Don't Throw Away That Fat — Make Beef Tallow on the Kamado Joe!

Stop throwing away your brisket and beef rib fat trimmings — those scraps are the raw material for one of the most coveted cooking fats in BBQ: beef tallow. MASTER YOUR GRILL: *Get my new cookbook* "The Texas Backyard Kitchen - Complete Meals from Fire to Table: https://kamadojoemasterclass.com/the-texas-backyard-kitchen/ *Get my Kamado Joe Owner's Handbook* (100+ pages of setup, maintenance, and pro techniques): https://kamadojoemasterclass.com/the-kamado-joe-owners-handbook/ In this video I'll show you how to render beef tallow low and slow on the Kamado Joe at 250°F using a small cast iron Dutch oven — 6 to 8 hours for a clean, pure result. Then we'll strain it through cheesecloth into a mason jar and I'll cover every way I use it: painting brisket and beef ribs before wrapping in pink butcher paper, searing steaks and smash burgers in a cast iron skillet, roasting vegetables, seasoning cast iron, and more. In this video: • What beef tallow is and why serious cooks prize it • Which fat scraps to save (brisket, dino ribs, and more) • Full render process on the Kamado Joe at 250°F • Straining through cheesecloth into mason jars • 7 ways to use beef tallow in your kitchen and on the pit • How long tallow keeps in the refrigerator and freezer 🔔 New to the channel? Subscribe for Texas BBQ made simple on the Kamado Joe — new videos every week. Austin's Kamado Joe Masterclass helps you grill better and eat better. Step-by-step BBQ tutorials built around the Kamado Joe ceramic cooker — from your first fire to competition-level cooks. Chapters 0:00 — I Threw Away Gold for Years 0:50 — What Is Beef Tallow? 1:12 — Why Tallow Is Prized (3 Reasons) 1:48 — Best Fat Sources for Rendering 2:57 — The Rendering Process on Kamado Joe 4:18 — Straining & Storing Your Tallow 5:20 — 8 Uses for Beef Tallow 7:28 — Storage & Shelf Life 7:58 — From Scraps to Secret Weapon Watch my video about Why You Need a FireBoard Temperature Control Device here: https://youtu.be/L5ybR3GnTbQ PAID AFFILIATE LINKS Knives Zwilling Pro 8" Chef's Knife: https://amzn.to/4halBSK Zwilling Pro 4" Paring Knife: https://amzn.to/3VYVZhO Zwilling Pro 5.5" Boning Knife: https://amzn.to/4q5GzGb Dalstrong 12" Slicing Knife: https://amzn.to/42AdnNx Dalstrong 8" Butcher's Knife: https://amzn.to/3IY0ztN BBQ Tools & Supplies FireBoard 2 Drive: https://fireboardlabs.sjv.io/mOLV9q FireBoard Pro: https://fireboardlabs.sjv.io/kOyX4d FireBoard 2: https://fireboardlabs.sjv.io/OekJrN Kamado Joe Cover: https://amzn.to/46S8IrE Kamado Joe Karbon Steel Griddle: https://amzn.to/4nUe3pm SMOKEWARE Chimney Cap for Kamado Joe: https://amzn.to/42hy5BR Kamado Joe Classic: amzn.to/3MXpaNT Kamado Joe Cast-Iron Grates: amzn.to/4ehLJIP Kamado Joe Griddle Plate: amzn.to/3AYbL5e High-Heat Gloves (ULINE S-25687): https://www.uline.com/Product/ProductDetailRootItem?modelnumber=S-25687 Leather Welding Gloves: https://amzn.to/4rMWlG7 Pellet Smoke Tube (Set): https://amzn.to/4aAvR3J Kick Ash Basket: https://amzn.to/4qdnNwI Kick Ash Can: https://amzn.to/4rGjIkshttps://amzn.to/4rGjIks Karbon Steel Griddle: https://amzn.to/4nUe3pm Recipes at https://kamadojoemasterclass.com.com If you like the video let me know, and please subscribe. Thanks for watching. BUSINESS INQUIRIES: dscott@kamadojoemasterclass.com FTC Disclaimer: This video does NOT contain any paid promotion, sponsorship or endorsement. All opinions are my own. I do use affiliate links. As a customer, you do not pay any more or less because of an affiliated link. A small percentage of the sale will go to the person who generated the link. Thank you for supporting my channel. #kamadojoemasterclass #KamadoJoe #BBQTips #beeftallow #tallow #KamadoJoe #BBQ #TexasBBQ #KamadoJoeCooking Most people pull beef back ribs off the smoker and wonder why they're tough. This video shows the five stages of preparing beef back ribs, from prep to smoking at 250°F and finishing with a wrap. Learn how to smoke ribs perfectly every time, ensuring tender and flavorful bbq ribs that are a hallmark of Texas BBQ.