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Research: What is Your Biggest Challenge?
Comments
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So many crude things I could say about that. Must. Resist. Typing.
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@theyolksonyou Friday night is almost here, keep it together just a little while longer! In the meantime quit joking and do some research for the guy ok???Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Sleeping through the night.
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jabam said:Finding different lump here (central California) my local choices are RO, Frontier and Best of the West.
Where in the Central Valley, I'm in VisaliaVisalia, Ca @lkapigian -
Biggest challenge here is wanting to cook on the BGE every day but not having the time and running out of Bud Lite (not my fav but it gets the job done).
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
The only thing I have any issue with is the Stoker.
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DoubleEgger said:The only thing I have any issue with is the Stoker.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
@Jstroke I'm not trying to break into the grill market per se. I'm doing research to determine if an online course dedicated to BGE users (new and/or experienced) would be a good idea. My initial thoughts were to design specific courses or modules that would guide new users through more difficult cooks or methods or cooking on the Egg. That's why I wanted to come to the experts though, so I brought the question to this forum.
Thanks @blind99Carrollton, Georgia
I'm building a BGE course! Learn more at www.backyardbbqhero.com
I occasionally post my cooks on Instagram -
tarheelmatt said:DoubleEgger said:The only thing I have any issue with is the Stoker.
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lkapigian said:jabam said:Finding different lump here (central California) my local choices are RO, Frontier and Best of the West.
Where in the Central Valley, I'm in Visalia
Born and raised in Laton, live in Hanford now.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
toddmiddlebrooks said:@Jstroke I'm not trying to break into the grill market per se. I'm doing research to determine if an online course dedicated to BGE users (new and/or experienced) would be a good idea. My initial thoughts were to design specific courses or modules that would guide new users through more difficult cooks or methods or cooking on the Egg. That's why I wanted to come to the experts though, so I brought the question to this forum.
Thanks @blind99
Interesting idea, and not trying to knock it, but I think that is what the forum is for, there is so much experience on here it is amazing, you can always get the help you need day or night. I think it would be tough to make a "course" or "module" general enough, or specific enough for the many questions that may be asked. Plus, Youtube I am sure has enough vidoes on how to Q, however I come here.
Regardless, welcome to the Forum, if you are here to stay or not.County of Parkland, Alberta, Canada -
There is a definite need for an online "one safe source" for new eggers for the following:
1) Setting up and cleaning the egg
2) Loading the egg for various cook times and temperatures
3) Use of smoke wood ... chunks, chips
4) Starting the egg
5) Reaching temp clearing the smoke, and holding temps
6) What are the differences, and uses of, cooking indirect and direct
at fire ring, at felt line, raised into the dome, etc
7) Some simple starter cooks that demonstrate the various choices in #6
8) Use of brines, rubs, BBQ sauce
Keep it basic, but complete in detail.
As to experienced eggers ... they're too set in their ways to really listen ... check a few threads in this forum and you'll notice that we even disagree on which lump to use.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:There is a definite need for an online "one safe source" for new eggers for the following:
1) Setting up and cleaning the egg
2) Loading the egg for various cook times and temperatures
3) Use of smoke wood ... chunks, chips
4) Starting the egg
5) Reaching temp clearing the smoke, and holding temps
6) What are the differences, and uses of, cooking indirect and direct
at fire ring, at felt line, raised into the dome, etc
7) Some simple starter cooks that demonstrate the various choices in #6
8) Use of brines, rubs, BBQ sauce
Keep it basic, but complete in detail.
As to experienced eggers ... they're too set in their ways to really listen ... check a few threads in this forum and you'll notice that we even disagree on which lump to use.
A "one safe source" would be the opinion of one person. Or perhaps one person for each subject mentioned, picked by one person who made that his preference, and way of doing it.
Again, this is why I like the forum, but that is just my opinion.
I personally just don't think it is needed is all, but each to his own of course. Good luck with it Todd. Really isn't my place to comment whether I think its needed or not in the first place. I apologize for that.County of Parkland, Alberta, Canada -
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@AlbertaEgger ... I agree with your argument for those who have gotten past the initial problems with cooking on the egg. For the beginner, I would add the following example of why it might have a positive impact on a beginner.
One of my first cooks was to be a chicken ... was faced with deciding to cook whole, parted, spatchcocked, or splayed ... simply ignored the boneless and lollypop stuff. Brinded or not brinded. Hmmm ... then had to decide to cook direct, raised direct, or indirect ... with a couple of cooks advocating raised indirect. When I settled on spatchcocked there was the don't flip, flip once and flip several times approach. Temp? That was the best decision yet ... everything from about 250 to 400 degrees was championed. Luckily I skipped over the lump, smoke wood, and rub divisions and used what my dealer sent home with me.
I would tell you about trying to control temps, but I'm still embarrassed ... just let me say that I actually cooked that chicken from 250 to 400 degrees and all stops in between.
Too many times I've seen a new egger ask a question on how to do something simple. There will be a half dozen posters answering the question in a logical manner while explaining why they are suggesting doing it this way and building on each other's suggestions. Then, someone will say exactly the opposite as if the first posters are old men, idiots, or drunks. As a whole, we don't do well at clearing up confusion with the new egger ... in the end, they're left wondering which way is acceptable.
Thus, I think there is a place for a "one safe source" for new eggers. Yes, it will present one person's best practices, but I'd argue that's beneficial for beginners.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@Jeepster47 said: other posters are old men, idiots, or drunks.
i thought that was the demographics here -
I see where you were coming from now @Jeepster47
County of Parkland, Alberta, Canada -
toddmiddlebrooks said:@Jstroke I'm not trying to break into the grill market per se. I'm doing research to determine if an online course dedicated to BGE users (new and/or experienced) would be a good idea. My initial thoughts were to design specific courses or modules that would guide new users through more difficult cooks or methods or cooking on the Egg. That's why I wanted to come to the experts though, so I brought the question to this forum.
Thanks @blind99XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
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Griffin said:My biggest challenge right now comes down more to life than anything else right now. Getting the Egg lit, stabilized, food prepped, Baby bathed, fed and put to bed and then food cooked and done at a decent time and with luck have some energy left over to get the dishes done and cleaned up. Hence, that I don't post cooks as much and the blog has gone on the side burner. I know its just a stage and I'm loving every minute of it.
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Underbite after high temp egging session. Gaskets.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Winning Eggtoberfest
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Jeepster47 said:There is a definite need for an online "one safe source" for new eggers for the following:
1) Setting up and cleaning the egg
2) Loading the egg for various cook times and temperatures
3) Use of smoke wood ... chunks, chips
4) Starting the egg
5) Reaching temp clearing the smoke, and holding temps
6) What are the differences, and uses of, cooking indirect and direct
at fire ring, at felt line, raised into the dome, etc
7) Some simple starter cooks that demonstrate the various choices in #6
8) Use of brines, rubs, BBQ sauce
Keep it basic, but complete in detail.
As to experienced eggers ... they're too set in their ways to really listen ... check a few threads in this forum and you'll notice that we even disagree on which lump to use.Carrollton, Georgia
I'm building a BGE course! Learn more at www.backyardbbqhero.com
I occasionally post my cooks on Instagram -
Lit said:Winning Eggtoberfest
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Opening a bag of lump with the cool string on top. I know it can be done, because I did it once.
Once.
There's a lot of videos on EweTube that show how to do it. Most are CGI, and none work.
Disclaimer: I was an Ammo troop for two decades, and I still can't work a tiedown strap easily. I may just be a "special needs" type.___________Curry smells a hell of a lot better than a Big Mac, just sayin'
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Getting my wife to like wings
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