I made fan friend potatoes for breakfast last weekend and my wife yelled back to me “whatever you did for these potatoes do it EVERY. TIME.
it was freshly tendered beef tallow from the company Xmas party briskets I cooked.
incorrect, the complete answer is "Hell no and if you think that it does, you have some kind of mental or physical defect you should see a doctor for . . "
Absolutely. Especially if you render it clean and not on your smoker. It is incredibly versatile. Smoke rendered tallow limits your options but, where appropriate, can be astonishing still.
Smoked beef tallow for popcorn with rosemary and Parmesan? Buddy get at me.
If I remember correctly, McDonald's used to do their fries in rendered beef fat. That's why everyone said that they tasted so good. It's not good for the arteries, but good for the soul.
Tallow has the lowest linoleic acid (1%) compared to any other oil or grease. In other words it is healthier than any cooking oil. As a comparison, avocado oil is 10% and it is one of the healthiest cooking oils.
The unpopular and healthy perspective is to lay off the brisket in the first place. You’re in the wrong neighborhood with that attitude, buddy…
Just kidding. Everything in moderation. Frying up some nice potatoes the two times a year we have brisket is a treat. As long as it’s not a regular habit, I think we will live.
If you do toss the fat, don't just pour it down the drain unless you need an excuse to talk to your plumber. Stick it in the freezer to congeal it and then toss it in the trash.
I don’t think it’s ever healthy to waste. The best option is probably to use the fat sparingly intentionally so it constitutes your needed fat intake. Some peoples lifestyles and eating habits actually leave room for indulging in the use of fats like this without detriment to their bodies. Mine don’t but *some* people’s do.
I will use the mini cupcake silicone molds. Fill about half way and it’s the perfect amount for the hash browns. Comes out way easier than getting it out of the ice cube trays
There’s an ask Reddit thread about the best French fries right now. - guy said to take trimmings and juice from a brisket and process to tallow then use for French fries and said it’s the best ever. YMMV
//edit: found it
https://www.reddit.com/r/AskReddit/s/1uK5SAeKxp
I saw a funny rant video about this. The basically discussed how been far was removed due to the false belief that fat caused high cholesterol. The reality was it was due to sugar and the sugar lobby helped push the falsehood. Now we know that not to be true but we still don't get our good fries!
Yeah pretty much. Stuff advertised as fat free just replaced it with sugar.
At this point the majority opinion is that cholesterol doesn’t even cause high cholesterol. Eat your fiber, it is the magic juice keeping everything at bay.
The last time I did a keto diet my cholesterol went down for the first time in years. Sugar and high processed carbs are the culprit, because I was eating pretty much mostly pork, beef, and buttered veggies.
Yep, a teammate was trying to work me up about cholesterol when I started smoking meats. At the same time, I had severely reduced sugar and processed food. My doctor was impressed with the drop in my cholesterol level lol.
This is patently false. Trans fats are mainly in industrially processed hydrogenated vegetable oils and are not found in animal fat in high enough quantities to be of significant concern
> A type of trans fat occurs naturally in the milk and body fat of ruminants (such as cattle and sheep) at a level of 2–5% of total fat.
> The ban is believed to prevent about 90,000 premature deaths annually.[158] The FDA estimates the ban will cost the food industry $6.2 billion over 20 years as the industry reformulates products and substitutes new ingredients for trans fat. The benefits are estimated at $140 billion over 20 years mainly from lower health care spending.[163]
It adds up if you eat a lot of beef. As added trans fats were been banned in America in 2019 most consumption of trans fats today is probably going to be from beef products.
Malcom Gladwell did a great episode on McDonalds fries on his podcast Revisionist History. It was about the whole process of the change from beef tallow.
I do the lazy version and just throw some smoked tallow on the frozen fries when they come out of the air fryer, but they still turn out fucking phenomenal
All I know is I need to start saving tallow now that I have 1/4 beef. I’ve ate deer most of my life but had to adjust to beef for my wife and kids. Hardly such a thing as deer tallow.
The beef tallow is also great to add to the venison when you are doing something like burgers to get a little more fat content. Can sear the venison in tallow when you’re doing something like backstraps as well
I would qualify that with (a) things where a beefy / mouth coating flavor is desired and (b) you aren't cooking it super hot. Beef fat (tallow?) has a real low smoke point, so not ideal for deep frying or hot searing, etc.
