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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-18-2009, 10:22 AM   #1
cowgirl
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Default I could use some fattie help please.

Has anyone ever made stuffed fatties in advance, then wrapped and kept them in the freezer til needed?
Would I just thaw them and then smoke em?

Or would it be better to smoke the fatties in advance and freeze the smoked fatties?

Thank you for any advice!
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Unread 11-18-2009, 10:29 AM   #2
Divemaster
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Do it all the time! Works great!

I let them sit in the fridge for a day or two to thaw and then on they go...

If I have leftovers (yea, right) I slice and freeze them.

I can't believe that I got to give Cowgirl advice!!!! Gotta mark this day on my calendar!
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Unread 11-18-2009, 10:33 AM   #3
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Quote:
Originally Posted by Divemaster View Post


I can't believe that I got to give Cowgirl advice!!!! Gotta mark this day on my calendar!
No kidding! And on fatties at that.
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Unread 11-18-2009, 10:37 AM   #4
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lol I appreciate the help! (......and I need help more often that not. lol)

I have company coming for deer season and want to get some things ready before they get here.

Any other make-in-advance ideas?

I'll need to make breakfasts, lunches and dinners for about 5 days.
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Unread 11-18-2009, 10:44 AM   #5
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Yup just thaw and smoke!
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Unread 11-18-2009, 10:46 AM   #6
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I've done it both ways and worked for me!
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Unread 11-18-2009, 10:49 AM   #7
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Do you have a foodsaver?
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Unread 11-18-2009, 11:11 AM   #8
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After seeing your Canadian bacon thread...I can't imagine you need any help with breakfast ideas girly!!!

side note: when I saw this thread it was on the main page and couldn't tell who started it. My first though after seeing the title is, "Go ask Cowgirl".
Hmmmm guess that won’t work.
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Unread 11-18-2009, 11:14 AM   #9
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Quote:
Originally Posted by cowgirl View Post
Any other make-in-advance ideas?

I'll need to make breakfasts, lunches and dinners for about 5 days.
There are tons of things you can prepare and then freeze… I know that you don’t have a Cryo-Sucker, but for the short term, you could use a Ziploc type bag but try and get as much air out before freezing.

ABT’s:
I normally prepare up to 30 dozen ABT’s at a shot and then freeze them. Now mine are normally used as appetizers so I quarter the peppers so they are only a single bite (ok, sometimes two bites). The key is to wrap them length wise with a half slice of bacon so it seals in the cream cheese mix (cream cheese & ground pepperoni). Also make sure that the beginning and end of the bacon overlap under the pepper so you don’t have to pin them with a toothpick. I then put them on a baking sheet and freeze them. Once frozen, I cryo-suck them in packages of 1 and 2 dozen. To cook them, I put them (still frozen) on a pizza pan (you know, the one with holes to let the grease drain) and put them (still frozen) on the cooker… They take a couple of minutes longer but seem to hold their shape better.

MOIK Balls:
Same rules as above; wrap each meat ball with a half slice of bacon, season with your favorite rub and freeze them on a sheet pan then cryo-suck them. For cooking follow the same rules for cooking the ABT’s

Smoked Chili:
I always have smoked chuck roast in my freezer; it’s one of my ‘Go-To’ meats. Cube the previously smoked beef (or dear) roast and add it to the remaining ingredients for your favorite chili in a dutch oven. I then put the dutch oven on my BGE and smoke it for 3 to 4 hours at 250*. You get a hint of the smoke and a fresh pot of chili all in one!

Fatties:
If you are worried about time, cook the fatties before hand and freeze them already sliced. Cook the fattie and chill it in the fridge, then slice it, cryo-suck it in a single layer, and freeze it. Let them thaw over night and then fry them like a sausage patty. My family likes the ones either stuffed with sautéed onions, garlic, and cheddar cheese or Feta, Calmata (sp?) Olives, garlic, marinated bell peppers and spinach. The other thing you can do is a plain fattie for Biscuits and Gravy but know that you are going to have to cube it because it’s not going to crumble.

Pre-Smoked Pork Butt:
Pork butt freezes far better than almost any other cooked meat. If I recall one of the guys made ‘Pulled Pork Sliders’ by heating up the pork, loading the sandwiches, wrapping them (as a group) in plastic wrap, and them keeping them in a pre-heated cooler.

That’s just a few, if I think of any thing else, I let you know!

(This is SUCH a banner day!!!!!!)
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Unread 11-18-2009, 11:34 AM   #10
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I just thought of anther one…

Enchilada’s…
I’ve made up half hotel pans of them and frozen them (with out the sauce). When you are ready, thaw them over night (or longer) in the fridge, add your sauce, some shredded cheese, and bake in a 350* oven for like a half hour to 45 minutes (you want the cheese melted). This is another one where the smoked chuck roast comes in handy but you can also use some chicken dark meat.

PM me if you want me to send you BrisketBob’s secret chili sauce recipe. I like it because I can it in mason jars and keep it on the shelf. Oh, and I’ll talk to Bob about giving you the recipe or you can just bat those lovely eyes at him and watch him melt like I do.
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If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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Unread 11-18-2009, 11:41 AM   #11
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I freeze them first and most of the time I don't even wait for them to thaw before throwing them on the smoker. Still good to me.
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Unread 11-18-2009, 11:58 AM   #12
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Wow... Great ideas!! Thank you so much!!

I have the chipotle/garlic pulled pork in the freezer. I bet I could make sandwiches or enchiladas or chili with that!


Thursday, I'll be making Thanksgiving dinner and cooking a pig on Saturday, so those days I need something for breakfasts and snacks. Frozen moinks and abts would be wonderful!! Save me a lot of time and extra work.
That leaves meals for Tuesday, Wednesday, breakfast Thursday, Friday, breakfast Saturday, and Sunday.


Sledneck I have one of those little hand held vacuum sealers.

Breakfasts are always the hardest for me.... we seem to stay up way too late visiting and getting up early to cook breakfast is a challenge.


I'll make a few fatties, slice and freeze them. Thank you so much!

I do owe ya Jeff.
I'd love to have Bob's recipe if he's willing to share.
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Unread 11-18-2009, 11:59 AM   #13
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Quote:
Originally Posted by Rich Parker View Post
I freeze them first and most of the time I don't even wait for them to thaw before throwing them on the smoker. Still good to me.
Rich that's good to know.. It would save lots of time. Thanks!
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Unread 11-18-2009, 01:23 PM   #14
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Jeff, what's a MOIK ball? :)
Jeanie, have fun with your guests. Hope you get a good deer harvest!
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Unread 11-18-2009, 01:28 PM   #15
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Quote:
Originally Posted by chambersuac View Post
Jeff, what's a MOIK ball? :)
Dan, ya know nobody likes a smart a$$ pastor... lol... Add yet another question to the list.....
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Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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