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**dtresca** · December 31, 2020, 01:04 PM

Nothing crazy. Just some homemade beef sliders to break in the new Weber. Melted pepper jack cheese with a homemade Carolina mustard sauce on a brioche roll.

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**troymeister** · December 31, 2020, 03:00 PM

A Wednesday Night Go To.....A Breaded Chop with some Roasted Veggies. A Homemade Sweet, Spicy, Garlicky, Variant of BBQ Sauce.

**theroc** · December 31, 2020, 04:38 PM

Needed a little lunch before tonight's festivities. Green lips in leeks, shallots, and wine sauce.

**glitchy** · December 31, 2020, 06:53 PM

Sorry, lousy picture job today, no sliced or plated, but cooked a SRF Gold packer overnight on the WSCG, grill held an almost perfect 260 for 13-14 hours with ambient temps in the teens (I haven't checked how much fuel was left yet after I chocked it out). The brisket was pretty darn tasty.

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**Dewesq55** · December 31, 2020, 07:16 PM

Fish Fragrance Pork Slivers a/k/a Shredded Pork in Garlic Sauce. This was Fuschia Dunlop's recipe except I added a little bit of additional veggies. So far, all of her recipes are phenomenal. Served with jasmine rice.

**Michael_in_TX** · December 31, 2020, 08:21 PM

Some basic pan-seared tuna. I've been tweaking a quick marinade (reserving a tablespoon for some drizzle at the end). So far I've got it to:

2 tablespoons light soy sauce (don't use regular soy sauce, it is way too salty and I may cut this down to 1 tbl)
1 tablespoon toasted sesame oil
1 tablespoon EVOO
1/4 tsp black pepper
1/4 tsp cayenne

It's got that Asian flair with just a little bit of heat. I may add just a dash of lemon juice in the reserved drizzle portion to brighten it up ever so slightly.

(I also need to remember to slice the tuna, not saw the tuna....else you get the rough edges shown here.)

**HouseHomey** · December 31, 2020, 08:41 PM

Merry New Year!

**barelfly** · December 31, 2020, 08:57 PM

NYE is all about the snack food.....so pulled pork nachos!

**Elton's BBQ** · January 1, 2021, 08:39 AM

Today's dinner in the wagon..

**Thunder77** · January 1, 2021, 08:48 AM

Good riddance to 2020, hello 2021! New Year’s Day cinnamon rolls. These are KAF "perfectly pillowy cinnamon rolls" made with tang zhong method. Not the greatest icing job, but still delicious!

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**holehogg** · January 1, 2021, 09:11 AM

Cooked something for me on the flat top for a change.

**droopie69** · January 1, 2021, 10:37 AM

Woke up at 5:30 this morning and fired up the SNS in my kettle. I got this thing called the BBQ dragon off ebay. It's a chimney with a hole in the side where you put your lighting material, a tumbleweed in my case. Then there's a fan that clips on the grill and blows into the hole in the chimney. I put a handful of KBB in there and in less than 3 minutes that's ready to toss in. Added some hickory chunks and I was ready to throw on this 10.5lb butt. Liberally doused with MMD after dry brining for about 18 hours.

Got to see the sun come up and the moon go down and then I went back to sleep for an hour.
I know the slow n sear is always rock steady for me. I'm trying to run a little hotter today since the wife has people arriving at 3. It's at 158 now and the smoker is 314. I'll wrap in foil at 165 and take it from there and park it in a cooler if it's done early.

It's been a few months since I've fired the SNS up and I can already taste the pulled pork.

**Ahumadora** · January 1, 2021, 10:46 AM

Pavo. (Turkey) for new years Eve. Ate the leftovers for lunch cold with green salsa sauce. Really tasty...

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**Henrik** · January 1, 2021, 11:32 AM

Thanks to the Secret Santa operation Spinaker set up I got a nice gift from FlashHokie , and since I've sampled the bbq sauces several times already today was Cornbread day!

I haven't done it using a mix before, but it turned out real good. The only hickup is that the recipe calls for Buttermilk. It doesn't exist in Sweden. I did a bit of googling and asking around, and the last time you could find that on the shelves in a supermarket was the year 2000 (!).

Anyhow, after even more googling I found out I can make it myself, with ACV and milk. So I did, and I could then commence with the baking. Easy peasy, here's how it looks. Tasty!

**Chef Brandon** · January 1, 2021, 01:12 PM

A nice Prime Rib Roast. Creek Stone Farms Prime export rib here! Done at 325degrees for about 2 1/2 hours until it reached 115. I let it rest for about an hour. Hit it at 400 degrees for about 15 minutes removed the bones and sliced away!! i think it turned out pretty freaking good!!!

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