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OT-Adam Perry Lang-PRE FRIDAY OT

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Comments

  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Me or you? Ha, I’m just a regular guy, nothing special. 


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    edited June 2018
    @SonVolt dude you ain’t playin. 

    I just called my sister and told her. Happy birthday, kid. She gave him a tour when she was at Johnson and Wales. She was one of the students they had give tours to the visitors and he was giving a speech to the graduates. He stopped the tour and took them across the street to a bar and bought them a few rounds to talk about “why they wanted to be chefs”. Really gave them an inside look at what their future would hold past the text books and classes. 

    I have mad respect for him. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • SonVolt
    SonVolt Posts: 3,316
    TEXASBGE2018 said:
    Me or you? Ha, I’m just a regular guy, nothing special. 

    Me.  Apparently I'm someone's alt account. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • dopey
    dopey Posts: 201
    TEXASBGE2018 said: 
    nolaegghead said:
    do you hate Anthony Bourdain too, or have you met him?

    haha, if you have looked at my previous posts you would know I loathe everything about Anthony Bourdain.
    Apparently he read your comment
    What I do when I'm black out drunk is none of my business...

    John Central CT
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  • SonVolt
    SonVolt Posts: 3,316
    @TEXASBGE2018 has blood on his hands. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    SonVolt said:
    TEXASBGE2018 said:
    How is one considered a troll? Apparently to some people I’m a troll account. I’m not but whatever. Maybe I can pull a Bluegrass and just leave. Clearly several people get all butthurt when “newbies” join in the fun. Also when does one stop becoming a newbie? I’ve been here almost 5 months.

    I've been here a week and my PM box is full of people asking me "who are you really?" 
    Probably because you come off as a know it all with nothing proved to date. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • SonVolt
    SonVolt Posts: 3,316
    tarheelmatt said:
    SonVolt said:
    TEXASBGE2018 said:
    How is one considered a troll? Apparently to some people I’m a troll account. I’m not but whatever. Maybe I can pull a Bluegrass and just leave. Clearly several people get all butthurt when “newbies” join in the fun. Also when does one stop becoming a newbie? I’ve been here almost 5 months.

    I've been here a week and my PM box is full of people asking me "who are you really?" 
    Probably because you come off as a know it all with nothing proved to date. 

    Let me just toss out 20 years of cooking experience because I joined a new forum. Right. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    SonVolt said:
    tarheelmatt said:
    SonVolt said:
    TEXASBGE2018 said:
    How is one considered a troll? Apparently to some people I’m a troll account. I’m not but whatever. Maybe I can pull a Bluegrass and just leave. Clearly several people get all butthurt when “newbies” join in the fun. Also when does one stop becoming a newbie? I’ve been here almost 5 months.

    I've been here a week and my PM box is full of people asking me "who are you really?" 
    Probably because you come off as a know it all with nothing proved to date. 

    Let me just toss out 20 years of cooking experience because I joined a new forum. Right. 
    I see words only my friend and still yet nothing to prove it. Just calling it like I see it bud. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    dopey said:
    TEXASBGE2018 said: 
    nolaegghead said:
    do you hate Anthony Bourdain too, or have you met him?

    haha, if you have looked at my previous posts you would know I loathe everything about Anthony Bourdain.
    Apparently he read your comment
    Ya so don’t piss me off.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,726
    SonVolt said:
    tarheelmatt said:
    SonVolt said:
    TEXASBGE2018 said:
    How is one considered a troll? Apparently to some people I’m a troll account. I’m not but whatever. Maybe I can pull a Bluegrass and just leave. Clearly several people get all butthurt when “newbies” join in the fun. Also when does one stop becoming a newbie? I’ve been here almost 5 months.

    I've been here a week and my PM box is full of people asking me "who are you really?" 
    Probably because you come off as a know it all with nothing proved to date. 

    Let me just toss out 20 years of cooking experience because I joined a new forum. Right. 
    Not at all.  I think the suggestion is just to share some of your cooks here, from the Egg or anything else really. I certainly hope you do.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SonVolt
    SonVolt Posts: 3,316
    JohnInCarolina said:
    SonVolt said:
    tarheelmatt said:
    SonVolt said:
    TEXASBGE2018 said:
    How is one considered a troll? Apparently to some people I’m a troll account. I’m not but whatever. Maybe I can pull a Bluegrass and just leave. Clearly several people get all butthurt when “newbies” join in the fun. Also when does one stop becoming a newbie? I’ve been here almost 5 months.

    I've been here a week and my PM box is full of people asking me "who are you really?" 
    Probably because you come off as a know it all with nothing proved to date. 

    Let me just toss out 20 years of cooking experience because I joined a new forum. Right. 
    Not at all.  I think the suggestion is just to share some of your cooks here, from the Egg or anything else really. I certainly hope you do.

    I will, definitely.  I've spent the last few weekends getting to know the BGE, so still learning it's quirks.  Pics to come. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    SonVolt said:
    TEXASBGE2018 said:
    Me or you? Ha, I’m just a regular guy, nothing special. 

