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Happy New Year !!!!!!!!!!!!!!

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Post Fri Dec 29, 2006 3:34 pm
Steven Grilling Guru
Grilling Guru

Posts: 282

Hi, Everybody,

A quick note to wish Nancy a happy birthday (it's December 31) and to wish all of you a very happy, healthy New Year.

So what's on the menu? We're cooking an 8 pound prime rib on the rotisserie. And a new Italian grilled flatbread called piadina--recipe from one of our Italian readers, Fabio Doich.

Thank you for spending so much quality time on the board in 2006. We look forward to a lot more great grill talk in 2007.

Warmly,

Steven Raichlen

Post Fri Dec 29, 2006 3:57 pm
copkid well done
well done

Posts: 1717
Location: Indiana
Happy New Year to you as well as your family, Steven!
I am doing a couple of BCC's and a boston butt if I can get the weather to cooperate as well as trying a BBQ cabbage for the first time.

Thanks so much for hosting this forum that has helped many of us learn so much and make so many new friends!
Laura

Post Fri Dec 29, 2006 4:07 pm
grilltender john well done
well done

Posts: 618
Location: Chicago, IL.

Happy New Year to you also. We are making six 1.5-2 lb. lobster tails and a 6 lb. beef tenderloin, on the grill of course!! I have this nice shrimp dejonghe recipe that I love as well. Looking forward to more smoke in the new year!
how you done did dat?

Post Fri Dec 29, 2006 4:21 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5375
Location: Damascus, Maryland
Thank you, Steven.

Great to hear from you!

Taking advantage of the milder weather to restock
the freezer with pulled pork.

Doing 6 bone in butts from a local slaughterhouse.
(No additives there!! :wink: )

NIce fat cap and decent marbling should make
for a moist finished product.

Butts average 9# so I'm hoping to put about 32# or so in
2# vac bags for later use.

Made some lobster stuffed salmon roulades for New Year's Eve.

Hope you and Barbara, along with the rest of the gang have a safe and
healthy New Year!

They're tucked away in the extra fridge as a surprise entree.
Green beans almondine and roasted purple fingerling potatoes,
parsnips, celery, halved heads of garlic and Frenched onions for the veggies.

We will also be doing a traditional Swiss and Kirsch fondue.

Happy Birthday to Miss Nancy!
(Won't ask which it is, just to keep the mystery alive!)

Is New Years North or South this year?

-Rob (YB)
Weber Summit E-470
Weber 22" MasterTouch
Performer One Touch
Traeger Lil Tex
New Braunfels Hondo
Bar-B-Chef
Weber Q-220

Post Fri Dec 29, 2006 4:51 pm
bostonbbq medium-rare
medium-rare

Posts: 85
Location: boston, MA
Steven et al... Happy New Years as well.
We started with a party of 4 for new years and now we're up to 12. Planning to do bone in rib-eyes alla fiorentina, alaskan king crab and some ribs. The ribs will probably be a starter and I'm thumbing through RROR to figure out which to try this time.

By the way Steven, Nice meeting you a few weeks ago while you were heading though Harvard Square. One of my buddies didn't understand my enthusiasm until we had him and his wife over the next week and made the lexington pulled pork and showed him your DVD. I think we have a new convert!

Post Fri Dec 29, 2006 5:58 pm
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
Happy birthday, Nancy! And Happy New Year to you and your family as well, Steven!

Right now we don't have a set New Year's menu, as I'm not sure whether we'll be with my family or my wife. Plans for the weekend include grilled stuffed chicken breasts and possibly some ribs. My wife, Karen, doesn't care for roasts, even prime rib, so that's not in the works right now.

Hope everyone has a safe weekend, and wishes for a healthy and happy New Year to everyone.

Rob - TX Sandman (the other Rob :wink: )
Image

Post Sun Dec 31, 2006 4:07 pm
mrgrumpy well done
well done

Posts: 1846
Location: North Carolina

Happy birthday to Nancy and Happy New Year to each and every one as well.

What is cooking for the 1st? NOTHING..... the CG is still loaded in the truck from the nonstop cooking in FL while I was on vacation.

