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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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Unread 12-30-2012, 02:04 PM   #16
hav
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Pepper Stout Beef...served on Garlic Hard Rolls with horse radish mayo! Can't wait!

Happy New Year guys!
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Unread 12-30-2012, 02:11 PM   #17
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Quote:
Originally Posted by Texas Turtle View Post
Anybody got Bludawg's hoppin' John recipe handy?

http://www.bbq-brethren.com/forum/sh...d.php?t=150464
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είναι το είδος.
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Unread 12-30-2012, 02:32 PM   #18
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I am doing Osechi Ryori, the traditional Japanese New Year feast my family observes.

Teriyaki Chicken
Makisushi (sushi rolls)
Inarisushi (sushi rice in fried tofu wrappers)
Oden (Chicken and Fish stew)
Soba (hot bonito and green onion broth with buckwheat noodles)
Kuromame (sugar cured black soy beans)
Braised pork belly with Shiitake mushrooms (maybe)
Mizuna Soup with sweet rice dumplings (Mizuna is a mustard leaf)
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Unread 12-30-2012, 04:23 PM   #19
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Chili with jalapeno cornbread. Sriracha hot wings as an appetizer/side.
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Unread 12-30-2012, 04:28 PM   #20
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I'm cooking black eyed peas, of course!
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Unread 12-30-2012, 04:47 PM   #21
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Going to to keep it pretty for the party we are going to and just doing Moink Balls and Pig Candy....maybe some jalapeno chorizo poppers. I make those apps and I have my freinds convinced that it is a lot of work, but I do it becausse I know how much they enjoy them......
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Unread 12-30-2012, 04:54 PM   #22
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We are ordering a six foot hero, with sides, from a local deli.

No BBQ, sorry.

My plans are to eat, and get pretty farked up.

Happy New Years!

Bob
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Unread 12-30-2012, 05:29 PM   #23
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Cooking a lake trout along with a brisket. Also plan to do some sausages for snacking and some stuffed jalapenos, peppers, tomatoes, and mushrooms.
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Unread 12-30-2012, 05:32 PM   #24
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Pork belly and black eyed pea stew.
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Unread 12-30-2012, 05:41 PM   #25
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27# turkey brined 3 days (the patio daddio way) some stuffing muffins, peas and prob a salad. Might also whip up a pumpkin cheesecake in an Oreo cookie pie crust.
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Unread 12-30-2012, 05:43 PM   #26
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Quote:
Originally Posted by okie smoker View Post
Cooking a lake trout along with a brisket.
That sounds like a great combo right there.
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Unread 12-30-2012, 06:17 PM   #27
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Quote:
Originally Posted by Texas Turtle View Post
Nine pound pork loin, but it's gonna have to be done inside due to bad weather. I was hoping to christen the new WSM 22, but temps in the upper 30s and high probablilty of precip put the kibosh on that. Oh, yeah - blackeyed peas, cabbage, broccoli/cauliflower w/cheese sauce, crescent rolls and red velvet cake for dessert along with all the leftover Christmas cookies, fudge, etc.
I've got a good sized pork loin to do also, but unlike Texas Turtle, in Michigan we cook outside all year around :), gonna be around 20 here, 6" of snow on the ground but the onyx oven will cruise thru that with no problem.
P.S., a patio umbrella on a stand works good to cover a wsm from the wet stuff!
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Unread 12-31-2012, 02:49 AM   #28
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I've got a recipe due for Hidden Valley on the 2nd, so I'll be cooking another pilot batch of my new Chicken-Broccoli Ranch-icott.

John
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Unread 12-31-2012, 07:10 AM   #29
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After tonights festivities it's all about getting protein, aspirin, fluids and carbs into the wreck that I call a body on New Years Day.

So, I'll be starting with a Full English breakfast at some point tomorrow afternoon....sausage, bacon, mushrooms, scrambled eggs (with chilli and cheese for me, plain for the Mrs.), grilled tomatoes, toast, beans, oven sauteed spuds and some black pudding for the Mrs. washed down with a good few pints of tea, some aspirin and some multi vitamins in the vain hope that they'll help me to be able to focus my eyes on something, anything.

Then, a bit later on, when I am lying on the settee feeling like the start of 2013 is in reality the end of the World; I'll have some ABTs that I have already cooked...possibly cold but I may venture back into the kitchen to warm them through.
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Unread 12-31-2012, 07:23 AM   #30
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I've got a big old bag of rib trimmings thawing that I'll smoke and use in a big old batch of chile verde.
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