Do you diary technique and results?

YukonRon

problem is, all the naysayers don't have the problem with memory, that I do. Too many shots to the head over the years. Drain Bamage.

BYS1981

I used too, but I no longer do it. When I started using the egg it was my first charcoal cooker, so journaling helped me quite a bit. I have since found several "sweet spots" ie I always use the egg at 350 direct for chicken thighs and thin beef like asada.

DoubleEgger

Speaking of diary cooks, our dry age project ends on 9/17 @bgebrent

bgebrent

DoubleEgger said:

Speaking of diary cooks, our dry age project ends on 9/17 @bgebrent

Thought of that today brother!  We need to compare side by side, lakeside.

theyolksonyou

@DoubleEgger @bgebrent if you need an impartial set of judges....

bgebrent

theyolksonyou said:

@DoubleEgger @bgebrent if you need an impartial set of judges....

Been trying to get you bitches over.  Jason, as long as you don't have 13 6 hour ball games that weekend, let's do it!

theyolksonyou

bgebrent said:

theyolksonyou said:

@DoubleEgger @bgebrent if you need an impartial set of judges....

Been trying to get you bitches over.  Jason, as long as you don't have 13 6 hour ball games that weekend, let's do it!

I think we're gonna be late Sept, early Oct starting tourneys. Let's talk at Ron's in about 12 days. 

kthacher

I try to put all of my recipes into the Paprika app on the iPad.  I then add dated notes to those recipes, when something is worth noting.   The bonus to that app is that auto imports recipes from almost anywhere.  It even successfully grabbed and formatted a recipe from a thread on this forum a few days ago.  

These recipes also synch to my Phone, so that I can grab ingredients in the grocery store, if I have an impulse to make something that happens to be in the app.  

DoubleEgger

theyolksonyou said:

bgebrent said:

theyolksonyou said:

@DoubleEgger @bgebrent if you need an impartial set of judges....

Been trying to get you bitches over.  Jason, as long as you don't have 13 6 hour ball games that weekend, let's do it!

I think we're gonna be late Sept, early Oct starting tourneys. Let's talk at Ron's in about 12 days. 

Brent, 

Jason can give you some lessons in being bitter before our dry age showdown. 

bgebrent

DoubleEgger said:

theyolksonyou said:

bgebrent said:

theyolksonyou said:

@DoubleEgger @bgebrent if you need an impartial set of judges....

Been trying to get you bitches over.  Jason, as long as you don't have 13 6 hour ball games that weekend, let's do it!

I think we're gonna be late Sept, early Oct starting tourneys. Let's talk at Ron's in about 12 days. 

Brent, 

Jason can give you some lessons in being bitter before our dry age showdown. 

I'm just hoping to get some cooking ideas from his son.  That said, I'd be bitter if I was gamping too.

SciAggie

I have a little Moleskine journal that I record "keeper" recipes into. I jot down those things I cook that the family really likes. I keep general notes for some cooks and detailed notes for some things like bread. 

JacksDad

I just post everything I do on here! 

Botch

Back in my winetasting daze I took very careful notes every time and took the sheets home.  They're around here, somewhere, but not in one place.
When my local grocery opened a 140-item cheese kiosk, I bought a small notebook to record my thoughts on each week's sampling.  I know where the notebook is, and after 60+ cheeses it has one actual written entry.  
I suck at this, but (to paraphrase Journey) "I get the joy of rediscovering..."  

feef706

I log all my good cooks here on the forum, lol.

Toxarch

If it's something long, I'll run StokerLog on the PC to graph the cook, add notes to it, and then save a copy. Other than that, I don't keep any notes.

feef706

Toxarch said:

If it's something long, I'll run StokerLog on the PC to graph the cook, add notes to it, and then save a copy. Other than that, I don't keep any notes.

That's really cool how you can add those notes!

bgeaddikt

I havent had the need to write anything down. If i forget what temp to pull something off or a specific recipe the search on this forum answers it half the time.