Brisket Packer w/ tons of fat

If you paid $ per lb you didn't get screwed out of anything. You just got half of the flat.

Don't forget to save all the fat, cut it into cubes, place in a large pot with maybe a 1/4 of water and render all the fat down to its tallow.

Discard (or eat) the crackilins strain and refrigerate.

Then when you are ready to make some fried chicken the old style, brine the chicken in a sweet tea brine, wash off, batter up and deep fry on the beef tallow after you cook a pork steak in it.

Then you will have some decent fried chicken. Old school. Like maybe before there were actually school, schools.

This is what I mean... **** just goes over peep's heads.

grilling24x7 said:

Yes sir. $4.25/lb.

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I usually drive up to the farm to pick up beef. Roseda does seem to cut a little strange.

Just curious, do you go to JW Treuth?