How to Make Beef Tallow from Brisket Trimmings
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- Опубликовано: 20 ноя 2020
- Don't throw out your brisket trimmings! You can easily render down the trimmings and make beef tallow out of them which is a great substitute for clarified butter in recipes or canola oil when frying. It has the same smoke point as clarified butter (480F) but it adds an incredibly beefy flavor profile which is a nice touch.
#Beef #Tallow #Brisket
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► Nashville Hot Chicken -
► Brisket Experiments - • Brisket Experiments
► Searing Steaks with Beef Tallow - • Steak Experiments - Be...
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Looking for something to make with your tallow? Try making Nashville Hot Chicken. ruclips.net/video/aor0mYH5d1Y/видео.html
Is there a way to do this and have it last long term?
This should last 6 months if you keep it in the fridge.
Does this method work for dry age trimmings as well?
@mark B I don’t see why it wouldn’t. Just keep the burner on low heat and make sure you’re adding water
Canola is another name for rapeseed oil ("Canadian oil"). It was first cooked up in the 1970s to fuel diesel engines. "Vegetable Oil" is another name for cottonseed oil. Almost all the industrially produced cooking oils can be used to fuel diesel engines. Rudolf Diesel's show prototype ran on peanut oil. I no longer use any of them. I used butter or lard for low-temp work and when I need a hot sear, I use ghee. Ghee is expensive but it doesn't smoke and is much better for me than any processed oil.
When I trimmed my brisket I put the trimmings into a foil pan and cooked it in the smoker when I did my brisket. Saved time and used some of it for the brisket when I wrapped it. Those “cracklings” are great!! Good video.
Good video. I use a lot more water and cook it all day. Then I throw it in the fridge before bed and pull the fat "disc" off the top in the morning. Reheat to cool off any remaining water. The best part about this method is that you don't have to strain it because the sediment will sink below the water. The important part (which you emphasized) is getting the pieces small. When I started doing this I threw the whole chucks in thinking they would render, but they don't.
Several months ago we had French Fries cooked in Tallow. It was the best fries we have ever had! Definitely going to do this. Thanks. 🤓
They way McDonald's used to do it.
I like the idea of running it through a grinder and then rendering.
I use a circular 1/4” plate between the flame and pot- helps prevent scorching. Started doing this after a bad chili cook. Diamond plate works best.
Thx for vid. Rendering first batch as I type. Low and slow. Filtered and removed 80% of tallow. Cracklings not crispy so I put them back on the stove.
Not sure if it makes a difference yet, but I did not add any water to start. Low and slow for 6 hrs so far.
I avoided the water to minimize hydrolysis. Hydrolysis always happens with fat, water, and heat.
Fun conversation when spouse asked - "what's cooking as it smells great."
Again, thanks.
I did the exact same thing and my sister came home and asked what smelled so great!
I've never seen this done. Thank you for sharing this with us.
Beef tallow was the flavor secret of old-school McDonald's french fries.
Dont fuck with me im about to start a rival Chain because of this.
No shirt, dude. The recipe was 89% beef tallow, 11% vegetable oil. Early on the McDonald Bros couldn't get enough refined veggie oil but they had a big source of tallow. It tasted good, so they used it.
Also suspected to be the secret to Franklin BBQ's brisket.
And they were much healthier. Contrary to popular belief, tallow does NOT clog your arteries. ♥️ the crappy seed oils they use now (“vegetable oils”) are at the root of cardiovascular problems. Sounds counterintuitive, right?
Yip, and the vegans lost their minds lol
This is awesome love how candid you guys were with admitting the spillage, eh it happens but you still have some left at least. It also looks like you topped it more at the end.
Nice job Jared! Beef tallow really is easy to do and so good. Works great for French fries as well, but looking forward to the Nashville chicken sliders. Have a great weekend!
Awesome!! Definitely making beef tallow on my next brisket and plan on using it while I wrap with pink butcher paper. Thanks!
Another way to render fat is in a slow cooker. Add a few cups of water heat then on high until things are bubbling. After that, turn to low and let go overnight. Strain the mixture then place outside to cool. The tallow will solidify on top of the water which makes it easy to remove.
