MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-19-2010, 08:42 AM   #1
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default shrimp and crabmeat alfreado #scratch

shrimp and crabmeat alfredo i made from scratch....







cheers!
__________________
Out. Again.
deepsouth is offline   Reply With Quote




Old 10-19-2010, 08:45 AM   #2
bluetang
somebody shut me the fark up.
 
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
Default

That is killer! What a great dish
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 09:09 AM   #3
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Very nice!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 10:16 AM   #4
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Default

I'll bet that was good. You're quite the chef!
__________________
Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 10:24 AM   #5
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by btcg View Post
I'll bet that was good. You're quite the chef!

my pictures > my abilities as a cook...... trust me.

;o)
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Old 10-19-2010, 10:26 AM   #6
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Such a simple yet subtle dish. I love alfredo. You nailed that one!
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 10:28 AM   #7
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

My kinda dish!
BuPhul work!
__________________
-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 offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 10:29 AM   #8
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Default

Quote:
Originally Posted by deepsouth View Post
my pictures > my abilities as a cook...... trust me.

;o)
You're modest. The nice cut on the asparagus and subtle browning tells me a lot.
__________________
Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 10:34 AM   #9
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by btcg View Post
You're modest. The nice cut on the asparagus and subtle browning tells me a lot.

thanks! you are too kind.
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Old 10-19-2010, 11:00 AM   #10
Redhot
is One Chatty Farker
 
Join Date: 04-26-10
Location: Memphis, TN
Default

Now that's what I call from scratch!!!! Umm, alfredo sauce recipe please!
__________________
[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT]
[FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT]
[FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT]
[FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT]
[B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]
Redhot is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 11:08 AM   #11
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by Redhot View Post
Now that's what I call from scratch!!!! Umm, alfredo sauce recipe please!

for sure.....

melt 1/4 cup butter and add 1 cup heavy cream and simmer five minutes. whisk in 1.5 cups parmesan cheese, .5 cups guyere, .5 cups pecorino romano and then add one pound of crabmeat. (cheeses can be mixed and matched in different amounts. i like this combo personally.)

pour over pasta and top with fresh parsley and grilled shrimp. salt and pepper to taste...

on my shrimp, i used dizzy pig shakin' the tree and tsunami spin along with salt and some simply marvelous season all.


edit: that's such a simple recipe, i'm almost embarrassed.....
__________________
Out. Again.

Last edited by deepsouth; 10-19-2010 at 11:39 AM..
deepsouth is offline   Reply With Quote


Thanks from: --->
Old 10-19-2010, 11:52 AM   #12
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Quote:
Originally Posted by deepsouth View Post
for sure.....

melt 1/4 cup butter and add 1 cup heavy cream and simmer five minutes. whisk in 1.5 cups parmesan cheese, .5 cups guyere, .5 cups pecorino romano and then add one pound of crabmeat. (cheeses can be mixed and matched in different amounts. i like this combo personally.)

pour over pasta and top with fresh parsley and grilled shrimp. salt and pepper to taste...

on my shrimp, i used dizzy pig shakin' the tree and tsunami spin along with salt and some simply marvelous season all.


edit: that's such a simple recipe, i'm almost embarrassed.....
Many thanks! And yet, isn't it always the simple recipe that's the easiest to really mess up sometimes? As I said above. Simple yet subtle and Oh So Good.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 12:37 PM   #13
Chef Country
is one Smokin' Farker
 
Chef Country's Avatar
 
Join Date: 07-26-09
Location: Wellington, KS
Default

looks yummy!!! I want some
__________________
Country Q
Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
Chef Country is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 12:42 PM   #14
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

looks fantastic, thanks for the recipe!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Thanks from:--->
Old 10-19-2010, 09:40 PM   #15
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Forgot, one clove minced garlic.

Quote:
Originally Posted by deepsouth View Post
for sure.....

melt 1/4 cup butter and add 1 cup heavy cream and simmer five minutes. whisk in 1.5 cups parmesan cheese, .5 cups guyere, .5 cups pecorino romano and then add one pound of crabmeat. (cheeses can be mixed and matched in different amounts. i like this combo personally.)

pour over pasta and top with fresh parsley and grilled shrimp. salt and pepper to taste...

on my shrimp, i used dizzy pig shakin' the tree and tsunami spin along with salt and some simply marvelous season all.


edit: that's such a simple recipe, i'm almost embarrassed.....
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
shrimp and crawfish etoufee from scratch..... deepsouth Q-talk 34 11-14-2011 10:32 PM
grilled shrimp and crabmeat alfredo from scratch deepsouth Q-talk 8 03-28-2011 10:48 AM
lasagna from scratch..... deepsouth Q-talk 23 03-14-2011 01:13 PM
Scratch bbqjoe Q-talk 11 06-05-2007 06:18 AM

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:35 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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