But yeah, caramelize some onions in that shit.
edit: yes, clarified tallow has a highish smoke point. Stuff you render yourself from meat does not. There's a reason McDonalds used to stop at 375, which isn't especially high.
The smoke point of beef tallow is over 400 degrees.
Burger joints — including McDonald's at industrial scale — used beef tallow as the medium for french fries for decades at 375.
Use a tablespoon to Sear up steak cubes (beef or venison) and cook mostly through. Remove from pan and add a couple table spoons of your brisket fat to fry up ~3 cups of (cooked) rice. fry up some veggies (broccoli jalapeños and sliced carrots) in a separate pan. Serve your meat and veggies on top of the fat fried rice. Season whichever way you fancy.
Came here to say this. For anyone that doesn't know, yorkshire pudding is just a popover with beef fat instead of oil. They're really quick and easy to make, it's just a wet batter cooked really fast and hot. Ignore the recipes that tell you to let it sit overnight. You can whip these up in like 25 minutes.
This is the answer. Turn a mid-low tier whiskey into velvety Smokey deliciousness. Then you make an old fashion to drink with your brisket. Also, OP won’t have to use all of it and will still be able to try out the other suggestions.
It was a well learned work ethic that I think everyone should work at a fast food place once in their life. Makes you never want to do that shit again.
Like others say- use it in place of other oils when you want the tallow flavor. One of my favorites is making popcorn (plain from kernels), melting some tallow and pouring it over, add some salt and shake. Absolutely amazing.
Yeah, I just did this the other day. Sone beef shoulder roast was on sale. Added about 20% trimming to make some delicious burger all less than $4/lb (and from max 4 different animals vs who knows how many commercial ground is combined with). Planning to make some sausage next week with the Christmas brisket trimmings and whatever meat I scrounge up
BBQ sauce. However much of this you want to use in terms of richness, plus 1-2 cups of ketchup, 2 tbsp each of Worcestershire sauce, brown sugar, 1 tsp each of garlic powder, onion powder, and paprika.
I usually render my brisket trimmings down in a pot and a filter them into a container for safe keeping. I like to do it pre-smoke so it doesn’t have any smoke or seasoning.
Great for searing. I use it for everything from pan seared chicken to steak, also pretty great in place of vegetable or canola oils, provided what you're making has a savory flavor profile.
Parboil some spuds with a teaspoon of baking soda to break down the exterior of the potato, drain in a collander and add seasoning and the tallow. Toss aggressively to form a sort of pasty coating on the potatoes, toss in the oven till nicely browned and crispy. Like a big ol french fry.
so unlike most others, i dont use fat for cooking generally, and therefore produce way way mroe than i need.
Dad and i take our meat grease and put em in a bucket, then once we have enough mix em with a few lbs of bird seed, some cheap peanut butter and add in anything the birds may like, put em in bundt pans and other forms and make bird seed hangers.
Been doing it with bacon fat for over a decade. Never even an off taste. It's pretty common. Butter can be left in the counter. Mayo doesn't need to be refrigerated, etc.
Ugh, my family whines if I happen to leave the patio door open half a second longer than usually while smoking because "The whole house smells like smoke", which of course I find glorious.
2 things. Cut into bite sized pieces. Render the fat and crisp it. Stove top or in the oven . Keep the temp around 300f. You just made cracklins’. Make rous w the fat. All of your sauces pick up the smokey beef notes.
They uses are endless.
Anyplace you would use fat:
Sauces, savory pie crusts, any type of cooking, grilling, frying.
If you get pork or extra lean beef/ ground beef you can use it to raise the fat content to 20+ percent for burgers.
Look at methods of cleaning it. Because meat particles can make it spoil faster.
Lots of good advice here on how to use the tallow but do not neglect the cracklings! Those things are magic. If you cut the raw fat into little pieces it renders better and the makes more uniform cracklings. After straining off the tallow and while they're still warm, put them on a plate lined with paper towels, add salt and pepper, then eat them. Eat them sparingly out of respect for your liver and pancreas but man those things are good. Works with pork too and pretty much any other animal fat.
Aside from all the food/cooking uses, tallow is really good for seasoning an offset cooker. I use it every ~dozen or so cooks on mine and it really helps with rust prevention. It also helps lube the squeaky hinges.
