i'm considering using coconut oil for the fresa/pina tamales this year.
i dont like lard smell(or pork for that matter) and use beef tallow.
recomend this guy: https://www.amazon.com/dp/B0881XTCR3?ref=nb\_sb\_ss\_w\_as-reorder-t1\_ypp\_rep\_k0\_1\_11&amp=&crid=2Z64U97M27T64&amp=&sprefix=beef+tallow
It's only ~~$25~~ $30 for a crisco size tub. Smoke point is 450ish. I use it for seasoning all my cast iron as well. I go through about a tub a year.
How thick are they? Looks about 2-3 cm thick from what I can see.
Take the steaks out, Pat them dry with some paper towel, salt fairly liberally and then cover with some plastic wrap on a plate and leave them overnight in the fridge. Take them out about 1.5 hours before cook time, and let them come up to room temp and right before you go to put them in a pan, Pat off all the excess liquid. When you salt before hand osmosis does it’s thing and the salt flavor will penetrate throughout. Get a pan ripping hot with some neutral oil like avacado or Ghee. Not too much, just enough to fully coat the pan. My personal favorite is using Wagyu Tallow. Idk about the availability of Amazon products outside of America but I buy Wagyu tallow from Amazon ( https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3/ref=mp_s_a_1_3_mod_primary_new?crid=1XITK89DCOESB&keywords=wagyu+beef+tallow&qid=1666478309&qu=eyJxc2MiOiIxLjY2IiwicXNhIjoiMC42OSIsInFzcCI6IjAuNTki... ) for about $30 for 2 lbs and it’s great. When you see the oil start to shimmer or smoke you know you’re good. Lay the steaks into the pan away from you to avoid splatter, and only do one at a time. I’d say about 1.5 - 2 minutes per side assuming my previous guess on thickness, and then cut the heat way down low and add a generous knob of butter along with 3-4 cloves of garlic smashed (you can even add the garlic a little early if you want to give it time to cook more) along with whatever other aromatics you want like rosemary. Baste the butter over top for a minute or two per side and then remove the steak and let rest for about 5-6 minutes loosely covered in foil.
On a grill I would be searing over flame so no need for additional oil.
I use tallow for most of my searing needs when using cast iron and oil. I also use tallow exclusively when seasoning cast iron. I'm on my second can of this in three years. Smoke point is 450 plus. First can lasted 2 years, this one won't make it that long but I also spent a couple weeks restoring a number of cast iron pieces.
There’s no reason why you couldn’t do what you’re saying. Wagyu has a lower melting point and taste. If you’re in the US, you can buy it on Amazon.
As much as it sucks to support amazon, you can get it there, which I think is fair for these harder-to-find things.
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I believe that Mi Pueblo should have it. I've never seen it at Publix, though I could have been looking in the wrong place.
I'd also recommend picking up some of this wagyu tallow online.
You have not lived if you haven't fried your radishes in this.... this stuff is AMAZING for so many things.
https://www.amazon.com/dp/B0881XTCR3?ref=nb\_sb\_ss\_w\_as-reorder-t1\_ypp\_rep\_k0\_1\_4&amp&crid=13R8R5CI3F6HE&amp&sprefix=wayu
Can't speak on a place in town but if you're really needing it bad it looks like Amazon has you covered.
This is what I bought. Im from Chicago-ish area and I used the whole can.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_i_GWX3JV8WAC9PBJP6V6GS?_encoding=UTF8&psc=1
Ya, pretty much. I never did either until this cook. Just put the tallow in a pot until it's melted, then let the meat just soak and simmer, while covered. Real easy to use.
This is what I used, right from Amazon.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_i_GWX3JV8WAC9PBJP6V6GS?_encoding=UTF8&psc=1
no problem and your welcome.. based on your location I would say Costco and HEB are good options.
I'm in the North Dallas area and if you were closer (even though we don't know each other) I would say I could consider going in with you on a calg if you find 2-3 more people... It's a lot of beef for only 2.. but distance kills it.
Alternatively, you can also get Wagyu Tallow.. I bought this one from Amazon
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_i_NC9HSP90HVNDJG5H9PW8?_encoding=UTF8&psc=1
There’s no difference between wagyu A5 tallow or B3. That is unless you’re talking rendered intramuscular fat, which you won’t find anywhere because that’s the whole point of wagyu. There is a lot of fat on A5 that isn’t sold as A5 because it makes no sense, it’s just pure fat.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ this is $30 and high quality.
This is what I've been using. Love it so far.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_glt_i_PTWBAHSS1J58FXD5MNXQ?_encoding=UTF8&psc=1
That's actually not a terrible idea. After posting that I was thinking to myself "man that's a small amount of foil to wrap that brisket" haha. If you end up buying tallow, I recommend this one.
I’ve had success with this but any beef tallow would work.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_cp_api_glt_fabc_20CA9GYVVXB4QHE2V6ND?_encoding=UTF8&psc=1
I picked up a 4lb container from South Chicago Packing: Beefy Goodness
I use the tallow when cooking anything beef (smoked beef ribs, brisket, burgers, steaks, etc.). It goes great on the crispy potatoes.
If you have amazon you can order it there. I've heard good things about this wagyu tallow from my bbq buddies
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_glt_fabc_39GJQY7CWTWJN10RPE4H
I used this on the last packer I smoked this past weekend. I also used it in pork belly burnt ends. Pretty damn good.
So I'm pretty new to using it myself so whatever I say may be wrong.
I bought the tallow off Amazon (link below), and put it in the smoker in a little cast iron sauce pan at the same time as the meat for it to get some smoke flavor. About an hour before I wrap, I pulled it off and let it cool to the more solid texture. I smathered the butchers paper with the smoked tallow and wrapped it so the tallow was on top of the meat.
I've been partial to this:
https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3
It will make a racoon's asshole taste like a dry aged prime ribeye. I use it to coat my butcher paper before I wrap my briskets and it definitely has stepped up my game.
I'm going to mess with some cheaper briskets and injections. Because the pricing is getting out of hand!
Use beef tallow as the oil to get that amazing country farm potatoes. I use this oil for a lot of cooking.
This stuff is amazing g and it’s $30 for a ton of it
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_cp_api_glt_fabc_GS1A4CHDM790A3S13XT2?_encoding=UTF8&psc=1
South chicago packing has some excellent waygu tallow for like $30 for 42 oz. Grass fed for 99% their life, then during the last 1% get a really rich diet. It has rave reviews on Amazon, I love it. https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_cp_apa_fabc_vva6Fb8WC8FDQ
>Don't worry about spritz. I never do it.
>
>But I definitely recommend a smoke tube. Pellet grills don't put off as much smoke as analog smokers. MUCH better bark creation.
>
>I also highly recommend the meat church overnight method.
>
>Basically start at 6-7pm the night before. 180F temp until you wake up in the morning and internal temp is 150-160.
>
>Wrap in paper, crank grill to 250F, and take off when internal is 203F. Let rest minimum 4 hours in room temp cooler.
>
>Insane. Will never do it another way
The only thing that I do different than this is to brush the paper in Beef Tallow and then wrap the brisket.... the whole thing will be super juicy and tender. https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3/ref=sr_1_2?crid=1XCNY2RSYITLE&dchild=1&keywords=beef+taloe&qid=1625071397&sprefix=beef+talo%2Caps%2C348&sr=8-2
well, you can buy or make it yourself.
Option 1 Make your Own: I use the trimmings of the brisket, place them in a foil pan at the beginning of the smoke and take them out when the fat is crispy but not burned. Let it cool down and will be creamy at time of wrap. Left overs can be saved for later/other uses. I go by Mad Scientist BBQ method.
Option 2 Buy: Almost every supermarket has beef tallow for sale I've seen and purchased from Kroger (I live in Texas) and have also seen it in Sprouts and Walmart.
Mad Scientist BBQ also recommends Wagyu Tallow and I did purchased one for $30 at Amazon
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_glt_fabc_85WAK7VYKTAXJ6H3F3ZY
For today's cook I used the smoked Tallow from the trimmings.
Yea it has been talking about by multiple people. This one - https://smile.amazon.com/gp/product/B0881XTCR3.
I just used it to baste the ribs a bit. It is cheap simple and adds a lot, mostly in brisket and bigger stuff.
Nope, not butter, it’s Wagyu tallow that I smoked and placed under the brisket when wrapped:
https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3
I got the idea from a friend and Mad Scientist BBQ: https://youtu.be/kE2RisA2mHY
As for the Pyrex, it’s brisket trimmings that I’m rendering so I can put a bit of that Smokey fat into a bbq sauce…Aaron Franklin’s Espresso sauce to be exact.
Not the OG, but a shake or two is good. 3 or more and you're playing with it.
FYI, some we know always add a tsp of poultry seasoning. McCormick has sage, thyme, marjoram, rosemary, black pepper, nutmeg in it.
If you want to make biscuits these are tasty.
https://cooking.nytimes.cf/recipes/1017786-edna-lewiss-biscuits
Sub frozen shredded butter for the lard if you want. Or use frozen butter flavored crisco, or even use Wagyu tallow. Or a combination of them. Frozen gives you time to work them into the dry ingredients without melting from the heat of your hands.
Yeah they got the mash before eating. :)
If you want to add something to the butter we saw this on a post here. Wagu tallow.
https://www.amazon.com/dp/B0881XTCR3
We're not nearly as impressed as most of the reviewers on amazon, but it does have a mild beefy flavor that works okay on burgers and steaks. It's mostly whipped in air though.
It looks like you shared an AMP link. These should load faster, but AMP is controversial because of concerns over privacy and the Open Web.
Maybe check out the canonical page instead: https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3
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Personally, i’d sub olive/vegetable oil with …. <strong>Wagyu Beef Tallow</strong>
I'm not OP but here's what I use
https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3
Any fans of wagyu tallow? This stuff is life changing!! South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3
For those of you interested in trying beef tallow, here what Mad Scientist BBQ uses Amazon Link to Wagyu Beef Tallow
Links to YT videos using beef tallow on brisket:
There are a lot more videos about beef tallow brisket techniques, wrapping paper vs foil, foil boat, naked, and injected. Search and ye shall find.
I bought two different tallows from Amazon.
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This one was excellent - https://www.amazon.com/gp/product/B0881XTCR3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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I tried to save some $$ and this one has an off smell initially but seems to have mellowed after use. https://www.amazon.com/gp/product/B077SSLJ65/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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The less priced one is almost 1/3 the price.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_glt_fabc_YXWPX4J1VY25HBPDTC45
Not sure I jumped on the tallow train. hhtps://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_cp_api_glt_fabc_BS03PD4MVCESGG0WP6ZX
Item | Current | Lowest | Reviews |
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South Chicago Packing Wagyu Beef Tallow, 42 Ounce… | - | - | 4.8/5.0 |
^Item&nbsp;Info | Bot&nbsp;Info | Trigger
Item | Current | Lowest | Reviews |
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South Chicago Packing Wagyu Beef Tallow, 42 Ounce… | - | - | 4.8/5.0 |
^Item&nbsp;Info | Bot&nbsp;Info | Trigger
Yeah, it's beef tallow. Just from a wagyu cow. This is the specify one I used: https://www.amazon.com/dp/B0881XTCR3/ref=cm\_sw\_em\_r\_mt\_dp\_B3722CTNYCHS9HXPMDV8?\_encoding=UTF8&psc=1
amazon
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_glt_fabc_PC3JM640APAYQ75TAZDJ
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_cp_api_glt_fabc_TMMV47HT1YN6KXDR9BH7?_encoding=UTF8&psc=1
Right here: Wagyu Beef Tallow
Beef tallow - https://smile.amazon.com/gp/product/B0881XTCR3.
It is just this - https://smile.amazon.com/gp/product/B0881XTCR3.
Its texture is like soft butter. When you heat it up it melts pretty much immediately. I just keep it inside the grill for the smoke. So basically the latter in your first paragraph.
I basted the ribs with it a bit, and was planning on putting it in the wrap but I didn't end up wrapping the ribs so I just used it for basting.
>twitter.com/cefaan...
Next time you wrap it... coat the butcher paper with Beef Tallow before wrapping. It'll be the juiciest brisket you've ever had. Now you may be wondering where do I get Tallow? Amazon of course. https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3/ref=sr_1_8?dchild=1&keywords=beef+tallow&qid=1623419296&sr=8-8
Yes it is. If you use an oil/fat with a higher smoke point it will really help with the smoke. I prefer to use Beef Tallow. This is my preferred brand. I've tested and it starts to smoke around 450* F.