smokers Big Green Egg

Who exactly are you cheating when it tastes good? Cheating who? The BBQ purists on the internet?
 
The Hot Pepper said:
 
Lots of different ways, and nothing wrong with buying the right tool and then learning.
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For sure...I'm still learning, but ribs are just so damn easy and there's a question about them every five seconds in that group, Funny stuff. 
 
I used to be purist but that restricts experimentation and all that matters is the end result tastes good, take two killer ribs side by side and not know how they were cooked, and the better one, the chef tells you his cheat, I say kudos!
 
Also you are not cheating anyone in your own backyard or kitchen, in a competition I get it. Same thing exists with the whole beans in chili thing. If it's not a competition, who cares? ;)
 
Nah they are cool, good for seeking knowledge, it's an old dog, new tricks thing... I like it when they bend a little and give props to people with new methods instead of saying it is blasphemous tho. #oldsalty rocks
 
 
I know without being able to taste one another's results, that it's hard to validate anything, but ...
 
In a bunch of instances I've been able to ride cheating to fine art status, sometimes exceeding the greatness of the original item that the faux is a reflection of.
 
I can produce food without live fire, inside, that tastes like, or sometimes better than live fire food ... and if I'm being honest, with higher degree of likelihood of a good execution for having better controls.
 
No way to really prove that - you'll just have to take my word for it ...
 
#DesignerImposters
 
The Hot Pepper said:
3 unwrapped
2 unwrapped
1 unwrapped duh :rofl:
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Awesome, then they look like this but it is more like.....
 
2.5
1.5
1
eat
 
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grantmichaels said:
 
I ceased following the BBQ and beer groups ...
 
I don't know if I "left" or "unfollowed updates" appearing in my timeline, but gah ... ain't nobody got time for that.
 
Each day they rehash the battles we've spent years ironing out around here, LOL ...
 
I can't go back to the beginning at all - let alone each day.
 
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I really like the diversity on this forum with outdoor cooking and there are allot of great BBQers on THP and some who I would consider to be chefs. There is no need for a group outside of here.  :)
 
tctenten said:
Damn you Pic1....damn you.


Wish he was around to bounce a few questions off him.


Here goes, four pies, two with 00 flour and two with All-Trumps flour. They progressively got better. I think the stone was not pre heated enough.


00 pie 1. Pizza sauce and shredded mozz

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No spotting on the bottom of the crust, a 4 minute cook.



AT pie 1. Same toppings

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Minimal spotting.


Some egg pics



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Heavy duty foil melting off the plate setter.


00 pie 2. Layer of cheese, then topped with artichoke hearts, cubed prosciutto and carmelized balsamic onions

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Cooked in two minutes. Getting there.


AT pie 2.

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The crust was very good by the end. Had that nice chew to it. I think I need to lower temps and pre-heat the stone more. I will eventually get there.
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Getting there brotha! 
 
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