I smoked and rendered tallow from my brisket trimmings the last one I did and added it back when I wrapped. The flat was definitely one of the more moist that I’ve done. Never thought to use the tallow on steak. Love the creativity! Keep the great ideas coming!
I followed the same recipe using the tallow from the brisket and all who came to my BBQ raved and said it was the best brisket and I should teach a newly opened BBQ restaurant on how to BBQ brisket. Thanks MS BBQ!
@@jaredb852 Preferably you would want to smoke the brisket trimmings along with the brisket to get the smoked tallow. Put the trimmings in a small aluminum pan or a small metal bread pan. Ideally, to save some fuel, put it in along with the brisket and whenever it’s time for your brisket to wrap use the smoked beef tallow. Then, you will most likely have left over tallow unless you went full maniac mode with it while applying.
@@weebalicious7319 I'm confused do you smoke the Wagyu Tallow with the brisket or do you make your own tallow from the trimmings? Also love your channel!
I smoke and reverse sear steaks all the time with great results. The key is after you get done smoking it, let it cool down completely to room temp before searing. I live in AZ so its usually well over 100 degrees outside in the summer, so I always put the steaks inside to cool. Usually for 20-30 minutes.
Hey Jeremy, so you mentioned not touching the steak at all to get the sear, and I know that's what every cookbook and classical chef will tell you, but I picked up a trick from watching Heston blumenthal, where he flips it every 20 seconds, heating the surface, but flipping before the heat penetrates deeper. Keep repeating and you end up with a beautiful sear and edge to edge uniform doneness. It sounded crazy, cuz like I said, I'd always heard and been told, leave it alone, but after trying it, it's how I cook all my steaks and pork. For really big cuts, like a tomahawk, I flip every 20 seconds until I've got the sear I want, then finish it indirect. Highly recommend giving it a try and watch Heston! He's a huge science buff too, I think you'll get a real kick out of his stuff
I've been grilling steaks for over 25 years and the reversed sear method is by far the best method which I came across about 2 years ago....I now do it this way every time. Low and slow with indirect charcoal heat until center is 125 degrees then move over the fire and sear away using butter which will usually take the center to 135 degrees then once placed on the plate I'll add either more garlic butter to melt onto the steaks or rendered wagyu fat or both for the 10 minute resting period....can't go wrong!
Jeremy, I love my smoked reverse seared steaks! I sear over a charcoal chimney with a grate on top, super hot but gives that nice flamed crust. Only needs a few seconds on the chimney for each side, just trying to form that crust, not cook it. The steak is usually smoked at 60c for about 2-3 hours, I keep the internal temp under 49c. Never had a rubbery steak!
Sear directly over screaming hot coals, basically burn the steak. Move it to the cool side and brush with smoked tallow infused with roasted garlic until done. WAYYYY better than pan frying.
Hey Jeremy! Just letting you know that I've been doing reverse sear on my steaks for quite a while and that I would have to disagree with what you said about it. A proper reverse sear should first be cooked at a low and slow temp and reach about 10 degrees lower than the internal doneness that's desired. It can then be seared on a super hot pan after resting for a bit. The end result is a much more evenly cooked steak with less of the grey layer under the crust. Also I recently tried smoking some steaks reverse sear and was pretty surprised with how it turned out. You should try it in another experiment! Keep up the good work brother!
I like to reverse sear tri tip, but for other steaks I like to cook them sous vide and then sear in cast iron. Going to be doing a brisket in a few weeks and will have smoke some tallow for that and am looking forward to using it to sear my next steak :)
I agree. Either you need a rest after the initial smoke up to temp, or you can give it an ice bath before searing. Reverse sear smoked for 1.5 hours ish at 225 has produced the best steak by far for me. Only time I'll sear and then finish is if I'm in a hurry.
We did something similar for dinner tonight, did a ribeye in the smoker to IT 120, then cast iron fry pan with smoked beef tallow for about 3 mins a side (nice brown crust) the IT was 135 (that’s the temp my wife likes it). It was the best steak we ever had, by far.
Brother, I've never overlooked my steaks when I cook them sous vide. Best method I've done when cooking a steak. 2-3 hours at 130 F. I'll usually sear it on a super hot cast iron, over super hot charcoal, or my large torch. Thanks to Sous Vide everything on youtube I've become a steak master, and from your channel a smoking master.
