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Fun game: Chef or No Chef
Comments
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I think Mr Brisket has a better ring to it than Dr Brisket. And that's the point, ya gotta keep up good impressions.GrateEggspectations said:
If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training?blind99 said:In England, surgeons are addressed as Mr or Ms, instead of Dr.
Apparently, some people find *that* pretentious.
Remember how Homer Simpson went by Mr Plow? that was perfect.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
It has been so much more than i ever would have assumed...SciAggie said:I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...Keepin' It Weird in The ATX FBTX -
There's a possible lump fight over on aisle 2. Problem is they tend to burn out quickly.The Cen-Tex Smoker said:
It has been so much more than i ever would have assumed...SciAggie said:I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I hit forum gold here:
Got this to try chicharrones in a bag, and they’re pretty blah. Their chef must not be certified.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
It’s Mr. Brisket in Europe and Canada and Dr. Brisket in United States. I am ignorant of the proper title in Latin American regions. I suspect it varies.blind99 said:
I think Mr Brisket has a better ring to it than Dr Brisket. And that's the point, ya gotta keep up good impressions.GrateEggspectations said:
If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training?blind99 said:In England, surgeons are addressed as Mr or Ms, instead of Dr.
Apparently, some people find *that* pretentious.
Remember how Homer Simpson went by Mr Plow? that was perfect. -
If they really respect you they call you both in Latin America. "Senor Doctor".pgprescott said:
It’s Mr. Brisket in Europe and Canada and Dr. Brisket in United States. I am ignorant of the proper title in Latin American regions. I suspect it varies.blind99 said:
I think Mr Brisket has a better ring to it than Dr Brisket. And that's the point, ya gotta keep up good impressions.GrateEggspectations said:
If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training?blind99 said:In England, surgeons are addressed as Mr or Ms, instead of Dr.
Apparently, some people find *that* pretentious.
Remember how Homer Simpson went by Mr Plow? that was perfect.
I have a plaque from Ecuador to that effect.
Keeping on topic, I don't have any plaques or papers that list me as a chef. If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Depends, were you camping?Foghorn said:
If they really respect you they call you both in Latin America. "Senor Doctor".pgprescott said:
It’s Mr. Brisket in Europe and Canada and Dr. Brisket in United States. I am ignorant of the proper title in Latin American regions. I suspect it varies.blind99 said:
I think Mr Brisket has a better ring to it than Dr Brisket. And that's the point, ya gotta keep up good impressions.GrateEggspectations said:
If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training?blind99 said:In England, surgeons are addressed as Mr or Ms, instead of Dr.
Apparently, some people find *that* pretentious.
Remember how Homer Simpson went by Mr Plow? that was perfect.
I have a plaque from Ecuador to that effect.
Keeping on topic, I don't have any plaques or papers that list me as a chef. If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
you know what they say, when you assume, someone always steps up to be the as$The Cen-Tex Smoker said:
It has been so much more than i ever would have assumed...SciAggie said:I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Sometimes.Legume said:
Depends, were you camping?Foghorn said:
If they really respect you they call you both in Latin America. "Senor Doctor".pgprescott said:
It’s Mr. Brisket in Europe and Canada and Dr. Brisket in United States. I am ignorant of the proper title in Latin American regions. I suspect it varies.blind99 said:
I think Mr Brisket has a better ring to it than Dr Brisket. And that's the point, ya gotta keep up good impressions.GrateEggspectations said:
If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training?blind99 said:In England, surgeons are addressed as Mr or Ms, instead of Dr.
Apparently, some people find *that* pretentious.
Remember how Homer Simpson went by Mr Plow? that was perfect.
I have a plaque from Ecuador to that effect.
Keeping on topic, I don't have any plaques or papers that list me as a chef. If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I saw it a little differently, but whatever. I was really busy for a couple of days - so when I got caught up by reading through dozens of posts in this thread in one sitting I found myself thinking "I can't believe I'm wasting my time reading this drivel..."The Cen-Tex Smoker said:
It has been so much more than i ever would have assumed...SciAggie said:I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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So you'll take sausage - not just any sausage - but sausage made from the finest homegrown animal, ground, stuffed, and seasoned by hand with the finest ingredients... Measurments held to exacting standards and calculated by the most advanced spreadsheet... You'll take that sausage...Foghorn said:
Keeping on topic, I don't have any plaques or papers that list me as a chef. If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.
And put it on a whopper bisquit?
That's why I'll never be Mr. Dr. Chef - I don't have your vision...
*Disclaimer* I really am not judging - just felt compelled to comment.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
My brisket is so erudite, I put salt and Dr Pepper on it.
