I'm making brisket Sunday and bought a whole packer. Today I separated the point and the flat. I saved all the fat and I'm in the middle of making some beef tallow. Great for searing burgers or steak, or just cooking veggies in. From HeyGrillHey
Ingredients
3-4 pounds white beef fat or suet
Directions
Heat the beef fat in a large pot. Place all of your beef fat in a large 4-5 quart pot. Turn the burner on medium-low heat.
Render the beef fat. Allow the fat to simmer at this low and slow temperature for 4 hours, stirring about every 30 minutes with a wooden spatula. If needed, scrape the spatula along the bottom of the pan to release any stuck on bits of fat or beef to prevent them from burning. Do not let your fat boil. Reduce heat and stir to maintain a very light simmer.
Finish rendering the fat. Your tallow will be finished rendering when the fat covers most of the remaining pieces in the pan. Those pieces will be lightly browned and look crisp all over. You won't be able to see any more white or solid pieces of fat.
Strain the rendered fat. Turn off the heat and allow the tallow to cool slightly. Prepare a large bowl fitted with a strainer. Carefully pour the tallow from the pan through the strainer into the large bowl. The strainer will catch the larger pieces of crispy rendered beef.
Strain again into a glass jar. Fit your glass jar with a funnel and insert either a piece of cheesecloth, a coffee filter, or a paper towel. Slowly and carefully pour the tallow from the large bowl into the funnel. This step will reduce any remaining impurities in the tallow.
Use immediately or store. Your tallow is ready to use immediately, or cover with a tight fitting lid. It should store safely in your fridge for 3 months. Use to cook skillet potatoes, sear steaks, or roast vegetables in place of other cooking fats.
I also did a homemade mustard the other day. Supposedly dijon, but more like a spicy whole grain.
Ingredients
1/3 cup mustard seeds
1/3 cup white vinegar
1/3 cup white wine
1 tsp tumeric
1/2 tsp salt
warm water, if needed
Directions
Combine all ingredients in stainless steel bowl. Cover, let stand 2 days.
Put ingredients in blender. Will not get totally smooth. Add water if too thick.
Thank you :) Yes, there are new/resale houses in my community. But I hear the Phoenix area housing market has had the biggest increase in housing prices in the past year. But my best friend is an asshole, so I'm definitely in the market for a new one :)
So I got a survey today from American Test Kitchens and at the end they asked if I'd like to be a tester for new recipes. I applied for the position, so we'll see how that goes.
Just to be clear, I bought the whole brisket, but I'm not cooking the whole brisket. I have cooked a whole brisket before, but I'm just cooking the flat this time. I'm saving (freezing) the point, probably to make burnt ends another time. I was able to gather the fat by cutting the pieces apart and trimming. If you cook the whole brisket, you won't really gather the tallow cleanly. If you do a whole brisket, keep in mind that the grains in the point and flat don't run in the same directions, so you may want to slice them separately. Enjoy it, whatever you do :)
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You are amazing. The amount of time you put into to cooking is stuff of legend. Out of curiosity, are there any houses for sale near you in AZ? I need to be your neighbor and best friend.
So I got a survey today from American Test Kitchens and at the end they asked if I'd like to be a tester for new recipes. I applied for the position, so we'll see how that goes.
Great. If you do well maybe they will let you go on the show. We are ATK fans.
But do they really need to tell people to clean and oil the grill grates every time they have grilling recipe...
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In comment 15478491 BigBlueShock said:
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You are amazing. The amount of time you put into to cooking is stuff of legend. Out of curiosity, are there any houses for sale near you in AZ? I need to be your neighbor and best friend.
So I got a survey today from American Test Kitchens and at the end they asked if I'd like to be a tester for new recipes. I applied for the position, so we'll see how that goes.
Great. If you do well maybe they will let you go on the show. We are ATK fans.
But do they really need to tell people to clean and oil the grill grates every time they have grilling recipe...
I really haven't been a fan for the past year+. I thought the at-home Covid shows were awful. I let my membership lapse, and so far I'm not crazy about this season of Cook's Country. Hoping they'll start doing more interesting recipes. They probably have hundreds or thousands of people testing recipes. Doesn't cost them anything.
