How to make and use Beef Tallow
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- Опубліковано 15 вер 2024
- Making your own beef tallow is very simply and very useful.
Tallow has so many uses such as cooking or resting briskets in it. It is a great fat for cooking particularly in pans for sautéing. McDonalds used to fry their french fries in it. It has many non food uses such as skin care products and in candles. It has mechanical uses such as maintenance on cast iron pans, butcher blocks and cutting boards. It also can be used to wipe down smokers and griddles to prevent rust.
If you are on the keto diet, tallow is considered a good fat.
Beef tallow can last up to a year at room temperature in a sealed container in a cool, dark place away from air and heat sources. It can also be kept in the refrigerator for up to a year, or frozen indefinitely. Regular use can help maintain its freshness and quality.
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#MeatChurchBBQ #Tallow #BeefTallow
You can also pour your tallow into a silicone ice cube tray and freeze them. Then when you need a tallow cube for a griddle cook (or searing burnt ends) just pop one out and you're on your way
You can also use that tallow-soaked filter / napkin to start your fire box, for your next cook off.
True!!
Or to grease a pan, if you happen to be getting ready to make lunch or dinner. Inspired by my grandmother, who taught me to save the butter wrapper, because you can always get one more pan greasing out of what's stuck to the wax paper.
I like to see these getting back to the basics videos. We can always use a refresher no matter how seasoned. Thanks Matt!
"Gentlemen, this is a football" (likely treated with tallow).
I just learned last year to grind the fat down and you get the most out of your yield, and the crispy bits double as a good dog treat.
Good point!
I don't give them to the dog. I eat them! 😍
@@PinkLady54 same
How long will those dog treats keep?
@Buckeye-hz5oh I usually keep the larger bits and put them in a container that's firmly sealed. I've never kept them past 5 days. Anything passed that could be a risk of a bacterial infection. I also refrigerate them to keep the growth of barcteria minimal. Hope this helps you. I do not specialize in food storage. Just do what I can to make sure everyone in the household stays healthy.
Great tip on not having any meat on the fat when rendering it down. I have in the past and wondered why my batches were inconsistent.
There you go! It even happens to me occasionally.
Man, I’ve thrown away so many brisket trimmings over the years. From now on I’ll be doing this, love frying eggs in tallow. Thanks for the video as always.
I always make tallow out of my fat trimmings. Like you said, so many uses with you. Great way to use 100% of the brisket. Which is even smarter these days with the costs of meat.
I love doing this ever since I first watched you do this with brisket trimmings. If you own a griddle this is the best. The smell once that tallow hits the hot griddle is amazing.
I use an oven at 200. Keeps it from cooking the fat like what’s left in the pan there. And stir it about once an hour or so to help it completely render. I’ve used the pellet grill before but it always has so much waste in the pan left when cooking something at higher than 200 deg temps. Great tip on grinding it! I always tell people to do that instead of trying to render chunks.
I’ve made 2 briskets so far with Meatchurchs seasonings & methods. Both times I render the fat to get the liquid gold. I’m currently due for another batch of Tallow!
Really an awesome video. When i was a kid a long long time ago, my great granny and granny used Tallow for everything. It's so cool to see you younger dudes bringing it back. It's truly a magical elixir imo.
Love that!
There are a zillion great uses for beef tallow!
Totally!
I'm thrilled to have this just for making french fries alone! McDonald's fries have never been the same! Thank you so much for sharing! My best to you and yours!😊
I didn’t know about completely removing all the meat. Good to know!! Thanks for the advice.
I can't wait to try this method, I've always just chucked it in a pot in chunks and low and slow render. However I also just recently picked up a meat grinder! 'preciate you Matt!
Enjoy!!
You always know a video is going to be good when there is a beer in there.
Medium low heat on the stove also works very well and gives a cleaner flavor.
I saw you do this in another cook video while smoking a brisket or some delicious meat and i've been doin it ever since - thank you
DO NOT RUB TALLOW ON YOUR WOOD CUTTING BOARD. Wooden cutting boards should be oiled with food grade mineral oil. This is because mineral oil is safe to consume and also WILL NOT GO RANCID. Seed oils, animals fats, olive oil, avocado oil, fish oils, etc, will go rancid eventually and the board will smell and also rot. Use ONLY food grade mineral oil (and beeswax) on your wooden kitchen implements such as cutting boards, wooden spoons, knife handles, etc.
Damn straight. 🙌
I just made my first brisket yesterday. I used the meat church weekday brisket method so I trimmed and put on the grill the night before. I made the tallow yesterday as well. Excited to see what I can do with it
AWESOME!
@@MeatChurchBBQ I used the beef Tallow tonight as the fat to sear my ribeye in my cast iron skillet on my smoker and all I got to say is, “I ain’t mad at it.”
Love the behind the scene info. Always helpful! Thank you!
Thanks for this feedback!
Yes, outdoor kitchen tour please!
Will do!!
Love it! I'm gonna try the smoker method next time. I had been using my cast iron skillet to render down on the stove but the wife nearly killed me for stinking up the house 😂. This video may have saved our marriage! 😅
hahaha! I can't have brisket or that smell in my home if I want to stay married.