@@Todd-tz9qq I would agree, if it's not done correctly. Two weeks ago I made the best tomahawk steaks that any of my family members have ever had.I sous vide them, seared them on my large lodge flat iron griddle, and torched the sides and bone at the same time. The crust was super crispy, while the internal meat was perfect medium-rare tender.
I’ve made the smoked tallow from brisket trimmings, and I’ve used it to sear steak on cast iron. It’s AMAZING. I took brisket meat trimmings and made ground beef and cooked it with extra tallow to sear. AMAZING. It’s all a big win for me. Thanks for the video. One valuable point you gave me is I haven’t been searing enough.
My girlfriend got me this same wagyu tallow to cook our valentines steaks, and your video has me stoked to try it out as I have never cooked with tallow. Looks awesome!
I've saved the tallow from briskets I've smoked for years now. Up until I watched your videos all I used it for was the fat portion when making a roux for a sauce or gravy base. Last week I used it on some filets and my guests couldn't stop complimenting them. I have now started a new religion; Church of the Smoked Beef Tallow.
I cooked 2 ribeye steaks like this last weekend. I cold smoked it over hickory for 2 hours. Seared on my gas grill at 600 °F with smoked beef tallow then added my homemade black garlic compound butter as it rested. It was amazing. My buddy said better than a steakhouse steak. I concur. 😂
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
@@MadScientistBBQ in mexico there is a cut of beef called "costilla de pecho" which is essentially the whole brisket with the bone attached. It came to me when you made that bone in brisket that it is the same cut. And i was so happy because up north it so hard to find that cut. So i just use brisket for the tacos
Reminded me of "king of the hill" when Hank couldn't get the cap off the wd40 so he pulled the smaller wd40 out of his belt holster to spray the the larger bottle's cap to loosen it. 🤣
I enjoy watching your content. I recently cooked tenderloins on the Webber kettle using lump hickory charcoal and pecan wood chunks. Seasoned with SPG and a tiny hit of msg. I have a ceramic heat diffuser. Indirect at 200 till it reaches 110-115 then blazing hit dear to 130 Rest a few min and it was incredible. Easily the best tenderloin I’ve ever had Amazing smoke. So much so my wife asked if I put bbq sauce on it. Intense smoke flavor from just a few wood chunks
I appreciate that you’re not above using a thermometer…I know people always say they can go by feel, but I love getting it perfect when working with an expensive cut like filet and have no shame using the thermapen
Yep I start mine on my pellet smoker at 225-250 until it’s 115 degrees and then sear it off on a blazing hot gas grill and/or cast iron pan. Perfect every time
@@James-xg5rh just tried this method last week. My Recteq definitely gave it just the perfect amount of smoke. Seared over 800 degree coals on the Weber. Perfection. Next up. Cast Iron with beef tallow. Just have to finish these 2 briskets going on right now.
How to smoke a steak: Purchase a whole ribeye. Trim silver skin Salt pepper garlic rub Smoke at 225 till inter temp hits 105 -110 Rest Cut 2.5 in steaks or each rib section Lightly season steaks High heat sear 2 min each side (Turn after a min for grill marks) Rest (Add tallow as you like) Publicly retract that you can't smoke steak and thank me for the best steak ever.
I have been using the same wagyu beef tallow, smoking the tallow, and then using it on brisket style tri tips. It is amazing! Thank you for the recommendation on this strategy.
Hi @Mad Scientist BBQ, I have a question for you: what is the value/need/use of doing this on a BBQ instead of on the stove top? I'm serious in my question. Anything I do on the BBQ is simply getting the flavors that you cannot get from the broiler or the stove, even if you're just using briquettes. Here, you getting the smoke from tallow (pre-smoked) and all your getting from the coals is heat. Have you tried this approach on the stove top and if so, what flavor changes were there? Thanks for your time and your knowledge.
My next steak cook will be this!! Question, How long do you smoke the tallow for and when its done do you just pour it into another jar and let it set up again? Thanks!!!
