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Aaron Franklin Secret Is....Beef Tallow???

Who knows but an excellent video nonetheless


"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

Minnesota
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Comments

  • Interesting but they do not re-wrap and add beef tallow to the briskets at franklin. These briskets sit in high humidity warmers for 11-14 hours before service (they come off the pits at midnight and they open at 11 am). The briskets will absolutely soak through the paper while waiting for service. 
    Keepin' It Weird in The ATX
  • WeberWhoWeberWho Posts: 8,814
    Interesting but they do not re-wrap and add beef tallow to the briskets at franklin. These briskets sit in high humidity warmers for 11-14 hours before service (they come off the pits at midnight and they open at 11 am). The briskets will absolutely soak through the paper while waiting for service. 
    Yeah I don't think they actually use beef tallow either but I found it interesting on how it could help emulate one of his briskets. I'd love to try a side by side comparison with/without beef tallow. I just wish I was good at brisket!  =)
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • WeberWhoWeberWho Posts: 8,814
    edited February 13
    My thought is if you have to add more fat to brisket, you aren't buying the right brisket and you aren't cooking it right either. Brisket is almost too fatty as it is. The thought of adding even more fat makes me a little queasy. 
    It was interesting to see the side by side comparison between the two. I don't think he mentioned the grade/type of brisket he started with. I know he's cooked briskets in the past that I can't afford. I don't imagine it's select. I know he mentioned that he didn't let them rest like he would a normal brisket. I'd imagine the more dried out brisket would have helped the longer it sat and rested.  

    I'd love to try the side by side between the two though. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • FanOfFanboysFanOfFanboys Posts: 2,518
    Interesting but they do not re-wrap and add beef tallow to the briskets at franklin. These briskets sit in high humidity warmers for 11-14 hours before service (they come off the pits at midnight and they open at 11 am). The briskets will absolutely soak through the paper while waiting for service. 
    Is there an easy way to try and replicate a high humidity warmer at home? Pot of hot water in a cooler or something?
    Boom
  • FoghornFoghorn Posts: 8,563
    Interesting but they do not re-wrap and add beef tallow to the briskets at franklin. These briskets sit in high humidity warmers for 11-14 hours before service (they come off the pits at midnight and they open at 11 am). The briskets will absolutely soak through the paper while waiting for service. 
    Is there an easy way to try and replicate a high humidity warmer at home? Pot of hot water in a cooler or something?
    I soak a towel in my hottest tap water and put that in the bottom of my cooler.  Then I add a dry towel - then the brisket - then another dry towel.  I'm convinced that 1-6 hours of this is both safe and beneficial.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Foghorn said:
    Interesting but they do not re-wrap and add beef tallow to the briskets at franklin. These briskets sit in high humidity warmers for 11-14 hours before service (they come off the pits at midnight and they open at 11 am). The briskets will absolutely soak through the paper while waiting for service. 
    Is there an easy way to try and replicate a high humidity warmer at home? Pot of hot water in a cooler or something?
    I soak a towel in my hottest tap water and put that in the bottom of my cooler.  Then I add a dry towel - then the brisket - then another dry towel.  I'm convinced that 1-6 hours of this is both safe and beneficial.  
    That would do it. 
    Keepin' It Weird in The ATX
  • SciAggieSciAggie Posts: 6,393
    Foghorn said:
    Interesting but they do not re-wrap and add beef tallow to the briskets at franklin. These briskets sit in high humidity warmers for 11-14 hours before service (they come off the pits at midnight and they open at 11 am). The briskets will absolutely soak through the paper while waiting for service. 
    Is there an easy way to try and replicate a high humidity warmer at home? Pot of hot water in a cooler or something?
    I soak a towel in my hottest tap water and put that in the bottom of my cooler.  Then I add a dry towel - then the brisket - then another dry towel.  I'm convinced that 1-6 hours of this is both safe and beneficial.  
    I think a high quality brisket and the correct FTC rest is the secret. I’ll try a wet towel next time. Thanks for the tip. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • WeberWho said:
    My thought is if you have to add more fat to brisket, you aren't buying the right brisket and you aren't cooking it right either. Brisket is almost too fatty as it is. The thought of adding even more fat makes me a little queasy. 
    It was interesting to see the side by side comparison between the two. I don't think he mentioned the grade/type of brisket he started with. I know he's cooked briskets in the past that I can't afford. I don't imagine it's select. I know he mentioned that he didn't let them rest like he would a normal brisket. I'd imagine the more dried out brisket would have helped the longer it sat and rested.  