I always scrape down my grill grates, but I must admit I don't always oil them. Except if I cook fish.
I think you'd be wasting a lot of heat on the grill. I'm guessing you don't have several pounds of fat from the ribeyes, so wouldn't need a real big pot. They also suggest you stir it every half hour or so, so you'd be running outside a lot. I just used the stove. You can eat the cracklins or give them to the dog.
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In comment 15478503 Bill in UT said:
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In comment 15478491 BigBlueShock said:
Quote:
You are amazing. The amount of time you put into to cooking is stuff of legend. Out of curiosity, are there any houses for sale near you in AZ? I need to be your neighbor and best friend.
So I got a survey today from American Test Kitchens and at the end they asked if I'd like to be a tester for new recipes. I applied for the position, so we'll see how that goes.
Great. If you do well maybe they will let you go on the show. We are ATK fans.
But do they really need to tell people to clean and oil the grill grates every time they have grilling recipe...
I really haven't been a fan for the past year+. I thought the at-home Covid shows were awful. I let my membership lapse, and so far I'm not crazy about this season of Cook's Country. Hoping they'll start doing more interesting recipes. They probably have hundreds or thousands of people testing recipes. Doesn't cost them anything.
I always scrape down my grill grates, but I must admit I don't always oil them. Except if I cook fish.
They fit my style probably moreso as you're on a much higher level with your cooking. They keeps things/ingredients simple which is what I prefer and probably need much more than you.
I scrape/oil my grill every time too, its just they ALWAYS say it and it becomes overkill...
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As I'm doing it tomorrow. I dry age ribeye. Have collected the fat from a couple. Going to make dry aged tallow. Trying to decide if I'm going to do it on the kamado 3 or the stove. I'm thinking dry aged, smoked tallow would be pretty tasty. Any suggestions are appreciated.
I think you'd be wasting a lot of heat on the grill. I'm guessing you don't have several pounds of fat from the ribeyes, so wouldn't need a real big pot. They also suggest you stir it every half hour or so, so you'd be running outside a lot. I just used the stove. You can eat the cracklins or give them to the dog.
Plan is to do a poor man's brisket tomorrow. So I think I'll throw the fat in a tin on the joe. I saw a youtube video with a guy that does it. He claims it's the best. He also then takes the tallow and smears it on the butcher paper he uses to wrap his brisket. You might want to give that a try.
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In comment 15478773 fireitup77 said:
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As I'm doing it tomorrow. I dry age ribeye. Have collected the fat from a couple. Going to make dry aged tallow. Trying to decide if I'm going to do it on the kamado 3 or the stove. I'm thinking dry aged, smoked tallow would be pretty tasty. Any suggestions are appreciated.
I think you'd be wasting a lot of heat on the grill. I'm guessing you don't have several pounds of fat from the ribeyes, so wouldn't need a real big pot. They also suggest you stir it every half hour or so, so you'd be running outside a lot. I just used the stove. You can eat the cracklins or give them to the dog.
Plan is to do a poor man's brisket tomorrow. So I think I'll throw the fat in a tin on the joe. I saw a youtube video with a guy that does it. He claims it's the best. He also then takes the tallow and smears it on the butcher paper he uses to wrap his brisket. You might want to give that a try.
I had to look up what poor man's brisket was :) Apparently a chuck roast, cooked like a brisket. I've had it in my head for a very long time that I don't care for chuck, but the last few months I've considered revisiting that. So you've inspired me do do something with chuck in the near future. I don't wrap in butcher paper, but I guess you could get the same effect by brushing tallow on the meat and wrapping in whatever.
So made some fairly simple Puff pastries.
Filling:
1 onion finely diced
2-3 garlic cloves chopped
2 cups finely chopped left over ham
8 0z chopped frozen spinach
Saute with a little EVO, Italian seasonings, till cooked
Mix in 2 cups regatta cheese, and 1 cup mozzarella, 1 egg
I used frozen pastry from the store freezer section --- fill and shape how you like. Bake @410 for 20-25 minutes.
Super easy recipe and tasty snack/appetizer. Modify the filling to ones liking....add mushrooms/wine/nuts/dried cranberry as ya see fit.
So made some fairly simple Puff pastries.
