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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Good morning. Sunday morning
He is risen
Used Taques ham glaze from page 1
Solid work bros.
Anyone have a foolproof smoked prime rib method? I've got a 5.5# one in a s&p rub in the fridge. Was going to cut it up, but had second thoughts and would like to smoke.
Sorry if already discussed, but have any of you tried beef tallow in your brisket wrap? I see it on YouTube a lot but I haven't tried it. I haven't done a brisket in a while but want to try one soon and have been looking at trying this.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu
I’ve used tallow and like it. I just render the trimmings from my brisket. You’ll get enough for multiple cooks from one brisket and it’s “free”.
yeap like jbr , I just used the beef tallow from my brisket trimmings.
Most butcher shops will give you all the beef fat you want for free. I fill up a cast iron Dutch oven and render it in my pellet grill, strain it into mason jars and freeze. Same with pork lard which is about all I use in my cast iron skillets.
Like the others have said, make your own, it's super easy
Just take all the fat from your trimmings, throw them in a disposable aluminum panand throw them in the smoker while you smoke the brisket (maybe aluminum foil the top of the pan, but you don't have to)
When you get ready to wrap the brisket, just pour some over the top of the brisket after you put it on the paper right before you roll it up.
If you have more tallow to save, grab a jar and put some cheesecloth on a strainer and pour it through there into the jar.
Then you can use it in place of oil or lard for anything you want
Watch jirbys' or bbqrats' videos on it for the super simple methods
By the way, the first couple of times I made tallow, I made the big deal out of it, saving up trimmings from several briskets, using the cast iron Dutch oven, basically doing a cook of just the tallow, etc.....
Then I saw Johnny and the crew at goldies videos, and they do it so much simpler and showed how it's no big deal.
I really enjoy their approach to everything because of this.
Also, Making my own sausage has really taken my briskets to the next level being that I am not afraid to trim aggressively, because all those trimmings arnt going to go to waste. I separate the meat from the fat, freeze the meat for sausage in the future and throw the fat in a pan for tallow.
Got like 4 jars of tallow in the beer fridge right now.
I'm cooking 10 briskets (on my pit, 20 total between myself and my BILs) coming up on 4th of July weekend for a family reunion, and I am having a hard time deciding how much trimming I'm gunna do.
I want to make some tallow for the briskets as we cook them, but not sure we are going to have the pit space. And I am really trying to figure out how I'm gunna pack the trimmings and get them an hour drive back to my house to throw in the freezers, for future sausage.
The first time I made tallow I rendered out what I thought I could and turned off the burner, I then went to bed. The stuff sat out all night, I got it hot again the next day and rendered out some more, then I strained it. It's fine.
Long story short, don't overthink tallow, it's pretty much bulletproof.
If it ain’t whole hog tallow I don’t wanna fucking hear about it
The feet really are the best part.
I made a tallow post in the food thread back in 2016.
Yea I know I can make it but I'm starting from scratch for my next cook so going to just order some. Plus one of the guys argued that wagyu tallow works better, probably bullshit, but I'm a sucker so I'll try it. I've wasted $30 on much worse.
Yea wagyu tallow is dumb
Tell that to the Mad Scientist BBQ!
He’s just a shill for big tallow
#18 in the OP
That guy sucks
Interesting article about Texas style brisket. I can’t wait until they all fess up about use Dales.
did the direct heat highest heat setting on the camp chef for burgers
fantastic, said it before but pretty impressed with where pellet grills are at these days
Any comments from the neighbors above you?
(probably wouldn't have bought it if I didn't live on the highest floor)
Beautiful. Let 'er rip!
This doesn’t violate some sort of fire code?
what are you a narc
but no not really the fire chief code for here mine is legal
I couldn’t even have a shitty electric grill the last time I was upstairs at an apartment.
It's easier to ask for forgiveness than to get permission.
Actually smoking some food for the first time in a long long time. Having some friends over to “watch” the ND spring game. Making poor man’s burnt ends, chicken wings, then doing some smashed burgers later today
I use the fuck out of Lawrys. Love the shit.
Finally got my table from the assholes at IKEA. Having some thighs for lunch.
Anybody have a loco cookers griddle? I’m in the market for a table top griddle that I can use on my built in bbq bar island.
Tell me more about this table. Did you cut the hole or was it already there?
I cut it. Saw it on Reddit and it’s nice, don’t have to bend. Attaching specs if you want to save for later. I also stained the wood and sealing later today, or maybe tomorrow, depending on how much I imbibe.
I dont,, but I believe that is the official griddle of Meat Church so you know it's good
Not sure he needed to spend half of the video ranting about Hunter Biden but ok
Coat one of stain, some filets and twice.
My neighbor just bought one. The temp controls are very nice and takes some of the guesswork out of a standard outdoor griddle. I have a blackstone and used an instant read thermometer to mark off temp setting on my dials. Not as pretty as the Loco but a lot cheaper.
looking like my covid project will be home by the end of the month
What were you drinking last night?
but that’s beside the point
What’s the Covid project? Need some pics