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View Full Version : Pitiful Brisket beautiful chiles and jalapeņos- New Nekkid Fatty


16Adams
08-31-2015, 02:13 PM
Today is my Saturday. Fiesta Fajita seasoning was on sale. A "cheap" full under 12# packer seasoned and wrapped for a few hours. The flat is kind of thin, the point looks great. But these Hatch and Jalapeno have color. Going to mix with roasted onion and garlic, season with Chef Merito Asada seasoning for some green chile salsa.

16Adams
08-31-2015, 02:14 PM
90210

16Adams
08-31-2015, 02:17 PM
Nekkid Fatty. I've never seen or tried this brand. It was off by itself in a box in the freezer with specialty meats like duck, goose etc

Ron_L
08-31-2015, 02:22 PM
I've used that fajita seasoning and it is good stuff!

I've also tried the Old Folks sausage and wasn't impressed. I'm interested in your thoughts.

16Adams
08-31-2015, 02:27 PM
Ron L besides the fact that it was on sale, what caught my eye was the word "medium".
Usually I see hot mild sage Italian. Please help a brother out and tell me your thoughts- specially fat content. I really like Potters then Owens then JD, but I'll cook and eat them all.

Ron_L
08-31-2015, 02:30 PM
We don't have Potters or Owens up here, but I think Owens is the same as Bob Evans, which I like. The Old Folks, if I remember correctly, was quite a bit fattier, and was less flavorful compared to Bob Evans and JD. But it's been a few years.

16Adams
08-31-2015, 02:34 PM
Thank you!!

dport7
08-31-2015, 02:38 PM
Yep, you have a pit full. Old Folks brand is more common up north.
Never seen it on the shelfs in Georgia. They make a lot of pork products under that name, I've never had a chance to try any though.

Best to ya on your cook! I curious on your thought on the sausage also.

pjtexas1
08-31-2015, 02:49 PM
really interested in how that fajita brisket comes out.

16Adams
08-31-2015, 03:14 PM
BGE Mini going to handle most of the salsa duty. Have Primo coming to temp for brisket and some sausage. Plan is to make green chile salsa, thro smoke, drink beer. I'm kind of running on empty. 14 hours sleep in four days. But while I'm up I'm going to smoke grill Pandora my arse off

effinUker
08-31-2015, 03:59 PM
Nekkid Fatty. I've never seen or tried this brand. It was off by itself in a box in the freezer with specialty meats like duck, goose etc

That brand is all I buy anymore. All the flavors are good.

Bludawg
08-31-2015, 04:02 PM
I agree with Ron on Old Folks, I like Owens & Tennessee Pride when I can get it. I do like the HEB Regular, & Sage better than JD original.

16Adams
08-31-2015, 04:29 PM
Everything's rocking just fine

16Adams
08-31-2015, 04:35 PM
90210

oldbill
08-31-2015, 05:50 PM
I've used that fajita seasoning and it is good stuff!

I've also tried the Old Folks sausage and wasn't impressed. I'm interested in your thoughts.+1 on the fajita seasoning!!!:thumb:

bigpernz
08-31-2015, 06:14 PM
Floyd moose drool and brisket cookin..life is good!

silverfinger
08-31-2015, 06:25 PM
Looking good! I'm enjoying your Saturday!!!

16Adams
08-31-2015, 06:38 PM
Looking good! I'm enjoying your Saturday!!!

Thanks brother. Cookers and beer

Garrett
08-31-2015, 07:47 PM
Looks like you're having a banquet by the beer you're drinking.

Smoke on Badger Mountain
08-31-2015, 08:41 PM
Sounds good

16Adams
08-31-2015, 08:49 PM
Wrapped at 4:30 probed tender at 5:50".
Resting.

cowgirl
08-31-2015, 09:58 PM
Almost 10 pm and now I'm hungry. :doh:
Looks SO good Adams, makin' my tummy growl big time. lol

16Adams
08-31-2015, 10:11 PM
Almost 10 pm and now I'm hungry. :doh:
Looks SO good Adams, makin' my tummy growl big time. lol

For a "scattered" spray and pray cook it turned out awesome. Brisket was fantastic and probed tender in just under 6 hours. Open face green chile prime rib burgers were the - er uh grand!!!

But the weekend is shortened by the bosses phone call. That's Fine. I'm really wanting the mid size Gen 4 Glock 10mm. Was and is a grand 36 hours off.

The Fiesta Fajita seasoning just became my primary brisket tub. Perfect

16Adams
08-31-2015, 10:13 PM
Just an opened face burger

cowgirl
08-31-2015, 10:32 PM
Yer killin' me. lol

smoke ninja
08-31-2015, 10:39 PM
This thread is a winner. Too bad it wont get 20 pages. It should. This place would be better if it did.




For a guy who dont like brisket you sure do cook it well.

pjtexas1
08-31-2015, 11:17 PM
Good cook threads don't go 20 pages...shameful.

ssv3
09-01-2015, 12:26 AM
Adams, you're one of my favorite dudes on here man! :thumb: Love the incorporation of the Hatch chiles. Got the Hatch bug from you and boy!!

code3rrt
09-01-2015, 08:00 AM
You said "pitiful" brisket? You must have been referring to size I guess, that all looks spectacular!

KC