BGE Haters

I've never experienced any hate for the Egg, but I don't live in traditional BBQ land here in NJ.

Some are curious about it, and the food lays any doubts to rest.

blasting said:

BBQ isn't much of a thing here in phoenix or where I came from.  In fact, nobody I know even owns a smoker of any sort.

Dude.....In the summer months, do you actually use lump or just put the meat on the egg? Regardless, show them the way.

hondabbq said:

I had a guy rip on me about my egg, on an ATV/outdoor site I frequent. He had a Vision Kamado cooker. They are a decent product but not the egg by comparison.

Others chimed in saying the egg is the Cadillac of the Kamados, while other Vision owners talked about the various concerns with them, ie having to duct tape the ash basket cause it causes extra air flow etc.

He still was pissed at me about it. He bashed all my posts when I was making BBQ, sausages, meat sticks, bacon. I don't know why he was so mad at me. Ive never met the guy.

Some people are just a$$holes. Sometimes it's just as easy as that.

I've had a few comments about it not being real BBQ or whatever.  No fucks are given.  I've got thick skin and an elastic heart. 

I personally enjoy the endless BGE bashing I get from family and friends, and dish it right back.  What fun would it be if everyone liked the same team?

Devils advocate here.....I have a home built Reverse Flow. It is my only experience with a stick burner. As far as the look of cooked food...will take it over the Egg anyday. Everything comes out a beautiful mahogany color. Not that smoke ring matters but last ribs had a smoke ring to the bone. Food tastes fantastic, once you figure a few things out. But it takes a lot more effort than the Egg. And to me it is sort of a one trick pony. It only cooks indirectly. As far as versatility goes will take the Egg anyday. But if you can dedicate the time to tending the fire the Reverse Flow is a better smoker. Only time I use the Egg for ribs anymore is when I can't baby sit the fire in the RF. But I am burning slightly green wood in the RF yet so this may change when my wood pile gets seasoned. 
In all honesty...comparing the Egg to an offset, of any style, is an apples to oranges comparison. 

First world problems!  If I were ever given grief, I would upgrade to Friends 2.0.  

Mix of jealousy and envy. Eggs, or any ceramic cooker, helps people cook who might not have such good results w something like a 55 gal drum. And they cost a good bit more, so one might be accused of buying skill. For those of us who continue to struggle w. thing like brisket, we know that's not quite true. And an old friend managed to find a used one on Craigslist at a price he could afford. First thing he cooked, he had to admit that the years he had spent using cheap metal cookers had pretty much been a waste.

Just jealous they don't have one...

jonnymack said:

hondabbq said:

I had a guy rip on me about my egg, on an ATV/outdoor site I frequent. He had a Vision Kamado cooker. They are a decent product but not the egg by comparison.

Others chimed in saying the egg is the Cadillac of the Kamados, while other Vision owners talked about the various concerns with them, ie having to duct tape the ash basket cause it causes extra air flow etc.

He still was pissed at me about it. He bashed all my posts when I was making BBQ, sausages, meat sticks, bacon. I don't know why he was so mad at me. Ive never met the guy.

Some people are just a$$holes. Sometimes it's just as easy as that.

That's just it.

He kept going on how I was saying everybody elses cooks were not good when all I was doing was offering advice that was asked of me. I was a sort of go to person there, there were a couple that had some BBQ experience but not many. It was kind of like when I come here for answers. You go where you know you will get the proper help.

Then he started bashing me and the egg saying I was saying it was the be all and end all. I just reiterated the shortcomings of others that were mentioning it. I had no personal experience with the Vision, and I made that perfectly clear.  I don't know why he was so bitter.

Darby_Crenshaw said:

why are you so hurtful. it's supposed to be fun here.  personal attacks just make everyone sad.

also, f*ck steven

I will not air this dirty laundry here sir but to say your conduct sickens me, you and that dirty little troll know exactly what I'm talking about, so yes f him too.

Darby_Crenshaw said:

Zippylip said:

Darby_Crenshaw said:

not sure why i am supposed to care what others think about my grill.

we've been over this time & time again at the meetings... you need to get your priorities straight there home slice

zip, do you know a good lawyer?  and no, not you, i said a "good one"

why are you so hurtful. it's supposed to be fun here.  personal attacks just make everyone sad.

also, f*ck steven

Sounds like you two need to hug it out.... OR.... Do a jingle off!  

https://youtu.be/J8G_eTZb-eQ

Darby_Crenshaw said:

Zippylip said:

I will not air this dirty laundry here sir but to say your conduct sickens me, you and that dirty little troll know exactly what I'm talking about, so yes f him too.

Little Steven said:

If he doesn't come around soon he is definitely out of the association. Cut me and I bleed green

you just can't take the fact that steven calls me every night now and not you.

not that i answer the phone or anything....

as for dirty laundry.  if this is about what you THINK you saw when steven and i were in the hot tub, then just forget it.  we were heating up steaks before putting them on the grill.  there's a few threads here about this method, maybe you should take the time to read them.  many snobby types (the kind with BGE caps and shirts and bumperstickers) like to call it "sous vide", but i call it, "holding a steak between your naked thighs until it heats up while sitting in a rental hot tub with a naked canadian troll who is also holding a steak between HIS naked thighs until it ALSO heats up".

if you have a problem with that, then you can heat up your own steak next time.  you never thanked me when i did it for you anyway.

yeah- but I thought the steaks were supposed to be in bags?????

i never mentioned bags.  how else are you going to season them?

you get a little saltiness, and (with steven) a particularly familiar yet hard to identify 'earthiness'.

I'll have to pass on the teabag T-bone.