Well done Roel, you made Beef Tallow which we are all using to keep the brisket moist during the paper wrap stage. I look forward to your next video, making soap from Beef Tallow… they been doing that for 100’s of years too….
My wife always asks; is food al you can think about? And i say; no i am thinking how i can cook someting amazing on the bbq! It is not always about the eating, the fun is in the cooking. 👌🏻
Kaaings is what we call the cooked out fat but we nornally use pig its served with thick porridge known as pap also a traditional relish sause which is basically onions tomato with chutney and tomato sauce rendered down
Try cutting the potatoes into large chunks and cover them with the fat in a baking dish. Bake at 350-375 until golden brown! They will be crunchy on the outside and light and fluffy on the inside! Use butter, salt and a touch of sour cream! Omgggg!👍
Now that you have all that rendered goodness, you should try all the experiments I'm to poor to do. Like making mayo with it, perhaps use it as the oil in a vinigarette dressing, or use it for yorkshire puddings.... or perhaps all at the same time?
Just use a coffee filter and basket, imho. You may need to make sure it’s below 100c ( not 10cc, I’m not in love, so don’t forget it), so it doesn’t melt the plastic.
If you reheat it with salt and water, let it come to temperature for about 15 minutes, and then refrigerate until it solidifies, most of the impurities will be in the water and the bottom of the fat brick. You can then discard the water and scrape off the bits on the bottom of tallow brick. If the tallow is still not clean you can repeat this process. Doing it this way removes a lot of the strange smells associated with tallow.
Hi Roel. This video reminded me of something I always wanted to suggest. You guys try out all crazy kinds of beef ageing but you never look to the basics and where this comes from. My friend, German butcher master in 4th generation, told me his grand parents conserved beef in beef fat. Completely submerged the fat hardened eventually and kept all oxygen etc away. In the old days not many people could afford beef and they ate less meat anyway, thus when they slaughtered a cattle they needed ways to conserve the meat for weeks or months. There were no proper refrigerators back then. He told me after a few weeks the meat came out in a deep red colour with insane taste. Please try that out. I can’t do it myself as I am living in China and can’t get hands on enough beef fat. Cheers Björn
For even better results, cut the chips (not fries) bigger, about 13-15mm square cross section, and boil them until they are 3/4 of the way to being tender. Then dry them and freeze them until you fry them. Be careful of oil when adding them, they will froth up. Do one fry at 140 degrees, allow to cool for 5 mins then re-fry at 180 degrees until done. Enjoy better chips.
@pitmasterx....... Have you tried the beef cheek.... Simple rub, Smoked for a few hrs then low n slow wrapped for several more hrs... Better flavor than brisket and a creaminess to it also...
I love this! My family refuses to respect the fat, but I am a die hard respector of the fat. It is an equally valuable part of any cut. And if you have rendered your own lard after a hog butcher, well, you'll never view it as junk again.
Another nice video! I'd have considered popping the leftover fat chunks into a food processor and turning it into a powder. That way you can sprinkle it on top of whatever or mix it in with your rubs to give it that extra beefy and umami-type flavours. Although I don't think it affected the quality of your end product, I do think you were pretty close to hurting that beef dripping by hitting and probably going over that smoke point. Ideally, you want to keep it under that point to keep it as pure as possible.
hey pitmaster.... I love your videos... Been your subscriber since very long time.. I have a question for you. Can u make mayonnaise out of beef fat like u prepared in this video?
In Hungary we usually fry the fat of the pig, which is called "tepertő" or "töpörtyű". The fat (liquid gold) is rendered, spread on bread, sprinkled with ground paprika and diced red onion and eaten with a pint of beer. 😉
That’s sounds really good, in the southern US we cook pig fat down to use for cooking oil and put the leftovers in our crackling cornbread that’s how it was traditionally done.
@@dioad1739 it is. We do this two ways. After we render the fat we let it cool down, put it in the fridge for a couple days to firm up then spread it like butter on the bread. Or put it in a pan and heat it up until is ready to fry and spread it on the bread with a spoon. Or just dip the bread in the pan
I’ve always wanted to get a bunch of very good quality while you fat and grind it and inject it into a brisket just to slowly cook and work its way from the inside out and make it that much more juicy and flavorful. I’ve even thought of dry aging The fat just to see if you can intensify the flavor and use it to inject, especially in cheaper meat. They sell Wagyu Tello but there’s no way I’m ever going to be able to afford a Wagyu brisket but to get a prime brisket and inject it with ground wag you fat might make something really special and if it’s on the inside you can still get that crust. The crisps you get at the end when you render the fat down to get your tallow are great for salads as well, the same just salt them let them cool down a little and crunch them up kind of like bacon bits.
