Fatty info

missed-em

Smoke Blower

Original poster

Sep 25, 2011

125

14

Dorchester, Il

• Sep 12, 2012

• #1

OK, did a search and still not clear - when doing a fatty I understand that eggs are precooked, but what about other ingrediants?  Hashbrowns - precooked or raw, onions, peppers, etc sauted first?  Maybe there's a thread out there that gives all the techniques?

First attemt wasn't too good so lookin for help.

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Sep 12, 2012

• #2

I sauted all the goodies that is going in the fattie.
Fry the hashbrown.

 

arnie

Smoking Fanatic

Feb 20, 2010

648

14

West Liberty, Iowa

• Sep 12, 2012

• #3

I do them both ways

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Sep 12, 2012

• #4

It depends on what your stuffing it with.  Will it get done inside a sausage log smoking at 250 for 2 hours? 

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Sep 12, 2012

• #5

bruno994 said:

It depends on what your stuffing it with.  Will it get done inside a sausage log smoking at 250 for 2 hours? 

Click to expand...

Great answer. This is what you need to ask yourself. Also, from personal experience 

 milk and or water do not work well in scrambled eggs. Just leaks out and causes a mess 

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Sep 12, 2012

• #6

Scar gave a great answer. 

 

big game cook

Smoking Fanatic

Aug 22, 2008

629

13

ILLINOIS

• Sep 14, 2012

• #7

ya if im doing something with runny ingreadients im worried about turning it into go i roll them in plastic wrap and freeze them after cooking. then after there about froze i then wrap in the sausage and again pop in freezer for a bit and let it stiffen up. then the bacon weve. then they usually stay togather if handled on a big spatula. just make sure to support the whole bottom when lifting to prevent explosions.