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 11-07-2006, 06:37 PM   #1
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default Banga Cauda

I wish to express my thanks to Parrothead who taught me how to make Banga Cauda at the fall bash. I made some a couple days ago. My wife said.........thank god for the folks on the forum. She claims you folks have enriched my life for introducing her to said good eats. Improving the quality of life here. After the Banga Cauda, smoked meatloaf and the fatties.........She thinks you guys are the greatest. She is now telling me to search for more new recipes from the forum folks. She says from what she can tell, everything here is on a positive note.

Thanks again

Mike
bbqbull is offline   Reply With Quote




Old 11-07-2006, 06:44 PM   #2
Bill-Chicago
somebody shut me the fark up.

 
Bill-Chicago's Avatar
 
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
Default

Good for you Mike.

And it was a pleasure freeing Greg's boat from the sea wall from hell with you.

Have you tried Phil's cheesy bread at home?

Thats the one that my wife requests most often
__________________
.
Bill-Chicago

The death of "willkat98"

Me: If you aren't woke, that means you're still sleeping, right?
Kid today: That's racist!

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
Bill-Chicago is offline   Reply With Quote


Old 11-07-2006, 06:44 PM   #3
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Default

Quote:
Originally Posted by bbqbull
She says from what she can tell, everything here is on a positive note.

Thanks again

Mike
She doesn't know us very well, does she?

There are lots and lots of recipes and variations on recipes all over this forum. I believe efforts are being made to update the recipes section and dig out some of the buried "treasures" and give attribution where we can.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair

KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element),
Pit Boss Tailgater pellet pooper.
chad is offline   Reply With Quote


Old 11-07-2006, 06:50 PM   #4
JimT
Full Fledged Farker
 
JimT's Avatar
 
Join Date: 03-15-06
Location: Battle Creek, MI
Default

I'll bite. What is Banga Cauda? A quick simple search turned up nothing.

I like the name!!!!
__________________
Good judgment comes from experience, and a lot of that comes from bad judgment.
JimT is offline   Reply With Quote


Old 11-07-2006, 06:51 PM   #5
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Default

Hey guys, I did a search for Banga Cauda but couldn't find the recepie. Could someone point me in the right direction please.
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Old 11-07-2006, 07:17 PM   #6
Bill-Chicago
somebody shut me the fark up.

 
Bill-Chicago's Avatar
 
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
Default

Quote:
Originally Posted by JimT
I'll bite. What is Banga Cauda? A quick simple search turned up nothing.

I like the name!!!!
LOL Jim and Pighead

We can't spell here

Quote:
1 lb. melted butter
2 cans cream of chicken soup
2 cans cream of mushroom soup (or 4 cans of cream of mushroom soup)
1 tube anchovy paste or 1 can of anchovies
1/2 cup minced garlic
1 pint heavy cream

Add all ingredients to a pot of medium heat. Stir until blended well. Some butter will never blend. Add heavy cream. Mix well to desired thickness.

Serve with crusty Italian Bread, Cabbage leaves, cheese cubed, meat cubed or anything else you think might go with it.

Eat well.
http://www.bbq-brethren.com/forum/sh...ighlight=bagna

There are a couple variations in there
__________________
.
Bill-Chicago

The death of "willkat98"

Me: If you aren't woke, that means you're still sleeping, right?
Kid today: That's racist!

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
Bill-Chicago is offline   Reply With Quote


Old 11-07-2006, 07:21 PM   #7
Bill-Chicago
somebody shut me the fark up.

 
Bill-Chicago's Avatar
 
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
Default

Just added to Roadmap at the top of this forum for easy finding in the future
__________________
.
Bill-Chicago

The death of "willkat98"

Me: If you aren't woke, that means you're still sleeping, right?
Kid today: That's racist!

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
Bill-Chicago is offline   Reply With Quote


Old 11-07-2006, 11:43 PM   #8
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Bill, havent exposed the Phoobahs Cheesy Bread as of yet. Gotta keep some kinda secret for the holidays. Yes I remember helping to remove the Queen Mary from the altered boat slip. That was sad for Greg and T-Bird. Sure as heck wasnt their fault for sure. That is a very fine party barge IMHO.
Hope they got her back to original condition.
bbqbull is offline   Reply With Quote


Old 11-08-2006, 06:50 AM   #9
SP
is one Smokin' Farker
 
SP's Avatar
 
Join Date: 05-20-06
Location: Kansas City
Default

In Italian, Bagna Cauda simply means warm bath. This tasty Italian olive oil dip is great for raw vegetables as a tasty appetizer or party food. For a party, simply keep it warm in a small chafing dish or fondue pot.


