My Super Sunday Fattie w Pron

T

TeamRMS

Is lookin for wood to cook with.
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This was my first attempt at smoking a fattie and err making a fattie. LOL

Sorry i didnt take more pics all i had was my cell phone camera and the girlfriend was looking at me kind of wierd when i said i needed to take some pics. Also the last pic is of some smoked northern i threw on the smoker to.

The fattie was stuffed with mushrooms and a mix of swiss and colby cheese.Rubbed in rendesvous seasong and smoked. It was farkin Good. I think im starting to get the hang of this smokin thing.

Thanks For Lookin.
 

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Great looking fattie! I love the looks of the smoked northern too.... nice job!!:-D
 
Thanks all. It was all good eats indeed. If anyone would like the recipe for the brine on the fish just holler.
 
TeamRMS said:
Thanks all. It was all good eats indeed. If anyone would like the recipe for the brine on the fish just holler.
Click to expand...

I would love to try your brine recipe.. if you get the time to post it.. thanks! :cool:
 
cowgirl said:
I would love to try your brine recipe.. if you get the time to post it.. thanks! :cool:
Click to expand...

Its a very simple Brine.

4 Cups Brown Sugar
1 Cup Pickling/Canning Salt

From This point you can pretty much mix in whatever you would like.

I add in
3 TS Garlic Powder.
3 TS Black Pepper.

Mix all ingrediants together, coat each filet of fish with the brine and stack into ziplock bag/container, dont use any type of metal container as it will give the fish a bad bad bad taste. I usuallly marinade overnight in fridge. When you are ready to smoke, take fish out of marinade( it will be like liquid caramel) and gove the fish a good rinse under cold water, pat dry and let fish air dry while smoker is warming up.

Any Questions just holler. I hope that makes sense.:becky:
 
TeamRMS said:
Its a very simple Brine.

4 Cups Brown Sugar
1 Cup Pickling/Canning Salt

From This point you can pretty much mix in whatever you would like.

I add in
3 TS Garlic Powder.
3 TS Black Pepper.

Mix all ingrediants together, coat each filet of fish with the brine and stack into ziplock bag/container, dont use any type of metal container as it will give the fish a bad bad bad taste. I usuallly marinade overnight in fridge. When you are ready to smoke, take fish out of marinade( it will be like liquid caramel) and gove the fish a good rinse under cold water, pat dry and let fish air dry while smoker is warming up.

Any Questions just holler. I hope that makes sense.:becky:
Click to expand...

Thanks so much, it makes perfect sense! :becky:
Can't wait to give it a try, sounds tasty. :thumb:
 
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