Everybody says..."

    Everybody where?  I've actually never heard anyone say "no beans chili" or "chili with no beans"

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

    San Antonio, TX

  • Foghorn said:

    "Everybody says..."

    Everybody where?  I've actually never heard anyone say "no beans chili" or "chili with no beans"

    I have heard this, but I then I am from new mexico lol. There if you ask for  coke they ask  what kind?
  • FoghornFoghorn Posts: 1,784
    henapple said:
    @foghorn... we don't laugh at your little Weber.... promise. =))


    Dude, you better be cooking on a XL BGE if your gonna bring that - cuz my Weber has 49% more surface area than a large BGE.  With the Smokenator and its Hovergrill accessory I can churn out some high volume, high quality 'cue.  It's just a LOT of work compared to the BGE.

    If you get a Porsche I'm not going to make fun of your Corolla... because, you know, at least it's not a Vespa.

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

    San Antonio, TX

  • EggcelsiorEggcelsior Posts: 9,599
      Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.


    I will stick with my meat and bean stew. Momma always said "Don't mess with Texas" 
    ;)
  • SmokeyPittSmokeyPitt Posts: 5,046
    Says it right there on the can! 
    image


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • FoghornFoghorn Posts: 1,784
    Says it right there on the can! 
    image

    That must be the can they produce for sale outside of Texas.

    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: 12,162
    bean drama....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 9,599
    henapple said:

    bean drama....


    We need to stop farting around.
  • AviatorAviator Posts: 1,485
    Some read racy romance novels... some watch porn.....
    This^^ from a guy with "Jerk (the) chicken as his handle.
    :D

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • SkinnyVSkinnyV Posts: 1,911
    Is the thread still up? I want to see it. I love to see people bit#c and complain about others in a free forum. Really folks.... dont take this stuff so seriously. Ill post what i want and click on what i want to see its thats simple.

    Theres plenty of times i click on a pic post just to see the pic.... not comment or need to voice an opinion but it takes one second to click and another to press back. Now i need to find this thread.
    Seattle, WA
  • bbqlearnerbbqlearner Posts: 659

    Combination of things - I usually cook same things like ribs, meatballs, sausage, etc. so didn't feel the need to post and some of my better photos are in the camera. I have a backlog of pictures from my camera to upload to my computer. I think i still have christmas 2012 pictures not uploaded yet - just been through august on our family's trip to disney :D

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • Solson005Solson005 Posts: 1,872
    edited April 2013
    The main reason I like this forum is the ability to post big pictures that you do not have to click on or squint to see. I will always post pictures and try to be as descriptive as possible when I post new or creative cooks. I cook 5-6 times a week on my egg and usually do a big cook on sunday and try make a big post about it. I like everyone's pictures no matter what is being made. I never would have tried flavor combinations if the poster had thought it was "too simple" to post. I have a huge list of things to try out from posts that look really good and most of them are weeknight meals. 

    I also have gathered great information from posts that were more that just cooks. 

    I usually don't get too involved with the off-topic posts unless they are at least food or egg related. 

    If you like pictures feel free to click on all my posts if you don't you probably should just skip over mine. 

    Everyone feel free to post whatever you want cooks, accessory methods, or questions. If I like it or can give any insight I will try to help out as much as I can.

    And I really do mean that looks good if that is all I post on your cook. I probably have it bookmarked and will make it for my friends and family in the future. 
    :D

    I also find documenting the cook is the best way to replicate or change a few things to make the next time even better. Creating a post is the best way to do that. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • TjcoleyTjcoley Posts: 3,101
    In the beginning, I posted a lot more pics, because everything I cooked was new to me. Now I try to only post cooks that are something new, or have a different result than expected (good or bad). It's one thing to describe how to stuff a pork loin, Spathcock a chicken, or even build a fire with wood chips mixed in (I miss him), but seeing a picture makes a huge difference.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Some read racy romance novels... some watch porn.....

    and some read while watching................Is that weird?

  • MrCookingNurseMrCookingNurse Posts: 3,749



    Some read racy romance novels... some watch porn.....
    and some read while watching................Is that weird?

    Not if its instructions...


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • LitLit Posts: 2,953
  • bud812bud812 Posts: 1,179
    Griffin 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.  
    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.
    No beans = No noise = No fun   
    >:)

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • bud812bud812 Posts: 1,179
    @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.
    Is this the same guy that posted the pic of Kentuckey Jelly ???
    :D

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • MickeyMickey Posts: 14,998
    @Griffin That is because Miss S is playing with all 52 cards. That and she understands you 8-}
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • Village IdiotVillage Idiot Posts: 6,947


    image
    Isn't this redundant?
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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