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Aaron does Steak
Comments
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Wait, so you think he’s deliberately misleading about kamados because he can’t make money from them? I know BigGreenAaron doesn’t quite have the same ring to it, but come on man - there is a difference between creating synergistic opportunities from your opinions and letting business opportunities dictate your opinions. I’m cynical AF, but that’s a stretch for me.
Love you bro! -
maybe he should step away from the egg and let his wife cook the steaks, maybe even write the book or atleast make some edits
fukahwee maineyou can lead a fish to water but you can not make him drink it -
In any event, I don't think the long lines at his restaurant are made up of people wanting a great steak... I could be wrong.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
Well, he is gearing up to crank out off-set smokers (and has been working on it since before the Aug '17 fire) so there's that. I definitely don't bleed enough green to get worked up about his BGE comments (or anyone else's) for that matter.
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. -
What the heck is he putting out a steak book for then? $$$$
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offsets are not the best choice to cook a steak
fukahwee maineyou can lead a fish to water but you can not make him drink it -
FWIW:
"The book is divided into three sections: sourcing the meat, prepping the meat, and then cooking the meat. Part one delves into beef history and industry, cattle breeding and upbringing, steak cuts, and what scientifically makes cooked steak taste so good. The second chunk dips into dry-aging, the mechanics and machinery involved in grills (plus a section on how to build your own grill, as Franklin is inclined to do), fuel and wood. The last pa(r)t is about actually cooking the steaks and how to achieve different end results, plus how to make fun additional items like sides (fries, garlic mushrooms), sauces (salsa verde, jalapeno-anchovy compound butter), and alcoholic pairing suggestions."
The article talks about why he did the book. A new product line isn't mentioned but that, of course, doesn't rule it out...
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
Of course he's writing a book to make money. A book on a topic I'm sure he knows an awful lot about. I am sure most authors either write about things they are expert in or they do a crap ton of research, or both. I think it's a stretch to say that his opinions in the book are driven by marketing opportunities. If he really thought that kamados were the best tool for grilling a steak, I'm sure he would express that. Suggesting he says he likes the PK grill or whatever because he can then drive people to buy them in some co-marketing scheme is what I disagree with. That doesn't mean he won't sell some version or whatever, but I don't think that's what makes his opinion. I think it's unfair to suggest his principles are that compromised or assume that everyone is that cynical. I don't know, I'm not in sales.
I also think it's silly to get butt-hurt about the color of your egg or what a competitor is doing. I don't foresee buying another egg in my lifetime unless I decide to downsize or buy one as a gift and neither are likely.
Love you bro! -
That's what I'm thinking.... he's an endorsement whore. He bashed Lang cookers in his previous book then conveniently revealed he's working on his own brand of offset smokers. He's basically the Eddie Van Halen and his 5150 line of the BBQ world.
The 2" Thick hyperbolic flowchart nonsense is pretty retarded (no offense to our retards here). Some of the best Ribeyes of my life have been in the 1"-1.5" range and never saws the inside of a grill of any sort.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
As a total retard, I'm offended. Or not, I'm so retarded I don't know what to think.
______________________________________________I love lamp.. -
Alex Jones: I'm socially retarded.
Joe Rogan: I don't think you're allowed to say that anymore.
Alex Jones: Exactly!
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Man...that's kinda harsh. He just used a Lang as a popular/common example of a type of offset smoker he doesn't like - reverse flow, square firebox, may have been something else also - don't remember. His design is rather different and if he wants to make/sell them then more power to him!
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Oh I know... I'm just sayin' if someone as famous and respected as Aaron list a brand by name and then say something negative about it people are going to jump to a lot of conclusions. Lang, unfortunately, had to do a lot of damage control after that book was released. From what I've read, the owner was pretty upset and there's been countless forums thread on the subject.
Just read some of the YouTube comments here as an example...
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Cook's Illustrated/ATK still poo-poo the Egg too. I've written them a letter telling them, once I retire, I'm driving to Bahhston to set up my Large in their back yard, and cook for them:
- A perfect steak,
- A perfect beef brisket,
- A perfect margherita pizza,
- A perfect Spatchcock cheekun,
- A perfect alder-plank-smoked salmon, and...
