Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Made some beef tallow
This time I finally did it and was amazed how easy it was and how much tallow I got. One 18lb brisket led to 3+ cups of tallow!!
I put about a third of a cup of cold water in the pot then just dropped the pile of fat into the pot and put it on my burner on low with the lid on it.
I let it roll for about an hour then flipped the fat over and let it run just a little while longer. I didn't want the end product to get dark so I probably could have rendered more fat out but I wasn't wanting to risk it.
The resulting tallow is perfect white. I'll get a pic when I get home tonight. I thought I took one of the end product after it solidified but I guess not.
ANYHOW.... Quit throwing your brisket fat away. This was easy and useful! (I actually heated up a small tupperware full of it and poured it back over the finished brisket and that was a hit too!!
Comments
-
I only did this once, making lard, not tallow. I don't know if it'll darken or not, but you can pour off the rendered fat as you go. Careful, it's hot! Whatever fat is left will continue to render until it's done. Also, cutting it into small cubes supposedly makes the job go faster.
Not trying to imply that I actually know what I'm talking about, but it worked for me.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
-
I like to make lard with Boston butt trimmings. I’ve always used the crockpot. And I find it better to dice up or grind the fat. And like you I always add a little h2o.
Anyway good job.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
-
Thanks for the post - It got me googling tallow (because I’ve never used it at home). I found this article which concludes tallow is a great cooking fat and not as unhealthy as we have been programmed to believe. McDonald’s used it to cook their fry's way back when, which is one reason they tasted so good for those of us old enough to remember.
https://www.nutritionadvance.com/what-is-beef-tallow/
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Never tried it with beef fat.
Every morning while making bacon n eggs I pour the bacon fat into a 28-oz tomato can I keep in the cupboard. Seems to keep forever and makes the most delicious (if nontraditional) enchiladas; I've also fried other things (potatoes!) in it, always tasty.___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
-
Carolina Q said:I only did this once, making lard, not tallow. I don't know if it'll darken or not, but you can pour off the rendered fat as you go. Careful, it's hot! Whatever fat is left will continue to render until it's done. Also, cutting it into small cubes supposedly makes the job go faster.
Not trying to imply that I actually know what I'm talking about, but it worked for me.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Thatgrimguy said:Carolina Q said:I only did this once, making lard, not tallow. I don't know if it'll darken or not, but you can pour off the rendered fat as you go. Careful, it's hot! Whatever fat is left will continue to render until it's done. Also, cutting it into small cubes supposedly makes the job go faster.
Not trying to imply that I actually know what I'm talking about, but it worked for me.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Good stuff - I always have some on hand, and some from the piggies too.Phoenix -
mEGG_My_Day said:
Pork fat vs beef fat is my understanding___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
-
Thatgrimguy said:Carolina Q said:I only did this once, making lard, not tallow. I don't know if it'll darken or not, but you can pour off the rendered fat as you go. Careful, it's hot! Whatever fat is left will continue to render until it's done. Also, cutting it into small cubes supposedly makes the job go faster.
Not trying to imply that I actually know what I'm talking about, but it worked for me.
Bacon of course, has been cured and then smoked so, the rendered fat has a different flavor and color. I often use it for cooking beans, kale and collards. I don't think I'd want a cherry pie that tasted like bacon though.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Ok, so I was right about it being tallow. Thanks for the education guys! Learn something everytime I come to this forum!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
Beef Tallow, totally new concept
Thanks for postingLrg 2008
Mini 2009 -
Botch said:mEGG_My_Day said:
Pork fat vs beef fat is my understanding#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Botch said:mEGG_My_Day said:
Pork fat vs beef fat is my understanding
But, the fine ladies on Cook's Illustrated's PBS show (and GODDAMMIT!!! after slowly thumbing thru Dish's menu to tomorrow afternoon at 1400, I see they've replaced the show whose name I can't remember, GAHHHH!!!)
Schmaltz. Not Schmutz. WTH is "schmutz"?
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
-
I filled a baby food thing and 3 of these.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
-
Thatgrimguy said:
I filled a baby food thing and 3 of these.Visalia, Ca @lkapigian -
Used brisket trimmings to make mine probably 9 months ago. Use it for breakfast potatoes and hash browns most often.
-
Schmutz is any dirt, soil, or other disagreeable substance. I can't see when I get schmutz on my glasses.XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
-
First time attempting this, but will become standard practice going forward!!
Did a 19# brisket this past weekend for the extended family. Trimmed about 4# off. Diced it up some, then put it in the DO w/ 2 cups of water.
Once the brisket was in the LBGE, I set up the outdoor propane cooker.
Let it go on simmer for about 3 hours or so. Filtered through a mesh strainer and then through a paper towel. Once in the fridge it turned snowy white.
Looking forward to roasting some potatoes soon! (And the brisket was fantastic, btw...)
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Another thing I've been doing more recently is throwing all my brisket trimmings that don't have meat (I use the trimmed meat for hamburgers) and smoking it in a pan next to the brisket. Then I use as much as I want when wrapping the brisket and keep the rest as smoked tallow.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
Yeah, @Thatgrimguy - this is the first time I've ever held onto the fat... so I'm still learning! The local BBQ comp store clued me in to use it on the brisket during the FTC rest. #nextime
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
I’ve done this a couple times now. Tallow fried eggs and grits makes an interesting beefy flavored BFX. Tallow tortillas come out great as well.
-
My dogs would cry if I did this.
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum