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Good morning all...

post #1 of 8
Thread Starter 
I am trying my first fattie today. Do you guys precook any of your filler ingredients (aside from eggs of course)? I am using bell pepper, mushrooms, and onions. From most folks' qvue, it looks like the veggies go in raw, but I just wanted to make sure. Thanks.
post #2 of 8
That's a great question really....
I'm not sure it matters does it?
why couldn't you 'blanch' the onions, shrooms, and peppers to add a 'flavor' to them first then throw them in... I wouldn't think that would ruin anything.
post #3 of 8
It probably depends on how you like your veggies cooked. If you like em to be "al dente," with a bit of firmness then I'd throw em in raw and seasoned, but if you want them sauteed in butter beforehand to get that yummy flavor going that would be awesome too.
post #4 of 8
Personally I precook the fillings
post #5 of 8
I fall into pineys catagory. I sautee, cool down, then stuff.
post #6 of 8
If you want there to be a crunch to the filling then do not precook. If you want a consistent texture then you will want to precook the fillings.

I do precook mine. The eggs I cook until they are just soft. This allows them to finish cooking in the fatty.

Cant wait to see your results.
post #7 of 8
Same here, but it really depends on what you are doing.

Different methods for different results. On the ups its a fatty you really CAN NOT screw them up. So play around with them. Just be sure to share your results.
post #8 of 8
I agree. I've done veggies both ways. It's more of a personal preference.
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