In the video he says he smoked it for 8 hrs. I think he does let it set up in the fridge. In another one of his videos his smoked tallow is solid when he uses it.
love that tallow, got my green egg with a cast iron grate HOT AF, seared the ribeye 1min per side, while the steak is searing i have a cast iron pan on top of a gas grill with some of the tallow in it, after done searing i throw it in the cast iron pan and let it come up to medium rare while basting it
Depends on your cooker, but you just need nice clean smoke for a couple of hours; wood is your choice, but for beef, post oak or pecan is probably best. Place it in a pan and add while you're cooking your next brisket - or ~230-250 for a couple of hours and stir it up every so often. That should be enough to absorb smoke throughout. The Wagyu tallow is much softer and richer than what you get from USDA Choice trimmings, fyi...buy some.
He literally says it @ 9:35.But around 8 hours is what you should do. Honestly, even after 1 hour the tallow starts to get very smokey. At that point, it's only good for smoked meats as it's not going to add much smoke flavor. But after 6-8 hours, it becomes similar to Liquid Smoke and whatever you put it on will have an amazing smokey flavor.
Really appreciate and enjoy watching your videos. Looks like you have a bad-ass piece of property man I want to see. Also the classic PK is my favorite grill! Keep on cookin
Just ate a beautiful Prime ribeye I seared on the blackstone and let finished in butter on the side afterwards. Cast iron, or a blackstone style cooking surface is hard to beat. That was one of the best steaks I've ever eaten. I can't even fathom wagyu
Hey man, really liking your channel! Went back and watched some of your older videos and you've developed as a content creator tremendously! Keep it up!
Bought that exact brand a few weeks ago, haven't smoked any of it yet but am going to. That said, it takes steak to whole new level. Even my house smelled so good after I commented to someone about getting a candle to recreate it.
I have a gas BBQ (coal ones here are rare) I use meater (wireless temp probe) sear my steak for about 90s each side then take it off the direct heat and then close the lid. I use the burners to keep the inside off the BBQ at about 200c (392f) At about 50c (122f) internal temp of the steak, I take the steak off the BBQ put it on my plate and eat the sides while the steak rests. The meater will tell me how long to rest the steak. I used to sous vide my steaks. I can't go back to this method with beef tallow.
Jeremy, I smoked my tallow today, making the brisket Friday morning for a 1 pm party on Saturday. I can't believe how good it smelled when I put it in a glass container, I'm excited , I did a steak with beef tallow, it was very good 👍
Only problem i have is its been do wet here in Pennsylvania, it only rains twice, once for 29 days and once for 30 days it been ridiculous. I have the woo covered but its still wet on the outside and causing me problems
I smoke my ribeyes all the time , med Rare also, and they come out perfect all the time , reverse sear . Smoke till internal temp is 100 , then get flaming hot coals close to the grill grate as possible , touching the grate ….and sear your steaks , brush on your favorite oil first , such as tallow or ghee and sear until internal temps are 125 , constant flipping
I've never seen another PK grill before. I have one that was my dad's. I'm not sure of the age but it's from the '80's or '90's. I love it and it the best grill I've ever owned.
We used to go to a steakhouse in Miamisburg, Ohio and they had a steak, might have been a sirloin, I don't remember for sure, that was served cut into thin strips like you did and topped with what they called Cactus butter. I'm not sure what all was in it but two of the ingredients was butter and garlic and I believe some chopped Thyme or oregano. Anyway it was delicious and I bet some butter and garlic mixed with the smoked beef tallow and maybe some chopped Thyme or similar would be awesome on a steak!
I can’t wait to order the beef tallow from Amazon and try it on my briskets. Thanks Jeremy for what you do in the BBQ game thanks 🙏 and what suggestions do you have for starting a TH-cam channel thanks.
I can imagine this dude has to be everyones favorite uncle, nephew, son, etc, etc lol. Thats they way it works with a guy that can bbq and grill in a family haha.
ok captain underpants, that was one of the best looking steaks I've seen. Just the right amount of pink in the middle. I don't have any smoked tallow at the moment, but that is easily cured after I render the trimmings off my brisket.
I think it wasMeathead that made the point that if you take it right off the grill and slice it in two seconds you lose juice but in reality for most people by the time you bring it in, get plates, serve up sides, get to the table, etc it's rested enough
Jeremy, I'd recommend only putting the beef tallow directly under the steak and not the whole pan. The steak goes right on and cools the fat to cooking temperature--not burning temp like the fat on the pan not under the steak. I'm of the school that says flip frequently and get a more evenly cooked piece of meat. Also, Sous Vide for steaks, especially if you do catering. You can keep any number of steaks at 97.5% of any doneness all night and then sear each perfectly to order. In a cast iron skillet, they only take as long to finish as it takes to sear.
This is amazing. Trying this tonight... I usually salt hours in advance, bring my steak to room temp, and pat dry before searing in cast iron. Do you recommend I keep those steps as part of the process?
I want to try this. But I want to cold smoke the beef tallow at like 40 degrees. So treat it like a cheese. I imagine the smoke taste will be much more pronounced. Worth a try.
Great video! Really want to try this, but have a few questions. What is your process for cast iron skillet maintenance? Are you pre seasoning the skillet? Also how are you cleaning it? I know a lot of folks say you shouldn't clean it, but sometimes they just need to be cleaned. Just wanted to hear your take on the subject. Thanks again for the great videos!
What is your favorite knife for trimming fat off of your brisket? I know you have your video on Shun knives 🔪 from 4 years ago. And while I have 3 shun knives, I do NOT like any of them for trimming fat! Any help would be amazing.
I believe this guy likes beef tallow
I was just thinking the same thing 😂
Not just beef tallow… Wagyu beef tallow. The good stuff. 👌🏼
Add smoked beef tallow to your body wash and never need lotion again! 😂
I wonder if he uses beef tallow for anything else like hair gel or soap lol!!
It puts the tallow on the skin
I smoked and rendered tallow from my brisket trimmings the last one I did and added it back when I wrapped. The flat was definitely one of the more moist that I’ve done. Never thought to use the tallow on steak.
Love the creativity! Keep the great ideas coming!
I followed the same recipe using the tallow from the brisket and all who came to my BBQ raved and said it was the best brisket and I should teach a newly opened BBQ restaurant on how to BBQ brisket. Thanks MS BBQ!
I started using beef tallow with steaks few weeks ago, and my kids love it.
Smoked tallow. Everyone needs to try this at least once. Bucket list kinda cook sir.
How are smoking the beef tallow? Same time as the brisket or separately? What temperature and how long are you smoking it for?
@@jaredb852 Preferably you would want to smoke the brisket trimmings along with the brisket to get the smoked tallow. Put the trimmings in a small aluminum pan or a small metal bread pan. Ideally, to save some fuel, put it in along with the brisket and whenever it’s time for your brisket to wrap use the smoked beef tallow. Then, you will most likely have left over tallow unless you went full maniac mode with it while applying.
@@weebalicious7319 I'm confused do you smoke the Wagyu Tallow with the brisket or do you make your own tallow from the trimmings? Also love your channel!
In the spirit of the word “Scientist”, I ask: what would happen if you used liquid smoke mixed with ordinary tallow?
@@anonymouschupacabra7810 same question. I bought the tallow, but I’m not sure what I’m supposed to do to smoke it…?
I smoke and reverse sear steaks all the time with great results. The key is after you get done smoking it, let it cool down completely to room temp before searing. I live in AZ so its usually well over 100 degrees outside in the summer, so I always put the steaks inside to cool. Usually for 20-30 minutes.
Hey Jeremy, so you mentioned not touching the steak at all to get the sear, and I know that's what every cookbook and classical chef will tell you, but I picked up a trick from watching Heston blumenthal, where he flips it every 20 seconds, heating the surface, but flipping before the heat penetrates deeper. Keep repeating and you end up with a beautiful sear and edge to edge uniform doneness. It sounded crazy, cuz like I said, I'd always heard and been told, leave it alone, but after trying it, it's how I cook all my steaks and pork. For really big cuts, like a tomahawk, I flip every 20 seconds until I've got the sear I want, then finish it indirect. Highly recommend giving it a try and watch Heston! He's a huge science buff too, I think you'll get a real kick out of his stuff
I've been grilling steaks for over 25 years and the reversed sear method is by far the best method which I came across about 2 years ago....I now do it this way every time. Low and slow with indirect charcoal heat until center is 125 degrees then move over the fire and sear away using butter which will usually take the center to 135 degrees then once placed on the plate I'll add either more garlic butter to melt onto the steaks or rendered wagyu fat or both for the 10 minute resting period....can't go wrong!
