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Two years away from the forum

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BabyBoomBBQ
BabyBoomBBQ Posts: 703
edited November -1 in EggHead Forum
I can't help but notice how many more posts and members
have joined in two years! It's great to see so many new BGE fans! Now that the issues I was dealing with the last two years are over (snif), I hope to participate as often as I once did on the forum.

Happy Egging all! :-)
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  • Little Chef
    Little Chef Posts: 4,725
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    BabyBoom....Welcome Back!!! Not the same as it used to be, though I acknowledge I am a new member of about 18 months ago. It's got pretty crowded, and newbs don't seem to look for answers before posting a new thread. It's all good though, as long as folks are learning the whole Egg thing! Hope all is well..don't know what you have been going through, but I can say, WELCOME BACK! :)
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
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    Thank you very much! :-)
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  • cookn biker
    cookn biker Posts: 13,407
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    Welcome back!! Lot's of new memebers this year. That's a good thing!! :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Two years ago, I couldn't even spell Big Grnen Egg. Still can't, but I've got two of them. :laugh:

    Welcome back, and charge up the batteries in your camera.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Richard Fl
    Richard Fl Posts: 8,297
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    Welcome back to the "CULT" Looking around here is your last posted recipe. Keep them coming.

    Sauce, Seafood, Black Peppercorn, Tuna , Voo Doo Tuna, Z'tejas Grill, BabyBoomBBQ


    INGREDIENTS:
    4-5 Tbs Onion, Chopped Fine
    4-5 Tbs Black Pepper, Fresh Ground, Restaurant Grind
    1/4 Cup White Wine
    1 Lb. Butter, At Room Temperature
    1/4 Cup Cilantro, Fresh Chopped
    1/4 Cup Basil, Fresh, Chopped
    6-8 Cloves Garlic, Minced Fine




    Preparation
    1 Reduce over low heat the first 3 items until the wine is gone. Cool and add remaining ingredients. Blacken tuna to rare and serve with sauce


    Recipe Type
    Sauce

    Recipe Source
    Author: Ztejas Grill, Las Vegas

    Source: BGE Forum, BabyBoomBBQ, 2007/04/16
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  • Mainegg
    Mainegg Posts: 7,787
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    Welcome back :) all things pass and hope you are in a better place :)
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Welcome back, Last week was my one year anniversary. :cheer: I have learned a lot in one year and I have a lot to learn. In a year's time I own two large eggs :cheer: and there is just the two of us. :lol: Cindy and I have been to two fests one in Indianapolis and Eggtoberfest both 2009. I only hope there are more fests in my future. I'm looking forward to seeing some of your posts. ;) Tim
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  • Bacchus
    Bacchus Posts: 6,019
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    Welcome Home.
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  • Little Steven
    Little Steven Posts: 28,817
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    Good to have you back!

    Steve

    Steve 

    Caledon, ON

     

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  • Smokin' not stirred
    Smokin' not stirred Posts: 301
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    Hey LC, don't lump us all into the sam category. ;) By the way does anyone know how to cook ribs? :P J.
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