This is so straightforward and simple. So many other videos overcomplicated it. Thanks!
That is my goal. :)
They used tallo in the packing boxes for propeller shafts on boats years ago I do believe.
The packing box kept the water from coming into thr boat.
Regardless it's use was everywhere on the old wooden boats.
My grandmother had some goose grease, made n the same manner, that she claimed was over 70 years old - was not rancid or disgusting in any way. She kept it ina a cold storage pantry
I have made beef, pork, and wild game tallow. I have never thought about grinding it, I just throw it right into the heat. Going to be trying this again soon.
I think you will find you will get a little more.
I was telling a buddy about making tallow a couple of days ago when I was in The Dalles, OR. He didn't know how. Well, he does now.
Thanks, Matt.
Awesome!
I have a silicon candy mold that I pour the tallow in, then in the fridge. After it sets, move them into a ziplock bag. Makes it easy to use for frying eggs or other things, just grab a cube and pop it in the pan.
Great video Matt! This is definitely happening this week!
Thanks for sharing!!!
The Tallow has saved me a couple of times on a brisket cook.
My buddy and me were literally just talking about beef tallow and your seasonings minutes ago!!
I am that good. ;)
That color 🤤 time to dig my trimmings outta the back of the freezer. Cheers Matt
Right on!
I bought a 1hp MEAT grinder a little over a year ago. One of the best purchases I ever made.
That is awesome!
Love making and using tallow!
Great video. I don't do Briskets often enough but saved the fat from the last one I trimmed in my freezer. Will definitely be giving this a shot.
Thanks Matt.
@@michaellucas9293 you’re most welcome!
Guess I best get to cooking brisket, so I can make tallow. Looks like fun and sounds good.
Yes mam!
That was super helpful. Thanks. Love the Meat Church seasonings overview videos too. I'd love to see other outdoor pantry recommendation videos. In other words, in addition to every Meat Church seasoning, we need these other things in our pantries.
Short and sweet but much needed! Thank you.
You're welcome!
@@MeatChurchBBQThank you Matt! Appreciate all you do, lm sure these videos are a pain to edit, bit we all appreciate it!
I've made smoked tallo and it's great to have around, I don't have a grinder but that makes sense!
So good.
Fantastic, thank you so much, please keep these coming!
Will do!
Made some few weeks ago on the rec teq..so many uses
Ironically I was searching for how to make tallow videos recently. I wasn't sure whether to grind or just fine chop the fat. But you get better yield if it's ground.
We saw your request. ;)
You had me at the Miller Lite! lol 👍👍
Cheers!
Love the Miller Lite hiding behind the grinder… 😁
Thank you Matt! These types of videos are what I want to see.
I like to freeze the fat before I run it through the grinder. I also put the grinder barrle in the freezer over night with the fat over night.
Great tip, I do it all the time.
Good stuff!
I am in the same boat as everyone here. But pretty sure all of us are going to die from heart attack's. But dang they will say we sure ate good LOL. Grandmas food sure tasted good and she cooked with home rendered lard....
that's right!
Way healthier than processed oils like vegetable, canola, peanut oil to name a few
You can also make beef checharons been doing it for years! Best of both worlds!!😊
You can get crispy fat, but chicharrones actually come from skin or belly.
Beef tallow makes FABULOUS hash browns!!
Great stuff ! Thanks !
Welcome!
Beef Tallow also work well for Grilling Onions.
@@nathandanner4030 🔥🔥🔥
Love tallow!
Congrats on being the first comment too!
A very good way to get tallow. Cheers, Matt!
Cheers!
Our dermatologist actually suggests this for a natural lotion!!! Its amazing for skin!
People are going to be licking their chops when they smell you coming. HaHa
LOVE IT!
@@MeatChurchBBQmy wife is allergic to most cosmetics. She uses pure tallow as a moisturizer for her face, and the soap we use is tallow based made locally
I've only made tallow once. I made it in the smoker in chunks. It did have some meat attached to it but seems fine. Can we have more detail on why no meat?? Is it still ok?
Try this stuff in fajitas or tacos 🤫 my secret specially when it’s smoked gives it tons of flavor. I always have ppl come over I’m cooking and ask why it smells so good and it’s the tallow 😂
interesting!
Matt
Ur a G man. Thank you for your awesome vids
THANKS!!!
To all the people who can’t pay attention, he clearly says “250 degrees!”
frustrating lolol
@@MeatChurchBBQ Haha. Just trying to do my part to help ya out Matt.
Don't get any easier than that. Thanks for the suggestions too! !! !!!
Happy to help!
Crock pot works great also.
Great video!!
Thank you!!
Rob Dyrdek of the the BBQ world 🛹 🍖 🍗
I even have the bulldog.
Thanks for the tip!!! Cheers
I have one of those grinders and it’s bad ass. I can process deer burger in no time flat
I thought you need to render it long enough to get the water content out of jt too? My last batch turned out runny at room temp. Any idea why that happened?
