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What Are You Buying Right Now? (non-OT version)
Comments
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Lit said:frazzdaddy said:Lol, poor little#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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PigBeanUs said:I’m not nola. Try to keep up.I knew you were a little slow to figure things out, but jeezus.Ruining Gaskets one cook at a time.
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Sheldon_Nigel said:PigBeanUs said:I’m not nola. Try to keep up.I knew you were a little slow to figure things out, but jeezus.
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Lit said:Sheldon_Nigel said:PigBeanUs said:I’m not nola. Try to keep up.I knew you were a little slow to figure things out, but jeezus.Ruining Gaskets one cook at a time.
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Sheldon_Nigel said:Lit said:Sheldon_Nigel said:PigBeanUs said:I’m not nola. Try to keep up.I knew you were a little slow to figure things out, but jeezus.Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
For someone that said they were quitting the forum and even asked the Buffalo to delete their account that Lit fellow sure posts a lot.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Lit said:Sheldon_Nigel said:PigBeanUs said:I’m not nola. Try to keep up.I knew you were a little slow to figure things out, but jeezus.Ruining Gaskets one cook at a time.
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In my experience, those who are most secure in their sexuality are also those who concern themselves the least with the orientation of others.
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Sheldon_Nigel said:Lit said:Sheldon_Nigel said:PigBeanUs said:I’m not nola. Try to keep up.I knew you were a little slow to figure things out, but jeezus.
Edit - and their 30 troll accounts -
GrateEggspectations said:In my experience, those who are most secure in their sexuality are also those who concern themselves the least with the orientation of others.
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Lit said:Sheldon_Nigel said:Lit said:Sheldon_Nigel said:PigBeanUs said:I’m not nola. Try to keep up.I knew you were a little slow to figure things out, but jeezus.
Edit - and their 30 troll accountsGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Gamecockeggman said:Lit said:Sheldon_Nigel said:Lit said:Sheldon_Nigel said:PigBeanUs said:I’m not nola. Try to keep up.I knew you were a little slow to figure things out, but jeezus.
Edit - and their 30 troll accountsXl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
PigBeanUs said:GrateEggspectations said:In my experience, those who are most secure in their sexuality are also those who concern themselves the least with the orientation of others.
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GrateEggspectations said:PigBeanUs said:GrateEggspectations said:In my experience, those who are most secure in their sexuality are also those who concern themselves the least with the orientation of others.Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
pgprescott said:HeavyG said:pgprescott said:nolaegghead said:pgprescott said:nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
frazzdaddy said:GrateEggspectations said:PigBeanUs said:GrateEggspectations said:In my experience, those who are most secure in their sexuality are also those who concern themselves the least with the orientation of others.
”size isn’t everything”
that’s some fantastic wit right there. -
PigBeanUs said:frazzdaddy said:GrateEggspectations said:PigBeanUs said:GrateEggspectations said:In my experience, those who are most secure in their sexuality are also those who concern themselves the least with the orientation of others.
”size isn’t everything”
that’s some fantastic wit right there.Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
mEGG_My_Day said:pgprescott said:HeavyG said:pgprescott said:nolaegghead said:pgprescott said:nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school. -
Isn’t this the what are you buying thread? In this thread why the heck should any of us care what someone made for dinner or what the hell certifications they have to do their job. I want to see what you arseholes are buying so I can buy it too. Now get to posting shite that you bought.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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pgprescott said:GrateEggspectations said:pgprescott said:HeavyG said:pgprescott said:nolaegghead said:pgprescott said:nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.In my opinion you should not refer to yourself as a chef unless you are either accredited as one or have fulfilled the rigorous training under another for the appropriate time and are fully competent at that time to perform all the duties required of a chef. Doesn’t mean there aren’t great cooks that aren’t chefs. There obviously are. There are cooks that are better than many chefs. Any great cook I know would never refer to themselves as a chef unless they were in fact a chef. It’s a respect thing. People with gravitas show respect and they don’t need the title to speak for them. Carey is an accomplished cook and he probably wouldn’t walk into one of the fine establishments near him and introduce himself as a chef. I’d just bet I’m right. Unless he chuckled after the comment.
"I've made a note never to piss you two off." - Stike -
@TEXASBGE2018, at the recommendation of @caliking, I got 4 of these in the 4mm diameter version, 4 in the 6mm diameter version, and 4 in the 8mm diameter version.
At 39" long, they should fit nicely laying across my XXL with picanha and other things.Tandoor Oven BBQ Skewers - Round- 4 mm ThicknessXXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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pgprescott said:mEGG_My_Day said:pgprescott said:HeavyG said:pgprescott said:nolaegghead said:pgprescott said:nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.
I found it myself. -
TEXASBGE2018 said:Isn’t this the what are you buying thread? In this thread why the heck should any of us care what someone made for dinner or what the hell certifications they have to do their job. I want to see what you arseholes are buying so I can buy it too. Now get to posting shite that you bought.Ruining Gaskets one cook at a time.
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@TEXASBGE2018 - Getting back on topic in this OT thread.
Just had this delivered and installed by Home Depot.
Replacing an old Maytag dishwasher (12 Years) that had multiple problems I fixed using Repair Clinic parts. Just did not want to throw more money at the old machine.
LG Model LDP6810BD
Went with LG brand in 2013 when we purchased their Ultra Large Top load clothing washer. Direct drive motor and no agitator. Thing handles large blankets and comforters so no more going to the Laundromat for us.
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
JohnInCarolina said:pgprescott said:GrateEggspectations said:pgprescott said:HeavyG said:pgprescott said:nolaegghead said:pgprescott said:nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.In my opinion you should not refer to yourself as a chef unless you are either accredited as one or have fulfilled the rigorous training under another for the appropriate time and are fully competent at that time to perform all the duties required of a chef. Doesn’t mean there aren’t great cooks that aren’t chefs. There obviously are. There are cooks that are better than many chefs. Any great cook I know would never refer to themselves as a chef unless they were in fact a chef. It’s a respect thing. People with gravitas show respect and they don’t need the title to speak for them. Carey is an accomplished cook and he probably wouldn’t walk into one of the fine establishments near him and introduce himself as a chef. I’d just bet I’m right. Unless he chuckled after the comment.Wait a minute I’m at the drive up and need to order my fries from the chef.Ok I’m back. Go ahead. 😂 -
pgprescott said:pgprescott said:mEGG_My_Day said:pgprescott said:HeavyG said:pgprescott said:nolaegghead said:pgprescott said:nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.
I found it myself.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
mEGG_My_Day said:pgprescott said:pgprescott said:mEGG_My_Day said:pgprescott said:HeavyG said:pgprescott said:nolaegghead said:pgprescott said:nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.
I found it myself.You had to get a certificate? No?That’s a great story and I would imagine you are a diligent and relentless individual. Kudos to you.Prolly should have just called yourself a CPA when you went to work at the large accounting firm. Much easier. I’m sure none of the CPA folks would have been offended or cared. Especially since you were obviously good at it.Now that’s some streamlined processes that a trained IE can get behind I’m sure.I think you missed my original point but hey, it’s not very important anyway. -
Ok - sorry for getting off topic - purchased a new 4Runner last month
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
What is your job title, Pete? @pgprescottFighting off the trolls 1 by 1
Large Egg
Pig, KY
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