(3 oz) Jar Anchovy Fillets

1/2 Cup Milk

35 Medium Garlic Cloves, Smashed And Peeled

1/2 Cup Unsalted Butter

1/2 Cup Olive Oil

Raw Cleaned Vegetables For Dipping


Place the anchovies in a bowl with the milk and let sit for an hour. Drain and pat dry. To heat in a microwave oven, place the butter, oil and garlic in a glass or ceramic casserole dish. Add the anchovies to this mixture, cover with plastic and cook on high for 6 minutes. Uncover carefully and blend in a blender or food processor until smooth.

We do it with out the milk.
__________________
[COLOR=blue]Clay[/COLOR]
[COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR]

[COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR]
[COLOR=#0000ff]Weber Kettle[/COLOR]
[COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR]
[COLOR=#0000ff]Charbroil Gasser[/COLOR]
SP is offline   Reply With Quote


Thanks from:--->
Old 11-08-2006, 05:28 PM   #10
JimT
Full Fledged Farker
 
JimT's Avatar
 
Join Date: 03-15-06
Location: Battle Creek, MI
Default Oh....my.....gawd

Thanks for the links guys. Now I know what Banga Cauda (oops, I mean Bagna Cauda) is, but I'm not sure I should!

A few questions for those in the know:

1. If using canned anchovies instead of the paste, don't you at least chop them up or something? Or do they fall apart naturally when you stir it up?

2. What's the preference; 1/2 chicken, 1/2 mushroom soup, or all mushroom?

3. Can it be refrigerated and reheated?


Thanks, I think
__________________
Good judgment comes from experience, and a lot of that comes from bad judgment.
JimT is offline   Reply With Quote


Old 11-08-2006, 05:42 PM   #11
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

JimT, I havent used the anchovies in my batch of banga cauda. But I do enjoy canned sardines. Not sure but I think anchovies are just very salty little fish. I made a half-batch. 2 sticks of butter. One can each of creamed of chicken and mushroom soup. Then added a quarter cup of chopped jared type garlic. Added 1/2 pint of cream to the heated mixture. Yes we have reheated it 3 times now and to us taste just as good. I assume anchovies add extra amounts of salt to the blend. The nearest store to us that even carries cream is about 30 miles round trip. So when I get a wild hair to whip up something I just use what I have in stock. Next time I will add some sea-salt and some white ground pepper. We have used this dish as a dip for cooked and fresh veggies. Also its great on crusty bread and as a gravy for mashed potatoes. It would also make a great white sauce for pasta IMHO.

Mike
bbqbull is offline   Reply With Quote


Old 11-08-2006, 06:27 PM   #12
FatDad
is One Chatty Farker
 
FatDad's Avatar
 
Join Date: 07-07-04
Location: Richardson, Texas
Default

You guys should try a little over angel hair pasta !!!!!!!

BC warning.......
Do not stay up late eating this and have an early plane flight
and sit in a humid airport.
__________________
************************************
Mark P.

The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061

3 WSM's
Weber Kettle w/ rotisserie
Weber Genesis
2 Turkey Fryers
FatDad is offline   Reply With Quote


Old 11-08-2006, 06:45 PM   #13
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

I use the anchovy paste like Greg taught me. Just squeeze it in.

And don't be frightened by how it looks while it is cooking. It will look horrible at first. When you add the cream it smooths out, though. Just be patient.
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


Old 11-08-2006, 06:55 PM   #14
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Default

Angel Hair pasta, my arse! Try it over a Belly Bomber/Slider! I could feel my heart throwing on the brakes as I tasted it!
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Old 11-08-2006, 07:27 PM   #15
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Hell bigmista. Only thing you can buy here in a tube is toothpaste. No tubes of tomato paste nor anchovies in a tube for sure. Play heck finding anchovies even in a store here.
bbqbull is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Bagna cauda Bigmista Q-talk 100 12-24-2019 08:28 PM
bagna cauda recipe? aswoboda Q-talk 5 05-26-2010 04:10 PM

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 07:42 PM.


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