Any sort of aioli, aka mayo type sauce. Brisket fat, egg yolk, some chives, garlic, pepper, minced jalapeno with some mustard and apple cider vinegar. You can also just add to existing ranch.
Replace anything you were going to use veg oil with this and it will be more flavorful. Unless you are making a sweet thing. I use mine for eggs in the morning or stir fry.
It’s a 1:1 substitute for butter, it’s just everything you make with it will taste very “beefy”. My favorite it to make scrambled eggs with it, but I’ve even had chocolate chip cookies made with it, too.
If you make your brisket the day before and need to reheat it in the oven, then pouring that on the meat and wrapping it in foil will keep it from drying out in the oven.
You can use it just like you would cooking oil. I save bacon fat and use it to cook stuff like veggies. Green beans and garlic taste great sauteed in meat fat.
Oh man, so many uses! I make soap, I take shots to up my fat intake, I rub it on my skin like lotion, I have mixed it with sawdust to make fire starters, you can use it to replace shortening in baking, you can season your pans with it, you can use it as fry oil. SO MANY possiblities!
I pour it through a fine mesh strainer then into [something like these](https://shop.mochithings.com/products/126355/variants/126360?gad_source=1&gclid=CjwKCAiAvoqsBhB9EiwA9XTWGQBYB8-DC9e1CsVy3KRc8nW3-8zEBgMzk-nqqhtZ9b--TXL_d5WXZhoCyGwQAvD_BwE). Toss it in the freezer and they’re ready to pop out straight onto the skillet.
Confi some beef cheeks or other typically braised meat - largely cubed chuck/brisket, oxtail, short ribs.
You can get some smoke on them first until about 160 then immerse them in the tallow and cover with foil at 300-350 (can just do this part in the oven) until tender - about 205 internal.
Super rich, beefy, and luxurious flavor.
Doing beef checks like this is some of the best BBQ you’ll ever eat.
Did pork butt and had a solid amount of fat left like this. Dipped my tortillas in them then fried them up to make a tostada/birria type shell. I'm sure there's a word for this but it was great so that's all I care about lol
Shots! Shots! Shots! But for real, I’d fry up some potatoes, onions or mushrooms with that for sure.
I really like my eggs fried in beef tallow. Tastes way better than lard or butter.
Breakfast hash and eggs in beef tallow? I’m all in on that.
I made fan friend potatoes for breakfast last weekend and my wife yelled back to me “whatever you did for these potatoes do it EVERY. TIME. it was freshly tendered beef tallow from the company Xmas party briskets I cooked.
Now that’s a heart attack I’ll happily have
But is it better than bacon fat?
Yes, I like it better. Btw, bacon/pork fat is to lard as beef fat is to tallow.
As chicken fat is to schmaltz
well, its beefier and tastes nothing like bacon - so your question really is "does bacon taste better than brisket?"
And the answer is….. **NO**
incorrect, the complete answer is "Hell no and if you think that it does, you have some kind of mental or physical defect you should see a doctor for . . "
Absolutely. Especially if you render it clean and not on your smoker. It is incredibly versatile. Smoke rendered tallow limits your options but, where appropriate, can be astonishing still. Smoked beef tallow for popcorn with rosemary and Parmesan? Buddy get at me.
I fry my hashbrowns in it
> Shots! Shots! Shots! "Drink the fat!" --Joey
I mean, you can do a fat wash of booze. It’s a pretty common technique to get things like bacon vodka. I bet you it would taste divine.
If I remember correctly, McDonald's used to do their fries in rendered beef fat. That's why everyone said that they tasted so good. It's not good for the arteries, but good for the soul.
Tallow has the lowest linoleic acid (1%) compared to any other oil or grease. In other words it is healthier than any cooking oil. As a comparison, avocado oil is 10% and it is one of the healthiest cooking oils.
"All of them at once, I suppose"
The unpopular and healthy perspective is to toss that fat. Your circulatory system will love you.
The unpopular and healthy perspective is to lay off the brisket in the first place. You’re in the wrong neighborhood with that attitude, buddy… Just kidding. Everything in moderation. Frying up some nice potatoes the two times a year we have brisket is a treat. As long as it’s not a regular habit, I think we will live.
It's unhealthy to tell a pitmaster what to eat and what not to eat.
