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| 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. |
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05-26-2010, 03:02 PM
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#1 |
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Knows what a fatty is.
Join Date: 05-13-10
Location: Washington, MO
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bagna cauda recipe?
Hey guys, my buddy told me if i like anchovies then i would love some bagna cauda, Any one have a good recipe that they would give me?
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05-26-2010, 03:27 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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Oh no, you have no idea...
http://www.bbq-brethren.com/forum/sh...ht=bagna+cauda and a dozen others...not all of them helpful
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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05-26-2010, 03:39 PM
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#3 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
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Here's a personal favorite thread of mine....
http://www.bbq-brethren.com/forum/sh...ht=bagna+cauda I'm not a fan of anchovies so I subbed a full tin of smoked oysters along with the oil. DAYYYUUUUM!! This chit is good. You will stink of garlic from all your pores and orificesesesssss, but you will love every minute of the aromatic flashbacks. This stuff's like CRACK!!! Bob
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UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son.     DAN!
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05-26-2010, 03:43 PM
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#4 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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I was looking for that one too, but, could not find it.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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05-26-2010, 04:01 PM
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#5 |
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somebody shut me the fark up.
  
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I've wanted to make that ever since that episode of "Babylon 5" in which Garibaldi had to smuggle in the ingredients. Garlic, butter, olive oil, anchovies? Yum.
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Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum! |
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05-26-2010, 04:10 PM
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#6 |
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Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 10
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i use 50/50 cream of chicken and cream of mushroom in mine and and anchovie paste instead of anchovies..
stuff is major addicting.. and your arteries tie knots off in various areas in an attempt to protect themselves. But damn... gimme a loaf of brooklyn bread and a crock pot.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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