The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-23-2013, 06:31 PM   #31
Stingerhook
Babbling Farker

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Default

One heck of a meal and thanks for the info.
__________________
Marty

UDS now resurrected, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle, Stainless ECB, Stok Tower Grill & Barrel Grill, Stealth WSM 18"
Stingerhook is offline   Reply With Quote


Thanks from:--->
Old 09-23-2013, 08:14 PM   #32
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

Way to represent Deepsouth! Looks like something I would happily make myself sick eating!

I haven't made seafood pasta in a while and have never made homemade pasta. Is it that much better?
Q-Dat is offline   Reply With Quote


Thanks from:--->
Old 09-23-2013, 08:14 PM   #33
columbia1
is one Smokin' Farker

 
Join Date: 01-15-12
Location: Kalama Wa.
Default

Nice job, all the way around!!
__________________
"Tombstone BBQ"
PNWBA Board Member and Certified Judge.
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
Tombstone BBQ on Facebook
columbia1 is online now   Reply With Quote


Thanks from:--->
Old 09-23-2013, 10:00 PM   #34
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by Q-Dat View Post
Way to represent Deepsouth! Looks like something I would happily make myself sick eating!

I haven't made seafood pasta in a while and have never made homemade pasta. Is it that much better?
thank you. geaux saints!

to us, it's so much better. fresh pasta is a beautiful thing.
__________________
Knives don't cut tomatoes. People cut tomatoes.
deepsouth is online now   Reply With Quote


Thanks from:--->
Old 09-23-2013, 10:01 PM   #35
jeffturnerjr
is One Chatty Farker
 
jeffturnerjr's Avatar
 
Join Date: 08-20-13
Location: Odessa, TX
Default

I'm salivating....
__________________
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
jeffturnerjr is offline   Reply With Quote


Thanks from:--->
Old 09-23-2013, 10:48 PM   #36
Beef
Full Fledged Farker

 
Beef's Avatar
 
Join Date: 09-03-11
Location: Cedarburg, wi
Default

You have inspired me to do a batch of fresh pasta. I have semolina, what % of semolina do you use? I have Italian 00 flour handy also; does that have any place in pasta making?

thanks
Beef is offline   Reply With Quote


Thanks from:--->
Old 09-24-2013, 12:26 AM   #37
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

Very awesome post. Hungry looking at it! So, one question, Is that a Sierra Nevada beer glass at the front end of your post?
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Old 09-24-2013, 06:21 AM   #38
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by martyleach View Post
Very awesome post. Hungry looking at it! So, one question, Is that a Sierra Nevada beer glass at the front end of your post?
Thank you!

That glass is the same glass but unbranded.
__________________
Knives don't cut tomatoes. People cut tomatoes.
deepsouth is online now   Reply With Quote


Old 09-24-2013, 06:22 AM   #39
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by Beef View Post
You have inspired me to do a batch of fresh pasta. I have semolina, what % of semolina do you use? I have Italian 00 flour handy also; does that have any place in pasta making?

thanks
I use....

7 oz all purpose flour
3.5 oz semolina flour
3 whole eggs
1 tbls olive oil
1 pinch of salt
__________________
Knives don't cut tomatoes. People cut tomatoes.
deepsouth is online now   Reply With Quote


Old 09-24-2013, 07:17 AM   #40
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Oh my! What a meal.
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 09-24-2013, 07:33 AM   #41
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Who's tha man?
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Thanks from:--->
Old 09-24-2013, 08:02 AM   #42
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Absolutely fantastic! Looks delicious.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:01 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts