I, for one, miss those fast-food french fries when they were cooked in beef tallow.
X2I, for one, miss those fast-food french fries when they were cooked in beef tallow.
the first couple of briskets i did, i just pitched the trimmings... but then ... i realized that ALL of those recipes that call for "vegetable oil" would be soooooooooo much more delicious with beef tallow. plus i needed some tallow to add when i wrap. really does make a difference in the juiciness of the bisket. plus, what else are ya going to do for the 18+ hours you're babysitting that fire. guy's gotta eat, right?I saved the fat trimmings from the last 2 briskets I made so that I could replenish our beef tallow supply. This is a really easy thing to do, and we love using it in place of some oils in recipes.
Now this may not be the way you do it, but it's how I've done it for years. I start off by cutting the fat into smallish pieces and dropping them into a pot. I add water to about 1/2" and then bring the heat to high, once the water boils off, I drop the temperature down to where the fat is just kind of simmering, I also add a little kosher salt to the fat at this point, it's not required, but I've always done it. Once all of the fat pieces are pretty crispy, i strain the "liquid gold" through a coffee filter directly into a mason jar.
I used to hate those days, now I miss them, and the people, a lot.We used to raise 2 pigs each year growing up.
Mom and dad saved empty metal coffee cans.
We would use cheese cloth to strain the rendered lard into coffee the coffee cans and covered with a plastic lid or some plastic wrap secured with rubber bands.
Good stuff.
Thanks for stirring a memory!
Now you're talking! Also the snacks are great at the end!the first couple of briskets i did, i just pitched the trimmings... but then ... i realized that ALL of those recipes that call for "vegetable oil" would be soooooooooo much more delicious with beef tallow. plus i needed some tallow to add when i wrap. really does make a difference in the juiciness of the bisket. plus, what else are ya going to do for the 18+ hours you're babysitting that fire. guy's gotta eat, right?
For this reason I'm a big fan of wet rendering the tallow with water - far more forgiving and I often find the yield is better and there's far less taste/odor taint.If you scorch this, or burn any fat, it can taint the taste a bit.
I found a place in (Oceanside, CA, just north of San Diego) that makes their fries in beef tallow. Tanner's Prime Burger. I haven't been but will at some point as my daughter is going to school there for the next few years.I, for one, miss those fast-food french fries when they were cooked in beef tallow.
I worked a McYucks as a kid and literally the week I started they switched over. The before and after was met with great dismay. My franchise owner was p-o'd with a capital P. The store had quite a few blocks they had pre-ordered so we did get to enjoy what the once famous McFry was supposed to taste like for some time after.I, for one, miss those fast-food french fries when they were cooked in beef tallow.