Jeremy, I love my smoked reverse seared steaks! I sear over a charcoal chimney with a grate on top, super hot but gives that nice flamed crust. Only needs a few seconds on the chimney for each side, just trying to form that crust, not cook it. The steak is usually smoked at 60c for about 2-3 hours, I keep the internal temp under 49c. Never had a rubbery steak!
I love how excited he gets when he tastes the food each video ! keep up the good work Jeremy!
Sear directly over screaming hot coals, basically burn the steak. Move it to the cool side and brush with smoked tallow infused with roasted garlic until done. WAYYYY better than pan frying.
Hey Jeremy! Just letting you know that I've been doing reverse sear on my steaks for quite a while and that I would have to disagree with what you said about it. A proper reverse sear should first be cooked at a low and slow temp and reach about 10 degrees lower than the internal doneness that's desired. It can then be seared on a super hot pan after resting for a bit. The end result is a much more evenly cooked steak with less of the grey layer under the crust. Also I recently tried smoking some steaks reverse sear and was pretty surprised with how it turned out. You should try it in another experiment! Keep up the good work brother!
Really good idea. I have tried it in the past, but I think a video is what’s called for on that.
This is the way
I like to reverse sear tri tip, but for other steaks I like to cook them sous vide and then sear in cast iron. Going to be doing a brisket in a few weeks and will have smoke some tallow for that and am looking forward to using it to sear my next steak :)
I agree. Either you need a rest after the initial smoke up to temp, or you can give it an ice bath before searing. Reverse sear smoked for 1.5 hours ish at 225 has produced the best steak by far for me. Only time I'll sear and then finish is if I'm in a hurry.
We’ve reversed seared by smoking for a few years now, last year did it on 1 inch cut Japanese A5 wagyu and it was amazing.
When I saw the smoked beef tallow brisket video, I immediately tried it on steak, cool to see the video now too
We did something similar for dinner tonight, did a ribeye in the smoker to IT 120, then cast iron fry pan with smoked beef tallow for about 3 mins a side (nice brown crust) the IT was 135 (that’s the temp my wife likes it). It was the best steak we ever had, by far.
Brother, I've never overlooked my steaks when I cook them sous vide. Best method I've done when cooking a steak. 2-3 hours at 130 F. I'll usually sear it on a super hot cast iron, over super hot charcoal, or my large torch. Thanks to Sous Vide everything on youtube I've become a steak master, and from your channel a smoking master.
Yeah I have tried sous vide but I just don’t care for it as much. It makes total sense though
I always thought, if I had limited space or no outdoor space for a grill, sous vide makes so much sense.
@@MadScientistBBQ yeah, I have to agree. Sous Vide meat taste like boiled meat imo. I just don’t get the same bite texture.
@@Todd-tz9qq I would agree, if it's not done correctly. Two weeks ago I made the best tomahawk steaks that any of my family members have ever had.I sous vide them, seared them on my large lodge flat iron griddle, and torched the sides and bone at the same time. The crust was super crispy, while the internal meat was perfect medium-rare tender.
I’ve made the smoked tallow from brisket trimmings, and I’ve used it to sear steak on cast iron. It’s AMAZING.
I took brisket meat trimmings and made ground beef and cooked it with extra tallow to sear. AMAZING.
It’s all a big win for me.
Thanks for the video. One valuable point you gave me is I haven’t been searing enough.
Thanks for teaching in details for us to have a better experience most channels dont teach no more just Cook.
Love searing a steak out on the grill and topped with smoked tallow. It’s next level for sure.
Also dig the music. Sounds like RL Burnside :)
My girlfriend got me this same wagyu tallow to cook our valentines steaks, and your video has me stoked to try it out as I have never cooked with tallow. Looks awesome!
Love your old pk
Great Tip, I went to school to become a Chef, not once did they mention Beef Tallow.... Cooking low heat (coconut oil), high heat (avocado oil)
I've saved the tallow from briskets I've smoked for years now. Up until I watched your videos all I used it for was the fat portion when making a roux for a sauce or gravy base. Last week I used it on some filets and my guests couldn't stop complimenting them. I have now started a new religion; Church of the Smoked Beef Tallow.