I'm not a fan of the double fry method because weather it is fries, fish or chicken they all come out greasey. Single fry method works best just don't let your oil get more than 375 degrees.
Pitmasters. I think you can do something interesting. Something thats far, yet it's so close, as you can easily find the ingredients in netherland. Im thinking about mutton satay and chicken satay (indonesian version)
Dutch oven is the American name for a heavy walled cast iron cooking pot with a heavy lid and three integral legs. In Holland they just call it “braadpan”. An oven as stove is also “oven” in dutch.
The Dutch love mayonnaise on their fries. John Travolta Pulp Fiction quote: “they fuckin’ drown them in that shit”. Dutch mayo is more acidic. Goes well with greasy food.
@@gpontes no look threw all his video titles nothing there . He has one after Jeremy video was released.. so did other many bbq channels . Unless you can find one & post ..
Little tip, blend the leftover crisper fat into powder and sprinkle on your fries.
Works well with all meats👍🏻
Well done Roel, you made Beef Tallow which we are all using to keep the brisket moist during the paper wrap stage.
I look forward to your next video, making soap from Beef Tallow… they been doing that for 100’s of years too….
"It doesn't look that good right now.... but watch this!" Oops, wrong channel ;)
My wife always asks; is food al you can think about? And i say; no i am thinking how i can cook someting amazing on the bbq! It is not always about the eating, the fun is in the cooking. 👌🏻
Set the funnel into a mason jar, then you don't need to hold the funnel!
Kaaings is what we call the cooked out fat but we nornally use pig its served with thick porridge known as pap also a traditional relish sause which is basically onions tomato with chutney and tomato sauce rendered down
tallow on the brisket when wrapped and rested!!!!!!!
I save by brisket fat to mix in with my venison burger in the fall
Dry your chips off in a salad spinner work very well
Anything in wagyu tallow is gonna be next level. I def keep the crunchy fat left over bits for a snack bite bits
Just stand there for 15 mins...(a few times probably) Hahaha that's fun! The coffee filter was genius!
Try cutting the potatoes into large chunks and cover them with the fat in a baking dish. Bake at 350-375 until golden brown! They will be crunchy on the outside and light and fluffy on the inside! Use butter, salt and a touch of sour cream! Omgggg!👍
I learn alot watching these videos chefs 👨🍳 I'm watching from sw 🇺🇸
Slice the fat into thin strips, add .5 liter of water to the pan, and cook on a low heat until the water evaporates. Cracklins!
This is why I’m using Blanc de Bouef for frying, even with meat!
In Czech we call beer a liquid gold !!
Been thinking about trying a wagyu brisket.. brisket prices are crazy right now in TN. Might as well pay an extra 30 bucks to give wagyu a try 🤷♂️
Now that you have all that rendered goodness, you should try all the experiments I'm to poor to do. Like making mayo with it, perhaps use it as the oil in a vinigarette dressing, or use it for yorkshire puddings.... or perhaps all at the same time?
😂😂😂😂
Just use a coffee filter and basket, imho. You may need to make sure it’s below 100c ( not 10cc, I’m not in love, so don’t forget it), so it doesn’t melt the plastic.
Lol I love your Yachat Rock musical sub-reference. Good song
I did this last time I did a brisket and cooked it in a pan next to the brisket and I had a beef tallow that had a beautiful smoky flavor to it
Chips in Beef Dripping. The. Best. Simples. In the UK you used to be able to get these in the Christmas Steps Fish and Chip Shop. Oh. Fantastic.
Looks awesome!! When I was a kid fries were cooked in beef fat, so much better!!👍😁 Wagyu fat next level!!🥰
I've learned, so much, from you. Thanks! Keep on Grilling!
If you reheat it with salt and water, let it come to temperature for about 15 minutes, and then refrigerate until it solidifies, most of the impurities will be in the water and the bottom of the fat brick. You can then discard the water and scrape off the bits on the bottom of tallow brick. If the tallow is still not clean you can repeat this process. Doing it this way removes a lot of the strange smells associated with tallow.
Sous Vide is the best way to render the beef fat, you get a very clean and pure product.
Hi Roel. This video reminded me of something I always wanted to suggest. You guys try out all crazy kinds of beef ageing but you never look to the basics and where this comes from. My friend, German butcher master in 4th generation, told me his grand parents conserved beef in beef fat. Completely submerged the fat hardened eventually and kept all oxygen etc away. In the old days not many people could afford beef and they ate less meat anyway, thus when they slaughtered a cattle they needed ways to conserve the meat for weeks or months. There were no proper refrigerators back then. He told me after a few weeks the meat came out in a deep red colour with insane taste. Please try that out. I can’t do it myself as I am living in China and can’t get hands on enough beef fat. Cheers Björn
Ok, just went back and watched it again...
