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MAHA-Approved Beef Tallow Is Nothing New to the Barbecue World

✇Texas Monthly BBQ
By: Daniel Vaughn
Beef Tallow IllustrationWhat makes brisket bark shimmer in the sun? Beef tallow. What drips from a freshly sliced beef rib held up for the camera? Beef tallow. What gushes forth from the cross section of a brisket being squeezed? Right again—beef tallow. (Actually, please don’t squeeze your brisket.) Some pitmasters pour beef tallow, or rendered beef fat, on their briskets to keep them juicy before wrapping them—that’s what you’re seeing on that soaked butcher paper blanket. It’s the byproduct most of us want with our smoked beef, but these days, it’s become a valuable commodity all its own. Beef tallow is hot now—especially when it’s chilled.Miller’s Smokehouse, in Belton, has been selling beef tallow to customers for about five years. Until recently, it charged $10 for a…

The post MAHA-Approved Beef Tallow Is Nothing New to the Barbecue World appeared first on Texas Monthly.

Smoked Porterhouse Steak with Bacon Tallow Butter

✇HowToBBBQRight
By: Malcom Reed
Smoked Porterhouse Steak with Bacon Tallow Butter

Smoked Porterhouse Steak with Bacon Tallow Butter

Porterhouse Steak smoked on a Drum Smoker and topped with Bacon Tallow Butter – A steak like this can make anyone happy… WHAT MALCOM USED IN THIS RECIPE: Print
Smoked Porterhouse Steak

Smoked Porterhouse Steak with Bacon Tallow Butter

Description

Porterhouse Steak smoked and topped with Bacon Tallow Butter

Ingredients

Instructions

  1. Prepare drum smoker for indirect cooking at 275°F using lump charcoal for fuel.
  2. Drizzle each side of the porter house steaks with olive oil to lightly coat and season with a layer of Prime Beef rub followed by the Steak Rub. Allow the steaks to rest at room temperature for 20 minutes.
  3. Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor internal temp.
  4. Smoke the steaks until the internal temperature reaches about 118° flipping half way through for even cooking.
  5. Take half of the bacon tallow/drippings and mix with 1/2 stick of melted butter. Season with a dash or two of Prime Beef and Steak Rub. Rest in the refrigerate until ready to use.
  6. Remove the lid from the drum and baste each steak with the bacon drippings. Flip the steaks and continue cooking (with the lid off to sear the steaks) until the internal temperature reaches about 125-128°F.
  7. Remove the steaks from the grill, top each with a big dollop of the bacon tallow butter and rest for 7-10 minutes before serving.

Malcom Reed
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The post Smoked Porterhouse Steak with Bacon Tallow Butter appeared first on HowToBBBQRight.

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