I only cooked/smoked a total of:
4 briskets
8 slabs of pork ribs (yes I did)
4 slabs of beef ribs
3 BCC's
18 chicken thighs
48 ABT's
8 fatties
3 fresh pinapples
3 cans of pineapples

And I still have 4 bags of lump left......

Again, Happy New Year to all.

Bill

Post Sun Dec 31, 2006 4:14 pm
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
mrgrumpy wrote:
I only cooked/smoked a total of: . . .


Um, er, . . . wow?!? :shock:

The thing in that list that amazes me the most is *only* 48 ABTs. I have to make 20 just for me and mine.

Rob - TX Sandman
Image

Post Sun Dec 31, 2006 9:32 pm
phillyjazz well done
well done

Posts: 2975
Location: Philly

Happy New Year all !! On the menu is Poulet Chasseur (grilled chix, but the sauce made inside (lacking pan juices.)

Stayed late in bed this morning , and caught an episode of Bobby Flay (never saw one before) and it was about Culinary School Classics.

We adapted the chix recipe to use grilled bird, but the potatoes Dauphinoise and Chocolate mousse were definitely indoor kitchen stuff.

I'm smelling the Raclette melting now ... gotta go.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Sun Dec 31, 2006 9:50 pm
copkid well done
well done

Posts: 1717
Location: Indiana
phillyjazz wrote:
Happy New Year all !! On the menu is Poulet Chasseur (grilled chix, but the sauce made inside (lacking pan juices.)

Stayed late in bed this morning , and caught an episode of Bobby Flay (never saw one before) and it was about Culinary School Classics.

We adapted the chix recipe to use grilled bird, but the potatoes Dauphinoise and Chocolate mousse were definitely indoor kitchen stuff.

I'm smelling the Raclette melting now ... gotta go.


I saw the same episode! I am also doing the potatoes, but doing BCC's. My MIL has diverticulitis, and I can't cook anything with fresh tomatoes or anything with seeds. I can't even use pepper! But I certainly don't want to send her to the hospital.
My menu is Pulled pork, BCC's, those potatoes, (I'll let Philly spell them, but they are very simple), grilled asparagus, creamed brussel sprouts with parm. cheese, salad with beets, and italian bread. We are expecting about 8, although we arent' doing a thing tonite. I will be up by 4:30 to get the WSM and then the CG going.
Here is to 2007!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Laura

Post Sun Dec 31, 2006 10:12 pm
nascarchuck well done
well done

Posts: 482
Location: Benbrook, Texas

TX Sandman wrote:
mrgrumpy wrote:
I only cooked/smoked a total of: . . .


Um, er, . . . wow?!? :shock:

The thing in that list that amazes me the most is *only* 48 ABTs. I have to make 20 just for me and mine.

Rob - TX Sandman



I made 20 of them a night or two ago. Wife had a belly ache and couldn't eat any, so I brought the leftovers to work.

The several people that tried them had that look on their face like "what is this???". But everyone that tried them loved them! :D


Oh, and Happy New Year everyone!!! Hope that everyone stays safe! I will be, I'm working...

Post Mon Jan 01, 2007 11:50 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Happy New Year Steven and all my forum friends!!! :D :D :D

And a special Happy Birthday to my friend Nancy! :D We go waaay back. :wink: :D

This week I've grilled and smoked but not near as much as Bill. :lol:

Grilled:
Sirloin steak and eggplant with an Italian flair
Habanero Hot Wings (that weren't as hot as I was expecting :? )

Smoked:
A brisket on a bed of onions
2 pork butts for pulled pork
A rack of beef ribs
And 2 dozen ABT's

May everyone have lots of good eating in the year to come! 8) 8) 8)
Image

Post Tue Jan 02, 2007 7:12 pm
mrgrumpy well done
well done

Posts: 1846
Location: North Carolina

TX Sandman wrote:
mrgrumpy wrote:
I only cooked/smoked a total of: . . .


Um, er, . . . wow?!? :shock:

The thing in that list that amazes me the most is *only* 48 ABTs. I have to make 20 just for me and mine.

Rob - TX Sandman


Gotta remember, the CG can't hold but so much at one time......

I should have made more, but it was just a teaser for everyone. Now I am sure that if I don't take the CG next time, I will be hung at sunset... :twisted: :twisted: :twisted:

Remember, cook just enough to wet their appetites, then you have them hooked.

Bill


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