French Fry Starter Kit

Jeff · January 03, 2025, 02:21:29 PM

Been in the freezer long enough. Time to get the slow cooker out and start rendering.

doc henderson · January 03, 2025, 04:38:16 PM

I have heard of rendering, but not sure what it means. Is it just cooking the fat, and removing impurities? are you making soap or just making lard to cook deep fried stuff.

Jeff · January 03, 2025, 04:44:00 PM

Beef suet, In the slowcooker on low. Just a little water to get started.

Jeff · January 03, 2025, 04:45:43 PM

I wont be deepfrying Doc, I'll be airfrying. The rendered tallow will be used as a flavoring and browning agent. Ill keep ya posted.

SwampDonkey · January 03, 2025, 04:51:19 PM

Yes Doc, rendering is getting the fat cooked out of the tissues. Then straining it to remove the meat, veins, tissues, and impurities to make lard. You can do it with bear fat to or beef fat (tallow) and moose. I've seen Alaskan folk render moose fat.

Rendering moose.

https://www.youtube.com/watch?v=I697J30ihHE

doc henderson · January 03, 2025, 04:53:29 PM

I remember my mom getting it from grocery store butcher to heat and add seeds to feed the birds. like the stuff you buy for 5.99 at a farm or Walmart store now for bird feeders. I think they just gave it away. was probably about 1964.

SwampDonkey · January 03, 2025, 04:55:15 PM

You can still buy it here at some groceries or butcher shops. We always just got some for the birds here, we never tendered any. Pretty sure my grandparents rendered it though, was no such thing as a grocery store.

doc henderson · January 03, 2025, 07:00:56 PM

My grandfather was the foreman of the Boogaart's truck line with over 50 trucks and more drivers. That may have had something to do with it. Looking back, it was prob. a "Sesame Street" like project my mom did to do something fun and educational with her sons. I can't ask her now. gone 17 years.

Jeff · January 03, 2025, 11:01:44 PM

We bought a quarter beef 2 years ago. I fed a bunch to the birds last winter, but decided to try slowcooker rendering. Gotta go stir again...

Jeff · January 04, 2025, 09:57:55 AM

I had to put a pause on the rendering last night. 1:30 I was too tired to keep at it. Turned it back on about 7am. It had settled out and looked really clear but not quite there.

doc henderson · January 04, 2025, 11:41:42 AM

got the turkey done in the oven from the smoker. the spatchcock really saves time. boiled a broth and will make construction stew for tomorrow night. making ham and beans today. already Icy here. soaked the beans overnight.

How to Spatchcock a Turkey for Thanksgiving

SwampDonkey · January 04, 2025, 11:49:30 AM

Had soldier beans with bacon from the crock pot and coleslaw and a piece of bread for dinner here. The beans was soaked over night.

Raider Bill · January 04, 2025, 01:32:49 PM

Quote from: doc henderson on January 04, 2025, 11:41:42 AMgot the turkey done in the oven from the smoker. the spatchcock really saves time. boiled a broth and will make construction stew for tomorrow night. making ham and beans today. already Icy here. soaked the beans overnight.

How to Spatchcock a Turkey for Thanksgiving

I spatchcock chicken on the weber a couple times a month. Turkey twice a year.
Our favorite way. Like you say, quicker, I think better smoke absorption too.

Rhodemont · January 04, 2025, 02:18:50 PM

Yep Raider spatchcock turkeys to smoke on the Weber is the way to go. I have a flock of Narragansett turkeys so smoke about 6 per year.

moosehunter · January 04, 2025, 05:11:36 PM

I've read through this thread twice and I caint figure how it got from rendering beef fat to spatchcocking a turkey. Did I miss something? Do I have some wires crossed in my 62 year young brain? Now I am well aware that ANY thread is liable to turn to food at any given moment, but this was already a food topic!!
mh

Raider Bill · January 04, 2025, 05:34:55 PM

Doc did it.

doc henderson · January 04, 2025, 06:49:54 PM

Made ham and beans for lunch today! Wanna hear about it?

Jeff · January 04, 2025, 07:25:11 PM

Jeff · January 06, 2025, 10:01:40 PM

Thanks to a hunk o lard.

Brad_bb · January 19, 2025, 12:33:02 AM

I've started moving away from seed oils 6 or 8 months ago. Back to what humans were historically ate- animal fat. From what I understand, lard is from pork, tallow is from beef. Correct me if I'm wrong about lard. I usually fry eggs for my breakfast and either bacon or sausages. 8 months ago I switched from Pam, to Lard (cause I couldn't find beef tallow). Now I have Tallow that I got from a local meat producer.

I assume the Turkey is fried in oil, which I think might be how it relates to this dicussion?

doc henderson · January 19, 2025, 05:50:44 AM

we use peanut oil to fry turkeys but usually smoke them and maybe finish in the oven.

NewYankeeSawmill · January 19, 2025, 06:58:32 AM

I got the leaf-fat from my half-steer this year, rendered it in a crockpot (water and salt helps draw out the impurities), got some lye and fragrances and made soap! It's pretty good stuff, not hard at all to make. Had to purify the tallow several times to get rid of the smell, touch of baking soda worked wonders.

Jeff · January 19, 2025, 07:59:16 AM

We cook our turkey in a roaster oven from frozen, then debone and vacuum pack packages and thaw as needed. We use tallow in the pie crust to make turkey pot pies, which extends the bird even farther.

We made one Friday.