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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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02-07-2011, 11:31 AM
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#1 |
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Got Wood.
Join Date: 06-11-10
Location: North Dakota
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My Super Sunday Fattie w Pron
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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02-07-2011, 11:34 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Throw a slab of that Phish this way!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow |
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02-07-2011, 11:34 AM
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#3 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
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Great looking fattie! I love the looks of the smoked northern too.... nice job!!
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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02-07-2011, 11:35 AM
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#4 |
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is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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Nice looking fish you got there! Makes me want some really bad.
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Some call me... Tom...? 12" Charbroil, SJS, WGA , 22.5 OTG , mUDS , 2 UDS w/AML Wood Art Custom Handles, Pull behind rig  , & 1 new rig being built from 500lb tank.Owner of 2 Red Hamilton Beach Instant Read Digital Thermometers! Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!  Avatar by Zydecopaws Big Butz BBQ Products |
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02-07-2011, 11:39 AM
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#5 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
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Sounds like some good stuff!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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02-07-2011, 11:49 AM
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#6 |
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somebody shut me the fark up.
 
Join Date: 02-07-08
Location: Phoenixville, PA
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Very Nice
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02-07-2011, 12:10 PM
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#7 |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Good job!
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I] |
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02-07-2011, 12:18 PM
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#8 |
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somebody shut me the fark up.
Join Date: 04-02-09
Location: Manito, IL
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Good eats!
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Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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02-07-2011, 01:28 PM
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#9 |
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Got Wood.
Join Date: 06-11-10
Location: North Dakota
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Thanks all. It was all good eats indeed. If anyone would like the recipe for the brine on the fish just holler.
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02-07-2011, 04:07 PM
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#10 | |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
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Quote:
__________________
jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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02-07-2011, 04:10 PM
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#11 |
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On the road to being a farker
Join Date: 02-03-10
Location: Moorhead,MN
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Nice to see another NoDak!!!!
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02-07-2011, 04:47 PM
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#12 | |
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Got Wood.
Join Date: 06-11-10
Location: North Dakota
Downloads: 0
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Quote:
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. |
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02-07-2011, 06:12 PM
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#13 | |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
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Quote:
Can't wait to give it a try, sounds tasty.
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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02-07-2011, 06:18 PM
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#14 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Nicely done!
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J Crunch |
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02-07-2011, 07:06 PM
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#15 |
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Full Fledged Farker
Join Date: 01-15-11
Location: Louisiana
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Sa'Weet!
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