Filling:
1 onion finely diced
2-3 garlic cloves chopped
2 cups finely chopped left over ham
8 0z chopped frozen spinach
Saute with a little EVO, Italian seasonings, till cooked
Mix in 2 cups regatta cheese, and 1 cup mozzarella, 1 egg
I used frozen pastry from the store freezer section --- fill and shape how you like. Bake @410 for 20-25 minutes.
Super easy recipe and tasty snack/appetizer. Modify the filling to ones liking....add mushrooms/wine/nuts/dried cranberry as ya see fit.
Looks like a good solution
Fairly easy and good for a fall or winter evening. Find a good loaf of crusty bread and a nice bottle of red wine to go with it!. Enjoy...
INGREDIENTS:
1 tablespoon olive oil
1 pound Italian sausage
3 cloves garlic, minced
1 medium sweet onion, diced
2 teaspoons Italian seasoning
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
4 cups chicken stock
1 (8-ounce) can tomato sauce
1 (9-ounce) package of three cheese tortellini
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
1/3 cup heavy cream
3 tablespoons chopped fresh basil
Grated parmesan cheese for serving
DIRECTIONS:
* Heat olive oil in a large stockpot. Add Italian sausage and cook until browned and crumbled for 5 minutes. Drain excess fat.
* Stir in garlic, onion and Italian seasoning. Cook until onions have become translucent. Season with salt and pepper.
* Whisk in flour until lightly browned.
* Gradually whisk in chicken stock and tomato sauce.
* Bring pot up to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
* Stir in tortellini and cook for 5 minutes.
* Stir in spinach until wilted, about 2 minutes.
* Stir in heavy cream and basil until heated through (optional).
* Add grated parmesan on top (optional).
I guess the game will determine how the wine is divided :)
Fairly easy and good for a fall or winter evening. Find a good loaf of crusty bread and a nice bottle of red wine to go with it!. Enjoy...
INGREDIENTS:
1 tablespoon olive oil
1 pound Italian sausage
3 cloves garlic, minced
1 medium sweet onion, diced
2 teaspoons Italian seasoning
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
4 cups chicken stock
1 (8-ounce) can tomato sauce
1 (9-ounce) package of three cheese tortellini
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
1/3 cup heavy cream
3 tablespoons chopped fresh basil
Grated parmesan cheese for serving
DIRECTIONS:
* Heat olive oil in a large stockpot. Add Italian sausage and cook until browned and crumbled for 5 minutes. Drain excess fat.
* Stir in garlic, onion and Italian seasoning. Cook until onions have become translucent. Season with salt and pepper.
* Whisk in flour until lightly browned.
* Gradually whisk in chicken stock and tomato sauce.
* Bring pot up to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
* Stir in tortellini and cook for 5 minutes.
* Stir in spinach until wilted, about 2 minutes.
* Stir in heavy cream and basil until heated through (optional).
* Add grated parmesan on top (optional).
Nice looking recipe, Jimmy. Thanks. Sorry 'bout the Dawgs :(
Fairly easy and good for a fall or winter evening. Find a good loaf of crusty bread and a nice bottle of red wine to go with it!. Enjoy...
INGREDIENTS:
1 tablespoon olive oil
1 pound Italian sausage
3 cloves garlic, minced
1 medium sweet onion, diced
2 teaspoons Italian seasoning
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
4 cups chicken stock
1 (8-ounce) can tomato sauce
1 (9-ounce) package of three cheese tortellini
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
1/3 cup heavy cream
3 tablespoons chopped fresh basil
Grated parmesan cheese for serving
DIRECTIONS:
* Heat olive oil in a large stockpot. Add Italian sausage and cook until browned and crumbled for 5 minutes. Drain excess fat.
* Stir in garlic, onion and Italian seasoning. Cook until onions have become translucent. Season with salt and pepper.
* Whisk in flour until lightly browned.
* Gradually whisk in chicken stock and tomato sauce.
* Bring pot up to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
* Stir in tortellini and cook for 5 minutes.
* Stir in spinach until wilted, about 2 minutes.
* Stir in heavy cream and basil until heated through (optional).
* Add grated parmesan on top (optional).
Thx for sharing this-- looks easy to make and not time intensive....I saved and will try soon