Great video on how to do this. All the shots during the process really helped me get a feel for what the process will be like when I do it too. Beef Brisket Tallow on the way!
Good luck Brad. Let us know how it goes if you give it a shot.
Great video, making my first ever brisket and tallow today so this was very helpful!!! Have a great day!!
Excellent lesson.
Thankyou. Really enjoy the nose to tail and beef scratchings!
Wish I had seen this last week before I threw away my trimmings from Saturday's brisket cook. Won't make that mistake again thanks to your video!
Giving it my first go now. No more waste 👍 TY
Update, I've been doing this every time now since I first watched your video. I love doing this. No waste at all. And the leftover cooked out crackling with salt and bbq sauce are freaking awesome lol.
Just a few tips. First I do this in the sink. The grease is bad for the pipes but it cools quick and can be wiped up. A little down the pipes is probably ok, if you have a big spill a wad of paper towels will mop most of it up once it cools. Next your mason jar should be able to handle at least 250F your fat should be cool to 250 in a lot less than an hour. The cooler the fat is the more viscous, that’s why it takes so long to filter. Do it hot, do it in the sink. Finally i use a two step process. First I filter through a fine mesh sieve into jar #1 to remove sediment then decant Into jar #2 through the sieve and cheesecloth. Paper towels or coffee filters are to fine of a filter and that will also cause the overflow. Cheesecloth is available at most grocery stores and is designed for this operation. I just throw it away, but you can wash in the sink with dish soap and reuse. Good for you for sharing the secrets of beef tallow!
Very good process. I suggested a two-step process also. Never done it for beef tallow, but used it for other things. And, it was quick & easy & no spills.
If anyone injects their brisket, you can also add tallow to the injection or if you wrap with butcher paper, drizzle a little tallow on the paper before wrapping for juicier brisket.
Yep, the Aaron trick
o man. i have been throwing away the trimmings. ill be saving those from now on and make some beef crackings and tallow.
Thanks.
This is really interesting. I buy beef tallow and it does add extra flavor
I can’t wait to try this when I get back home.
Great video!! Thank you!!
Great video
this is awesome
Great Job dude, waste not want not! We need to learn to preserve our reserves!
Great video and thanks for the idea. I love to BBQ but really didn't want to take the time to render the fat on a gas grill so I did everything you did but put the pot in the smoker as I smoked my brisket. I place the pot next to the fire box and after about 8 hours the fat was rendered and I had golden brown bits of beef cracklings. That liquid gold even has a slight smoke flavor when used AWESOME! Thanks again
I do the same.
Este Gringo tambié me cayo bien, porque sabe aprovechar todo!
Just bought half of a cow. I had them give me all the fat trimmings, going to give this a go. Thanks for the video.
How much is 1/2 a Cow?
How did it go?
@@BBQandBottles I cut up all the fat into about 1 inch squares. I put the fat into my crockpot on low starting in the morning, around 5pm it was mostly all rendered out into oil. I strained the oil into jars. I did this 3 different times (full crockpot of fat rendered down). I got about 5 spaghetti jars full of the liquid, nice and clear. I deep fried some homemade french fries and man they were awesome, reminded me of the days when McDonalds really did have some awesome fries, very tasty.
So glad to hear that @Boots
@@zzdoodzz do you mix the tallow with other oils? If not how much tallow do you need to fill a deep fryer and can they be reused?
Good stuff fosho... been working this path or very close to it for a long time... nothing like not throwing good stuff in the trash.
Must be a good grill, I never saw a igniter work before.
Cool video.
I remember back when I was growing up reading the book "Farmer Boy" by Laura Ingalls Wilder. The main character Almanzo talks about making tallow from beef fat for candles.
Thanks for the information, can't believe I was throwing away Texas butter!!
my man looks like Dr. Steve Bruhl cut his hair and got contacts...love the video.