Maybe I’m going a little overboard here but is filtering through a paper towel the best option? Seems pouring that hot liquid fat through there would draw out the chlorine used in the paper towel making process transferring it to your amazing tallow. Food for thought.
I don't do it every time but have used tallow as the liquid when I wrap pork ribs. Believe it or not it will not give the pork ribs a "beefy" taste. I guess fat is fat lol
Like the video. And the shirt too 👍👍
I've been wondering when we would get some more actual "how to BBQ" videos, instead of just recipes (not that I dislike the recipes). Like, actually caring for your smoker, cutting boards, knives, etc. (show us how you use the tallow!) If you ever need content I could give you probably 50 more ideas off the top of my head.
As someone who has a number of tiny little sandwich baggie packets of bacon fat in my freezer, I approve. Use them for home fries or pierogis. Damn.
I do this w venison fat. Mine becomes candles or body-balm. I have a blackbear tag for central WI this fall, and I am very hopeful to have some bear fat to make bear oil.
I had friends do that with bear last year. Good luck and enjoy that hunt!
@@MeatChurchBBQ will do! And thank you!
Didn't hide the Lite beer very well 😉
I've got homemade tallow stored in my freezer in quart jars.
NICE!!!!
Thank you lad.
Hey homie. I absolutely love the show really turned my Traeger cooking around! I would love to see your spin on smoking White bean chicken Chilli. I know it's got beans in it. But hey it's also Hatch Chili season! Limited time to make while they're fresh!
I typically use
2 x good sized chicken breasts
1 x Red Bell Pepper
1x Orange Bell Pepper
1 x Yellow Bell Pepper. Makes great for color contrast
2 to 4 Hatch Chillis.
1/2 white onion diced in the cook
other half for dressing it up
3 to 4 Garlic cloves minced. Fresh is always better but use what ya got
3 x cans of white beans
1 x can of dice up tomatoes
1 x can of white corn
Seasonings. Vary it how you like.
1/2 cap full of Chipotle chili powder
1/2 Tbs salt. I use course sea salt
1/2 cap of smoked paprika
2 Tbs of butter
To Start:
lightly brown cubed chicken in diced onion and minced garlic. Try to use same pot for browning as there is so much goodness at the bottom.
Add the rest White beans, red orange yellow Bell peppers, can of white corn, can of diced tomatoes, Hatch chilies, and then seasonings.
Cook till you get the consistency you like. I like it thick. So I simmer for a few hours. 2 to 4 based on volume. Garnish with more Hatch chillies white onion and cilantro. Cheese and sour cream can be used as well!
Here you go! ua-cam.com/video/VY0eXZKi7LM/v-deo.html
@@MeatChurchBBQ Thank you.
Makes great lye soap too!
Probably not the healthiest, but those little bits of fat once they've been rendered down and are crispy, are kind of tasty. I usually end up nibbling a few of those during the rendering process.
Is there any way you can give the congregation a tour of the kitchen?
@@kameronbozeman3272 soon!
Awesome video - Do you semi-freeze the fat before you run it thru the grinder similar to what you would do with grinding meat?
Great video!!
Thanks!
That "stuff" left over after rendering? Great dog treats!
Cleaning up your act? No double entendre's? I would have thought with all those uses for tallow...there might be some interesting ones on the list! Keep on keeping on, Matt!
Depends on my mood. ;)
The tallow gets rock hard in the fridge, have to chisel it out to use lol. Good stuff though!
Got two mason jars in my fridge 😎
Nothing quite like a tall, warm glass of liquid gold after a hard day's work.
@@randyallaway4085 😂😂
@@MeatChurchBBQ Feel free to interpret that however you like, sir. 🤣
@MeatChurch I would love to see you on the Joe Rogan experience and hear you talk more in depth of your background
I wish! I worked with him a few years ago. Tell him to invite me. :)
Awesome video
Thanks!
If you leave the meat on, you can put the jar in the fridge upside down and once it separates, remove the “meat juice”. Totally agree it’s better without though
Thanks for the tips Matt, would YOU make tallow out of any other fat than the brisket?
What if you don't have a smoker to make this? Thanks
Hey Matt, we are thinking about a road trip to the Lone Star Smoke Out next May. What do you think??? Good plan?
are the pieces that are leftover in the bottom of the pan worth eating ?
when i render pork fat, the crispy cracklins are the best part ?
No. They are not cracklins. Discard them.
@@MeatChurchBBQok thank you! This video came out just day after i trimmed the fattiest brisket I have ever bought
Is that a $20 Yeti paper towel?
Dang it I was hoping you would explain what the oil I get that separates from the white snow tallow. What do I do with that?
Ditto!
That is usally from some meat in your pan. Make sure it's pure fat.
@@MeatChurchBBQ thanks, thought so
Matt, I want a t shirt like the one your wearing
They are on MeatChurch.com. We have sizes on re-order if you don't see the one you want. www.meatchurch.com/collections/tees
Can you add some spices to the ground fat before you put it in the smoker?
You can. We have done it here with Holy Cow often.
Tallow and eggs
BOOM!
I think your grinder is a meat your maker brand! 😂