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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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Thread Tools |
12-27-2012, 09:53 PM
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#1 |
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Found some matches.
Join Date: 05-20-10
Location: Kalona Iowa
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new years eve appetizers?
What to take to a new years eve party? ABT'S are a given .. any other sugestions?
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12-27-2012, 10:10 PM
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#2 |
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is One Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Try ABT dip,just once.All the flavor,1/10th the work.Pig shots,moinks,fatties,mini fatties,sausage stuffed pork tenderloin,porchetta,armadillo eggs,sausage cheese roll,Sin dip,-______ salad sliders,(insert your protein of choice),pork tenderloin sliders,pp sliders,bbq chicken sliders.When get all this made we will move on to level 2.
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12-27-2012, 10:27 PM
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#3 |
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Babbling Farker
  
Join Date: 01-20-10
Location: Monterey, CA
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Multi grain crackers and Wensleydale cheese.
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Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Sam Adams Smokey Joe Silver Gray Smokey Joe Gold (future mini-WSM) Smooth Smoke BBQ |
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12-27-2012, 10:42 PM
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#4 |
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is one Smokin' Farker
Join Date: 04-12-10
Location: Houston, Texas
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12-27-2012, 10:55 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
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A "mini" crawdad boil platter? I usually make this for Super Bowl finger food.
   just one more option.
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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12-27-2012, 11:09 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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I love a platter full of good smoked sausage, and some good sauce. Doesn't have to be BBQ sauce either. Or a nice beef tenderloin smoked to rare and some horse radish sauce.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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12-28-2012, 07:18 AM
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#7 |
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Full Fledged Farker
Join Date: 05-14-10
Location: Bay Shore, NY
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I am going to try this: I am smoking some leg quarters to pull/shred them mixing them with some buffalo sauce concoction and placing them in FILO dough cups with some jack cheese. W shall see how that goes.
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SMOKIN' IRISH BBQ |
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12-28-2012, 07:27 AM
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#8 |
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somebody shut me the fark up.
 
Join Date: 06-05-09
Location: Mooresville, IN
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MOINK balls, nekkid sliced fatties or bacon & basil wrapped shrimp are our favorites. Then there's smoked wings too. Just take a bunch o simply seasoned wings and have a variety of sauces to toss/dip in.
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Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi |
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12-28-2012, 07:37 AM
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#9 |
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Quintessential Chatty Farker
Join Date: 07-01-07
Location: Southeastern Pa
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Get some loin ribs, bave the butcher cut the bones in half so you get 2 riblets out of each bone. Cook as normal. We have done these a few times and have gone over really well.
Horesradish Beef Dip 1 brick cream cheese softened minced onion 6-8 slices of dried beef chopped Horesradish to taste Mix it all together hours or a day before serving - always a big hit. Serve with some hearty crackers.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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12-28-2012, 12:29 PM
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#10 |
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Babbling Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I'm making pulled pork empanadas, wings, smoked salmon and probably more, not sure what yet.
If you've never tried white pizza dip it's really easy and really farking tasty. I usually omit the pepperoni although I have made it with dried beef and sausage before. http://www.makinglifebetter.com/recipes/detail/6970/1
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Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD??? |
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12-28-2012, 12:30 PM
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#11 |
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Quintessential Chatty Farker
Join Date: 07-01-07
Location: Southeastern Pa
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Thanks Jason - I'm stealing that one!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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12-28-2012, 12:48 PM
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#12 | |
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Babbling Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Quote:
You got it LM. The died beef was my favorite. It was kinda like S.O.S. dip, who doesn't like S.O.S. The pepperoni was just too greasy for me. I get a baguette and slice rounds of that for dipping.
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Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD??? |
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12-28-2012, 12:53 PM
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#13 |
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Take a breath!
Join Date: 03-11-12
Location: forest, ms.
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Oh my !!!! Jeanie is that bacon wrapped around corn.......Are you SURE you're not from down "heeyaahhh"?? ...AWESOME!!!!
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Jambo backyard (Big John) / Hurricane Katrina crippled Weber kettle (**** you Katrina) / LP cooktop / Friends call me the "One Eyed Porker"....What can I say... |
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