Don't throw away that fat

[wavector]

So I was trimming the fat off my brisket today and I said to myself, "Self, that sure is a lot of wasted money in that there fat." So I thinking I'll hold on to it to help keep my fire going that I pre-burn logs to coals with in case it dies out on me. I have even put some on top of the foil covering my sandpan. Why not. Anywho, the grease fire is probably only surpassed by the electric fire, so that's hot. It helps the fire get started for sure. If I'm smoking beef, I use beef fat, same with everything else. Beats pine starters or lighter knot, which I don't use and it's already available. Just freeze it in small blocks. It's basically free.

 

[low&slow]

It works really well in pinto beans too.

 

[richoso1]

Fat is where it's AT!

 

[walking dude]

yeah......i save the fat for frying stuff...........put some in the oil for french fries......thats a mc donalds knockoff......remember when they got in trouble for using beef fat in their french fry oil.........they got in trouble with the hindu's.......but THATS what made mc donalds french fry the king of the hill.........also throw some in dutch's beans......if i don't have the room to put his beans underneath the brisket for the drippings to fall into.....LOTS of uses for beef fat


jmho

d88de

 

[cowgirl]

Thanks for all of the tips!

When I trim a full brisket, I like to trim the fat, season both the point and flat, (I usually chill overnight).....then save some of the trimmed fat to layer over the seasoned flat end. It's so much thinner than the point and I like the added juice.

 

[deejaydebi]

I save mine for sausages.

 

[walking dude]

i have never had any problems with the flat not being juicy on its own.....but that IS a thought......or maybe slices of the fat draped over meatloaf......hmmmmm

d88de

 

[navionjim]

How does that work for you Debbi? I've always held out for pork back fat for sausage because sometimes beef fat just aint that good. That said, a few briskets ago I trimmed off a few ponds to do the Goodies finishing sauce recipe, and I cubed up bunch and just let it simmer on low heat until I'd rendered a mess-o-cracklings. Damn those were good! But also addictive and they didn't do my innards too much good without getting too specific about it. Tasty though...

 

[richtee]

The Wise One speaks the Truth!

 

[deejaydebi]

Jimbo -

It works good for an all beef recipe. Just need to add a bit sometimes like for bologna, Beef Bratwurst, hot dogs or even hamburger. I use chuck alot for ground beef because it's cheap and often doesn't have enough fat. It keeps for a good long while frozen. I do prefer porkbelly fat now that I can get it any time I want it for other sausages. I cut it up in small soap sized cubes and freeze it that way - then it's ready to add whenever I need it right out of the freezer!

 

[moltenone]

richoso you ROCK!!!!!

Mark