- A perfect pork tenderloin (should prolly do a butt, but I don't do butts)
They haven't responded, but I'm still gonna show up and park illegally until they let me do a demo. And, really, the top Weber gassers go for almost as much as a Large anymore, anyway!
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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They poo-poo'd the Baking Steel too when it first came out.... then this little site called Serious Eats did a real study on it and proved it superior than everything else. I love Cook's Illustrated but sometimes they swing big and miss.
They've got an interesting recipe for quick-grilled Italian spareribs in this month's issue... going to try it this weekend... on the BGE
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
I don't think CI/ATK dislike the Egg so much as they don't find it holds any significant advantage over a more common/inexpensive charcoal grill such as the ubiquitous Kettle for the type of stuff they usually cook and the conditions they are cooking/testing in. The spareribs in this months issue are a good example as to how an Egg is not going to yield better results in a 20 minute cook than a "lesser" grill.
While I also like Serious Eats, Kenji has put his foot in it a few times - I recall he was really pimping the Misen knife which turned out to be a not so great knife for many folks.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Kenji's political rants on Twitter are insufferable. I think he's currently summoning his followers to boycott Chik-Fil-A.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Ay-Ayron has really terrible opinions about instant-read thermometers too.
He's not wrong, but he is missing the point that the vast multitude of people getting into cooking what is typically the most expensive meat purchase they will make. Eliminating a variable while learning about everything else he is mentioning makes repetition and increased confidence possible. So does "cooking thousands of steaks developing this book", but the latter is far and few between compared to the general population.
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^^^^ Did he get his steak tips from my dad? IMO a thermometer is the single best purchase someone can make for cooking proteins.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
I agree with this - I think CI/ATK are appealing to the widest base possible, most of whom will end up with grills that they bought for under $200 at a big box store and do virtually all of their cooking inside once the weather drops below 45 degrees.
LBGE
Pikesville, MD
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Maybe it’s because I’ve only lived in California and Texas, but I don’t really know any of these $200 grill people except my parents when my mom decided to buy a grill and my dad was too old to care. I think this is a dying breed.
Love you bro! -
If he had only just said yes, good to have but you have to use it with knowledge too.
Love you bro! -
It depends on the area you live. If you live in an area with mostly upper middle class folks. 95% of them will have a high end Weber gasser,Egg, or similar. If you live in a lower middle class area they will all get the crappy charbroil from Wally world or even something like the generic $40 square grills you see come out every summer. Then you get middle class suburbia where the land of 22" Webers are plentiful. One thing most of them have in common is that they use a freakin thermometer to check their steaks. Only goobers that want to try and impress people with their "cooking knowledge" use the palm technique to check their steaks. Also, people with any sort of actual grilling knowledge d@mn sure don't let a steak rest a few minutes then cut a slice into it to check it and throw it back on the grill where it will then lose all that moisture they spent 3-4 minutes trying to retain.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Are you including a Weber kettle in that observation?
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
The BBQ PitBoys only use Weber kettles. For everything.
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@SonVolt I’m not being so literal. $200 gasser is probably same as a $40 charcoal supermarket grill. Lots of people buy expensive grills and can’t cook. No doubt there are plenty that have cheap grills and can cook circles around many of us. I don’t know anyone anymore that uses lighter fluid or has a $200 gasser to dry out their chicken. I guess $200 grill is just a surrogate for someone that doesn’t care about grilling beyond frozen hamburger patties and hot dogs.
@TEXASALLCAPS I never owned or used a thermometer until I started hanging out here. It’s not necessary, but I’m much more consistent with one. I have friends that don’t and go by feel and many of them out-cook me. Oh well.
Love you bro! -
good for you soybo, I mean soybean, good for you......
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Well I guess I will just have to choke this down...
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@SmokeyPitt - matters not how you got there but that is a friggin perfect cross-section of steak. End-to-end greatness. Congrats on nailing it. You could share the secret process sometime...😎
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. -
But.... that dirty knife....
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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