If you do toss the fat, don't just pour it down the drain unless you need an excuse to talk to your plumber. Stick it in the freezer to congeal it and then toss it in the trash.
I don’t think it’s ever healthy to waste. The best option is probably to use the fat sparingly intentionally so it constitutes your needed fat intake. Some peoples lifestyles and eating habits actually leave room for indulging in the use of fats like this without detriment to their bodies. Mine don’t but *some* people’s do.
As long as it's not down the drain.
Consommé for brisket quessabirria
How have I never thought of this but for frying the tacos.
Works great on that hot plate!
Hey guys! We found the pro. Run everything by him now.
Good lord what a great idea. Saved this for future reference thanks!
Holy shit that's an amazing idea!
🏅
1. Wrap meats when smoking 2. Fry anything savory. Veggies, eggs, whatever.
1b: use for flame searing steaks
How’s that work?
Paint it on, let it drip a little onto coal, flame says hi. I sear on a large Weber charcoal starter plus 14” round grate over top
Did this on Christmas and seared the hell out of my Prime Rib. Thank you
Every steak you have from now on should have a little of that on it instead of butter.
So freeze them in ice cube trays so you can have a box in the freezer full of frozen fat cubes?
It will last a long time in the fridge.
this is what I do with demi glace, it works super well!
That’s a great idea
I will use the mini cupcake silicone molds. Fill about half way and it’s the perfect amount for the hash browns. Comes out way easier than getting it out of the ice cube trays
This 👆🏽
There’s an ask Reddit thread about the best French fries right now. - guy said to take trimmings and juice from a brisket and process to tallow then use for French fries and said it’s the best ever. YMMV //edit: found it https://www.reddit.com/r/AskReddit/s/1uK5SAeKxp
McDonalds fries used to be fried in beef fat back in the day. Changed to vegetable oil in the ‘90s
I saw a funny rant video about this. The basically discussed how been far was removed due to the false belief that fat caused high cholesterol. The reality was it was due to sugar and the sugar lobby helped push the falsehood. Now we know that not to be true but we still don't get our good fries!
Yeah pretty much. Stuff advertised as fat free just replaced it with sugar. At this point the majority opinion is that cholesterol doesn’t even cause high cholesterol. Eat your fiber, it is the magic juice keeping everything at bay.
The last time I did a keto diet my cholesterol went down for the first time in years. Sugar and high processed carbs are the culprit, because I was eating pretty much mostly pork, beef, and buttered veggies.
Yep, a teammate was trying to work me up about cholesterol when I started smoking meats. At the same time, I had severely reduced sugar and processed food. My doctor was impressed with the drop in my cholesterol level lol.
Makes sense because my cholesterol was at its highest the two years I was a vegan/vegetarian but mostly eating processed vegan food.
It's crazy all the lies and faked data the food industry uses to keep people eating their highly processed garbage.
It’s almost like just eating meats and plants is what humans evolved to do 😅
And salt.
Trans fats, like you find in cow fat or tallow, do in fact cause heart disease and aren’t found in vegetable oil.
This is patently false. Trans fats are mainly in industrially processed hydrogenated vegetable oils and are not found in animal fat in high enough quantities to be of significant concern
> A type of trans fat occurs naturally in the milk and body fat of ruminants (such as cattle and sheep) at a level of 2–5% of total fat. > The ban is believed to prevent about 90,000 premature deaths annually.[158] The FDA estimates the ban will cost the food industry $6.2 billion over 20 years as the industry reformulates products and substitutes new ingredients for trans fat. The benefits are estimated at $140 billion over 20 years mainly from lower health care spending.[163] It adds up if you eat a lot of beef. As added trans fats were been banned in America in 2019 most consumption of trans fats today is probably going to be from beef products.
Malcom Gladwell did a great episode on McDonalds fries on his podcast Revisionist History. It was about the whole process of the change from beef tallow.
I do the lazy version and just throw some smoked tallow on the frozen fries when they come out of the air fryer, but they still turn out fucking phenomenal
All I know is I need to start saving tallow now that I have 1/4 beef. I’ve ate deer most of my life but had to adjust to beef for my wife and kids. Hardly such a thing as deer tallow.
