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Started By
Message
re: Ask Chef Rob anything i might answer.
Posted on 1/9/19 at 8:49 pm to MSMHater
Posted on 1/9/19 at 8:49 pm to MSMHater
quote:
Well played.
These are softball trolls, where are the trolls of 2015 that made me question life as a whole. These are amateurs those other guys were SAVAGES! Came to my business late at night in the projects knowing I had a lot of guns! SAVAGES! I used to be afraid to go on here truth be told...
0
Posted on 1/9/19 at 8:49 pm to Rbech108
quote:
go make a thread and see how many replies YOU get
I don’t judge myself or anyone else on the number of replies they get on an internet message board. That’s some prepubescent little girl shite, which is about par for the course with everything else you’ve posted in this thread.
You may be good at one small, specific thing (making BBQ) but you’re an absolute failure at life
Posted on 1/9/19 at 8:52 pm to GeauxTigers0107
quote:
That's what I heard. From several people who ate it. Mind sharing what wood you preferred and temp you like to pull them? I'm a post oak fan and generally go to 200-205 but mainly checking how easy my probe went in.
I used a mix of whatever fruit I could get with oak. I pulled mine at 205 also more about the tenderness. You always have that one brisket that just dont wanna let go. Usually when you want to catch a couple of hours of sleep
Posted on 1/9/19 at 8:52 pm to iAmBatman
Will y'all let us talk bbq for a little while please? He'll never like you and you'll never like him and that's fine. But I'd like to have an actual "food" discussion...you know...beings this is a food board and all.
Posted on 1/9/19 at 8:53 pm to BRgetthenet
quote:
You need to grow up.
Get out of here. You were hammering the """"""chef""""" just as hard in the original thread.
Posted on 1/9/19 at 8:54 pm to BRgetthenet
quote:
You need to grow up.
3rd time this has been said. I'm 48 and I am who I am. I have said or do nothing that acts immature so wtf are you on about...
Posted on 1/9/19 at 8:54 pm to iAmBatman
Posted on 1/9/19 at 8:55 pm to Rbech108
Hey I asked you a food question! Prior page at the bottom.
Posted on 1/9/19 at 8:57 pm to Rbech108
quote:
I used a mix of whatever fruit I could get with oak.
I'd think cherry would make a good mix with the oak but never tried it.
quote:
You always have that one brisket that just dont wanna let go.
Which brings me to my next question...obviously prime is a better grade than choice. What's the difference in cooking both ( I'm sure you have) and is the cost difference worth it to go prime?
Posted on 1/9/19 at 8:58 pm to t00f
I'm asking now t00f..chill out! 
Posted on 1/9/19 at 8:59 pm to Rbech108
This just isn't fun anymore...hope I helped some. See yall around as an Alt from now on. Watch out trolls another nameless faceless coward is coming for your arse. Good luck see ya soon. Nothing to do in the snow so I might as well fuc with yall like yall do others 
This post was edited on 1/9/19 at 9:00 pm
Posted on 1/9/19 at 9:01 pm to GeauxTigers0107
quote:
Which brings me to my next question...obviously prime is a better grade than choice. What's the difference in cooking both ( I'm sure you have) and is the cost difference worth it to go prime?
I never found it made a difference. I went with what was cheap...
Posted on 1/9/19 at 9:01 pm to GeauxTigers0107
Did you read that thread last week from the guy who was in the meat business? Said prime was just a mild bump and if it did not have the marbling it was not worth it. Made sense. Very informative thread. Not as focused on prime as much.
Posted on 1/9/19 at 9:02 pm to Chucktown_Badger
quote:
Gale Street
Been to both. Worked not too far from Diamond lake (at Baxter in Deerfield) and then in Round Lake. We lived in McHenry, so we went to Diamond Lake much more often.
Posted on 1/9/19 at 9:02 pm to Rbech108
quote:
I am who I am
Not an athlete apparently
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Posted on 1/9/19 at 9:02 pm to Rbech108
What a pussy
Posted on 1/9/19 at 9:04 pm to t00f
I did and I know him IRL. Good knowledge he dropped. Just wanted a perspective from someone who smoked both. I enjoy these conversations as it only makes us better. I really enjoyed CFA's threads a while back too.
Posted on 1/9/19 at 9:06 pm to Rbech108
Dang, wish the trolls would leave you alone, you are a good one to be on this board for your food knowledge. Old wounds sometimes just don’t heal though. I admittedly blasted you back in the day, but your seriousness and passing on some recipes of course made me liked seeing you back. Enjoy life Rob and keep the good attitude. Hope to figure out your alt ha ha.
#takeiteasy
#takeiteasy
Posted on 1/9/19 at 9:07 pm to GeauxTigers0107
CFA’s threads were great. He said he would start them again after this thread blows over.
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