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What Are You Chef-ing Tonight, Dr?

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Comments

  • JohnInCarolinaJohnInCarolina Posts: 27,573
    The Cen-Tex Smoker said:
    littlerascal56 said:
    Sunday night cheeseburgers, chicken breasts, and smoked potato wedges!
    Sir, this is a big green egg forum. 

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

    "For the record, I took a critical thinking test once and did quite well." - Pete Prescott
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  • littlerascal56littlerascal56 Posts: 2,101
    The Cen-Tex Smoker said:
    littlerascal56 said:
    Sunday night cheeseburgers, chicken breasts, and smoked potato wedges!
    Sir, this is a big green egg forum. 
    So are you so stupid that you think all of us only cook on our BGE’s.  You must be very naive.  Most have several grills, and us that can afford it, have a lot of smokers & grills.

    I guess if you can only afford to own 1 BGE, you have to work with that option.

    Are you making fun of the members that choose to cook their family meal on “non-BGE” grills.  If so, you are an elitist and a grill snob.  You have no place on this forum, and Rob @The_Buffalo should evaluate if you should remain on here.  You really don’t bring anything to this forum with your negativity and crappy sarcastic attitude. You are a cancer on here.
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  • littlerascal56littlerascal56 Posts: 2,101
    Sirloin kabobs on the gasser! 
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  • JonWessonJonWesson Posts: 154
    littlerascal56 said:
    Sirloin kabobs on the gasser! 


    @littlerascal56 yous grates is warped just like your mind.     is sadly only one could be fixed
    large small and mini all in legal proceedings but i can use them for now no more, all gone                                                                                                                        usa somewhere on the road
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  • littlerascal56littlerascal56 Posts: 2,101
    Thatgrimguy said:
    littlerascal56 said:
    The Cen-Tex Smoker said:
    littlerascal56 said:
    Sunday night cheeseburgers, chicken breasts, and smoked potato wedges!
    Sir, this is a big green egg forum. 
    So are you so stupid that you think all of us only cook on our BGE’s.  You must be very naive.  Most have several grills, and us that can afford it, have a lot of smokers & grills.

    I guess if you can only afford to own 1 BGE, you have to work with that option.

    Are you making fun of the members that choose to cook their family meal on “non-BGE” grills.  If so, you are an elitist and a grill snob.  You have no place on this forum, and Rob @The_Buffalo should evaluate if you should remain on here.  You really don’t bring anything to this forum with your negativity and crappy sarcastic attitude. You are a cancer on here.
    Calm down. We are all friends here. And no one here cooks on anything but a Big Green Egg...

    Like this cook


    Great looking cook.  And my point exactly.  We all have an assortment of expensive cookers on here. Cen Tex is the only one that gets upset when it’s not a BGE.  He needs to get a life.
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  • LegumeLegume Posts: 13,821
    Nice manicure Scott.

    @littlerascal56 what does that mean, get a life?  One more like yours?
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  • calikingcaliking Posts: 17,858
    I propose a motion that all parties take the cray to the Off-Topic section. And keep it out of this long running thread. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcaplousubcap Posts: 28,706
    @Thatgrimguy - great steak right there on that SM rig.  Nailed it.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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  • ThatgrimguyThatgrimguy Posts: 4,642
    Legume said:
    Nice manicure Scott.

    @littlerascal56 what does that mean, get a life?  One more like yours?
    Mani and pedi day!!!   Nah, that's my MIL, she wanted to put her hand in there for scale. I told her to grab a banana instead but she doesn't internet enough to know what I'm talking about.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Eggdicted_DawgfanEggdicted_Dawgfan Posts: 1,758

    I was planning fat side up. Is that ok? Flat to the back or point to the back? Clueless here. 


    Snellville, GA


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  • lousubcaplousubcap Posts: 28,706
    @Eggdicted_Dawgfan - you've got it dialed in.  Enjoy the audibles throughout the cook. 
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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  • Eggdicted_DawgfanEggdicted_Dawgfan Posts: 1,758
    Thank you @lousubcap. My confidence is low as are my expectations but worse case it will be chili. 
    Snellville, GA


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  • lousubcaplousubcap Posts: 28,706
    In the event I have not sent you my notes on a brisket cook-I just did as a PM.
    If you have sorted this cook out before then go with your experience.  FWIW-

    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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  • GrateEggspectationsGrateEggspectations Posts: 7,974
    @Eggdicted_Dawgfan

    Nice. You’ll want the thickest part of the brisket at the back, rotating throughout the cook if necessary to achieve even bark. 
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  • jadams03jadams03 Posts: 44
    SonVolt said:

    What a beautiful setup you have there! I'm envious
    Large BGE--Louisville KY

    "May I be worthy of my meat." Wendell Berry
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  • Eggdicted_DawgfanEggdicted_Dawgfan Posts: 1,758
    lousubcap said:
    In the event I have not sent you my notes on a brisket cook-I just did as a PM.
    If you have sorted this cook out before then go with your experience.  FWIW-

    Thank you Frank. I have def not sorted this cook out. As mentioned in my message, I have a couple hours to soak up some of the helpful info you sent before the meat hits the heat. 
    Snellville, GA


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  • Eggdicted_DawgfanEggdicted_Dawgfan Posts: 1,758
    GrateEggspectations said:
    @Eggdicted_Dawgfan

    Nice. You’ll want the thickest part of the brisket at the back, rotating throughout the cook if necessary to achieve even bark. 
    Thank you. So you are saying I should put the point to the back. Am I reading that right? For some reason I was thinking opposite but that does seem logical to want the thick part by the heat. 
    Snellville, GA


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  • GrateEggspectationsGrateEggspectations Posts: 7,974
    That’s how I’d approach it…. But what do I know.
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