Fattie Help

Discussion in 'Fatties' started by tlottman, Jul 27, 2009.

  1. 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.
     
  2. rivet

    rivet Master of the Pit OTBS Member

    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!
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    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.
     
  4. spike

    spike Newbie

    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.
     
  5. 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.
     
  6. 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.
     
  7. holdem

    holdem Fire Starter

    If you make your first fattie there is no such thing as your last...[​IMG]
     

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