______________________________________________I love lamp.. -
Dr or not?
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Thats the whole point. 6 pages of non-sense from a little throw away thread.Foghorn said:
I saw it a little differently, but whatever. I was really busy for a couple of days - so when I got caught up by reading through dozens of posts in this thread in one sitting I found myself thinking "I can't believe I'm wasting my time reading this drivel..."The Cen-Tex Smoker said:
It has been so much more than i ever would have assumed...SciAggie said:I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...Keepin' It Weird in The ATX FBTX -
I have the jalapeño cheddar version in the pantry. Same.caliking said:I hit forum gold here:Got this to try chicharrones in a bag, and they’re pretty blah. Their chef must not be certified.~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
The short answer is "yes".SciAggie said:
So you'll take sausage - not just any sausage - but sausage made from the finest homegrown animal, ground, stuffed, and seasoned by hand with the finest ingredients... Measurments held to exacting standards and calculated by the most advanced spreadsheet... You'll take that sausage...Foghorn said:
Keeping on topic, I don't have any plaques or papers that list me as a chef. If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.
And put it on a whopper bisquit?
That's why I'll never be Mr. Dr. Chef - I don't have your vision...
*Disclaimer* I really am not judging - just felt compelled to comment.
And you left out that I paid for 1/6 of the animal raising and I put my own sweat equity (on most occasions) into the making of the sausage.
What can I say? I like flaky biscuits from a can better than most homemade biscuits.
I know you're just razzing me @SciAggie, so I don't take it personally. I always enjoy your comments. This is about as close to trolling as I get.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Just admit canned biscuits makes you a bad, bad person, Dan. It'll be cathartic.______________________________________________I love lamp..
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The frozen biscuits are where it’s at. Just like Bob Evans mashed potatoes. I mean does anybody even make mashed taters from scratch anymore?~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Nope. Love me some canned biscuits. I think the next thing I may put on one is some of @The Cen-Tex Smoker's homemade bacon.nolaegghead said:Just admit canned biscuits makes you a bad, bad person, Dan. It'll be cathartic.
The horror.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@Foghorn Truth be told I had whopper biscuits on Sunday. I like Jacques Pépin’s philosophy, “Cook for yourself and your family the way YOU like it.” That’s not a quote but I believe that’s how he feels. I’ve watched him interviewed many times.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
we do, if using instant pot and microwave countsColtsFan said:The frozen biscuits are where it’s at. Just like Bob Evans mashed potatoes. I mean does anybody even make mashed taters from scratch anymore?
canuckland -
Made some just the other day. Not hard. Sautéed onions and garlic. Boiled some sweet potatoes. Mashed the potatoes, onions and garlic with butter and cream cheese. Done. Crowd pleaser.Canugghead said:
we do, if using instant pot and microwave countsColtsFan said:The frozen biscuits are where it’s at. Just like Bob Evans mashed potatoes. I mean does anybody even make mashed taters from scratch anymore? -
I make biscuits/croissants out of the tube, but dammit if I can't open the &$^%! things; I've even watched a bunch of EweTube videos and they're inconclusive.
I eventually get them open (usually with my cleaver) but dammit, it shouldn't be that hard (and yes I read the instructions).“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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@Botch: Try an oyster shucker. Poke and twist. You’ll be a mother shucker in no time.
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I live in utard, and my drawer-ful of brine shrimp peelers are too delicate; I'll check Amazoid....GrateEggspectations said:@Botch: Try an oyster shucker. Poke and twist. You’ll be a mother shucker in no time. “I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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Peel the paper and pop it on the corner of the counter. Done.Botch said:I make biscuits/croissants out of the tube, but dammit if I can't open the &$^%! things; I've even watched a bunch of EweTube videos and they're inconclusive.
I eventually get them open (usually with my cleaver) but dammit, it shouldn't be that hard (and yes I read the instructions).Las Vegas, NV -
It's peeling the paper that never works for me. There is a silver rectangle that looks like a pull tab, but it isn't. There might be a protruding corner to grab, but there isn't. Maybe I can pluck the paper at the metal lid (I can see the damn crease), but I can't.Battleborn said:
Peel the paper and pop it on the corner of the counter. Done.
It's okay, I can't figure out a damn smartphone either; it's my lot in life.
“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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@Botch That’s why my mom called them “whopper” biscuits. Peel the paper back as best you can then give the can a solid “whop” against the edge of the kitchen counter. Hit the seam and it’ll pop right open.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
You are killing me @botch! Whack it on the counter man!
South of Columbus, Ohio.
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