Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I hope I'm not remembering wrong, but I think I read that tallow is okay to store at room temp. I keep a quart jar of tallow by my stove and use it as my go to fat to cook garlic and onions as my baked beans base. It gives great flavor to anything one cooks with it. I strain it through sterilized gauze pads and have never had a problem with it going bad or smelling funny.
I've made small batches of tallow from brisket fat in the past but ran across this product, ordered it and am very pleased. Let someone else do the dirty work.
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