Beef Tallow Brisket In Pink Butcher Paper - Chris Allingham - The Virtual Weber Bullet
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- Опубліковано 29 сер 2024
- I made beef tallow from leftover brisket fat and used it as shown in a Meat Church BBQ video featuring Jonny White, co-owner of Goldee's Bar-B-Q in Fort Worth, TX. Watch how I used the tallow when cooking the brisket and find out whether it improved the brisket's moisture and whether or not I'd use it again in the future.
MEAT CHURCH VIDEO: USING BEEF TALLOW WITH JONNY WHITE
Full Video: • Smoking Brisket with B...
Clip: Adding Tallow When Wrapping Brisket: ua-cam.com/users/cl...
Clip: Pouring Tallow Over Wrapped Brisket: ua-cam.com/users/cl...
Clip: Pouring Tallow Over Brisket Before Slicing: ua-cam.com/users/cl...
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How To Make Beef Tallow Using Brisket Fat: www.virtualweb...
Split Log Smoke Wood In The Weber Smoker: • Split Log Smoke Wood I...
Whole Brisket - Central Texas Style Butcher Paper: virtualweberbu...
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Adding a comment to my own video...Had I rendered the brisket fat in my smoker to get some smoke flavor in the tallow (I did it in the oven for convenience the day before I smoked the brisket), it might have added a dimension of flavor to my finished brisket.
Great video as usual. I always cringe when I see videos of people throwing the trimmings away. I use tallow for cooking all the time. Eggs in the morning, searing veggies for dinner, basically anytime I need some oil, I use tallow when I have it. Same with bacon fat.
I poured tallow over my brisket after it reached it's final temp and was going into my oven for the rest period. Everyone said it was amazing. I think it helps add richness to the taste. I also used tallow in the same way when I smoke my chuck roast and it's a game changer, IMO. My chuck roast comes out fantastic anyway, but the tallow really makes it even more tasty and silky, if you can understand what I mean.
Thanks for sharing your experiences! Appreciate it!
You are right. Tallow wrap in overhyped. Max Chiefari of Texacana BBQ, who used to be a pitmaster at Franklin's is often dismissive of the benefit of tallow on briskets.
If I recall correctly he stated the purpose of the tallow is to give a nice sheen on the dark bark for presentation purposes. Jonny White of Goldee's has a clip from the restaurant,
as he drenches tallow over the brisket and over the cutting board, he rubs his hands, wearing gloves, over the tallow, as he slices the brisket, he holds the slices in his greasy
palms, the slices end up looking juicy and shiny. The lard can also protect the slices from oxidation.
So Jonny White is a "drencher" of brisket in his own restaurant, not just in the Meat Church video. Good to know! Like I said in my video, I bet that makes for a good show in the restaurant in front of customers! Not very practical in the home kitchen, though.
@@TheVirtualWeberBullet At home it may be better to dip in au jus, if at all. Tallow will make the seasoning bland. I have found couple comments about tallow by Max: ua-cam.com/video/zzst4UP4A2g/v-deo.html and here he explains that he uses tallow to soften an over crispy bark, to delay oxidation of the slices, and to help keep slices warmer. ua-cam.com/video/42_27Whh7D0/v-deo.html and ua-cam.com/video/HFPKN2nkwuc/v-deo.html
Liked the part about using tallow to reheat meats. I thought about tryng that with some beef ribs last weekend, but never came up with a good way to incorporate the tallow. With brisket slices, it would be easier. But do you think it helped the brisket ? To my thinking, reheating can be like carryover cooking, meat can tighten and become dry. Maybe tallow could help. As to tallow during the cook, I think its a barbecue joint thing.
It just adds a bit of moisture to the surface of the brisket slices, it does nothing for dryness inside. But it helps a little with mouth feel. Too much and it's just oily. I like to heat for short increments at 20% power in the microwave to avoid drying out leftover brisket.
@@TheVirtualWeberBullet I, too, save my leftovers portioned in vacuum bags and freeze them. I started to reheat them sous vide-style in a pot of hot water on the stove at about 140 degrees. It takes about an hour with frozen brisket but the results are fabulous--extremely moist and tender. I'll never let a magnetron defile my brisket or pork shoulder again (at least if I can help it, hehe).
Thanks for your comment! I've done the Foodsaver bag in hot water routine many times, and yes it works great! I'm kind of a planner, so I move meat from freezer to fridge to thaw before heating in either hot water or microwave. The biggest problem with microwaving is that most people don't know how to use it to heat meat gently (not saying that's you). Most don't know how to set power percentage. I place brisket slices flat on a plate, set microwave for 20% power, and run for 30 seconds. Check the meat by touch. Not hot enough? Run another 20 seconds. Keep checking and heating at short increments until warmed to my liking. I err on the low side, making sure it's warm but not hot, not dried out. Really good results. It's become my go-to method for brisket and pork.
Well I have a question I'm sure you're not expecting: in the videos you produce in your kitchen, I always admire the range hood visible behind you. Would you be willing to provide the manufacturer's name? Thanks!
It's a Zephyr Typhoon Model AK2136. It's funny you mention this because I feel bad recording many of these videos in the kitchen, I'd rather do it outside next to the WSM. But there can be problems recording outside (wind, noisy people, single-engine airplanes overhead, and bad lighting to name a few) so often I'm forced to record inside. So thanks for the positive feedback on my kitchen hood! :D
I still believe that Aaron doesn’t use all that tallow. I’ve watched many videos of him and read his book. He uses the best prime brisket he can buy so there’s no need. I think he keeps it simple so it’s easy to reproduce time after time. I would think the guy that worked for him would know for sure.
I think he uses tallow, but perhaps not as shown in the Meat Church video I discuss in my video.
I discussed this topic in a thread on the forum. I posted some video frames where Franklin wraps a brisket and when he places it on the butcher paper it's dry, but in the next frame when he's folded over the paper, the paper is soaking wet, and there appears to be a pan of liquid tallow in the background. Here's the link, check it out. tvwbb.com/threads/beef-tallow-butcher-paper-process-for-brisket.85956/
@@TheVirtualWeberBullet Cool, I’ll check it out!