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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-27-2012, 08:58 AM   #31
Q-Dat
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Quote:
Originally Posted by deguerre View Post
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!
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Unread 12-27-2012, 09:03 AM   #32
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Originally Posted by Pitmaster T View Post
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?
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Unread 12-27-2012, 09:04 AM   #33
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Originally Posted by Q-Dat View Post
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.
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Unread 12-27-2012, 11:03 AM   #34
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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.
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Unread 12-27-2012, 06:17 PM   #35
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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.
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Unread 12-27-2012, 10:37 PM   #36
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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?
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Unread 12-27-2012, 11:02 PM   #37
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Originally Posted by Q-Dat View Post
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 :)
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Unread 12-27-2012, 11:28 PM   #38
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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.

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Unread 12-27-2012, 11:40 PM   #39
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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.
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Unread 12-28-2012, 12:48 AM   #40
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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.
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