Check it out! For your health
I just found your Channel and I am impressed with your Channel and skills... I'd like to learn from you... I'm a retired fireman and was the Chef in the Fire department
Bob Cooney
Salt Lake City Utah
Welcome Bob and thanks for the kind words! Looking forward to having you as part of the community.
This amazing 😭
I'm actually interested in your watch. 🤭
Looks good!
Wow Thank You So Much. ❤️😇😎🥩
I’m definitely making some , I hate to waste anything. This is only my second brisket and I’m about to cook my third. My first was when I was in my early 20s I’m 64 now. I smoked my second one on a pit boss . It was ok but I’m leaning. The third I used for a roast and ground beef. Just ate a burger, so so good. It actually tasted like the beef from my childhood. What have I been eating lately. No more store bought ground beef.
I never tried to prepare it , but the problem of frying with tallow would be that the process itself is really intensive , muuuuch more intensive than Ghee/ clarified butter ( wich I can buy if I don't wanna spend time preparing it ).
Anyway I will absolutely give it a go this summer , need to try it at least once :)
Beef tallow is perfect on the keto diet. Im so going to do this
100%
subbed!!
I'll never feel bad about throwing away trimmings again!!
Heads up. Boiling it to sanitise lid and bottle, then leaving your lid inner surface sitting on the outdoor table will deference the purpose of sanitising it and won’t be able to keep as long due to possible contamination
Tallow ok this is gonna be good
Ok my brother this is new to me
BTW, you can make great soap with tallow as well.
Thank you for sharing this. Got 3 1/2 nice quarts after buying 7 lbs of beef fat from local butcher. Q: how do you clean up the mess? My pan, funnel, knife….everything that came in contact with the tallow turned into a thick white glue that is not coming off easily. I’m now trying a third time using vinegar, lemon and Dutch cleanser. Thank you again.
Try to freeze the fat trimmings until it is almost frozen. It will be MUCH easier to cut the fat. When the fat is warm, it is much harder to cut since it is slippery and mushy. It could also be dangerous when the knife is not sharp enough.
GREAT FOR A KETO SNACK
I’ve seen people do the same thing with wild pig fat, then deep fry turkeys in it. They stored the lard in food grade buckets. They were good turkeys!
That's Indian popcorn 🍿 😋 👌
Thank you for showing us this. I think that you could have done a 2-step straining process. Do course strain (first) and then fine (later). And, it'd be effortless, I'd think.
I've only made tallow from the leaf fat from the around the kidney area because I heard that other fat can tend to have a beef smell that you just can't get rid of. So I'm curious about the end result. Does the end tallow from the beef trimmings smell?
I did a 2 step rendering for the fat off the kidney area and there was no smell.
Great video - thanks for that. A quick question: Can you also render down the hard parts of the fat from the brisket?
We rendered down all of the trimmings - hard and soft.
@@BBQandBottles Thanks - appreciate the answer
Hello! Thank you for the wonderful video. A few questions:
What is the shelf life of the beef tallow you've made? Better refrigeratorated or room temp?
How similar is beef tallow and pork tallow?
You have to refrigerate it and it will last 12-18 months according to Google. Not sure if the difference between beef and pork tallow. Probably just the flavor?
@@BBQandBottles I see, thank you!
Thanks for this, just got my first 19lb brisket and going to have a few lbs of fat to carve off. I saved the trimmings from my last brisket and Im gonna render that down this afternoon.
Looks good. I have been saving some of my brisket trimmings in the freezer. I would assume they could still be thawed and then render the tallow from them. I'll have to give a try.
Thanks for the idea.
Yep, if you thaw them out you should be fine.
And I would personally like to tell you Franklin I wouldn't want everyone else to know it is so easy you want to even believe it
Thanks for the video. Will give it a go after my first brisket cook.
I almost bought tallow not knowing I could make it. So glad I saw this
Let us know how it turns out if you try it Kevin.
I want a cup of coffee out of that cone the next morning
I just made a batch of this, I didn't go through the step of frying the scraps or browning the tallow but my dad plans on smoking it
Love this video, thank you. Yes, do not use canola oil! It’s highly toxic
I'd run it through a few different "guages" of mesh/sieves before doing a coffee filter. Coffee filter is very slow and clogs easily.