He double fried them
Two different temperatures....
Got it.🤙
Looks awesome! Gonna have to give this a try!!
Best idea ever I made your liquid gold and then injected it back in to the brisket flat
This is going to be a perfect camp snack in the evening !!! Can't wait to try this on the crew...
We call that "home fried fat crispy bits" kaiings in South Africa
Best fry's I've ever seen!!!!!
For even better results, cut the chips (not fries) bigger, about 13-15mm square cross section, and boil them until they are 3/4 of the way to being tender. Then dry them and freeze them until you fry them. Be careful of oil when adding them, they will froth up. Do one fry at 140 degrees, allow to cool for 5 mins then re-fry at 180 degrees until done. Enjoy better chips.
Nice X! Is Mayo something you guys eat with fries or do use ketchup as well? Good video.👍
Mayo, ketchup, peanutbutter sauce, curry ketchup, it's all good
Yes, it’s a very German and Dutch thing. In Germany we also use Curry Ketchup. 😁
Yeah, ketchup, mayo, curry, gravy, cheese etc... Why? Don't you.?
@@kaih9014Hela's Curry Gewürz is fantastic
@@kaih9014 sounds delicious 👍
Rollie, use a turkey baster made of glass and silicone. Safety first.
Fries....beef gravy on top....cheese on top... covered with the beef krispies on top......
heart attack on top and marinante for eternity 6 feet underground in our own human tallow
Enjoying the music. 😁
Make some Chips and throw some Aussie chicken salt on them. Sensational.
I want to know what you do with the frying fat after the cook. How do you discard it? Amazing video as always!
@pitmasterx....... Have you tried the beef cheek.... Simple rub, Smoked for a few hrs then low n slow wrapped for several more hrs... Better flavor than brisket and a creaminess to it also...
This looks dope, Roel! Cheers 🍻
Liquid gold would make great popcorn.
Any chance a Cheese Cloth could be of use on that second filter process? Great video and happy smoking! 🔥
Can u try combi potato salt and garlick.;)
But in my country is pork fat absolutely normal product for cooking. ;
Those pieces of roasted fat taste great. Sprinkle on the steak. We call them toasted fat.
oooohhh!! liquid gold for the potatoes 😋😋😋😋
I love this! My family refuses to respect the fat, but I am a die hard respector of the fat. It is an equally valuable part of any cut.
And if you have rendered your own lard after a hog butcher, well, you'll never view it as junk again.
I am wondering if duck fat would beat wagyu tallow in flavor :)
"it looks eewy, and gooey, and not very appetising at the moment,
BUT WATCH THIS"
Salad spinner to dry the wet fries.
Another nice video! I'd have considered popping the leftover fat chunks into a food processor and turning it into a powder. That way you can sprinkle it on top of whatever or mix it in with your rubs to give it that extra beefy and umami-type flavours.
Although I don't think it affected the quality of your end product, I do think you were pretty close to hurting that beef dripping by hitting and probably going over that smoke point. Ideally, you want to keep it under that point to keep it as pure as possible.
I love the IKEA Fat Pan!!!
Baie goeie vertooning manne. Baie dankie.
there we go the tallow video we all knew was going to happen
Dig a hole & cook under the ground. ???? Am watching old school pitmaster 🤔🍺🕵👍 🤤
Good Work!!!!!
you should boil with in water with vinegar first
hey pitmaster.... I love your videos... Been your subscriber since very long time.. I have a question for you. Can u make mayonnaise out of beef fat like u prepared in this video?
"Waygu do with it?" Lol
I just throw all my fat scraps in the crockpot on low . Great for frying chicken and making pie crusts for chicken pot pie
Pitmaster X, it's time to invest in an offset smoker and cook some great BBQ.
m.ua-cam.com/video/edzAB3_F_ik/v-deo.html
Flashback...
@@barrygolden9823 yea, that was disappointing 🥴
In Hungary we usually fry the fat of the pig, which is called "tepertő" or "töpörtyű". The fat (liquid gold) is rendered, spread on bread, sprinkled with ground paprika and diced red onion and eaten with a pint of beer. 😉
and the same in Romania
That’s sounds really good, in the southern US we cook pig fat down to use for cooking oil and put the leftovers in our crackling cornbread that’s how it was traditionally done.
