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    Lurking for a long while…

    Posts: 248
    in EggHead Forum
    Howdy! As an XL and minimax gal I have been lurking here for a good long while. I appreciate your guidance even if you didn’t know you were providing any…. 
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    • Posts: 2,853
      Welcome aboard! Those are some nice looking cooks you got there.
      Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
      Floyd Va

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    • Posts: 248
      Thanks. It is just a smattering. Sad I didn’t got the half a goat on the xl to share. 
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    • Posts: 34,970
      Welcome aboard and continue to enjoy the journey.  You cranked out some great cooks.
      Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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    • Posts: 26,225
      Your pictures are visual proof that you belong here so now that the welcome wagon is put back in the barn we hope you stay here!
      Re-gasketing the USA one yard at a time!
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    • Posts: 248
      Thank you. Always felt weirdly welcomed even without posting. So thankful for so much real guidance. 
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    • Posts: 11,394
      Welcome and enjoy the journey! That's some great looking grub!
      "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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    • Posts: 19,267
      BeanHead said:
      Thanks. It is just a smattering. Sad I didn’t got the half a goat on the xl to share. 
       I like the way you roll. Welcome!!

      Are those skewers of chix hearts in the first pic?

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 248
      caliking said:
      show previous quotes
       I like the way you roll. Welcome!!

      Are those skewers of chix hearts in the first pic?
      caliking said:
      show previous quotes
       I like the way you roll. Welcome!!

      Are those skewers of chix hearts in the first pic?
      Yea, I’m a fan of parts. They are on top of goat chops. I do hearts almost every cook. Inexpensive and yummy appetizer. 
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    • Posts: 16,712
      Helluva first post, Welcome!  Some nice cooks there!  
      ___________

      If serving is beneath you, leading is beyond you.  

      Ogden, UT


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    • Posts: 5,977
      Welcome to the madness

      ___________________________________

       

       LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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    • Posts: 10,663
      Forget thanking the members…. Give us your tips!

      Great looking cooks, and welcome. 

      Would love to hear what you’re cooking in each pic. 
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    • Posts: 6,051
      Welcome!  What's the story behind your username?
      Large, Medium, MiniMax, 36" Blackstone
      Grand Rapids MI
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    • Posts: 11,368
      Bombdiggity!
      Visalia, Ca @lkapigian
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    • Posts: 3,869
      Welcome aboard. You eventually find the sweet spots with trial and error, but this site was an invaluable resource for me when starting out and remains that way today.
      Stillwater, MN
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    • Posts: 12,761
      Welcome aboard, talk about entering with a bang!
      canuckland
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    • Posts: 19,267
      BeanHead said:
      show previous quotes
      I've only had chix hearts a couple of times. Need to change that. They were delicious the times I've had them. 

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 265
      Looks fantastic! I lived in Brazil for a bit back in the 90’s, so those chicken hearts hit close to home…delicious!
      Craig aka Cmac Cooks
      Amesbury, MA
      #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
      XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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    • Posts: 248
      kl8ton said:
      Welcome!  What's the story behind your username?
      Childhood nickname. I’m also a fan of beans. 
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    • Posts: 248
      cmac610 said:
      Looks fantastic! I lived in Brazil for a bit back in the 90’s, so those chicken hearts hit close to home…delicious!
      I have had them at a local place that shared their recipe. They are even better on a BGE https://texasdebrazil.com/recipes/grilled-chicken-hearts-coracao-de-galinha/
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    • Posts: 1,515
      Welcome, and thank you for joining in. Love seeing your cooks. 

      Fort Wayne Indiana 
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    • Posts: 10,663
      BeanHead said:
      show previous quotes
      Top pic is purple carrots rolled in olive oil salt and fresh thyme, hearts with coarse salt, and rosemary salt and pepper on goat loin chops. All cooked direct on the flat side of an xl cast iron grid. Second is chicken with cumin, paprika, and wet chipotle and roasted poblanos. Once the chicken is cool it gets pulled and chopped with the peppers and the bones boil overnight so the next day I can make green chicken chili. A couple different stir fry pics, and some padthai, a whole Cornell chicken (look up the recipe, so good). Peppers stuffed with chorizo and rice direct. Some toppings for ramen: direct shrimp, flanken ribs and baby bok choi all in oyster sauce. And stuffed pork tenderloin with anchovy, feta, olive salad, and fontina served with buttered baby carrots in the wok. 
      Love how you roll. Wondered if those might be chicken hearts. Pretty cool to see goat highlighted here as well. The Cornell chicken recipe looks good. May have to give that a go. 

      Definitely some off-the-beaten-track cooks. Keep ‘em coming!
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    • Posts: 248
      Will do @GrateEggspectations hopefully I can score an octopus this weekend 🤞
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