- Feb 3, 2009
- 1,720
- 14
Brisket Ribs Turkey Legs 1st Fatty Burnt Ends Cabbage
- Thread starter meat hunter
- Start date
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Everything looks absolutely great! I mean literally every single thing you put on that smoker came out beautifully.
I'm glad I could help you out and that it all came out great. I do have to give credit to BenjaminR for the honey injection idea though.
Loved the look of your burnt ends, picked up a packer today because I have to do another batch of them because damn those things are good.
Definite
for such a great smoke!
I'm glad I could help you out and that it all came out great. I do have to give credit to BenjaminR for the honey injection idea though.
Loved the look of your burnt ends, picked up a packer today because I have to do another batch of them because damn those things are good.
Definite
porklvr
Fire Starter
Looks great..............Just kidding.Awesome job meat ...Love that cabbage and everything else.Beauty............POINTS coming.....
- Feb 3, 2009
- 1,720
- 14
Thanks everyone for the compliments. For those of you who read my post a few days ago, about the wife being for sale, well this morning when I got up to see the wife off to work, I looked over at her little tupperware container. And what was in it? Yeah, some brisket, some cabbage and some burnt ends. She looked at me with that "I'm busted look". I didnt say a word, but I feel redeemed LOL.
Anyhow, I have a question. I did not know what section to post this under so I went with beef, even though I had some poultry, veggies and pork in it. Is there a section for smokes like this when someone makes a variety of items? Or do we have to post each item in its respectable category? Maybe something like "Multiple smoked items" or something like that. Oh well, just wondering.
Anyhow, I have a question. I did not know what section to post this under so I went with beef, even though I had some poultry, veggies and pork in it. Is there a section for smokes like this when someone makes a variety of items? Or do we have to post each item in its respectable category? Maybe something like "Multiple smoked items" or something like that. Oh well, just wondering.
rwtrower
Fire Starter
Great fatty, nice and crispy! I have done the cabbage thing and enjoy it immensely. Turkey legs are next for me. Great job as usual. (my wife doesn't know I photo my food yet)
- Mar 12, 2009
- 14,477
- 58
Great and amasing food there meat hunter. Everything came out fablous looking too and all Icould wish for is to be your new best buudy. Cause where I'm from buddies share.
for sure not for one but all the great food you shared with us.
No multiple post sections, some folks will post each separately and others will post it all in one thread.
MH - diddo to all of the other complements, and an extra WOW from me on the cabbage! I LOVE cooked cabbage and have chopped it and cooked it in a wok using your same ingredents and the family just raved about it.
Don't know if I've earned the right to assign pioint yet or not, but here goes...
That's what I truly appreciate about this forum - all of the innovative ideas out there for trying something different.
Thanks,
Tracey
Don't know if I've earned the right to assign pioint yet or not, but here goes...
That's what I truly appreciate about this forum - all of the innovative ideas out there for trying something different.
Thanks,
Tracey
tomthegrillguy
Fire Starter
- Aug 27, 2009
- 35
- 10
As a newbie to Fatties, is it normal to cook the egg first, or can you try to "break an egg" over the fattie before rolling and have it come out good?
Thanks!
Thanks!
- Feb 3, 2009
- 1,720
- 14
benjaminr
Meat Mopper
WOW! All of that looks amazing! I am going to have to try the cabbage that looks delish!
And holy crap the honey injecting is really catching on lol!
And holy crap the honey injecting is really catching on lol!
Hey Meat Hunter,
Awesome job on everything! Burnt ends are definitely one of my favorites too. One thing that I have found is that if you put the whole brisket in and cook it until it is done, it is super easy to slice through the large fat vein that separates the point and flat...try this next time, you will be amazed. Then just chuck the point back in the smoker or cube / smoke. Points on this for sure!
Awesome job on everything! Burnt ends are definitely one of my favorites too. One thing that I have found is that if you put the whole brisket in and cook it until it is done, it is super easy to slice through the large fat vein that separates the point and flat...try this next time, you will be amazed. Then just chuck the point back in the smoker or cube / smoke. Points on this for sure!
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