Where would you put it?
This fat rub went on a beef roast, rosemary, salt, pepper, fresh lemon juice.
xo, Biggles
MeatHenge
"If it ain't pork, it ain't sausage"
Where would you put it?
This fat rub went on a beef roast, rosemary, salt, pepper, fresh lemon juice.
xo, Biggles
Oh yum. Would make dandy fried taters too.
The beard dude. Yes, the beard.
I mean, why you think mine shines just so?
I find 3, maybe 4 times a year. 5 tops.
I’d use the rest for some crust and fry some onions in the remaining. Make quiche and serve with bacon on the side (never enough in the damn things)
That’s a very, very personal question.
Monkey Wrangler is right: onions, and to start a dense sauce for pasta if the fat is not too smoky, and carefully fried eggs to eat with grits and to spoon into long-cooked greens toward the end of cooking (just a tad). To grease a pan for baking cornbread. For stir-frying fresh corn kernels. On and on and on….
Sirs,
You might want to check your kitchen for raccoons…..
hashed browns
Did you put vanilla beans in the fat?
I’m comin’ over.
Saute Swiss chard – or just about any veggie!
Big pan of fresh green beans, with a smoked hamhock, some diced onions and crushed garlic. Cook em slow until tender and serve with cornbread and iced tea.
I’m actually facing a problem. Well, not a problem. A surfeit. I have about a pint of good bacon fat in my fridge and I’ve run out of ideas for it. It’s smoky – it comes from a real Tennessee hog that was sent into the afterlife on a pyre of applewood and hickory – so I’ve had a very indulgent fried egg, cornbread, added dabs of it here and there when I’ve fried chicken, but now I’m stuck and there’s still loads of it.