$20 for a 5# bag

https://bbarnard30.wixsite.com/website

Supposedly it's franklins secret

I tried the beef tallow method on ribs the other day. Slathered them with it before wrapping in butcher paper after 3 hours. Best ribs Ive ever made.

Took my trimmings from my last brisket and threw them in a foil pan on the hearts of my stick burner and used that to spread on the butcher paper. Was my best brisket to date. Didn't tell my wife any changes I had made and she agreed too so I took that to heart. I'll do it again going forward. Plus the tallow is smoked so even more smoky flavor

Beef tallow is a great cast iron seasoning as well

$4/lb + shipping for beef fat. Sign me up!

"Can actually improve your heart health" You're pretty nutritionally ****ed if beef fat is improving your heart health

I always smoke my fat trimmings on top of my brisket and ribs. They've been the greatest ever since I started doing that

I seared a couple steaks with some wagyu tallow over the 4th weekend10/10 would recommend.

mAgnoliAg said:

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I always smoke my fat trimmings on top of my brisket and ribs. They've been the greatest ever since I started doing that

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So you're saying fat side up on the brisket.

Cracks me up that people trim the fat off a brisket, then slather it with beef fat and act like it's revolutionary.

Troutslime said:

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Cracks me up that people trim the fat off a brisket, then slather it with beef fat and act like it's revolutionary.

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Completely different reasons for what you described.

I'm gonna blow yalls minds and fill you in on a secret- cooking anything wrapped in bacon is freakin marvelous.

Also - butter makes vegetables taste great.

Troutslime said:

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Cracks me up that people trim the fat off a brisket, then slather it with beef fat and act like it's revolutionary.

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Cracks me up that some people spend 10+ hours building a good bark smoking a brisket and then don't even eat it because they didn't trim the brisket beforehand and now they've got huge pockets of fat they don't want to eat and so they trim it off after the cook and lose that tasty bark.

FIDO*98* said:

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$4/lb + shipping for beef fat. Sign me up!

"Can actually improve your heart health" You're pretty nutritionally ****ed if beef fat is improving your heart health

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What you've been taught about nutrition your entire life, especially as it relates to fat is pretty much garbage.
Beef tallow is a good fat.

FIDO*98* said:

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$4/lb + shipping for beef fat. Sign me up!

"Can actually improve your heart health" You're pretty nutritionally ****ed if beef fat is improving your heart health

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Don't like it? Don't buy it.

SWC Ag said:

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FIDO*98* said:

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$4/lb + shipping for beef fat. Sign me up!

"Can actually improve your heart health" You're pretty nutritionally ****ed if beef fat is improving your heart health

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What you've been taught about nutrition your entire life, especially as it relates to fat is pretty much garbage.
Beef tallow is a good fat.

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The claim isn't that it's a healthy fat. The claim is that improves your heart health. I promise there is zero outcome based evidence to substantiate that claim.

And don't worry B-1, I'm not dumb enough to buy waste for $4/lb

So what I'm gathering is that you guys season your butcher paper and/or throw the beef tallow in when you wrap the brisket?

Cooking threads are always entertaining.

I sure threw a lot of that stuff away at the meat market back in the day. Caught a lot of coyotes with it though.

B-1 83 said:

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$20 for a 5# bag

https://bbarnard30.wixsite.com/website

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Not a bad deal for rendered tallow honestly, especially if its from a smaller ranch operation.

If I recall correctly, last time I bought suet it was about $1.50 a pound, then its a full day process to render it and filter it properly (albeit not super labor intensive). 5 pounds would last most people a long time.

I do love the way it makes the house smell though....

John1248 said:

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I sure threw a lot of that stuff away at the meat market back in the day. Caught a lot of coyotes with it though.

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We'd put it in venison sausage. Still do.

Read the ad again. You have to render it at home. It's a 20lb sack of fat

FIDO*98* said:

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Read the ad again. You have to render it at home. It's a 20lb sack of fat

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Just saw that.

Never mind then, probably not as great of a deal then, unless its grass fed, and that's what you're after.

I'll keep getting mine from HEB.

Secolobo said:

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John1248 said:

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I sure threw a lot of that stuff away at the meat market back in the day. Caught a lot of coyotes with it though.

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We'd put it in venison sausage. Still do.

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Yeah did that for a bunch of folks who didn't want to spend the money on pork.

This will probably offend all of you especially those without a sense of humor. My grandad asked me once if I wanted to know how to make good deer sausage. Of course I did. He said you get your deer and you get your pork. Throw the deer away and you make the sausage with your pork. ;-)

malenurse said:

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Speaking as a guy who has never smoked a brisket in his life, I found the 14 minutes I spent watching that 'Mad Scientist BBQ' video highly entertaining.

I particularly liked it when he said:

Quote:

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If this [adding beef tallow] isn't what Aaron Franklin does, maybe he should start.

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Now if I could just find a place that consistently serves a juicy hamburger, I'd be set. Those kind of places were a dime a dozen when I was a kid.