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Lurking for a long while…

BeanHead
BeanHead Posts: 734
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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Comments

  • bluebird66
    bluebird66 Posts: 2,943
    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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  • BeanHead
    BeanHead Posts: 734
    Thanks. It is just a smattering. Sad I didn’t got the half a goat on the xl to share. 
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  • lousubcap
    lousubcap Posts: 36,664
    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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  • RRP
    RRP Posts: 26,451
    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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  • BeanHead
    BeanHead Posts: 734
    Thank you. Always felt weirdly welcomed even without posting. So thankful for so much real guidance. 
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  • WeberWho
    WeberWho Posts: 11,521
    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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  • caliking
    caliking Posts: 19,779
    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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  • BeanHead
    BeanHead Posts: 734
    caliking said:
    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?
    caliking said:
    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?
    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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  • Botch
    Botch Posts: 17,332
    Helluva first post, Welcome!  Some nice cooks there!  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • shtgunal3
    shtgunal3 Posts: 6,134
    Welcome to the madness

    ___________________________________

     

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

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  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    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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  • kl8ton
    kl8ton Posts: 6,395
    Welcome!  What's the story behind your username?
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • lkapigian
    lkapigian Posts: 11,549
    Bombdiggity!
    Visalia, Ca @lkapigian
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  • StillH2OEgger
    StillH2OEgger Posts: 3,893
    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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  • Canugghead
    Canugghead Posts: 13,630
    Welcome aboard, talk about entering with a bang!
    canuckland
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  • caliking
    caliking Posts: 19,779
    BeanHead said:
    caliking said:
    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?
    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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  • cmac610
    cmac610 Posts: 326
    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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  • BeanHead
    BeanHead Posts: 734
    kl8ton said:
    Welcome!  What's the story behind your username?
    Childhood nickname. I’m also a fan of beans. 
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  • BeanHead
    BeanHead Posts: 734
    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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  • MasterC
    MasterC Posts: 1,579
    Welcome, and thank you for joining in. Love seeing your cooks. 

    Fort Wayne Indiana 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    BeanHead said:
    GrateEggspectations said:
    Forget thanking the members…. Give us your tips!

    Great looking cooks, and welcome. 

    Would love to hear what you’re cooking in each pic. 
    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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  • BeanHead
    BeanHead Posts: 734
    Will do @GrateEggspectations hopefully I can score an octopus this weekend 🤞
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