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Competitive cooking - what a hoot!

Comments

  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Hilarious and true.


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

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  • loco_engr
    loco_engr Posts: 5,794
     =)  =)
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • GoldenQ
    GoldenQ Posts: 582
    GREAT.   BUT TRUE
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • EggNorth
    EggNorth Posts: 1,535
    It's a great lesson in cooking.    When I started cooking I was going for what the recipe wanted instead of what my family liked (if that makes sense).

    Some people like steak raw, some extra well done ... so be it.

    Also all pizza people say go simple, we load it up and would not have it any other way.  Some like burnt crust, we do not.   

    As for meat, no red in pork or hamburger, just because the "experts" say it ok to be under (the same experts who now say drinking alcohol in any amount if bad for you)
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • lousubcap
    lousubcap Posts: 34,075
    Nice link @RRP.  Captures the essence right there.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • rekameohs
    rekameohs Posts: 264
    EggNorth said:


    As for meat, no red in pork or hamburger, just because the "experts" say it ok to be under (the same experts who now say drinking alcohol in any amount if bad for you)
    A recent Consumer Reports highlighted the amount of things they found in raw beef.  As much as I like a nice Medium Rare burger, I will be getting mine well done from now own.
    Raleigh, NC
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    rekameohs said:
    EggNorth said:


    As for meat, no red in pork or hamburger, just because the "experts" say it ok to be under (the same experts who now say drinking alcohol in any amount if bad for you)
    A recent Consumer Reports highlighted the amount of things they found in raw beef.  As much as I like a nice Medium Rare burger, I will be getting mine well done from now own.
    Just grind your own.
    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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  • HeavyG
    HeavyG Posts: 10,380
    rekameohs said:
    EggNorth said:


    As for meat, no red in pork or hamburger, just because the "experts" say it ok to be under (the same experts who now say drinking alcohol in any amount if bad for you)
    A recent Consumer Reports highlighted the amount of things they found in raw beef.  As much as I like a nice Medium Rare burger, I will be getting mine well done from now own.
    Make your patties then sous vide them until they are pasteurized and then feel free to safely cook them as rare as you like.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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