Very interesting videos ! 👌 My base is smoked lard. Cheers from Austria ! 👍
Perfect!!!! Pull at 120 for wife & 125 for me. Was Happy to see u didn’t go 130 !👍👍
You always have the most comprehensive videos. I've learned so much from them. Thank you.
I cooked 2 ribeye steaks like this last weekend. I cold smoked it over hickory for 2 hours. Seared on my gas grill at 600 °F with smoked beef tallow then added my homemade black garlic compound butter as it rested. It was amazing. My buddy said better than a steakhouse steak. I concur. 😂
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
Definitely gonna try this. Sounds amazing
@@MadScientistBBQ in mexico there is a cut of beef called "costilla de pecho" which is essentially the whole brisket with the bone attached. It came to me when you made that bone in brisket that it is the same cut. And i was so happy because up north it so hard to find that cut. So i just use brisket for the tacos
Let's play a new game! It's called "How many Thermopens does Jeremy have in his pockets?" 😂😂
Reminded me of "king of the hill" when Hank couldn't get the cap off the wd40 so he pulled the smaller wd40 out of his belt holster to spray the the larger bottle's cap to loosen it. 🤣
@@Mike_Hoellwarth haha straight up 😂
I enjoy watching your content. I recently cooked tenderloins on the Webber kettle using lump hickory charcoal and pecan wood chunks. Seasoned with SPG and a tiny hit of msg. I have a ceramic heat diffuser.
Indirect at 200 till it reaches 110-115 then blazing hit dear to 130
Rest a few min and it was incredible. Easily the best tenderloin I’ve ever had
Amazing smoke. So much so my wife asked if I put bbq sauce on it.
Intense smoke flavor from just a few wood chunks
I appreciate that you’re not above using a thermometer…I know people always say they can go by feel, but I love getting it perfect when working with an expensive cut like filet and have no shame using the thermapen
I’ve been making compound smoked tallow. Did it for our thanksgiving prime rib. Best prime rib I’ve ever had.
Slow and Sear has been my go to after I perfected the timing. Definitely superior to searing first but much more of a feel required.
Whatever you works best for you is the right answer
Yep I start mine on my pellet smoker at 225-250 until it’s 115 degrees and then sear it off on a blazing hot gas grill and/or cast iron pan. Perfect every time
@@James-xg5rh just tried this method last week. My Recteq definitely gave it just the perfect amount of smoke. Seared over 800 degree coals on the Weber. Perfection. Next up. Cast Iron with beef tallow.
Just have to finish these 2 briskets going on right now.
How to smoke a steak:
Purchase a whole ribeye.
Trim silver skin
Salt pepper garlic rub
Smoke at 225 till inter temp hits 105 -110
Rest
Cut 2.5 in steaks or each rib section
Lightly season steaks
High heat sear 2 min each side
(Turn after a min for grill marks)
Rest
(Add tallow as you like)
Publicly retract that you can't smoke steak and thank me for the best steak ever.
I have been using the same wagyu beef tallow, smoking the tallow, and then using it on brisket style tri tips. It is amazing! Thank you for the recommendation on this strategy.
Ever since I tried the beef tallow on brisket I've been hooked and use it every time I smoke meat. I haven't tried it on steak yet...but I will😋
Hi @Mad Scientist BBQ, I have a question for you: what is the value/need/use of doing this on a BBQ instead of on the stove top? I'm serious in my question. Anything I do on the BBQ is simply getting the flavors that you cannot get from the broiler or the stove, even if you're just using briquettes. Here, you getting the smoke from tallow (pre-smoked) and all your getting from the coals is heat. Have you tried this approach on the stove top and if so, what flavor changes were there? Thanks for your time and your knowledge.
Not sure if you’ve done one, but a sear video on cast iron vs carbon steel would be great
My next steak cook will be this!! Question, How long do you smoke the tallow for and when its done do you just pour it into another jar and let it set up again? Thanks!!!
In the video he says he smoked it for 8 hrs. I think he does let it set up in the fridge. In another one of his videos his smoked tallow is solid when he uses it.
love that tallow, got my green egg with a cast iron grate HOT AF, seared the ribeye 1min per side, while the steak is searing i have a cast iron pan on top of a gas grill with some of the tallow in it, after done searing i throw it in the cast iron pan and let it come up to medium rare while basting it
Thank you for all you amazing content! I highly enjoy watching and learning how to do BBQ right.
