You've waited long enough! The most requested video is here! I'm finally going to show you how I make Wagyu Beef Tallow! It's my favorite binder for steak - but it's also amazing for anything you cook in a pan! After this, watch 4 Hour Brisket - Juicy Without the Wait! next - [ Ссылка ]
Here's where you can get the stuff you saw in this video (affiliate links*):
The Absolute Best Wagyu Briskets (Use these trimmings to make your tallow!)
💰Save 10% on Meat N’ Bone’s Wagyu Brisket with code EMV10 - [ Ссылка ]
🍖 Snake River Farms Wagyu Briskets - the favorite of BBQ competition teams - [ Ссылка ]
My Fat Separator (Amazon) - [ Ссылка ]
↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓
❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos! [ Ссылка ]
Welcome to The BBQ Cooking Techniques series from Eat More Vegans - Carnivore BBQ! In this series I show you the skills you will need in your kitchen and backyard to be the best home chef you can be. From how to butcher different meats, to dry brining, to cooking with a flamethrower - there’s sure to be a few techniques here that will help you up your BBQ Game! You can watch the whole series here: [ Ссылка ]
🔴 If you liked this video, you’re going to LOVE these!:
🎥 Techniques: Breaking Down A Beef Tenderloin - Cheap Filet! [ Ссылка ]
🎥 Techniques: Breaking Down A Whole Ribeye - Cheap Steak! [ Ссылка ]
🎥 Techniques: Should You Dry Brine Steak? To Brine or Not to Brine? [ Ссылка ]
🎥 Techniques: Reverse Sear vs Sous Vide - Why not Grill-Vide? [ Ссылка ]
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Here's where you can get the stuff I use (affiliate links*):
💰💰💰💰💰DISCOUNTS 💰💰💰💰💰
These partners of Eat More Vegans with a 💰all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!
🔥GrillGun and Su-V Gun from GrillBlazer: [ Ссылка ]
💰 Use discount code EMV10 to get 10% off any order!
🖥 Check out my video review on the Flamethrowers:
[ Ссылка ]
🍖 Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb: [ Ссылка ]
💰 Use discount code EMV10 to get 10% off any order!
⚔️ Knives from Dalstrong: [ Ссылка ]
💰 No coupon needed! Just use this link for 10% off site-wide on Dalstrong.com!
🖥 Check out my video review on Dalstrong Knives:
[ Ссылка ]
🧺 Kick Ash Can and Kick Ash Basket: [ Ссылка ]
💰 Use discount code EMV10 to get 10% off any order!
🖥 Check out my video review on the Kick Ash Basket, Can and Divider:
[ Ссылка ]
🌡 Thermometers and Grill Controllers from ThermoWorks - [ Ссылка ]
🖥 Check out my video review on the Grill Thermometers and Controllers:
[ Ссылка ]
🥘 Other Great Food Purveyors:
🍖 American Wagyu Beef (Esp. Brisket), Kurobuta Pork - Snake River Farms: [ Ссылка ]
🥓 Lamb, Venison, Poultry, Foie Gras and more - D'Artagnan: [ Ссылка ]
🍽 Here’s all of my kitchen and cooking equipment you see in my videos: [ Ссылка ]
🎥 Here's the video and audio equipment I use to film these videos: [ Ссылка ]
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Chapters in this video:
0:00 Start
0:30 Why Make Tallow?
1:42 Preparing Fat for Rendering
3:45 Rendering the Fat
5:39 Separating Tallow from Waste
9:04 Finished Tallow
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* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).
Techniques: Wagyu Beef Tallow from Brisket Fat - Liquid Gold!
Теги
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