Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Rendered Duck Fat as a Binder?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Rendered Duck Fat as a Binder?

    I was given a 32 OZ. bucket of Rendered duck fat the other day from a friend. I thought I could melt it down and use it instead of using VO or EVOO as a binder when doing ribs, butts or briskets. Anyone have any experience doing something like this? I know duck fat has a rich flavor, is it something I would even want to use as a binder for my rub? Thanks guys! Happy Friday!

    -John

    #2
    Ernest!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    John, what do you farm? Any crops maybe needing some depredation from deer?

    Comment


      #3
      Sounds to me like you need to set up a trial. I think it might work nicely with a savory dry rub (no BBQ sauce) rib. I don't know if it would work well with beef.

      hopefully you already plan on doing some confit with a bit of that fat...

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Eisenb.... I mean Mr. White.
        Excuse my ignorance, what is Confit?

      #4
      Originally posted by Jerod Broussard View Post
      Ernest!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      John, what do you farm? Any crops maybe needing some depredation from deer?
      Corn, soybeans, pumpkins, squash, apples. I also have honey bees that make amazing honey from my pumpkin patches.

      We took 5 deer this year. All pretty good size . And tons of Coyotes. We could probably get you on one if you don't freeze up here first!!

      Click image for larger version

Name:	IMG_2597.jpg
Views:	619
Size:	82.4 KB
ID:	50731


      Attached Files

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Knee-Ice. I grew up on rice farm with some soybeans. They got watermelon farmers around here that utilize bees. Dad had a small hive growing up. I could chew on that stuff ALL DAY.

        I'm talking early season. You ever hear of the Minnesota Mystery Buck??

        Set up a couple redneck blinds, with heaters. I'll be fine.

      • Spinaker
        Spinaker commented
        Editing a comment
        Also, known as the Minnesota Monarch. Yeah he's become phantom fool lore around here. Largest shed ever recorded. It was crazy because he was from the arrow head. Lot less food available to deer up there. Plus they have Timber Wolves and bears to contend with.

        We have one stand that we built up in a huge Cotton wooods right by the Minnesota River, that we call the Taj Mahal because its 8'X 8'. We could put you up there then all you have to do is not fall asleep with all the luxury.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        There was one more, a typical. It was labeled the Minnesota Mystery buck b/c it was a clean typical, and would have topped the Jordan buck. However, someone found a photo of the same buck, with a kicker off one of the G-2's, which would have been enough to deduct from the gross typical score, to bring it below the Jordan buck. After analyzing the rack, it was determined a point had in fact been removed, in order to help the deer's net typical score. I'm still looking for it. I had the story in a North American Whitetail Magazine years ago.

      #5
      Duck fat would go well with any fowl(of course)and pork. Us it like you would use butter or bacon grease. I've crusted tenderloin in duck fat, and there is always confit! If you melt it and combine with evoo for injecting, that is superb too. As part of a wet rub, it would crust well, in my experience. It also makes superb biscuits, pie crust and puff pastry.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Strat,
        Thanks for the tips, whats the EVOO to DF ratio when making the injection. What Would you inject the mixture into a Pork butt, fowl, etc.?
        Thanks man!

      • Strat50
        Strat50 commented
        Editing a comment
        If the duck fat is melted and kept warm, you can use any ratio you like. Yes, I would inject. Try 1 cup strong stock(from bullion, as the bullion is your salt), ¼-⅓ cup melted duck fat or some ½ and ½ ratio with butter, evoo, etc. Season with fine ground spices, sugar, etc, to achieve your flavor profile. I do this for chicken, fowl, and beef. I just inject right before I cook(I'm usually pressed for time), and go to town. If you use more oil than duck fat, it won't harden much, if at all, depending on ambient temps and ratio of duck fat(or butter) to oil. This is more a method than a specific recipe, as we're trying to make Spinaker's "house flavor." No rules.

      #6
      Spinaker, confit (pronounce con-fee) is deep fat or oil cooking at a lower temp than frying. It can be done with sugary solutions if I'm not mistaken too. Bacteria cannot thrive in deep fat so from what I've read it was used way back as a preservation method of sorts. Beyond this I know no more.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Thanks for clearing that up. Learn something new everyday around these parts!!

      #7
      ...What Huskee said. And Duck Confit is my favorite protein.... mmmmm-mmmm good. I have a couple of duck legs in the freezer cooked and covered in duck fat waiting to be gobbled up.

      Comment


      • Ernest
        Ernest commented
        Editing a comment
        You're strong willed man. Mine never make it passed a week before getting devoured.
        Have you tried chicken confit?

      • OGMrWhite
        OGMrWhite commented
        Editing a comment
        No I have not, but it sounds worth trying. surely it pales compared to duck.

      #8
      Duck fat is butter on roids, go ahead and use that. And please keep that friend FOREVER!! You have 32 oz of pure culinary gold

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Awesome, great to hear!!
        Me and the guy I got it from used to raise hell when we were kids, so he's been a life long friend. He's also the head of our hunt club on the Minnesota River. I help out with some club maintenance, setting up blinds,decoys, boats etc. (mostly for fun!) So I get a few kick backs. And this one was a real treat.
        I've had fried torts at his house before that were cooked in duck fat, and they were unreal man, unreal.
        Thanks Ernest.

      • Strat50
        Strat50 commented
        Editing a comment
        I spent a few boyhood days along the Minnesota River fishing for catfish and catching crayfish. Good times.

      #9
      Best the best tortillas ever!!

      Comment


        #10
        I saw Michael MvDearmen use it on ribs, on Pitmasters.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        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 because temperature control is so much easier.

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


        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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal



        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


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

         

        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.


        GrillGrates Take Gas Grills To The InfraredZone


        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily 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.

        Click here for more about what makes these grates so special


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker