stinkypoopsalot@lemmy.world to bbq@lemmy.world · 1 year agoGood Things To Come.lemmy.worldimagemessage-square11fedilinkarrow-up135arrow-down12
arrow-up133arrow-down1imageGood Things To Come.lemmy.worldstinkypoopsalot@lemmy.world to bbq@lemmy.world · 1 year agomessage-square11fedilink
minus-squareutiandtheblowfish@lemmy.worldlinkfedilinkarrow-up2·1 year agoDid you make tallow with the trimmed fat?
minus-squarestinkypoopsalot@lemmy.worldOPlinkfedilinkarrow-up2·1 year agoI have in the past and TBH it didn’t make my brisket any better. It was a lot of work for no reward. It may have to do with how I cook, using butcher paper instead of foil (like Goldee’s)
minus-squareutiandtheblowfish@lemmy.worldlinkfedilinkarrow-up2·1 year agoFor the briskets I’ve done, I don’t think the tallow improved the brisket but it was cool to have on hand as a fat replacement. I made homefries in it and those were fantastic.
Did you make tallow with the trimmed fat?
I have in the past and TBH it didn’t make my brisket any better. It was a lot of work for no reward.
It may have to do with how I cook, using butcher paper instead of foil (like Goldee’s)
For the briskets I’ve done, I don’t think the tallow improved the brisket but it was cool to have on hand as a fat replacement.
I made homefries in it and those were fantastic.