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All new cook for me. 13 years and 8 eggs later never a whole cook without protein before.

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Mickey
Mickey Posts: 19,675
in EggHead Forum

Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Looks good, my friend!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SGH
    SGH Posts: 28,791
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    Are you feeding rabbits  ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Just kidding my friend. I love grilled corn and yours looks excellent.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • WeberWho
    WeberWho Posts: 11,042
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    We want the old Mickey back!  ;)
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • JohnInCarolina
    JohnInCarolina Posts: 31,037
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    Going turbo?
    "I've made a note never to piss you two off." - Stike
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  • JethroBodeen
    JethroBodeen Posts: 524
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    Whats this you speak of? Love me some corn on the cob!
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Looks like you ate good 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Foghorn
    Foghorn Posts: 9,856
    edited June 2020
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    I blame this community.  You should too.  My love of fruits and vegetables has grown immensely since joining.  Just like - based on my dad's cooking - I thought everything cooked on the grill had to resemble the charcoal briquettes that were used to cook it, I thought - based on my mom's cooking - that every vegetable had to be cooked until all the flavor was gone and it was mush.  It turns out that none of that is true.

    That looks like a great cook.

    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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  • dmourati
    dmourati Posts: 1,270
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    Try baked brie. https://eggheadforum.com/discussion/1212086/baked-brie-en-croute-abts-and-green-lightning-shrimp-tacos
    Mountain View, CA
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