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Brisket Ribs Turkey Legs 1st Fatty Burnt Ends Cabbage

post #1 of 20
Thread Starter 


Edited by Meat Hunter - 5/26/10 at 9:20am
post #2 of 20
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 points.giffor such a great smoke!
post #3 of 20
post #4 of 20
PDT_Armataz_01_37.gifWOW, everything looks soooo good!! Fatties are next on my list!! Sure would love some of those burnt ends right now. Thanks for the great Qview.
post #5 of 20
Thanks for the Qview.

What a great assortment and all look good.

post #6 of 20
Looks great..............Just kidding.Awesome job meat ...Love that cabbage and everything else.Beauty............POINTS coming.....
post #7 of 20
WOW Meat Hunter, Looks Great, Ya Got Samples?points.gif
post #8 of 20
Man that looks AWESOME.!!!!

is that a potato that you are using for the internal temp? Must work pretty good?
post #9 of 20
PDT_Armataz_01_37.gifEverything looks fantastic! Nice job Meat Hunter!!
post #10 of 20
Thread Starter 
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.
post #11 of 20
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)
post #12 of 20
Man that was all awesome!!!points.gif
post #13 of 20
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.points.giffor sure not for one but all the great food you shared with us.
post #14 of 20
No multiple post sections, some folks will post each separately and others will post it all in one thread.
post #15 of 20
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...points.gif

That's what I truly appreciate about this forum - all of the innovative ideas out there for trying something different.
post #16 of 20
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?

post #17 of 20
Thread Starter 


Edited by Meat Hunter - 5/26/10 at 9:20am
post #18 of 20
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!
post #19 of 20
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! points.gif
post #20 of 20
That is a large egg, growing up we used to get similar scenarios, but they were almost always a double yolk, which was always a nice suprise.
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