fatty overnight question

Discussion in 'Fatties' started by danreeve, Jun 18, 2009.

  1. danreeve

    danreeve Fire Starter

    maybe this is a dumb question but are there any problems with making some fatties a few days before the smoke and storing them in the fridge (wrapped in saran)?

    I don't see why this would be a problem, but maybe I'm missing something?
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I usually make mine the night before... Just keep it refridgerated... It will be delilcious!
  3. smokingscooby

    smokingscooby Smoking Fanatic

    Ditto. what he said.^^^^ just keep it in the fridge.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Ditto Ditto what they said. I always make them atleast the day before it makes it easier to handle when loading it in the smoker.
  5. billbo

    billbo Master of the Pit OTBS Member

    You can freeze them too if you need to go longer than a day or two.
  6. fire it up

    fire it up Smoking Guru OTBS Member

    The only, only time that I would say you won't want them done the day before is if you are adding a particular ingredient you wouldn't want to sit overnight such as bread or a biscuit inside. I would say just about any ingredients would be perfectly fine to do ahead of time, you just wouldn't want a layer of innerds that seems like it used to be a biscuit but instead it absorbed too much moisture and turned to goo.
    What kinds are you thinking about making by the way?
  7. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I regularly chill them overnight, slice them 1/2 inch thick and fry the patties for breakfast like you would a burger pattie. I have frozen and re- heated them with good success also.
  8. danreeve

    danreeve Fire Starter

    thanks for the help. I'm making something easy for my first one. Bell peppers, cheese, mushrooms.

    From reading on here somewhere it looks like it should take around 2.5 hours to reach temp? Sound right?

    (I'm doing this with the 3 racks of ribs, and the chickens)
  9. fire it up

    fire it up Smoking Guru OTBS Member

    2.5 does sound right from all the fatties I have done. Though make sure you are going by temp and not time. 165 in the middle. But 2.5-3 has almost always been my cook times.
  10. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    yep ~ sounds about the same in my experience ~

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