Weber Kettle Club Forums

Doesn't one of those R's stand for respect? Showing a kettle respect is dumping some charcoal in it, firing it up and cooking on it. Seemed like this place has shifted from cooking to looking.  Let's get back to where a cook thread gets looked at and commented on. I just did a pork belly cook up and your response was .......crickets.
Seems like if is not rare, NIB or something nobody's ever seen,  then nobody gives a shit. I'm going to stop talking about my Webers and go cook on them now.

Yeah you do that

Sent from my SM-G920V using Tapatalk

Is this the post that you are referring?

http://weberkettleclub.com/forums/bbq-food-pics/pork-belly-ideas/ (http://weberkettleclub.com/forums/bbq-food-pics/pork-belly-ideas/)

If so, crickets, really?

This is a forums for all things Weber kettle,  cooking along with collecting........

You have over 20 replies in the post Brett, not sure what you're looking for? And the finished pics you just posted today - give people some time to respond. Its a great looking cook.

Hey Brett, First off, fine cook on the pork belly! The WKC has always been more biased towards the restoring and collecting aspects but believe it or not the cooking forums are alot more happening now than they were in 2013 and 2014. I know you can cook so I hope you continue to share them with us, ask for ideas, and share info. Getting more people cooking and sharing is definitely a high priority, hence the e-cook and throwdowns. The weekend activity on WKC is also very light.

If I'm cooking it's usually trying to get something ready for the family for dinner or on the weekend with people coming over. I have good intentions of taking photos but never seem to do it. It kind of gets lost in the shuffle or maybe I'm just lazy. I'm grateful for the people who do take the time to document their cooks. All my Webers are cookers but I do love seeing historically significant kettles that I'll likely never be able to afford either.

I read your porkbelly cook and I thought it was great (porkbelly burnt ends got my attention).  I read a lot of the cooks for new ideas but like a lot of posts I usually give a thankyou.  I rarely post on the Cook site cuz I take crappy pics or I forget and it's to late.  Keep your head up.

The beauty of a public forum is that you have the freedom to do what you want . You can give and take in any of the areas that interest you and likewise others can do the same . I for one cook a lot , I fix up a lot of grills , I love the history end of it and love being with like minded people enjoying our hobby.  We all have to remember that this supposed to be fun and inviting for everyone and that not everyone is the same.  I don't want to be told how to take pictures nor do I care if yours are grainy ( I'm guilty) dark or any of that shit , I don't want to be told when I can call a Grail a Grail or use the word Epic or feel like I have respond to every post to avoid hurting feelings , I want to  come here and chill out and just soak it all in . Trust me man I've been there on the end of a bust ass cook only to get 5 responses , I get it . But to your statement , you got 20 something comments and I think my find of a Westerner got like 10 , so it's not all about collecting .
Gummi is right , if you would have seen the cooking threads early on around here it was pretty sad.

I'm glad you vented it gave me a chance to blow some steam also , I hope you keep posting and please if you have time over Labor Day weekend join the Burger Throw-down with us , we'd love to have you . 




Sent from my iPad using Tapatalk

This forum is a bit slow sometimes.  Yes it's not as active as some I've been involved with but on the bright side, your posts wont get lost ion the croud so easily.  I cook on my 93 performer almost daily.  I'm trying to keep it loking good and I may tear it apart and repaint the frame over the winter.  I have noticed that the most activity is in the charcoal grill threads, and yes the rare and unusual or teh horribly mamed do attract a lot of attention, but face it, those things are interesting.  I do look for recipies and gooking tips here too sometimes, but there is a ton of other resources for that on teh web.  This is the best source for infor on weber charcoal kettles.  I just wish that the info on the gassers was easier to find.  There are a crap ton of $20-$25 gassers in my area that nbeed some RRR desparately, but it has been tough finding the smae sort of datiung and model information taht you find here on the charcoal grills

Thanks idahawk, I read the same post about epic and all that. Also one a few months back about stickers that got a little heated. Made me think it's getting a little too serious around here. I had a lot of interest in my cook before I actually cooked. Of the 20 replies probably 15 were me. I look forward to the responses and even hope for some critiques to learn from. I had a rough day and vented, sorry.

Quote from: brettbrown on August 31, 2015, 05:04:42 PM
Thanks idahawk, I read the same post about epic and all that. Also one a few months back about stickers that got a little heated. Made me think it's getting a little too serious around here. I had a lot of interest in my cook before I actually cooked. Of the 20 replies probably 15 were me. I look forward to the responses and even hope for some critiques to learn from. I had a rough day and vented, sorry.