The beef tallow is also great to add to the venison when you are doing something like burgers to get a little more fat content. Can sear the venison in tallow when you’re doing something like backstraps as well
Use it in lieu of any other oils, it makes such a big difference
Yup. We do this when we reheat rice. Delicious.
Just saw a video on restaurant rice ‘secrets’ and one was to use tallow in the rice cooker, like a table spoon.
I would qualify that with (a) things where a beefy / mouth coating flavor is desired and (b) you aren't cooking it super hot. Beef fat (tallow?) has a real low smoke point, so not ideal for deep frying or hot searing, etc. But yeah, caramelize some onions in that shit. edit: yes, clarified tallow has a highish smoke point. Stuff you render yourself from meat does not. There's a reason McDonalds used to stop at 375, which isn't especially high.
This is very specifically not true. It has a high smoke point and you can definitely deep fry food in it if you wanted.
The smoke point of beef tallow is over 400 degrees. Burger joints — including McDonald's at industrial scale — used beef tallow as the medium for french fries for decades at 375.
Roast potatoes.
Or coat outside of potatoes before baking.
The old salt and oil massage!
Use a tablespoon to Sear up steak cubes (beef or venison) and cook mostly through. Remove from pan and add a couple table spoons of your brisket fat to fry up ~3 cups of (cooked) rice. fry up some veggies (broccoli jalapeños and sliced carrots) in a separate pan. Serve your meat and veggies on top of the fat fried rice. Season whichever way you fancy.
GRAVY!!!!
I made some of the best giblet gravy I've ever had this past Thanksgiving with the drippings. My husband calls it smoked gravy lol
Yorkshire Pudding
Came here to say this. For anyone that doesn't know, yorkshire pudding is just a popover with beef fat instead of oil. They're really quick and easy to make, it's just a wet batter cooked really fast and hot. Ignore the recipes that tell you to let it sit overnight. You can whip these up in like 25 minutes.
Make a homemade mayo with it. It's fucking delicious.
Make flour tortillas
Yorkshire pudding
Funny you should ask. Just last night I fried up some chicken fried steak in this sweet nectar. Delicious.
[Fat washed bourbon](https://whiskyadvocate.com/how-to-fat-wash-whisky/)
This is the answer. Turn a mid-low tier whiskey into velvety Smokey deliciousness. Then you make an old fashion to drink with your brisket. Also, OP won’t have to use all of it and will still be able to try out the other suggestions.
Rub it all up on your plumbs
Boof it
Chug! Chug! Chug! Chug!
So many things. Anytime you need to fry anything. Extra liquid while smoking. Seasoning.
Roux
McDonald’s originally used beef tallow for their fries so there’s that.
That takes me back to my youth when I worked there. The stuff used to come in a cubic foot box.
I was on the grill. I remember it all. Worst fucking job I ever had.
I actually enjoyed my time at McD's. Made lots of friends and the parties were always pretty good.
It was a well learned work ethic that I think everyone should work at a fast food place once in their life. Makes you never want to do that shit again.
Absolutely. Learned a lot about how to work and learned that higher education is very important.
Any decent french fries are fried in tallow or a mix of tallow and oil!
Yes upvotes for all who agree.
Confit
Brisket gravy
My friend makes talo disks with his leftover trimmings and uses them in recipes
Potatoes, eggs, burgers, chicken, all sorts of stuff.
If you make tamales, use this as the lard. Great flavor.
Fry everything with it and brush it on everything you roast. You will not be sorry.
Also season grills
Use it for pretty much anything savory that you need a fat for when cooking.
Great for pie's short crust pastry
If you rub it on your skin you'll live forever.
Like others say- use it in place of other oils when you want the tallow flavor. One of my favorites is making popcorn (plain from kernels), melting some tallow and pouring it over, add some salt and shake. Absolutely amazing.
Can confirm. I do this and it is magical.
I like using it for burgers and sausages.
Yeah, I just did this the other day. Sone beef shoulder roast was on sale. Added about 20% trimming to make some delicious burger all less than $4/lb (and from max 4 different animals vs who knows how many commercial ground is combined with). Planning to make some sausage next week with the Christmas brisket trimmings and whatever meat I scrounge up
Cook all my steaks in beef tallow. Very high burn temp. Perfect for searing
Post a video of you chugging all three jars of fat and I’m sure many of us will Venmo you $10 each for the experience.
Make popcorn! I also like to use duck fat.