@@dioad1739 it is. We do this two ways. After we render the fat we let it cool down, put it in the fridge for a couple days to firm up then spread it like butter on the bread. Or put it in a pan and heat it up until is ready to fry and spread it on the bread with a spoon. Or just dip the bread in the pan
I love fries and mayonnaise
Wow...amazing sir 😱😱😱😱
I’ve always wanted to get a bunch of very good quality while you fat and grind it and inject it into a brisket just to slowly cook and work its way from the inside out and make it that much more juicy and flavorful. I’ve even thought of dry aging The fat just to see if you can intensify the flavor and use it to inject, especially in cheaper meat. They sell Wagyu Tello but there’s no way I’m ever going to be able to afford a Wagyu brisket but to get a prime brisket and inject it with ground wag you fat might make something really special and if it’s on the inside you can still get that crust.
The crisps you get at the end when you render the fat down to get your tallow are great for salads as well, the same just salt them let them cool down a little and crunch them up kind of like bacon bits.
Everytime a camera man is added, another Morrison is made 😂
Heerlijk:) fantastic experiment! How long can you preserve this fat in the fridge? Or do you need to throw it in the freezer zsm?
Could you make mayonaise with the wagyu fat?
I add jalapeño salt on mine & eat as pre-dinner snack
that's nice, Try what you did with duck fat :)
"if you are doubtful" don't do it
"if you up for a challenge" Hell..don't do it
This is a dangerous and stupid way to fry fries
love your channel ;-)
Double fry!!
Do you think you guys will ever use Tandoor again
that's some wagyu chicharon right there
Heart attack on top and marinante for eternity 6 feet underground in our own human tallow
Wow
I'm not a fan of the double fry method because weather it is fries, fish or chicken they all come out greasey. Single fry method works best just don't let your oil get more than 375 degrees.
What did you do to the brisket?
Pitmasters. I think you can do something interesting. Something thats far, yet it's so close, as you can easily find the ingredients in netherland. Im thinking about mutton satay and chicken satay (indonesian version)
you could season the shit out of a cast iron pan with that
Now I wonder what wagyu mayonnaise would taste like
Not having watched the video I gotta ask, did he juice it?
If you are Dutch, is it just an oven?
Dutch oven is the American name for a heavy walled cast iron cooking pot with a heavy lid and three integral legs. In Holland they just call it “braadpan”. An oven as stove is also “oven” in dutch.
Good 👍 know
French fries with Mayo?😳
At 11:00 thats a cheese knife?
Morrison is really getting too comfortable on the other side of the camera.
He did want the best fries though. As a Belgian I feel sad :'D
Posted 2 mins ago, people already commenting as if they watched 15 mins already..... LoL
Lol right back ya . That's what you did
@@countryfirstusa9072 no, not really the same.
@@countryfirstusa9072 I think you just want to be first to comment to get your channel on top, not even caring to watch the content first.
@@EnergizerTX that what you did DB. I could. Care less about my channel I'm just a viewer my channel has ZERO content true DA
@@countryfirstusa9072 clearly it's not what I did as I simply was replying regarding the comments that were here already. Not the same.
Beef fat is the key to proper fish and chips
Beer battered chips
I MADE BRISKET TWO DAYS AGO AND ALREADY THREW OUT THE FAT. Do I get to blame Jim for not editing the video fast enough?
But... Why? You can buy some other meat and make burgers or sausage..
LMAO!! Dude.. yer really making a Big deal about making Tallow. 🤔🤔🤔. Come Hang out with me in Texas. 🍻🍻🍻🤠
If you added cheese to that would it make a cheese sauce
I used to Dutch Oven my Dutch Cheesehead Girlfriend. Rendered her a sense of humour.
Mayonnaise with French fries? Never heard of that before.
The Dutch love mayonnaise on their fries. John Travolta Pulp Fiction quote: “they fuckin’ drown them in that shit”. Dutch mayo is more acidic. Goes well with greasy food.
@@marcelw6827 I will need to try it.
@@marcelw6827 try and mix tom.ketch mayo and garlic,even better
@@jwpoeschmann9080 yes then ad a shot of whisky and a dash of Worcestershire sauce and you are in heaven. Perfect on fish and schrimps.
BBQ SCIENCE CHANNEL APPROVED.. what a trend Jeremy started
Who’s Jeremy
If I am not wrong Guga did it first?
@@gpontes no look threw all his video titles nothing there . He has one after Jeremy video was released.. so did other many bbq channels
. Unless you can find one & post ..
@@lliMaDnEsSill you can't shine his shoes .
@@countryfirstusa9072 that’s a weird answer! Just asking about someone tell me and then you can talk about his shoes.
There no way i'am paying 125 dollars for a dam brisket ~ i want even pay over 30 dollars for one
Beef chicharron
Vlaamse frietjes 🔥💥🔥💥
Logic dictates....Ok, Spock ;-)