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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-02-2014, 10:52 AM | #31 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I wonder if you could haggle the guy any on selling you the fat. I'd still buy that up and render it down into some tallow. All my excess fat off my Costco briskets end up as tallow, and it gets used for making up french fries, or chicken, or whatever.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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03-02-2014, 11:03 AM | #32 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Tallow? What and how?
I was trying to NOT pay for fat. I'd like to talk with the owner about trimmed brisket costing the same as out of the cryovac.
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Let's all just calm down and smoke a fatty |
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03-02-2014, 11:19 AM | #33 | |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Quote:
When the little bits of fat are nothing but tiny little specks, you strain the tallow, and you're good to go. You can either 'can' it or refrigerate it. Lots of people keep the little specks as some sort of salad throw on, but I typically just throw them away. People make candles with tallow as well, but I have never done that.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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03-02-2014, 06:39 PM | #34 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Let's all just calm down and smoke a fatty |
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