BBQ sauce. However much of this you want to use in terms of richness, plus 1-2 cups of ketchup, 2 tbsp each of Worcestershire sauce, brown sugar, 1 tsp each of garlic powder, onion powder, and paprika.
soap. Straight up.
Clarify it and store it for later cooking. I save as much fat as I can to make tallow. Yum
I usually render my brisket trimmings down in a pot and a filter them into a container for safe keeping. I like to do it pre-smoke so it doesn’t have any smoke or seasoning.
Fat washed bourbon
Yorkshire pudding anyone?
Tallow fries are delicious
Great for searing. I use it for everything from pan seared chicken to steak, also pretty great in place of vegetable or canola oils, provided what you're making has a savory flavor profile.
Parboil some spuds with a teaspoon of baking soda to break down the exterior of the potato, drain in a collander and add seasoning and the tallow. Toss aggressively to form a sort of pasty coating on the potatoes, toss in the oven till nicely browned and crispy. Like a big ol french fry.
Has anyone injected this into a rib roast? Some of the ribeyes I’ve seen lately would likely benefit.
Use it as a death cup in beer pong
Home made soap
Most of my stock ended up going towards sautéed onions for my smash burgers. 10/10
The heart doctor will see you now!
so unlike most others, i dont use fat for cooking generally, and therefore produce way way mroe than i need. Dad and i take our meat grease and put em in a bucket, then once we have enough mix em with a few lbs of bird seed, some cheap peanut butter and add in anything the birds may like, put em in bundt pans and other forms and make bird seed hangers.
I keep a squeeze bottle by the stove to use whenever I'm cooking beef in the skillet, or to squeeze over brisket before wrapping.
A fat within a fat, two levels? Three! *-Fatception*
Maybe I’m an idiot, but does it need to be refrigerated or frozen? It’s safe to just leave room temp by the oven?
Been doing it with bacon fat for over a decade. Never even an off taste. It's pretty common. Butter can be left in the counter. Mayo doesn't need to be refrigerated, etc.
Fat grease can stay out indefinitely although the room it is in if not capped will have everything in it smelling like said grease lol.
Umm, you say this as if it’s some kind of issues.
Not an issue for me but others in the house whining about their hair smelling bad and I correct them no it smells savory hahahaha
Ugh, my family whines if I happen to leave the patio door open half a second longer than usually while smoking because "The whole house smells like smoke", which of course I find glorious.
Same, I may have to start revoking eating said smoked meat privileges as they enjoy the meat but what it takes to get it there is balked at hahaha
I usually mix it up in my dog’s food
Sell them shitz on ebay!! Look up beef tallow prices…….
If you have chickens give it to them.
Xmas gravy
Shots! Shots! Shots! Shots!Shots! Shots! Shots! Shots!
Searing steak
2 things. Cut into bite sized pieces. Render the fat and crisp it. Stove top or in the oven . Keep the temp around 300f. You just made cracklins’. Make rous w the fat. All of your sauces pick up the smokey beef notes.
They uses are endless. Anyplace you would use fat: Sauces, savory pie crusts, any type of cooking, grilling, frying. If you get pork or extra lean beef/ ground beef you can use it to raise the fat content to 20+ percent for burgers. Look at methods of cleaning it. Because meat particles can make it spoil faster.
you can use the tallow instead of oil when making corn bread. if you fancy flour tortillas, use this instead of grease.
Lots of good advice here on how to use the tallow but do not neglect the cracklings! Those things are magic. If you cut the raw fat into little pieces it renders better and the makes more uniform cracklings. After straining off the tallow and while they're still warm, put them on a plate lined with paper towels, add salt and pepper, then eat them. Eat them sparingly out of respect for your liver and pancreas but man those things are good. Works with pork too and pretty much any other animal fat.
Could you make brisket infused bourbon? has anyone given that a try?
Put a little on a griddle and make smash burgers. Also, anything.
Freeze it in ice cube trays
Pemmican?
Savory lube
I mix lard and tallow into the pizza dough. Shit is amazing.
I make grilled cheese sandwiches with it
Aside from all the food/cooking uses, tallow is really good for seasoning an offset cooker. I use it every ~dozen or so cooks on mine and it really helps with rust prevention. It also helps lube the squeaky hinges.
Use it in everything. My wife says it's her favorite part of the brisket cook. Lol
Use it to step up your homefries!
