Food Porn

FatDaddy · 04-17-2006, 07:58 PM

Here is the stuff i cooked a few weeks ago. first is the brisket, then the ribs and then my first Fatty..Enjoy!!

Bigmista · 04-17-2006, 08:05 PM

You farker!

Helluva thing to post before I have dinner!

tommykendall · 04-17-2006, 08:10 PM

Looks great. I'm having an enormous brisket sammich and beans for dinner before heading to the airport, and will have another enormous brisket sammich wrapped up for the plane ride tonite.

qman · 04-17-2006, 08:13 PM

Quote:

Originally Posted by tommykendall

Looks great. I'm having an enormous brisket sammich and beans for dinner before heading to the airport, and will have another enormous brisket sammich wrapped up for the plane ride tonite.

Safe ride, TK. enjoy the fark out of Jamaica

thunter · 04-17-2006, 08:44 PM

Fat Daddy, That is the best brisket I have seen yet! What internal temp do you cook your brisket to?

FatDaddy · 04-17-2006, 08:48 PM

i usually try to get it to 170 or so then if i have time ill wrap it in towels in a cooler for a few more hours. that one was cooked for about 9-10 hours at 250-275 because i woke up late from a night out with shinerbock.

Hawgsnheifers · 04-17-2006, 08:59 PM

Great smoke ring, even on the bottom...

Arlin_MacRae · 04-18-2006, 10:17 AM

Quote:

Originally Posted by FatDaddy

i usually try to get it to 170 or so then if i have time ill wrap it in towels in a cooler for a few more hours. that one was cooked for about 9-10 hours at 250-275 because i woke up late from a night out with shinerbock.

Ah, Mr. S. Bock. He kicks like a goat, don't he?

GREAT porn, FatDaddy.

bbqjoe · 04-18-2006, 10:31 AM

What's the package behind the fork?

MrsMista · 04-18-2006, 12:16 PM

Tasty looking vittles.

kickassbbq · 04-18-2006, 12:36 PM

I agree with The Big Mista Man,
YOU FARKER!!!!!!!!!!!!!!
It appears you ain't just a learnin' how to do this BBQ thang, huh?
Smoke On!!!!!
ed

Bill-Chicago · 04-18-2006, 01:23 PM

FatDaddy

Did looks like you smoked that DinoTurd fat cap up.

You ever experiment and cook it fat cap down?

Looks pretty darned tasty?

icemn62 · 04-18-2006, 05:29 PM

And the wife called and told me it was going to be left over ham from Easter. You farker, I could have been enjoying some brisket, but I get my mom's leftover ham. You ate all the ribs I bet. I get leftover ham.....

You get the picture.

BBQ_MAFIA · 04-18-2006, 05:50 PM

FatDaddy · 04-18-2006, 06:59 PM

Quote:

Originally Posted by willkat98

FatDaddy

Did looks like you smoked that DinoTurd fat cap up.

You ever experiment and cook it fat cap down?

Looks pretty darned tasty?

i actually take and trim most of the fat off and place the brisket fatside down and place the pieces of fat on top of the brisket so both sides are covered. works out really well for me, then u usually turn it a few times through out the cook . i spray mine with miller lite or whatever beer im drinking every few hours.

04-17-2006, 08:05 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	You farker! Helluva thing to post before I have dinner! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-17-2006, 08:10 PM	#3
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	Looks great. I'm having an enormous brisket sammich and beans for dinner before heading to the airport, and will have another enormous brisket sammich wrapped up for the plane ride tonite. __________________ tk PitBitch

04-17-2006, 08:44 PM	#5
thunter is One Chatty Farker Join Date: 03-21-06 Location: Indianapolis, IN	Fat Daddy, That is the best brisket I have seen yet! What internal temp do you cook your brisket to? __________________ Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant”

04-17-2006, 08:48 PM	#6
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	i usually try to get it to 170 or so then if i have time ill wrap it in towels in a cooler for a few more hours. that one was cooked for about 9-10 hours at 250-275 because i woke up late from a night out with shinerbock. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

04-17-2006, 08:59 PM	#7
Hawgsnheifers Take a breath! Join Date: 01-26-06 Location: Topeka, Kansas	Great smoke ring, even on the bottom... __________________ HawgsnHeifers Smoke Shack BBQ 18.5 WSM with BBQ Guru Competition MOD Bandera with Spicewine Firebox MOD (Lives at Chiefs now) Silver Smoker with "leak like a Sive" MOD Brinkman Gourmet with "Critter Infestation" MOD Jenn-Air 4 Burner Gas Passer with "Lazy" MOD "Life is hard. It's harder when your stupid."

04-18-2006, 10:31 AM	#9
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	What's the package behind the fork?

04-18-2006, 12:16 PM	#10
MrsMista Full Fledged Farker Join Date: 07-19-04 Location: Long Beach, CA	Tasty looking vittles.

04-18-2006, 12:36 PM	#11
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn	I agree with The Big Mista Man, YOU FARKER!!!!!!!!!!!!!! It appears you ain't just a learnin' how to do this BBQ thang, huh? Smoke On!!!!! ed __________________ Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]

04-18-2006, 01:23 PM	#12
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	FatDaddy Did looks like you smoked that DinoTurd fat cap up. You ever experiment and cook it fat cap down? Looks pretty darned tasty? __________________ . 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

04-18-2006, 05:29 PM	#13
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	And the wife called and told me it was going to be left over ham from Easter. You farker, I could have been enjoying some brisket, but I get my mom's leftover ham. You ate all the ribs I bet. I get leftover ham..... You get the picture. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

04-18-2006, 05:50 PM	#14
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	Yum!