I was waiting for him to explain how to smoke tallow. HOW DO YOU SMOKE TALLOW???
Depends on your cooker, but you just need nice clean smoke for a couple of hours; wood is your choice, but for beef, post oak or pecan is probably best. Place it in a pan and add while you're cooking your next brisket - or ~230-250 for a couple of hours and stir it up every so often. That should be enough to absorb smoke throughout. The Wagyu tallow is much softer and richer than what you get from USDA Choice trimmings, fyi...buy some.
How long do you smoke the tallow for?
He literally says it @ 9:35.But around 8 hours is what you should do. Honestly, even after 1 hour the tallow starts to get very smokey. At that point, it's only good for smoked meats as it's not going to add much smoke flavor. But after 6-8 hours, it becomes similar to Liquid Smoke and whatever you put it on will have an amazing smokey flavor.
Really appreciate and enjoy watching your videos. Looks like you have a bad-ass piece of property man I want to see. Also the classic PK is my favorite grill! Keep on cookin
Just ate a beautiful Prime ribeye I seared on the blackstone and let finished in butter on the side afterwards. Cast iron, or a blackstone style cooking surface is hard to beat. That was one of the best steaks I've ever eaten. I can't even fathom wagyu
Hey man, really liking your channel! Went back and watched some of your older videos and you've developed as a content creator tremendously! Keep it up!
Made smoked tallow the last time I smoked some brisket. It’s pretty much good on/for anything, it’ll even cure dry skin.
Tallow makes everything better!
I did enjoy the dual-thermapen action
Haha I was testing out the new thermapen one.
What about injecting the filet with the smoked tallow?
I just bought some Thank You So Much
Got super excited when you were talking about it during that live stream the other day
👍🏼 perfectly cooked, gotta try the smoked tallow!
Bought that exact brand a few weeks ago, haven't smoked any of it yet but am going to. That said, it takes steak to whole new level. Even my house smelled so good after I commented to someone about getting a candle to recreate it.
I have a gas BBQ (coal ones here are rare)
I use meater (wireless temp probe) sear my steak for about 90s each side then take it off the direct heat and then close the lid. I use the burners to keep the inside off the BBQ at about 200c (392f)
At about 50c (122f) internal temp of the steak, I take the steak off the BBQ put it on my plate and eat the sides while the steak rests. The meater will tell me how long to rest the steak.
I used to sous vide my steaks. I can't go back to this method with beef tallow.
9:53 Oh Yah! and that grin 😂
Jeremy, I smoked my tallow today, making the brisket Friday morning for a 1 pm party on Saturday. I can't believe how good it smelled when I put it in a glass container, I'm excited , I did a steak with beef tallow, it was very good 👍
Only problem i have is its been do wet here in Pennsylvania, it only rains twice, once for 29 days and once for 30 days it been ridiculous. I have the woo covered but its still wet on the outside and causing me problems
I put tallow on everything 🤫🤛🤛🤛
I smoke my ribeyes all the time , med Rare also, and they come out perfect all the time , reverse sear . Smoke till internal temp is 100 , then get flaming hot coals close to the grill grate as possible , touching the grate ….and sear your steaks , brush on your favorite oil first , such as tallow or ghee and sear until internal temps are 125 , constant flipping
Woah..... just tried this out. That's by far, the best steak I've ever had!!
Please make a video on how to smoke the beef tallow!!
Hmmmm I've smoked steaks before all the time. No problem. Tastes great. Smoke low and slow and then sear. Perfect every time
I like to add a little smoked beef tallow to my engine oil. Gives a little Maillard reaction on my commute to work.
Great cook Jeremy! So, I have a question...if you’re grilling a Wagyu steak is even better with smoked wagyu tallow?
pepper the steak after each flip to prevent burning the pepper
I've never seen another PK grill before. I have one that was my dad's. I'm not sure of the age but it's from the '80's or '90's. I love it and it the best grill I've ever owned.
I tried the smoked tallow on my T-bone steaks and it’s AWESOME!!!!
a true warrior would go commando.
cool tallow trick!
