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Fattie Help

post #1 of 7
Thread Starter 
Alright, I am thinking that I am going to try my first fattie this weekend. I am planning on waking up Saturday or Sunday morning and throwing on a breakfast fattie. I am planning on using sausage of course and on the inside trying scrambled eggs, bacon, cheese, and maybe someother things if they catch my eye. My question is can I do up the fatty the night before and let it sit in the fridge overnight? I would rather do the prep work the night before and then just get up in the morning with a cup of java and get to smoking. Thanks for the help.
post #2 of 7
No worries on your breakfast fattie ingredients, bud. Just wrap that puppy in plastic wrap, twist the ends and pin them tight and you are good-to-go!

If you are using "wet" ingredients like say a salsa, guacamole, pizza sauce, I would be hesitant to let them sit overnight for no other reason that I think they would begin to "de-volve" with the others and make a sort of slime. No proof of this, but acids will begin to deconstruct shredded cheese and meld them together. Won't hurt anything, just be mushier-looking at the end.

Anyone, please chime in....this is my gut feeling and I have no fattie evidence, though I do have burrito and enchilada evidence for this.

Good smokes to you bud!
post #3 of 7
Rivet hit it on the head.
If doing simply eggs, bacon, things like that you will be fine but sauces will "mush" certain other ingredients.
post #4 of 7

Rueben Fatty

I did a Rueben Fatty with Corned beef, sauerkraut, and 1000 Island dressing. I did it up and put it right on the smoker. The 1000 Island kind of dissappeared.
post #5 of 7
Thread Starter 
Thanks for the help. So it looks like it is game on for a weekend breakfast fattie. I will definately try to remember to get pics and get a q-view going of my first, but hopefully not last fattie.
post #6 of 7
I always make my fattie the night before. Then in the am, I toss on the fattie around 6-7 then while it's cooking I'll make up some ABT's when the breakfast fatty comes off (8=9) the ABT's and chicken thighs go on. The ABT's are ready as an appy (11-12ish) then the chicken thighs for a 1-2oclock lunch while waiting for Ribs or Briskett that was put on the same time as the fattie.
post #7 of 7
If you make your first fattie there is no such thing as your last...PDT_Armataz_01_34.gif
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