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tarheelmatt
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Foghorn ·

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Foghorn
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  • Re: warning salado

    There may not be enough food. LIttle Steven will have to smuggle in a couple of whole animals.
  • Re: What is going on lately

    tjosborne said:
    Agreed. Why post pics of cooks with my crappy $100 phone while others are posting with their $1000 Cannon? Or whatever they own. Nobody here cares anyhow unless you have a couple thousand posts.


    @tjosborne, I totally disagree.  Post count, per se, is irrelevant.  I can't speak for everyone, but I'm pretty sure I represent the majority with what I am about to say. 

    I don't care who posts something.  And I tend to not really care about the quality of the photography as long as I can get a handle on the quality of the cook when I read the post and look at the pics.  A high post count might (and often does) represent someone who has been making regular contributions by posting many of their cooks, with pics, that allow others to learn from them.  To many of us they become a trusted resource.  In that regard they have some "street cred".  At one point, when someone asked for brisket advice, Centex and I simultaneously gave him contradictory advice.  He chose not to follow my recommendation and go with what Centex had said - even though I know my advice for his particular dilemma was better  :) .  I didn't pout about it, I just thought "Hmmm.  If I were that guy, I'd probably do the same thing he did."

    So please.  Post away - with phone pics.  Join in.  Make regular contributions.  Go to an eggfest and meet some of the great people on these boards in person.  Or go to Salado and meet some of the other types.  Your input will always be welcome as long as it is thoughtful and constructive, or even a little bit humorous.

  • Re: Friends on the forum

    henapple said:
    Hmmm...maybe I should look into a four day weekend. How hot is it in March? :)
    I've been going to the Salado eggfest since 1986. The weather is always perfect after around 10 beers.
    That means 9 AM.
  • Re: Brisket 911

    If it were me, I'd keep going.  It's a brisket.  If it were ground beef then the potential risk of a high bacterial load would be a concern.  If you were cooking something with a lower target temp that could also be a concern.  But the meat will spend A LOT of time over 140 which will kill anything. 
  • Re: 1 Year Later

    1) Welcome aboard.

    2) You must be a know associate of one of the more nefarious posters around these parts.  Fess up now and it will save you a lot of headaches in the long run. 

    :)