I miss this guy 😞
Can cover w water. Boil. Then fridge. Rendered fat on top. Filter w cheese cloth if want.
Having your tallow get brown or too dark means your heat was too high. The high heat starts to break down the oil making it more carcinogenic. A nice simmer with water in your pot helps avoid the scorching.
From 1 kg of fat I bought, I got 665 grams as greenish after it's been cooled and 75 grams as brownish even after cooling
Both looked brown but the former looked paler and the latter looked darker
Is it safe to use the one that's darker?
There's a Mexican chef in Mexico he did a brisket when it was time to wrap the brisket he added a lil bit of beef tallow n brisket looked good n moist 🤔🤔
Aaron Franklin does this! It’s one of his “secrets”!
Can you do this with the trimmings of beef cheek? I use beef cheek for braising or barbacoa. After trimming a whole package of beef cheek, almost half of it is fat.
Good question. I don’t see why not. As long as it’s soft fat that should render down.
I do mine at 250 degrees in my oven in a cast iron pan. Renders down perfectly.
That’s probably great for the cast iron skillet too. Get a solid layer of seasoning on it!
How long did you keep in the oven?
And did you stir occasionally or just let it sit? I only have a charcoal BBQ pit so I'll probably do this in the oven too.
@@Lizzardlungs I stopped after 3 hours because over 50% had already rendered down and that made way more than I needed.
Also, the pieces of good meat that I trim off I season and wrap in foil with a bit of fat and put it in the same pan. That meat is fall-apart tender at 3 hours for a yummy snack.
@@Lizzardlungs No stirring, I just let it melt.
Beef cracklings I’m in
I made this from my brisket trimmings a couple months ago. I used it to fry up some homemade venison burgers a few days ago and was delicious! The burgers were made from about 2 pounds of deer shoulder and 1/2 of bacon for flavor and add some fat.
I render in my dutch oven in the BBQ on low for several hours.
I made this today. OMG.... so good. The dog was orgasmic when I gave him a taste.
And some people call it beef dripping such as here in UK:)
Took more like an hour & 20 minutes. but came out great.
I get a lot of my tallow when i bake brisket stew. i tried this method before and i burned it a couple of times. Have to be low and slow and keep an eye on it.
I bet that was a lot of fun cleaning all that “grease” tallow off the wood table & deck. 😂
Just let it soak in!
its actually good for the wood
How did you clean that spill?
You’ll get great results with lamb tail fat. It’s fancy tasty fat. Try it out!
Do you thinknyou could use this for pemmican?
Beef drippings sound so much better. I was here in the UK trying to figure out what it was 🤣
Oh... beef drippings!!!
Did that tallow seal your table?
I was told that McDonald's used to cook their fries in beef fat. That's why they tasted so good.
I would have cried if I had spilled that much tallow!
What did you do with the water you added? Did you filter that out?
It just evaporates.
Don't need to add water if you just keep the fat at a warm temperature ; something below simmering. Just take a little longer to render.
Could the Tallow be done in a pan while smoking the brisket??
Maybe. I’ve heard a few people suggest that but then you’ll get a smoky flavor in your tallow.
Guy in video: "Aboot 45 minutes"
Everybody: "I know exactly where this guy is from"
Eh?
Take off eh, you hoser.
@@user-fk8zw5js2p EH?
Dude, the background 'music'.... seriously... what are you thinking that's going to add to a bbq video? I can tell you 1 thing it took away... my desire to watch this channel.
The best results are when you use cast iron skillet with round bottom. You put the trimmings in, add water and set it to simmer. When water is gone, wait until fat starts to come off, then turn fat pieces only once. You’ll end up with nice yellow fat and yellow cracklings
Yes cast iron tallow tastes even better. I always do it like this. If you find your self a 14.5" by 3" deep cast iron skillet it makes the process so much better.
Does anyone know how much oil we get from a pound of beef fat?
How much water to add?
How long does it last until it spoils
McDonalds used to do their french fries in beef tallow.