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    Give Us Your Most Recent Compliment You Received For Your Cooking.

    Posts: 8,173
    in EggHead Forum
    Today - Preparing some chicken breasts for a simple cook, my 6 year old who is a big Spongbob fan, said "Daddy, you're a good fry cook."

    Rating up near Spongebob is pretty good. I'll take it. How about you?
    Flint, Michigan
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    • Posts: 53
      SWMBO earlier today. So uh... when are you doing pork again? (Did a shoulder yesterday)
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    • Posts: 10,458
      Today at lunch my 13 year old niece told my 6 year old niece who didn't want to eat any ribs " You should try them they are way better than mom's and dad's ribs. I just smiled inside and said " Prolly Not"

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 16,025
      Not recent but a player at UTC said about my pulled pork vs restaurant pork served next to it...."that **** is juicy as hell".
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 1,316
      I've heard some good ones but not if they are appropriate for this site.

      One of the words I've heard rhymes with Duck.

      "Hold my beer and watch this S##T!"

      LARGE BGE DALLAS TX.

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    • Posts: 364
      Pig candy, took a couple of pounds to work and got compliments from everyone.
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    • Posts: 8,173
      I knew this thread would be comedy gold! =))
      Flint, Michigan
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    • Posts: 2,324
      Silent children.......  Works for me!

      LBGE since 2014

      Griffin, GA 

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    • Posts: 1,316
      henapple said:

      I did have a woman at salado tell her husband to leave so she could "thank me properly" for my jalapeño panty droppers.

      I think that might of been my wife, she wouldn't shut up about those things all the way home. I still haven't made them but now I might for a party we are having this week.

      "Hold my beer and watch this S##T!"

      LARGE BGE DALLAS TX.

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    • Posts: 8,173

      This guy seemed to like what he got.

      image
      Flint, Michigan
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    • Posts: 17,629
      henapple said:

      I did have a woman at salado tell her husband to leave so she could "thank me properly" for my jalapeño panty droppers.

      Now that's spicy ;-)
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 17,629
      "It's okay I can scrape off the burnt parts". Oops this is a compliment thread. ;-)
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 19,136
      After I made brisket for my 12yo nephew the first time. He looked at me straight in the eye a few months later and very solemnly thanked me for introducing him to brisket.

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 33,625
      Fred19Flintstone said:

      This guy seemed to like what he got.

      image
      One of my good friends is about halfway through Breaking Bad.  The other day he asked me "So I wonder what Tuco's grandpa is up to?"  

      I just smiled and said "yes that is one of the big plot holes in Breaking Bad. It's a damn shame they never followed through on that."

      :)
      "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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    • Posts: 33,625
      Someone asked my wife recently when I was going to give up my position at Duke, open a restaurant, and do something with my life.  
      "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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    • Posts: 17,629
      It brings me great joy to have folks enjoy each of my cooks. When they take pics of the plating and post it and tag me on FB I'm flattered. I tend to cook like I have a huge gathering so we share a lot with our friends & neighbors.
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 16,591
      On another thread I described my first barbeque contest last weekend.  I got three very nice compliments:
      1.  The Base Commander came up to me after the "Commander's Choice" award was given (I didn't get it) and he told me he wished I could've gotten a tie, said I had the tenderest brisket he's ever had.
      2.  I actually got quite a few "people's choice" votes, was happy about that!
      3.  And, this last week, the contest organizers sent out the actually scores for each team (by team number to keep it semi-anonymous).  My second brisket (used for judging) had a bad crust along the bottom, I couldn't slice the samples cleanly at all; I'm sure I got zero points for presentation.  And yet, my brisket got 5th overall, out of 16 entries!  
      ___________

      "They're eating the checks!  They're eating the balances!"  

      Ogden, UT


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    • Posts: 1,691
      Last week I made ribs and a cobbler for neighbors.  Saw them last night and "Pete" said the ribs were awesome, but the cobbler was "out of the park"
      XLBGE, Small BGE, Homebrew and Guitars
      Rochester, NY
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    • Posts: 1,691
      henapple said:
      I did have a woman at salado tell her husband to leave so she could "thank me properly" for my jalapeño panty droppers.
      I think I need that recipe!
      XLBGE, Small BGE, Homebrew and Guitars
      Rochester, NY
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    • Posts: 536
      Biggest compliment is the boys totally silent and my girls making that "Mmmmm" humming sound while they eat.
      Pittsburgh, PA - 1 LBGE
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    • Posts: 33,625
      I almost forgot. We were over our friends' house and the father told me that one of his friends was distributing this thing on FB asking people to name the best 1) book they read that year; 2) best movie they'd seen that year; and 3) best meal they'd had that year.  He told me the ribs I'd cooked them were the best meal he'd had.  

      That was cool.  
      "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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    • Posts: 150
      Not really a verbal compliment, but cooked 14 good sized bone in pork loin chops yesterday for 10 of us and they ate them all gone. Good enough for me.
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    • Posts: 13,836
      Most recent was last night and was actually in regards to the beef ribs my buddy had the week before. He said, "Those beef ribs, what did you do to those?"

      My favorite one however is a few times I've been asked if I do this as a job when I've brought the food somewhere.

      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 990
      Dad, That's the best pizza I've ever had.
      XL   Walled Lake, MI

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    • Posts: 152
      The last pulled pork I did....a good looking neighbor lady asked me if I'd smoke her meat. A couple of smirks and giggles later, I told her I'd smoke her meat anytime.
      Bud
      Large BGE
      Lawrenceville, GA
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    • Posts: 1,938
      I always get great compliments on my ribs.  And I haven't found anyone that cooks them the same way I do.  What I do different, I didn't do for taste, I did for serving convenience.  But it does expose more meat to the rub, to the smoke, and eventually to the sauce.  I do not cook slabs.  I pre-cut the entire rack or racks into individual ribs.  My last cook of ribs was 6 racks of St. Louis style for a pot luck with about 50+ people.  I use the 3-2-1 method at 225.  My rub is my own concoction as well as my sauce and I doubt I ever make it the exact same each time.  In fact, my last BBQ sauce got a healthy dose of chocolate syrup in it.  Why?  Because it was in the fridge and I thought, this should add an interesting twist.
      Large BGE in a Sole' Gourmet Table
      Using the Black Cast Iron grill, Plate Setter,
       and a BBQ Guru temp controller.

      Medium BGE in custom modified off-road nest.
      Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

      Location: somewhere West of the Mason-Dixon Line
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    • Posts: 742
      Many Asian flavored rib recipes call for individual ribs but I have never tried them that way. My Sister in Law cooks them that way with a plum glaze and my Bro says they are awesome.
      Dearborn MI
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    • Posts: 5,678
      edited June 2014
      My daughter had 4 friends from USC over for Memorial day, I smoked 2 Butts and a Packer Brisket, made some Jalepeno poppers with cream cheese and bacon wrapped and wings. One kid said "Mr. White this is the best BBQ I have ever had", the others chimed in immediately after with "yes it is".  >:D<
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 1,046
      Tonight. London Broil. My 11 year old had three helpings, told me "Mom, this really is delicious!" And said I should cook at Eggfest next year. My 9 year old had three helpings and said I should make THIS at Eggfest next year. Love those boys. :)
      XL, JR, and more accessories than anyone would ever need near Olympia, WA
      Sandy
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    • Posts: 75
      edited June 2014
      I've cooked a few pork shoulders including my latest turbo. It turned out well enough that I've been asked to duplicate it for about 30 people at a family reunion in July.
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