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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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07-31-2021, 10:33 PM | #16 | |
is One Chatty Farker
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
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Quote:
Not to play devils advocate, but I wonder if this method has some roots going back the French traditional cooking method of Confit. |
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07-31-2021, 11:02 PM | #17 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Looking forward to your thoughts - I do intend to try it myself as well at some point to see what there is to see.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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Thanks from:---> |
08-01-2021, 04:51 AM | #18 |
is One Chatty Farker
Join Date: 09-13-16
Location: above knoxville Tn
Name/Nickname : Mike
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Seems to me you are risking the meat on Tallow that came from where? was it a nice cut of beef from what type of beef ect? , lot of chances it could go 1 way or the other imo. I like the tried and true method my own self, $$ on meat these days can be stupid high.
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WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX |
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08-01-2021, 04:19 PM | #19 |
Babbling Farker
Join Date: 04-16-17
Location: Davis, OK
Name/Nickname : Kevin
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Tried The Brisket Tallow Smoke This Weekend
I haven’t tried it yet but I’m a bit suspicious too. Makes more sense to me on a select or lower choice than for prime or certainly for wagyu.
Sent from my iPhone using Tapatalk Pro
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“We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley *Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman *MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop |
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08-02-2021, 04:54 AM | #20 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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You can never really have too much fat fellas!
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A butterflies wings. About to bring down everything... |
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08-02-2021, 05:51 AM | #21 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Reading The Chili Cookbook by Robb Walsh.
Using beef tallow for Chile Gravy as a base for chili Now picture that tallow smoked Wheels are spinning
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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08-02-2021, 06:13 AM | #22 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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I'll add that my brisket was Choice but still marbled pretty well. I inadvertently picked up the Choice instead of the Prime at Costco.
Regardless, in the end, plenty of juice.... |
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08-02-2021, 06:50 AM | #23 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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This is just perfect!! All this greasy cow fat business because some guy said that Franklin kid smears his brisket with cow grease...
Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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08-02-2021, 07:30 AM | #24 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Tallow
Hi All Can the fat from the brisket used for Tallow?
Thanks DanB
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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08-02-2021, 11:32 PM | #25 |
Full Fledged Farker
Join Date: 11-12-14
Location: Providence Forge, VA
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On my next brisket, I plan on rendering the fat trimmings from the Brisket, for the tallow to add during the wrapping stage.
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Earl |
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08-02-2021, 11:53 PM | #26 |
Babbling Farker
Join Date: 04-16-17
Location: Davis, OK
Name/Nickname : Kevin
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Wouldn’t moisture/flavor from injecting be more beneficial than just increasing surface flavor/moisture? Seems like it to me.
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“We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley *Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman *MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop Last edited by kevinstaggs; 08-03-2021 at 12:12 AM.. |
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08-03-2021, 09:01 AM | #27 | |
is one Smokin' Farker
Join Date: 12-12-14
Location: Pingree, ND
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Quote:
I won't be jumping on the tallow bandwagon anytime soon. What a mess to deal with! |
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08-03-2021, 10:54 AM | #28 |
Found some matches.
Join Date: 02-11-21
Location: houston, texas
Name/Nickname : Sean.C
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The great thing about cooking in general is there are multiple ways to do the same dish. Experiment, try new things, have fun with it! Some experiments work, some don’t. That’s the cool thing with forums like this also... you get to see others perspectives and experiences, then decide for yourself if you want to try it. There never has to be one way.
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08-03-2021, 05:03 PM | #29 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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Using tallow while cooking makes zero sense to me. The fat cap IS tallow. Adding additional tallow while cooking is only going to ruin the bark.
Adding tallow to the hold makes sense. You are no longer going to be rendering it from the meat. However, at holding temps, added tallow will melt and coat/absorb into the meat.
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XL Big Green Egg, 28" Blackstone (3-burner), 26" Weber Grill, Broilmaster P4X, UDS, Ooni Karu 12 |
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08-04-2021, 06:54 PM | #30 |
Knows what a fatty is.
Join Date: 12-30-20
Location: Walnut Creek
Name/Nickname : John W
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I just watched a video of a guy who injected tallow in the brisket prior to smoke and then put the brisket in an open foil boat for the whole cook. Looked great. I may give it a try this weekend
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