    I'd love to try the side by side between the two though. 
    I should probably watch the video lol. 
    Keepin' It Weird in The ATX
  • LegumeLegume Posts: 11,441
    WeberWho said:
    My thought is if you have to add more fat to brisket, you aren't buying the right brisket and you aren't cooking it right either. Brisket is almost too fatty as it is. The thought of adding even more fat makes me a little queasy. 
    It was interesting to see the side by side comparison between the two. I don't think he mentioned the grade/type of brisket he started with. I know he's cooked briskets in the past that I can't afford. I don't imagine it's select. I know he mentioned that he didn't let them rest like he would a normal brisket. I'd imagine the more dried out brisket would have helped the longer it sat and rested.  

    I'd love to try the side by side between the two though. 
    I should probably watch the video lol. 
    I think there’s a link in the video if you want to buy some tallow.
    I do not have any broken or spare parts for any size egg.
  • SonVoltSonVolt Posts: 2,816
    Yep, the video was flagged as "paid promotion". 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • GregWGregW Posts: 2,425
    I believe adding beef tallow certainly wouldn't hurt a brisket.
    A good quality brisket to start with makes the biggest difference I think. When I visited Blacks BBQ in Lockhart I have the awesome luck to speak with the owner and have a behind the scene tour of the pits. He told me specifically he cooked Angus choice grade briskets, I asked him about about cooking prime, he said he doesn't like them because they can be too fatty.  I will say the brisket I had at Blacks was excellent, very moist and juicy. I certainly wouldn't turn down a prime brisket at the meat counter, especially at Costco, but I have no reason the doubt the Blacks owner's recommendation of Angus choice.

    I'm definitely going to get the beef tallow and give it a try. 
    Thanks for posting the video. 
    Birmingham, AL
  • cazzycazzy Posts: 9,134
    Lolololol dumbest vid I’ve watched in a while.  Great production quality though.
    Just a hack that makes some $hitty BBQ....
  • WeberWhoWeberWho Posts: 8,814
    GregW said:
    I believe adding beef tallow certainly wouldn't hurt a brisket.
    A good quality brisket to start with makes the biggest difference I think. When I visited Blacks BBQ in Lockhart I have the awesome luck to speak with the owner and have a behind the scene tour of the pits. He told me specifically he cooked Angus choice grade briskets, I asked him about about cooking prime, he said he doesn't like them because they can be too fatty.  I will say the brisket I had at Blacks was excellent, very moist and juicy. I certainly wouldn't turn down a prime brisket at the meat counter, especially at Costco, but I have no reason the doubt the Blacks owner's recommendation of Angus choice.

    I'm definitely going to get the beef tallow and give it a try. 
    Thanks for posting the video. 

    I'd love to hear what your thoughts are if you decide to give it a try. It's easy for someone to knock it but I'm interested in seeing if anyone else has tried this approach and finding out if they had any noticable difference. Thirdeye made a good point and mentioned that it's not much different than him using lard on chicken and ribs. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • HeavyGHeavyG Posts: 7,805
    Interesting video. Doesn't beef tallow make everything better - like it does french fries?
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik
    "...For while we have our eyes on the future
    history has its eyes on us..." Amanda Gorman

    Camped out in the (757/948/804)




  • GregWGregW Posts: 2,425
    HeavyG said:
    Interesting video. Doesn't beef tallow make everything better - like it does french fries?
    I'm betting that it does. I'm trying to locate a local source.
    Birmingham, AL
  • lkapigianlkapigian Posts: 7,661
    I Braise beef cheeks in tallow and Chuck bunt ends a couple times ...never added to brisket, which is where I get my tallow from anyway 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • WeberWhoWeberWho Posts: 8,814
    Let me know if you guys have any questions on it. Jeremy the guy in the video just posted on my thread over on the Brethren about it. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • TEXASBGE2018TEXASBGE2018 Posts: 3,068
    edited February 15
    His secret isn't beef tallow, it's what Cen-Tex said. I went into the pit area and kitchen and talked to Aaron and his then GM Benji about it when I was at Franklin a couple years or so back. He uses humidity controlled warmers and lets the briskets sit and basically self baste at 140 or so for around 8-10 hours. But short of owning a $5,000 humidity controlled warming oven ya, beef tallow might help. 