You are right.
Things have been getting ridiculously serious.  Thanks for confirming some concerns!  :)

Sent from my SM-N910V using Tapatalk

Wait, you can cook on these things?  :o

Damn, what will they think of next!?!?   ;D

Quote from: jcnaz on August 31, 2015, 06:01:46 PM
Wait, you can cook on these things?  :o

Damn, what will they think of next!?!?   ;D

Snarky  :D :D :D :D

I take not taking ridiculously serious things serious extremely seriously

Quote from: fedex on August 31, 2015, 06:16:32 PM

Quote from: jcnaz on August 31, 2015, 06:01:46 PM
Wait, you can cook on these things?  :o

Damn, what will they think of next!?!?   ;D

Snarky  :D :D :D :D

Yeah, I'm sorry. Just trying to be less serious.

Won't the heat kill the flowers??

Quote from: jcnaz on August 31, 2015, 06:01:46 PM
Wait, you can cook on these things?  :o

Damn, what will they think of next!?!?   ;D

Quote from: joness105639 on August 31, 2015, 04:46:19 PM
This forum is a bit slow sometimes.  Yes it's not as active as some I've been involved with but on the bright side, your posts wont get lost ion the croud so easily.  I cook on my 93 performer almost daily.  I'm trying to keep it loking good and I may tear it apart and repaint the frame over the winter.  I have noticed that the most activity is in the charcoal grill threads, and yes the rare and unusual or teh horribly mamed do attract a lot of attention, but face it, those things are interesting.  I do look for recipies and gooking tips here too sometimes, but there is a ton of other resources for that on teh web.  This is the best source for infor on weber charcoal kettles.  I just wish that the info on the gassers was easier to find.  There are a crap ton of $20-$25 gassers in my area that nbeed some RRR desparately, but it has been tough finding the smae sort of datiung and model information taht you find here on the charcoal grills

Jones, make a thread in the gasser section asking about dating gassers and I'll tell you everything I know on teh subject.

Let the lookers look.

Let the cookers cook.

There is something beautiful about seeing a 60 year old kettle in a wacky color that looks brand new.
There is something beautiful about seeing @1buckie cooking on twelve kettles at once and each cooker has been put through the ringer.
 
Beauty is in the eye of the beholder. To each their own. I've gotten the same great satisfaction out of some restoration jobs, that I've gotten out of some of my cooks because they both come from the same place: The willingness put time and effort into doing something that most people can't or won't do.

The results of your efforts should be the personal payoff, not the feedback from the internet. Don't do it for them, do it for you.

Quote from: CharliefromLI on September 01, 2015, 06:27:20 AM
Let the lookers look.

Let the cookers cook.

There is something beautiful about seeing a 60 year old kettle in a wacky color that looks brand new.
There is something beautiful about seeing @1buckie cooking on twelve kettles at once and each cooker has been put through the ringer.
 
Beauty is in the eye of the beholder. To each their own. I've gotten the same great satisfaction out of some restoration jobs, that I've gotten out of some of my cooks because they both come from the same place: The willingness put time and effort into doing something that most people can't or won't do.

The results of your efforts should be the personal payoff, not the feedback from the internet. Don't do it for them, do it for you.

I agree with everything you said, with exception to the last paragraph. I didn't cook to see if you guys would like it. I don't need approval form the internet. I thought it was something I haven't seen cooked a lot on here and maybe it would spark some interest. I brought it up to make my point. I felt like the WKC was leaning more towards the "show and shine" area of collecting, which I have learned that that has really been the focus all along.
I found this place because I was researching a rare kettle that I own, but I stayed to learn and cook.

I think you all are missing to point. I didn't bring up my cooking thread to whine about nobody commenting on it. It was to validate the point I was trying to make.

I do agree that WKC is heavier on collecting than the cooking aspect. However I think the needle has begun to move however SLOWLY towards the cooking boards seeing more traffic. I encourage you to continue to share with us your cooks and your kettle(s). Everyone here brings something to the table. I tend to appeal to guys like 1buckie for low and slow advise, he comes to me for kettle age or history advise. Want to build a mini/stubb kettle? Ask pbe gummi bear. Want to clean your kettle, ask SixZeroFour. Cooking advise? Nate, 1buckie, Winz, yourself, MacEggs the list goes on and on. Everyone has their specialty or specialties. We are multi faceted when you get down to it. One of the things I have always loved about WKC is that we can have fun and have a sense of humor about things without a bunch of holier than thou attitudes telling me I can't have fun or say this or say that. Some of that fun and humor has been lacking lately.  We need to bring that back to the forefront. The other nice thing is we can gripe or vent or bring up issues without fear of retribution. Anyways keep doing what your doing. Stay hungry and don't be a stranger here. The more the merrier.

@brettbrown 

Always up for a good cook.....was going to chime in on that thread & stamp out the crickets, but triedness & WAY too much to do got in the way......
I've been itchin' to do pork belly for awhile......I get it (two orders) every time the wife & I go to dim-sum.....

The forum waxes & wanes between showing & cooking.....sometimes there's just a ton of interesting finds happening & it will seem like that's all that's going on at the time.......rest assured, people are COOKING !!!!!!
Smart & Final now has clod roast.......between that & the pork belly.....things could likely swing the other way soon........ 8) 8) 8)