    Me.  Apparently I'm someone's alt account. 
    Well you did arrive awfully close to the time when Bluegrass left and also the time when Wes Johnson Stiffed Ron on $11.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • SonVolt
    SonVolt Posts: 3,316
    I probably have more in common with Wes Johnson than Bluegrass... even Wes, the thief that he is, knows a 1/2" ribeye is called deli meat. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,726
    There have been a lot of troll accounts here of late.  So when new people show up who post let’s say a little differently from the usual, folks are not surprisingly a bit circumspect.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JohnInCarolina
    JohnInCarolina Posts: 34,726
    GATraveller said:
    @RRP Wes Johnson thread is still one of the funniest I've seen in a while.
    That was classic.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Focker
    Focker Posts: 8,364
    Good steel does enhance the experience.
    Don't knock it 'til ya try it.  

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SonVolt said:
    TEXASBGE2018 said:
    How is one considered a troll? Apparently to some people I’m a troll account. I’m not but whatever. Maybe I can pull a Bluegrass and just leave. Clearly several people get all butthurt when “newbies” join in the fun. Also when does one stop becoming a newbie? I’ve been here almost 5 months.

    I've been here a week and my PM box is full of people asking me "who are you really?" 
    I get that with every troll account I start too. They can’t just let it play out and let the magic happen. 
    Keepin' It Weird in The ATX FBTX
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I’m too lazy to start a new one. I just troll with this one. 

    Little Rock, AR

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Biggreenpharmacist said:
    I’m too lazy to start a new one. I just troll with this one. 
    Ive gotten back to that as well.
    Keepin' It Weird in The ATX FBTX
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  • HeavyG
    HeavyG Posts: 10,380
    SonVolt said:
    JohnInCarolina said:
    SonVolt said:
    tarheelmatt said:
    SonVolt said:
    TEXASBGE2018 said:
    How is one considered a troll? Apparently to some people I’m a troll account. I’m not but whatever. Maybe I can pull a Bluegrass and just leave. Clearly several people get all butthurt when “newbies” join in the fun. Also when does one stop becoming a newbie? I’ve been here almost 5 months.

    I've been here a week and my PM box is full of people asking me "who are you really?" 
    Probably because you come off as a know it all with nothing proved to date. 

    Let me just toss out 20 years of cooking experience because I joined a new forum. Right. 
    Not at all.  I think the suggestion is just to share some of your cooks here, from the Egg or anything else really. I certainly hope you do.

    I will, definitely.  I've spent the last few weekends getting to know the BGE, so still learning it's quirks.  Pics to come. 
    The "Pics or it Didn't Happen" cult is pretty strong here so the sooner the better. :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SonVolt
    SonVolt Posts: 3,316
    TEXASBGE2018 said:

    You all tell me, who looks like a snooty ahole here?

     Rodney Scott. (Pure Humble BBQ Genius)


    I didn't know who this guy was at the time I read this thread. Heard an interview with him on the Serious Eats podcast this morning and apparently he's opening a joint up in Birmingham with the Jim 'n Nick's guys. That's just down the road from me.... sweet.
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited July 2018
    SonVolt said:
    TEXASBGE2018 said:

    You all tell me, who looks like a snooty ahole here?

     Rodney Scott. (Pure Humble BBQ Genius)


    I didn't know who this guy was at the time I read this thread. Heard an interview with him on the Serious Eats podcast this morning and apparently he's opening a joint up in Birmingham with the Jim 'n Nick's guys. That's just down the road from me.... sweet.
    Oh god. Don't bring this thread back from the dead. But yes Rodney Scott is awesome.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • SonVolt
    SonVolt Posts: 3,316
    I also bought 2 Adam Perry Lang cookbooks because of this thread :) 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • GrillSgt
    GrillSgt Posts: 2,507
    edited July 2018
    How can he be as good as APL? Some of his cooks only have four ingredients and three steps.
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  • SonVolt
    SonVolt Posts: 3,316
    What I find amusing is APL's flagship steak house cooks all their steaks on a broiler with only salt and pepper. None of this herb basting, and board sauces and anal retentive fiddling. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SonVolt said:
    What I find amusing is APL's flagship steak house cooks all their steaks on a broiler with only salt and pepper. None of this herb basting, and board sauces and anal retentive fiddling. 
    salt and pepper does not sell cookbooks :)


    Keepin' It Weird in The ATX FBTX
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  • JohnInCarolina
    JohnInCarolina Posts: 34,726
    SonVolt said:
    What I find amusing is APL's flagship steak house cooks all their steaks on a broiler with only salt and pepper. None of this herb basting, and board sauces and anal retentive fiddling. 
    The new one in LA?  Reviews of his steaks from some of the folks on here have been ... less than flattering.  


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JohnInCarolina
    JohnInCarolina Posts: 34,726
    His books are pretty good.  I usually don’t follow all of the steps, but rather pick and choose what I really feel like doing.  The recipes he has for the beef tenderloin, pork loin, rack of lamb, they are all worth doing in full.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SonVolt
    SonVolt Posts: 3,316
    That’s kinda been my approach.  Pick and choose the steps that make sense to me. Moistening my fingers with water and rubbing the seasoning into the meat does not. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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