Mylee Rae-The Creative Collaborator

Beef Tallow

So THIS was a process and something I always wanted to do. The only way you can learn is to try. I don’t regret it, but I will be making changes.

Research guided me and I got tips from Rob | StayRootedBBQ so thank you 🙏🏻

I always hate seeing the amount of waste when I trim my brisket so tallow and cracking it was. 😊

This liquid gold has made so many meals tastier. Especially steaks.

And the cracklings (crispy beef pieces left over) have made great toppings for baked potatoes, breakfast burritos and much more. Here’s a step by step.

Trim fat (if you don’t want cracklings don’t leave any meat on.
Chop in pieces (use a meat grinder to render better)
Smoke at 225F on my Weber Grills Canada Searwood 600
Pellets I used were hickory. (For lighter flavour use these is order:
🥇 Oak
🥈 Pecan
🥉 Hickory
I smoked for 8 hours but you can do less and finish in an instant pot.
Strain with fine mesh. I did this twice.

Next time I might smoke for 4hrs and finish in instant pot for a lighter taste. It was so rewarding to see everything come together and learn from it. Can’t wait to render the next one. 🤩

Mango Horchata 🥭

Mangos are finally hitting the spotlight where they belong and let me tell you they need to stay here. Here is your drink recipe of the summer.

Ingredients:

1½ cups rice, rinsed well
3 to 4 cinnamon sticks
1 cup water (for soaking/blending base)
4 ripe mangos, divided
1 to 2 tsp vanilla extract
1 can sweetened condensed milk
1 can evaporated milk
2 cups unsweetened vanilla almond milk
Ice, for serving garnished with chopped mangos

Directions:

1. Rinse the rice thoroughly until the water runs mostly clear.
2. Add the rinsed rice, cinnamon sticks, and 1 cup water to a bowl or blender container and let soak for at least 4 hours, or overnight for more flavor.
3. Add the soaked rice mixture to a blender and blend until smooth.
4. Strain the mixture through a fine mesh strainer or cheesecloth into a large pitcher to remove rice and cinnamon pieces.
5. Add 2 mangos (peeled and chopped) to the blender with the strained mixture along with the vanilla, condensed milk, evaporated milk, and almond milk. Blend until smooth.
6. Pour into a large pitcher.
7. Dice the remaining 2 mangos into small chunks and stir them into the horchata.
8. Chill well and serve over lots of ice. Stir before serving since the mixture naturally settles.