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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 02-16-2007, 02:00 PM   #1
CTSmokehouse
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Smile Chinese New Years! Year of the Pig!!!

The Chinese New Year beings this weekend, Sunday February 18th! What are you cooking this weekend to celebrate the beginning of the Year of the Pig?

Yours in BBQ,

Cliff
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Unread 02-16-2007, 02:08 PM   #2
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Looking at pork tri tips for tomorrow. For many it will be the "last year of this pig".
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Unread 02-16-2007, 03:04 PM   #3
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Ii will be cooking cow pieces. Brisket to be exact.
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Unread 02-16-2007, 03:45 PM   #4
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Well, to Honor those little piggys, I am going to kill and smoke as many as I can this year!!!!!
Cut and Gut, Slice and Dice, Smoke and Joke, and I am gonna start tomorrow morning.
PARTY!!!!!!!!!!!!
Smoke On!!!!!
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Unread 02-16-2007, 05:29 PM   #5
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One Chinese prophet predicted that this particular year of the pig was going to be very violent world wide and alot of weather problems.

NO CHIT SHERLOCK!!

I think he needs to go back to his old job at the fortune cookie factory!!
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Unread 02-16-2007, 05:32 PM   #6
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Quote:
Originally Posted by spicewine
One Chinese prophet predicted that this particular year of the pig was going to be very violent world wide and alot of weather problems.

NO CHIT SHERLOCK!!

I think he needs to go back to his old job at the fortune cookie factory!!
Yeah and he's making all the headlines in the news- like it's Nostradamus or something. Although he's better than some weather forcasters who don't have the sense to look out their window.
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Unread 02-16-2007, 08:00 PM   #7
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I screwed up and defrosted a bunch of beef ribs and some hanger steaks. Any chance of getting it changed to the year of the cow?
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Unread 02-16-2007, 08:51 PM   #8
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Somethings making me lean towards some more Carolina pulled pork this weekend. Not 100% sure yet ... whatever it is ... it'll be ready before race time on Sunday!
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Unread 02-16-2007, 09:10 PM   #9
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Smile

Quote:
Originally Posted by SmokeInDaEye
I screwed up and defrosted a bunch of beef ribs and some hanger steaks. Any chance of getting it changed to the year of the cow?
This is the Year of the Dog! Until Sunday!

Yours in BBQ,

Cliff
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Unread 02-16-2007, 09:42 PM   #10
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Smile Year of the PIG!!!

This is kinda what I had in mind...

Except it is too cold out....

These are pictures from a pig pickin 7/2/06 in the Adirondaks,NY.

Tonight we did Blanquette de Veau with wild rice.

It was nice...


Yours in BBQ,

Cliff

Craklin's good...

This was all hand raised organic including the feed ... Great stuff!
Attached Images
File Type: jpg tmpphppfMRxl.jpg (155.4 KB, 79 views)
File Type: jpg tmpphpVgeAIT.jpg (133.9 KB, 80 views)
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Unread 02-16-2007, 10:21 PM   #11
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I guess I started early! Cooked pork loin for 400 for a high school after-prom fundraiser. They really appreciate it and it keeps the kids off the street after prom, doing what we did after prom when we were kids!
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Unread 02-17-2007, 02:20 PM   #12
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Smile Full Fledged Farker!!!!

Wow!! Just noticed.... I'm a Full Fledged Farker!!!!! Fark! Fark! Fark!

Yours in BBQ,

Cliff
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Unread 02-17-2007, 02:33 PM   #13
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I have been wanting to make some Shanghai style pulled pork dumplings, this is the perfect opportunity. Now I just need some pulled pork, cabbage, dumpling skins...
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Unread 02-18-2007, 02:27 PM   #14
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Smile

Quote:
Originally Posted by Wine & Swine
I have been wanting to make some Shanghai style pulled pork dumplings, this is the perfect opportunity. Now I just need some pulled pork, cabbage, dumpling skins...
Wow! Sounds good. I just got back from the local Asian market. I'm making Pork and Shrimp Potstickers ("guotie" in Chinese). I also picked up some wonton wrapers and some wonton soup base. My daughter loves wonton soup. I couldn't pass on a pork butt roast bone in.... so I'm smokin' a shoulder too...

I think I'll enjoy the Year of the Pig! Happy New Year!!

Yours in BBQ,

Cliff
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Unread 02-18-2007, 10:37 PM   #15
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Quote:
Originally Posted by CTSmokehouse
Wow! Sounds good. I just got back from the local Asian market. I'm making Pork and Shrimp Potstickers ("guotie" in Chinese). I also picked up some wonton wrapers and some wonton soup base. My daughter loves wonton soup. I couldn't pass on a pork butt roast bone in.... so I'm smokin' a shoulder too...

I think I'll enjoy the Year of the Pig! Happy New Year!!

Yours in BBQ,

Cliff
Well with a little help from my sous chef daughter here are the results:

Happy Year of the Pig!

Yours in BBQ,

Cliff
Attached Images
File Type: jpg 64.jpg (155.9 KB, 30 views)
File Type: jpg 75.jpg (160.2 KB, 28 views)
File Type: jpg 76.jpg (151.5 KB, 29 views)
File Type: jpg 103.jpg (159.8 KB, 28 views)
File Type: jpg 79.jpg (123.1 KB, 28 views)
File Type: jpg 84.jpg (133.4 KB, 27 views)
File Type: jpg 85.jpg (151.0 KB, 27 views)
File Type: jpg 90.jpg (121.4 KB, 26 views)
File Type: jpg 97.jpg (128.4 KB, 27 views)
File Type: jpg 107.jpg (153.3 KB, 28 views)
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