    What mother in law (who used to own a BBQ business) would do is get an aluminum sheet tray and fill it with hot water and then throw it in the bottom of a Cambro cooler. Then stack her briskets wrapped in butcher paper inside trays and let it steam them until ready to serve. That worked really well.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • cazzycazzy Posts: 9,134
    GregW said:
    HeavyG said:
    Interesting video. Doesn't beef tallow make everything better - like it does french fries?
    I'm betting that it does. I'm trying to locate a local source.
    Why source it?  Next brisket, get all the trimmings and grind them or dice fine.  Throw em in a pot on high and you’ll yield more than enough to experiment.  This is some I made a couple weeks ago.


    Just a hack that makes some $hitty BBQ....
  • Ozzie_IsaacOzzie_Isaac Posts: 11,429
    cazzy said:
    GregW said:
    HeavyG said:
    Interesting video. Doesn't beef tallow make everything better - like it does french fries?
    I'm betting that it does. I'm trying to locate a local source.
    Why source it?  Next brisket, get all the trimmings and grind them or dice fine.  Throw em in a pot on high and you’ll yield more than enough to experiment.  This is some I made a couple weeks ago.


    Looks like mighty fine beer.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • SonVoltSonVolt Posts: 2,816
    edited February 15
    @cazzy

    How much beef fat by weight did you have to render that amount? Also, did you add water to assist in the rendering? 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • LegumeLegume Posts: 11,441
    SGH said:
    First it was salt and pepper. Then it was pink paper. Then it was post oak. Then it was prime beef. Then it was the traditional flow offset. Then it was pickle juice. Then it was the rest. Then it was Alto Shaam. There was even rumor of fairy dust and powdered unicorn horn. Personally I always suspected powders rectum. Now beef tallow. 
    I wish the rest of the secret would hurry up and come out so we can get to bottom of this. There has to me more  ;)

    maybe he buries them
    I do not have any broken or spare parts for any size egg.
  • SGHSGH Posts: 27,827
    Legume said:
    maybe he buries them
    At this point nothing would surprise me. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • GregWGregW Posts: 2,425
    edited February 16
    cazzy said:
    GregW said:
    HeavyG said:
    Interesting video. Doesn't beef tallow make everything better - like it does french fries?
    I'm betting that it does. I'm trying to locate a local source.
    Why source it?  Next brisket, get all the trimmings and grind them or dice fine.  Throw em in a pot on high and you’ll yield more than enough to experiment.  This is some I made a couple weeks ago.


    That's a excellent idea. I have attempted to render beef fat trimmings from the grocery meat department and never had the level of success that you have. 

    I will try it on the next brisket, I plan to use the rendered fat for making beef tamales.
    Thanks for posting how to efficiently render the trimmings.
    Birmingham, AL
  • cazzycazzy Posts: 9,134
    SonVolt said:
    @cazzy

    How much beef fat by weight did you have to render that amount? Also, did you add water to assist in the rendering? 

    Not sure, it was the fat from 12 briskets.

    no water was added.
    Just a hack that makes some $hitty BBQ....
  • lkapigianlkapigian Posts: 7,661
    cazzy said:
    SonVolt said:
    @cazzy

    How much beef fat by weight did you have to render that amount? Also, did you add water to assist in the rendering? 

    Not sure, it was the fat from 12 briskets.

    no water was added.
    about 40% yield +- from trimmings is what i see
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • Ozzie_IsaacOzzie_Isaac Posts: 11,429
    cazzy said:
    SonVolt said:
    @cazzy

    How much beef fat by weight did you have to render that amount? Also, did you add water to assist in the rendering? 

    Not sure, it was the fat from 12 briskets.

    no water was added.
    Dang!  That is more briskets than I have cooked ever.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
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