Q-Dat......What The Heck Are You Making???

[Q-Dat]

Originally Posted by deguerre

I just thought you were making a farking mess...

Heh! You should have seen it when I went to pour hot liquid fat from a large pot to a jar!

[jasonjax]

Originally Posted by Pitmaster T

I used to literally dump the brisket in the stock as well as inject it. Let it sit overnight.

I had a dry injector as well that I used to inject dry spices in that fat layer between the point and flat.

As far a select. LOL I would never show up and a competition with a select. BUT, like two bats before you get on the plate its a good idea to experiment on a select cut then quickly adjust before the comp on your higher grades.

Now that's yet another interesting/innovative idea. I never thought of injecting dry ingredients! Do you just use a coffee grinder ro make sure the particles are real small to make it work?

[deguerre]

Originally Posted by Q-Dat

Heh! You should have seen it when I went to pour hot liquid fat from a large pot to a jar!

Been there. Spilled that.

[Hawg Father of Seoul]

I render pork fat for confit. It can get a little slippery. Never tried beef confit.

Did you add a cup of water before starting? If not, try that next time for a superior product.

[Pitmaster T]

Originally Posted by jasonjax

Now that's yet another interesting/innovative idea. I never thought of injecting dry ingredients! Do you just use a coffee grinder ro make sure the particles are real small to make it work?

No because we trim off that fat anyway. I used some dried chunks of spices and montreal. I can't remember the name of the seasoning that had chunks of garlic, onion, other stuff.

[Q-Dat]

Originally Posted by Hawg Father of Seoul

I Did you add a cup of water before starting? If not, try that next time for a superior product.

From doing a little reading I have seen where others have said to start with water. I'm curius why is this?

[superdan]

Originally Posted by Q-Dat

From doing a little reading I have seen where others have said to start with water. I'm curius why is this?

I always add a cup of water when rendering lard... Cuz I read in a cookbook once you should ;)
Maybe someone more science minded could give us the skinny on the fat :)

[MS2SB]

I believe the water serves a couple of purposes. 1) Spreads the heat evenly around the fat and helps speed the rendering.

2)Keeps the heat below ~212 degrees and keeps the fat from smoking and any meat bits from browning, leading to a cleaner tasting fat.

Sent from my SGH-i917 using Board Express

[landarc]

hmmm, now everyone is going to know what those mystery tubs of off-white stuff are in my freezer. Until now, they have been afraid to ask.

[Q-Dat]

Originally Posted by landarc

hmmm, now everyone is going to know what those mystery tubs of off-white stuff are in my freezer. Until now, they have been afraid to ask.

I fried some fresh cut taters in some yesterday! Definitely took me back.

I have been reading up on it, and the general consensus seems to be that frying in animal fat is much better for you than frying in oil of any kind.

I don't know who this guy is, but he gives a good brief description of why.

Surprise! Cooking with Lard is Healthier Than Oil - YouTube