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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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  • Top | #1


    Recently had the opportunity to purchase a couple of prime ribeyes. I cut into steaks and trimmed. I have a fair amount of beef fat I’d like to render for later uses and wondering best way to accomplish this and store it when I’m done. Instapot, stove top, other?

    Thanks in advance for y’alls help.


  • Top | #2
    Thus far, I jus break it down to smaller chunks, an sorta low simmer it, cracked lid, on th stovetop...mmmmmm, smells so good!
    Ain't tried doin it in my IP, yet...
    Got some (~10-ish lbs.) tallow from my last Angus purchase, might haveta give th IP a try, see how that goes...


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Yer welcome, Brother!
      Ain't never a problem, here!
      Yer Family, as well as a Neighbour, albeit a few hours distant.
      Still, if'n ya ever need a cup o this, or a can o that, ya know where I'm at...
      Sweaty Paul

  • Top | #3
    I use a crockpot. I've done the low simmer on the stovetop and burned it, I guess I'm not as talented as Mr. Bones . With the crockpot on low I've never had it burn, comes out pure white every time.

    Click image for larger version

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    • RonB
      RonB commented
      Editing a comment
      ComfortablyNumb - you do realize that every time someone comes up with a idiot proof product, someone else comes up with a better idiot - don't cha??
      Last edited by RonB; May 16th, 2019, 08:26 AM.

    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      RonB Indeed, I'm living proof!

    • JCGrill
      JCGrill commented
      Editing a comment
      +1 slow cooker

  • Top | #4
    I cube it up, spread out on an oven sheet pan, and render it for 3 hours at 125 deg C. Easy peasy, no mess.


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Another Great Technique, Brother!
      BTW, that's~257°F, fer here in th 'Grate' 48
      Easy, an Peasy are right up my alley!

    • Henrik
      Henrik commented
      Editing a comment
      Ha ha! Yes, forgot to do the temp translation. Either way, it's real easy, no mess, but you still get that wonderful beef love flavor lingering in your house. Good times!

    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      I can do the conversion! Thanks!

  • Top | #5
    I render lard and tallow mostly for soap making, but it is fine for cooking too.

    If you want the highest yield, the fat must be ground to really break up the fat structure. Otherwise, mince or chop the fat as finely as your patience and knife skills will allow.

    The least hassle and lowest odor method is to render in a crock pot at 180 F / 80 C, but stovetop and oven also work. Stovetop is the easiest way to screw up if you don't stick with it 100%, so I stick to the oven for large quantities or the crock pot for smaller amounts. If you overheat the fat, it will discolor and develop an odor, so it's best to keep the temperature as low as is reasonable if you want the highest quality rendered fat.

    Skim off the liquid fat as it accumulates, so it's exposed to heat for as short a time as possible.

    Strain the fat to remove any specks of non-fat material -- collagen, blood flecks, etc. Otherwise nasty moldy bits may develop.

    There's water naturally present in fat, so I leave the lid off the pot during rendering so water can evaporate. Also it's important to remove all traces of water from the fat, especially for long-term storage. Some people will reheat the rendered fat so it gets above boiling temp (212 F / 100 C) and wait until the crackling sounds disappear. The sounds are created as traces of water turns into steam. Other people will let the fat solidify in a container that has tapered sides, remove the solidified fat from its container, and scrape off any odd bits on the bottom that will be the water and water-based contaminants.

    I sometimes put the hot fat in clean canning jars and seal with regular canning jar lids. I normally store rendered fat in the fridge or freezer, but some people store the jars at room temperature. An alternative to jars is to use small plastic buckets with snap lids and tapered sides -- buckets that will hold 4-5 lb / 1.8-2.3 kg of fat. It's easier to remove large quantities of fats from buckets like this.

    If you want to store rendered fat at room temperature for a long time, put the fat in a canning jar when the fat is 180 F / 80 C or hotter, seal the jar, and turn the jar upside down for several minutes to sanitize the headspace and lid. Turn the hot jar rightside up and let cool. Do not open the jar until the time you are ready to use the fat.

    Another option for long term storage is to add an antioxidant, such as rosemary oleoresin (ROE). I use ROE at 0.05% of the total fat weight. Not everyone does this, but it can help to extend the shelf life.


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment

  • Top | #6
    Thanks all!


    • Top | #7
      All I have to say is if you give me a few cubes of ice and a straw I’d drink that stuff. 👍


      • Top | #8
        I slow simmer in the skillet. Takes about 30-45 min on low heat. Feed the crispy bits to the animals and pour the liquid into ice cube trays. Then once they set up, into a ziploc they go!


        • Top | #9
          You can't learn without asking stupid questions so what do you use it for? Cooking grease instead of oil like bacon fat?


          • Sweaty Paul
            Sweaty Paul commented
            Editing a comment
            My plan is for using to make French fries.

          • Sweaty Paul
            Sweaty Paul commented
            Editing a comment
            Might also use as a layer when searing steaks off in a CI after sous vide cooking too. Sky is the limit.