***BBQ Redux Redux thread - All outdoor cooking except whole hog***

bigred77 ITT

 

I’ve never understood the idea of adding tallow after the cook to the outside of meat.

 

There’s nothing wrong with buying animal fat. I keep a couple in my fridge at all times. The waygu part does give me a giggle.

 

All the recent stuff says to add when wrapping. Idk never tried it but lots of videos say almost everyone in Texas does it.

 

Yea its probably bullshit but thats the one I've seen in a few videos and it was the Amazon Choice one and seemed to be cheaper than the others I scanned.

 

This didn’t really tell me ‘why’ though, it just shows how. I guess the idea is to add fat and preserve moisture but I’m not sure that achieves it and tallow is not delicious on it’s own. If that’s the theory just add butter.

I guess there’s some ‘but bbq has to just be beef and fire’ attitude there. But I think tons of bbq culture culinary is wrongheaded.

so here we are me just rambling and thinking

 

Thank You!

 

Not sure, honestly. This Jirby kid has worked at Franklin's and a few other top 50 places and his own restaurant was recently ranked #1 and he said everyone uses it. I assume it's for moisture? He did a comparison with Meat Church in this video. He soaked it in tallow while resting.

 

yes that's what I said and tallow isn't very neutral.

 

About once every 2 weeks, I'll turn on a BBQ video on YT in the morning and just let the algorithm feed me BBQ videos all day. Lots of Malcom Reed, Meat Church, Mad Scientist, etc. I watch more BBQ than I cook BBQ. Some of this stuff is probably just for content and views but I enjoy trying it.

 

Building table for Joe this summer. Welcome to ideas. Easiest seems all pressure treated lumber.
Proficient DIY and woodworker.
Best practices?

 

Really could have used a dickbutt at the end

 

As bad as that cook went, they still came out great. Guess I'm Team Tallow now.

 

I have to ask... what are the big flaky parts of the rub? Are they shaved pepper pods or maybe chile seeds?

 

28 mesh black pepper. First time using it. Didn't like it when I put it on but it ate well.

 

I'm kinda confused on it bc on the chart it shouldn't be huge but it is so idk. Want to try some 16 mesh.

 

According to the big Texas spots (once the cat was out of the bag), the additional tallow/fat is used to coat the slices which gives a better mouthfeel and more unctuous flavor. Jirby talks about it during his slicing video. Wilson’s goes over it as well. Plenty of other bbq YouTubers have climbed on board, but Jirby has the pedigree to take what he says as (holy) gospel. As fast as lean slices dry out, the tallow gives the mirage of moisture through fat. Franklin talks about the importance of sneaking the slices through the cutting board to pick up some tallow at service.

Side note: Jirby gets a lot of play in this thread and on YouTube. I don’t think he’s bbq god, but he’s definitely the first to pull the covers back and show everything that goes into making world class central Texas bbq. Franklin hid it for years and got you 75% there. The Goldee’s guys (and gal) are just open about the whole process which is very refreshing imo.

 

see that makes sense.

but just be transparent and use butter and it would be even better I bet.

 

Tallow is ‘free’. Butter is not.

 

The biggest secret of restaurant cooking? Butter.

 

there's a stick of butter in every michelin meal, or so I've read.

 

Yea the whole Jirby channel is great. Cool to see a bunch of diverse kids in their mid 20s become the top place. They even have a female pitmaster iirc. I mean this guy isn't your typical Texas BBQ guy lol

 

That guy dresses like 90% of us in this thread, but with shoes instead of barefoot

 

They are considered a fan favorite. Pretty good reviews and good burn times. A lot of people use the Lumberjack or Bear Mountain.

 

Put a little loaf in your heart.

 

Comforting food, to say the least.

 

I dropped my tray of PSB when pulling it off the smoker the other day. Made some nice bbq of my leg.

 

a little higher...

 

Subscribe to my OnlyFans.

 

You'll get the burnt feet pics too, if you are in to that kind of thing.

 

Keep going…I’m almost there!

 

Is it just me or do you have more “food-related” burns than most humans?

Or am I thinking of a different user or it was you and not food-related?

 

And more home related burns










Too soon?

 

Yeah, that was me too.

 

House fire jokes are always funny.

 

I was not referencing that but oh man…

 

Fire has not been my friend. I'm aware of this.

 

It sees you as a threat because you are so hot! #swish

 

Wait…

 

This looks incredible. Recipe pls if you do anything special with it.

 

Half dozen mushrooms pulsed to a fine mince in a food processor, sauteed in a non-stick pan to cook out the water.
One large carrot, one celery stick, 1/2 small onion, five garlic cloves also processed to a mince. Add to the mushroom pan with a tablespoon of butter to sweat the veg. Let cool.

3lbs ground beef (I would usually do 2 and 1 beef and pork but they were out of ground pork) in a bowl. Add cooled veg, 3/4 cup of panko bread crumbs, two beaten eggs with 1/8 cup milk mixed in, Worcestershire sauce (maybe 5 or 6 good shakes), salt and pepper.

I use a butter knife to fold the ingredients into the meat for a bit before gloving up and hand mixing as little as possible. I like to mold the loaf wide to create more crust. Smoked at 250 for a couple hours and pulled at 150*. Glazed 1/2 way through (ketchup, Sriracha, balsamic vinegar).

 

Yeah, I'm absolutely going to be doing this. I will not be telling my wife about the mushrooms though because she refuses to even try them, yet claims she hates them.

 

She won't notice them but the veg adds flavor and moisture, of course.

 

Exactly why I won't tell her. I know she won't notice, but if she knows they're there, she'll claim she notices.

 

Do you typically just use button mushrooms?