If you’ve ever smoked brisket, you know you cut off a lot of fat before you put it on your grill. This fat you don’t throw away. We are turning this in liquid gold.
With this fat, you can do many things, but we are going to fry the best French fries in it with a fantastic seasoning.
- 2 kilo of beef fat
- 1 kilo of large potatoes
For the fries seasoning
- 1 part salt
- 1/4 paprika powder
- 1/4 onion powder
- 1/4 garlic powder
- Fire up your grill and put a Dutch oven over direct heat. Put the fat in while it’s heating up so the fat can render down slow. Just make sure to keep the temperature below 200°C (300F) because that’s under the smoke point of beef fat. When it’s getting over the smoke point, the fat will get dirty and can’t be used to fry in.
- After an hour, you can take the pan off the grill and remove the meat particles with a slotted spoon or a fat skimmer. Don’t throw away these pieces of meat because they are delicious little treats.
- Run the liquid through a fine-mesh strainer to remove the smaller pieces. If you want to clean the fat further you can pour it through a coffee filter.
- Now you cut the potatoes into small strips like french fries. Or you cut them thicker to be more like Dutch fries. You decide for yourself. After that, you wash the sliced potatoes in cold water to get wash off the starch.
- Then you dry them on some paper towel and heat up the molten beef fat to 140°C (284F)
- While the fat is heating up, you can make the fries seasoning by mixing the ingredients in a small container.
- When the beef fat is at the desired temperature, you put the potatoes in. Don’t overcrowd the pan; just do it in batches. Leave the potatoes for 4 to 5 minutes and take them out when they start to change colour.
- Let the potatoes cool down and heat the fat to 180°C (356F). Then you fry the potatoes until they are golden brown.
- Sprinkle on some of the fries seasonings and serve them while they are hot with some mayonnaise.
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BBQ gear used
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