- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tell me about Wagyu beef tallow
Posted on 4/22/22 at 8:31 pm
Posted on 4/22/22 at 8:31 pm
Just saw this online but never tried it. Anyone here ever cook with it?
Any reviews or recommendations?
Any reviews or recommendations?
10
Posted on 4/22/22 at 8:34 pm to foj1981
Sounds like an overpriced gimmick
Posted on 4/22/22 at 8:46 pm to foj1981
quote:
Just saw this online but never tried it. Anyone here ever cook with it?
I've heard that if you drizzle it over french fries, people will forget you served them a shitty overpriced hamburger.
Posted on 4/22/22 at 8:51 pm to foj1981
I fell into the hype, bought the black tub off Amazon. Tried it smoking a brisket, we could not tell a difference.
Posted on 4/22/22 at 8:52 pm to foj1981
Why would wagyu tallow taste better than regular tallow?
I'm no expert.
I'm no expert.
Posted on 4/22/22 at 8:52 pm to GEAUXT
This post was edited on 4/22/22 at 8:53 pm
Posted on 4/22/22 at 9:30 pm to foj1981
wagyu wanna know for?
Posted on 4/22/22 at 11:56 pm to foj1981
What makes Wagyu stand out from standard beef is the amount of fat dispersed throughout the muscle fibers. It’s not that the fat is better or different; it’s that the muscles are due to the fat.
Its a gimmick
Its a gimmick
Posted on 4/23/22 at 7:37 am to foj1981
Buy brisket.
Trim Fat.
Bake fat trimmings in oven for a few hours.
Smoke Brisket.
Drain fat trimmings through cheesecloth.
Eat brisket.
Profit!
Trim Fat.
Bake fat trimmings in oven for a few hours.
Smoke Brisket.
Drain fat trimmings through cheesecloth.
Eat brisket.
Profit!
Posted on 4/23/22 at 9:09 am to foj1981
Wagyu tallow seems like a gimmick. Like others have said Wagyu is about the intramuscular fat, not rendered trimmings.
I do however, wonder about the difference between grass fed and normal beef tallow.
I do however, wonder about the difference between grass fed and normal beef tallow.
Posted on 4/23/22 at 10:42 am to jmon
quote:
Buy brisket.
Trim Fat.
Bake fat trimmings in oven for a few hours.
Smoke Brisket.
Drain fat trimmings through cheesecloth.
Eat brisket.
Profit!
All of this… I usually put my trimmings in an aluminum pan and just throw it on the smoker. It’ll render down and maybe get a touch of smoke on it as well
Posted on 4/24/22 at 8:48 am to foj1981
I like it for anchoring seasonings on my steaks. That tub lasts a LONG time if that’s what you use it for.
Posted on 4/24/22 at 11:13 am to foj1981
Started picking up steam by you tuber MadBBQScientist. He believes he found the secret detail in Franklins award winning brisket.......wrapping in waygu tallow when it hits the 165 degree stall.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News