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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. |
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08-25-2013, 10:22 AM | #1 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Padawan and Phubar's Osso Buco with Phettucine Pron
-starter PhlatPhish rolls with pesto and tomato/basil/mozzarella tower (Padawan)
-main coarse osso buco with Phettucine (Phubar) -dessert tiramisu roll and spiked coPhee (Dennessey) Starter was very tasty...Phish could've used some more salt though. Osso buco and the Phettucine went very well together. Tiramisu roll was a Phail except for the taste.
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-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 |
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08-25-2013, 10:58 AM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Yes sir!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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08-25-2013, 11:16 AM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Excellence!
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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 [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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08-25-2013, 01:23 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Very nice Phu and Pad, that all looks great
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-25-2013, 05:08 PM | #8 |
is One Chatty Farker
Join Date: 07-31-12
Location: indianapolis
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WOW! Are you guys chefs? The reason I ask is because every post that I've seen from you, the presentation is on point! You're also 2 very creative chefs in the kitchen and on the grill. My hat's off to both of you.
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08-25-2013, 05:16 PM | #9 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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Just send me a plate of osso bucco and fettuccine and I'll be your friend for life, deal?
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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08-25-2013, 05:17 PM | #10 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Dang Phoeb, Pad, that looks delicious.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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08-25-2013, 06:05 PM | #12 |
Full Fledged Farker
Join Date: 07-31-12
Location: Blanchard, Louisiana
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Phubar, Did you and Padawan go to culinary school to learn how to cook like this? I mean all your cooks appear to be of upper end restaurant quality from what you cook to the EXCELLENT presentation. I am astounded at the consistency of premium posts that y'all bring to the forum. Hats off to the both of you. By the way my spell check says you misspelled cophphee or was it just for brevity. Thanks again for sharing y'alls culinary skills.
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Mrs. Hogwollop up and r-u-n-n-o-f-t, future cold smoker, 18.5 WSM Maverick ET-732 |
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08-25-2013, 06:23 PM | #14 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Superb!!!!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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08-25-2013, 06:30 PM | #15 |
Full Fledged Farker
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
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You guys are on a different level than most of us and you cook some great looking food.
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Lang 36" Hybrid offset w/warmer Box Weber Smokey Mtn 22-1/2" Jumbo Joe Stainless 18" Smokey Joe mini Smokin Cajun Gasser |
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