We used to go to a steakhouse in Miamisburg, Ohio and they had a steak, might have been a sirloin, I don't remember for sure, that was served cut into thin strips like you did and topped with what they called Cactus butter. I'm not sure what all was in it but two of the ingredients was butter and garlic and I believe some chopped Thyme or oregano. Anyway it was delicious and I bet some butter and garlic mixed with the smoked beef tallow and maybe some chopped Thyme or similar would be awesome on a steak!
Was that a Jim Gaffigan reference? “Yay, bacon!”
Kentucky heat 😂😂 I'm here in texas with the heat and humidity close to houston 😂😂
I can’t wait to order the beef tallow from Amazon and try it on my briskets. Thanks Jeremy for what you do in the BBQ game thanks 🙏 and what suggestions do you have for starting a TH-cam channel thanks.
I can just tell you what I do. I concentrate on making videos I would want to watch
@@MadScientistBBQ Thanks for the words of wisdom Jermey
I wonder if you can smoke a more common cooking oil (eg canola) and have a similar result?
If I were to do this on the stove /oven what temperature should I set the oven to?
Another great video! Can't wait to try this, love the tallow methods!
PK FTW!
I can imagine this dude has to be everyones favorite uncle, nephew, son, etc, etc lol. Thats they way it works with a guy that can bbq and grill in a family haha.
I had to wait 2 weeks for that tallow 😳 can’t wait to try
God, I wish you were my science teacher. I also love science too!
I'm going to try this next weekend, because this weekend is wagyu beef tallow brisket weekend!
Nice!! Tell me how it works
ok captain underpants, that was one of the best looking steaks I've seen. Just the right amount of pink in the middle. I don't have any smoked tallow at the moment, but that is easily cured after I render the trimmings off my brisket.
After the tallow is smoked does it need to be stored in the fridge?
I think it wasMeathead that made the point that if you take it right off the grill and slice it in two seconds you lose juice
but in reality for most people by the time you bring it in, get plates, serve up sides, get to the table, etc it's rested enough
I think you’re probably right
Nice. Looks good.
Why not reverse sear?
Jeremy, I'd recommend only putting the beef tallow directly under the steak and not the whole pan. The steak goes right on and cools the fat to cooking temperature--not burning temp like the fat on the pan not under the steak. I'm of the school that says flip frequently and get a more evenly cooked piece of meat.
Also, Sous Vide for steaks, especially if you do catering. You can keep any number of steaks at 97.5% of any doneness all night and then sear each perfectly to order. In a cast iron skillet, they only take as long to finish as it takes to sear.
I got that tallow… now I need it to quit raining so I can smoke some. I ordered fillets from Wild Fork, so I need to try this
Let me know how it works
you should make a video on how to make beef tallow from brisket trimming its super easy just make it outside
Jeremy, do a smoked lard pulled pork - the same way you did with brisket and beef tallow
Jeremy, you have a “Tallow addiction”. Brother!
He pours it on his cornflakes.
@@kenethsoberano
😂
This is amazing. Trying this tonight... I usually salt hours in advance, bring my steak to room temp, and pat dry before searing in cast iron. Do you recommend I keep those steps as part of the process?
Will this same method work with loin lamb chops? Beef tallow?
Do you use Kosher Salt, Sea Salt, or Table Salt?
Perfectly cooked
What's the difference between using a stainless steel pan versus a cast iron?
I want to try this. But I want to cold smoke the beef tallow at like 40 degrees. So treat it like a cheese. I imagine the smoke taste will be much more pronounced. Worth a try.
what do you think about using the tallow on chicken or turkey ?
Use Duck fat. Much better.
Ahhhh Good Problems😋😋😋
How would this process work with Venison back strap steak?
Great video! Really want to try this, but have a few questions. What is your process for cast iron skillet maintenance? Are you pre seasoning the skillet? Also how are you cleaning it? I know a lot of folks say you shouldn't clean it, but sometimes they just need to be cleaned. Just wanted to hear your take on the subject. Thanks again for the great videos!
Beef tallow is indeed a trade secret that WORKS.
What is your favorite knife for trimming fat off of your brisket? I know you have your video on Shun knives 🔪 from 4 years ago. And while I have 3 shun knives, I do NOT like any of them for trimming fat! Any help would be amazing.
Lets see some more beef rib videos, been a while