Steve Cutchen
TVWBB Super Fan
Heh. Classic line from Caddyshack...
I tend to save a lot of stuff when I cook that most folks toss. Shrimp shells. Mushroom trimmings. All goes into stock bags or containers in the freezer.
For example, I typically save fat from cooking bacon or Owen's Sausage (my fav). I have little containers on the door of the freezer. The bacon fat is great in things like beans and all. Pork is good. The sausage fat comes in handy for adding flavor to butter for frying eggs or for throwing together a light roux to make a cream gravy.
So, when you foil a BBQ and there are juices and fat left in the foil, do you save it?
I just finished going through the No. 5 Sauce thread, and the idea of mixing drippings into the sauce sounds awesome.
I could definitely see beginning a container in the freezer for the BBQ meat drippings. One for pork, one for beef.
What about the fat layer? The lard and tallow? Any good uses for that?
And along those lines, has anyone ever saved the fat from trimming their butts and rendered it to make lard? I've never tried rendering on purpose, but supposedly non-hydrogenated lard is the bee's knees when it comes to things like pie crusts and the like. I know that the leaf fat from around the inside of the carcass is the best for baking. But even if the rendered lard was just used to add to the pork butt when making Carnitas, it would be cool to use it versus tossing it.
Here's the process, posted by Lisa Fain, The Homesick Texan, my favorite food blogger.
How to Render Lard
Here's another, with more technical detail:
How Do I Render Lard?
I tend to save a lot of stuff when I cook that most folks toss. Shrimp shells. Mushroom trimmings. All goes into stock bags or containers in the freezer.
For example, I typically save fat from cooking bacon or Owen's Sausage (my fav). I have little containers on the door of the freezer. The bacon fat is great in things like beans and all. Pork is good. The sausage fat comes in handy for adding flavor to butter for frying eggs or for throwing together a light roux to make a cream gravy.
So, when you foil a BBQ and there are juices and fat left in the foil, do you save it?
I just finished going through the No. 5 Sauce thread, and the idea of mixing drippings into the sauce sounds awesome.
I could definitely see beginning a container in the freezer for the BBQ meat drippings. One for pork, one for beef.
What about the fat layer? The lard and tallow? Any good uses for that?
And along those lines, has anyone ever saved the fat from trimming their butts and rendered it to make lard? I've never tried rendering on purpose, but supposedly non-hydrogenated lard is the bee's knees when it comes to things like pie crusts and the like. I know that the leaf fat from around the inside of the carcass is the best for baking. But even if the rendered lard was just used to add to the pork butt when making Carnitas, it would be cool to use it versus tossing it.
Here's the process, posted by Lisa Fain, The Homesick Texan, my favorite food blogger.
How to Render Lard
Here's another, with more technical detail:
How Do I Render Lard?
