I don’t know about you but to me, there is nothing worse than spending good money on a brisket and then having to trim 3, sometimes 4 lbs. of fat off of it and throwing it away. WAIT! Stop! Don’t throw those trimmings away. They can be put to many good uses. Today, Cptn. Ron will show you his favorite way to put all of those trimmings to good use. Beef Tallow! Beef tallow is nothing more than the rendered down fat that is left over from trimming. It can be used in place of butter or oil when you are cooking, and it will boost the flavor of whatever it is that you are making. Heck, Ron even shows you how to make a couple of simple and fun dishes featuring beef tallow at the end of the video. Hit that link and give the video a watch to see just how easy it is to make your own “Liquid Gold” as he calls it. While you’re there, please don’t forget to subscribe to our YouTube channel, give a thumbs up on the video and be sure to leave a comment. We’d surely appreciate it!
- Fill your grill with FOGO Super Premium Charcoal and prepare it for Indirect Grilling at 275°.
- Chop all of your brisket fat and trimmings into small pieces or strips. If using a meat grinder, partially freeze the meat/fat prior to grinding.
- Place all of the trimmings in your Casserole dish and place it in the center of your grill.
- Cook the fat down for about ½ hour, then stir. If it has begun to render, cover the pot with aluminum foil. This will help the retain the heat and make the fat and trimmings render quicker.
- Continue cooking for at least 2 ½ hours more, stirring occasionally.
- Once fully rendered and the bits in the bottom seem cooked (they will resemble chicharrons), remove the pot from the heat.
- Pour the contents through a fine mesh strainer into a heat proof bowl.
- Place a paper towel or cheesecloth over your storage container (be sure it is heat proof, if not, allow the tallow to cool for a while) and pour the tallow through the paper towel into your jar or container. If there is sediment at the bottom, repeat the straining process until there is none.
- Once fully cooled, place the tallow in the refrigerator for storage.
To make Smashburger’s:
- Place the Carbon Steel Plancha on your grates using direct heat and allow it to get very hot. Once water skips across the top instead of just sitting on it, you know it is hot enough. Spread some of the tallow onto the plancha.
- Place the meat balls on the plancha and allow to cook for a minute or so. Place a spatula over the top and firmly press down with a pir of tongs until the burgers are formed into even, thin patties.
- Sprinkle each with some kosher salt or Jacobsen Garlic salt . Continue cooking until a crust has formed on the bottom, approx. 2 minutes. Flip and cook the other side until a crust has formed.
To make Garlic parmesan Potatoes
- Using the bottom of a pan or spatula, press down firmly on each potato to smash it and form craggily edges. Yes, craggily is a word.
- Spread some tallow on the plancha and place the potatoes on there as well.
- Coat each potato with tallow, then sprinkle with Jacobsen Garlic Salt or for some heat, use Jacobsen Ghost Chili salt
- Cook the potatoes until the bottoms crisp. Flip the potatoes and cook until the tops get crispy, and the parmesan is melted.
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