DO YOU CRINGE ?

I cringe almost every time I'm at a friend's house and they a grilling, regardless of the meat or type of grill, after all the science and techniques I've learned being involved in this forum.  I want to steal their tongs and just tell them let me do it, lol.

Nah, not at all! I know some people who put out some mighty fine food with their match light or fluid dosed briquettes. There are many ways to skin a cat and heat is heat after all the ugly stuff burns off.

SmokinDAWG82 said:

Every time I go to the store and see somebody walking out
with a bag of Matchlight Briquettes I almost puke.
I feel so sorry for these people and their friends and family

I am absolutely amazed how much of that and lighter fluid I see at BBQ competitions.

I do not compete, but I do attend them to visit with customers and the teams we sponsor.  Over the past few years, the amount of briquettes has decreased--close to half are using lump.  But a majority is still using the briquettes, and a good portion of those are bathed in petroleum.

At least it's an easy way to see which teams are going to place. 

Everybody has to start somewhere. When I swore off cooking with gas years ago the first step into the world of charcoal was a bag of matchlight on a weber kettle. Learning more over the years I've moved on to a LBGE and hardwood lump. The way I look at it that person is a potential egg owner in a few years.

fence0407 said:

I guess I just have better friends - they all have eggs or kamodo style cookers!

I have a lot of friends who cook with nothing but oak, no lighter fluid, and can turn out incredible food.  Saying your friends are better because they use a kamodo style cooker is silly.  BBQ is BBQ and we are not better because we choose to egg.  The world of BBQ is much bigger than eggs.   

BREWnQ said:

I cringe every time my co worker tells me he made the greatest ribs ever with his 1-1 method.  1 hour in the oven and 1 hour on the gasser. "Give um a little shake and the meat falls right off"

I have a similar friend who thinks longer is better.  "Dude, come try this 36 hour smoked brisket!!!"

Thought I was dying one night after I ate so much steak one night at a friends house on weber with briquettes have  to give him credit it was unbelievable .

cazzy said:

BREWnQ said:

I cringe every time my co worker tells me he made the greatest ribs ever with his 1-1 method.  1 hour in the oven and 1 hour on the gasser. "Give um a little shake and the meat falls right off"

I have a similar friend who thinks longer is better.  "Dude, come try this 36 hour smoked brisket!!!"

"no thanks John, I just ate!"

My boss has a bubba keg and thinks the same way.  "Try this pork."  "I just ate, maybe just a bite.  How many times did you say you added charcoal?"

In all seriousness, I try not to judge, you just never know one's circumstances.

I don't let stuff like that bother me. Life's too short and I'm just going to do my own thing anyway.

cazzy said:

fence0407 said:

I guess I just have better friends - they all have eggs or kamodo style cookers!

I have a lot of friends who cook with nothing but oak, no lighter fluid, and can turn out incredible food.  Saying your friends are better because they use a kamodo style cooker is silly.  BBQ is BBQ and we are not better because we choose to egg.  The world of BBQ is much bigger than eggs.   

Flexibility and ease of use drew me to the egg.  I'm pretty certain that I will be the owner of a huge offset pit made from a propane tank one day.  

If I had room for a trailer mounted offset here, I think it would be on my wishlist.

fence0407 said:

cazzy said:

fence0407 said:

I guess I just have better friends - they all have eggs or kamodo style cookers!

I have a lot of friends who cook with nothing but oak, no lighter fluid, and can turn out incredible food.  Saying your friends are better because they use a kamodo style cooker is silly.  BBQ is BBQ and we are not better because we choose to egg.  The world of BBQ is much bigger than eggs.   

Flexibility and ease of use drew me to the egg.  I'm pretty certain that I will be the owner of a huge offset pit made from a propane tank one day.  

It was just a joke. Good food is good food - period.

Glad we're on the same page!    

I've had good food prepared in almost every way imaginable. Do I prefer things off of the Egg most of the time... Yes. But I've had very good meals cooked on everything from a wood fire stove to a electric oven to a grill. If the cook knows what to do then the meal will turn out. 

Mike_the_BBQ_Fanatic said:

WeberWho? said:

I'm fat and eat everything. Gasser, bresquet

Testify...

Accidentally hit submit when writing it. Was going to name off a list of all different type of grills I would eat food off but realized I would probably eat food off a cars hot engine block if that's how we were cooking meat that day. So I just simplified my answer

Scottborasjr said:

I've had good food prepared in almost every way imaginable. Do I prefer things off of the Egg most of the time... Yes. But I've had very good meals cooked on everything from a wood fire stove to a electric oven to a grill. If the cook knows what to do then the meal will turn out. 

I told @henapple on Sunday that I'm not as egg hardcore as most people on the board when it comes to making everything on the egg.  I love to cook, not just BBQ, so I look at the egg as just another cooking tool.  I use whatever tool that helps me best accomplish my cook.  If that's the egg, great!  If not, I'm perfectly fine with using my stove, oven, immersion circulator, or deep fryer.  Everyone of yall can make the best steak you've ever made on your stove with a cast iron pan, spoon, and some butter.  That's what I do if I make 1 or 2, but if I need 10...time to get my egg on!