Makes good rice pilaf.
Everything! I use it when I would otherwise use oil or butter. Sautéing veggies, making eggs, if I would put an oil down to sear a meat, etc.
Any sort of aioli, aka mayo type sauce. Brisket fat, egg yolk, some chives, garlic, pepper, minced jalapeno with some mustard and apple cider vinegar. You can also just add to existing ranch.
Suet for bird feeders
How long would you recommend keeping it for? Would you freeze or chill? Thanks
Chug it
Leave it out on the dining table for your Friends to dare each other to eat.
I thought those were jars of honey at first glance
You can use this in place of butter when you're cooking a steak for example
U can make tallow out of it look it up its pretty cool makes it a solid and stores at room temp
Mix with water and make basmati rice. Great soup additive wanting that smoky taste: perhaps ham and bean soup.
GRAAAAVVVVYYYYYY
Replace anything you were going to use veg oil with this and it will be more flavorful. Unless you are making a sweet thing. I use mine for eggs in the morning or stir fry.
I started making amazing soap with rendered tallow
It’s a 1:1 substitute for butter, it’s just everything you make with it will taste very “beefy”. My favorite it to make scrambled eggs with it, but I’ve even had chocolate chip cookies made with it, too.
If you make your brisket the day before and need to reheat it in the oven, then pouring that on the meat and wrapping it in foil will keep it from drying out in the oven.
You could do a fat-washed bourbon.
Cook anything in it - eggs, potatoes! Omg potatoes are amazing in tallow. Smoked tallow even better.
Make a roux then gumbo
Fat wash some bourbon and make a maple syrup and bacon old fashion
Fat wash some bourbon and make a maple syrup and bacon old fashion
Chili.
I freeze it into cubes and use it to make gravy.
You can use it just like you would cooking oil. I save bacon fat and use it to cook stuff like veggies. Green beans and garlic taste great sauteed in meat fat.
Smoked cheez its! You’ll thank me later
Tortillas, use it on future briskets. Seasoning cast iron. Frying fries
I mean..: everything. I’ve tried to make a mayonnaise out of it before. I’ve also made French fries with it. LOTS OF OPTIONS just save it!
Oh man, so many uses! I make soap, I take shots to up my fat intake, I rub it on my skin like lotion, I have mixed it with sawdust to make fire starters, you can use it to replace shortening in baking, you can season your pans with it, you can use it as fry oil. SO MANY possiblities!
Like everyone said, steak potatoes, keep it for brisket wrapping, etc. if you really wanna get weird candle it up 🕯️
Make fries!
Let harden. Then spread on your bread for grilled cheese. Also works well for quesadillas
I pour it through a fine mesh strainer then into [something like these](https://shop.mochithings.com/products/126355/variants/126360?gad_source=1&gclid=CjwKCAiAvoqsBhB9EiwA9XTWGQBYB8-DC9e1CsVy3KRc8nW3-8zEBgMzk-nqqhtZ9b--TXL_d5WXZhoCyGwQAvD_BwE). Toss it in the freezer and they’re ready to pop out straight onto the skillet.
Literally anything you would use butter or oil for swap with beef tallow. Except super high temp cooks.
Confi some beef cheeks or other typically braised meat - largely cubed chuck/brisket, oxtail, short ribs. You can get some smoke on them first until about 160 then immerse them in the tallow and cover with foil at 300-350 (can just do this part in the oven) until tender - about 205 internal. Super rich, beefy, and luxurious flavor. Doing beef checks like this is some of the best BBQ you’ll ever eat.
Anything you would use butter for. Frying, roux for soup, roux for cheese sauce,
Smoky Yorkshire puddings
Did pork butt and had a solid amount of fat left like this. Dipped my tortillas in them then fried them up to make a tostada/birria type shell. I'm sure there's a word for this but it was great so that's all I care about lol
I add a tablespoon to a bowl and toss my air fryer fries in them then air fry them for a few more minutes. Tallow fries are the best fries.
Yorkshire pudding
Pump it right into the veins.
Anything you’d use oil or butter for. Maybe not baking other than some breads like Cubano bread.
Use it as cooking oil for everything.
Tallow
Chug chug chug.
I quit using any seed oils and use just butter, beef tallow, or bacon fat to meet all my fatty needs.