The Best French Fries Ever - Fried in Beef Tallow!

[@patrickgreen9747]

Soooo…..I am a self described French Fry expert, and I LOVE this method..!! The version I had was slightly different but the results are the same. There is not a better French fry out there.

[@MeatChurchBBQ]

LOVE THIS FEEDBACK!!!

[@alrightmeow6916]

Some science here on this method. The freezing process might make them "fluffier" on the inside but the real advantage of the freezing process is that when the inside freezes ice crystals puncture the outer pectin layer and so when you do the second fry all those little punctures and disturbances create more surface area and edges to crisp up.

[@907jl]

Tell us more Mr. Science!😁

[@MeatChurchBBQ]

Because science!

[@stevenpierce5041]

Genius

[@Easy_Skanking]

I used this method when I did a booth at a county fairgrounds. We just left the skin on and used more of a steak fry cut. We made several 5 gallon buckets-worth the night before events, and froze them. We would just pull them out and cook as needed. We sold a ton of those fries because they are so good, even when they have set out for a bit. They are easily the best fries I've had as well as those who cooked with me.

[@MeatChurchBBQ]

That is awesome feedback!

[@ryanlehman4850]

I tried this over the weekend and OMG! The best Fries EVER! It was a real hit with my family. Horrendous mess to clean up but so very worth it. Thanks for the recipe and instructions!

[@skydogg33]

I have been watching you for years now. I just had bariatric surgery a couple weeks ago and I can’t help but still watching your videos. Keep up the good work. Very informative and entertaining. Thankfully I will still be able to eat some of your recipes again after a while. Just have to do smaller portions. Still using your seasonings for the puréed part of the diet

[@Afineaddition]

RFK Jr will make sure this gets used in all fast food

[@mflambert]

FUN FACT: McDs still does deep fry in tallow in one state. The 50th one, the island state of Hawaii. So if you are ever there you can enjoy an original apple pie deep fired in tallow as well as french fries. :)

[@Travis2L]

FOOOOR REAL!?

[@MeatChurchBBQ]

I'll be back there for Hawaii Food & Wine this month, so I'm going!

[@coupedegrill7238]

Can't wait to try these! Thanks for sharing man, love all your tips!

[@SirPartyRoc]

you are just showing off now Matt. I would have never thought to do this. Love the videos and knowledge. Can't wait to try this out next time.

[@MeatChurchBBQ]

Enjoy!

[@lakeviewbear4866]

Im so glad you did some fries! I've been trying to get them right for awhile.

[@MeatChurchBBQ]

ENJOY!!!

[@tomcat1228]

So good! Thanks Matt for showing this way of making fries. Can't get enough of them

[@MeatChurchBBQ]

Enjoy!!

[@shawngruber1462]

Great recipe! Instead of the second fry, I freeze individual servings and air fry when ready to eat. They are a hit!

[@randymo8709]

Love the idea of prep and pre-fry and then storing in the freezer, that lets you can make a huge batch and just take out what you need. Great stuff Matt. Love the Blanco on fries.

[@MeatChurchBBQ]

Exactly. Just like this chicken wing method. www.meatchurch.com/blogs/recipes/crispiest-wings-ever

[@TheDrewCharles]

❤ upon the second fry what is the temperature that you add your potatoes to the second fry?

[@MeatChurchBBQ]

www.meatchurch.com/blogs/recipes/the-best-french-fries-ever

[@jrmotorsports55]

Sounds like the perfect combo.

[@katiegarab5497]

Just made these along with the Meat Church pulled pork recipe. Added some quick pickled onions on the sandwich and I impressed even myself. So. Damn. Good.

[@mrawesome3836]

Great video Matt and team!! Thank you and keep it up!!

[@MeatChurchBBQ]

You are welcome. Thanks for being here!!

[@Ruthy780]

i love the glass pot, where can i buy it? thanks for sharing all the wonderful recipes!

[@nickbee1291]

I was in Chicago a couple weeks back and had Portillo's who does use beef tallow to cook their fries. It is so superior to oil fry flavorwise. Totally amazing.

[@MeatChurchBBQ]

Thyst just opened a few portillo's here and it's fantastic. I didn't realize that about the fries.

[@nickbee1291]

@@MeatChurchBBQ they have a couple in progress down here in Houston. I'd be lying if I said I wasn't excited.

[@nickbee1291]

@@MeatChurchBBQ you know what, if you wanted to do a Texas twist on the Italian beef sandwich I wouldn't be mad at it.

[@JeremyKnowles-cl1si]

French fry’s and any kind of bbq and beer are always my go to 🍺

[@MeatChurchBBQ]

My kind of guy.

[@madrabbit9007]

I'm learning so much from your channel and others. Last weekend I finally got pulled pork right! Still trying to unlock the mysteries of brisket and gonna try one again this weekend and thanks to your video I think I'll get it right!

[@MeatChurchBBQ]

Fantastic! I have 18 brisket videos: kzbin.info/aero/PLLlcC6gl4PGL-ZU6o3AAiVKt5d50n4HzL

[@JesusBravoJr]

Hey Matt! Love the videos. May I suggest & we would like to see for future videos… Thors hammer Brisket Enchiladas Pozole with smoked chicken And maybe a grand tour of your cookers/smokers? That would be cool. Much love.

[@andrewblack-r5y]

Mid Westerner here. Can we get a smoked ham balls recipe? Ham balls in the over are awesome. I'd love for you to Meat Church them up!

[@bobjackson7516]

@@andrewblack-r5y I'm in the mid-west (Missouri), and never heard of that. PLEASE educate me!

[@MeatChurchBBQ]

Beef shank is soon for sure. Thanks for the ideas and thanks for being here!

[@MeatChurchBBQ]

I've never heard of ham balls. Interesting.

[@J_D_B4379]

​@andrewblack-r5y where in the Midwest are they popular?

[@mikecrabtree8200]

About 1.5 months ago we poured a slab for a new shed. About a half dozen people were here. My brother told me my job was to fix the food so that after the slab was poured, there would be something for everyone to eat. Not being an accomplished food person I felt the pressure. We had steak and pork steak, and this on a grill that I had makeshift over to a griddle. So double trouble. I had recently ordered and received one of the MeatChurch 5pack spice arrangements and picked honey hog. Out of all the steak and pork steaks I made, I got to eat, zero. Which is fine and meant they turned out well. I just got another bottle of Honey Hog and am starting to work on the other spice bottles. Remembering what you said in one video about using more than one I used two on two recent 1.5 inch steaks and done up in an air fryer to medium rare. OMG were they juicy and good. Air fryer and my adapted griddle are my two favorite ways to fry now. And having finally figured out cast iron. I now do good with all skillet s and pots. I use to roast everything. A bit expensive really. But when I started treating everything like a cast iron product. The destruction came to an end. Thanks so much for tutoring a cooking novice out of the stone age and in to the 13th century.

[@alvarez2237]

Nice can't wait to try it.

[@MeatChurchBBQ]

Keep me posted.

[@rickgeorgette9657]

I have tried this method minus the freeze step and it does work.

[@MeatChurchBBQ]

awesome!

[@3ka-MC]

awesome recipe, you mind me asking how you would track calories with this method?

[@ninak2079]

I tried this method. They were the best. Even my son commented :)

[@thebigmarvinski]

I remember Heston saying to par boil and freeze fries but I am still yet to try it. Really need to and this vid is motivation enough to do so

[@mtnwmn]

Looks amazing! Definitely will try this. I wonder if this would work for sweet potato fries too?? Thanks for sharing.

[@dwaynewladyka577]

A good French fry is addictive. Those fries look awesome. Cheers, Matt! 👍🏻👍🏻✌️

[@MeatChurchBBQ]

Thanks for watching!

[@FreeBird614Two]

Fantastic, really appreciate the video on French Fries. So many times, I get the meat right (due to no small amount to Meat Church seasoning), but the sides or potatoes are a disappointment. I can really use the tips from this video to guarantee the fries are up to the same standard as the meat! I think Meat Church may have other videos for sides I'll have to search for them. Top of mind is Baked Beans, Cole Slaw, Corn Bread, Cowboy Caviar, etc. It's kind of a stretch, but I recently made what I called Deviled Eggs with a Kick, mixing sriracha into the egg mixture and topping them with smoked paprika and a pickled jalapeño .... they were amazing. Keep the great videos coming ... makes me frequent my local ACE Hardware to get more Meat Church products.

[@perlmunger]

Yep. Worked great! Best I've ever made!

[@jeffbeaver8415]

Great recipe! Now I'm addicted to French Frys all over again, thanks... :-) Question: where do you find glass cookware that will stand up to these temperatures?

[@kevinlytton765]

@matt Pittman, do you reuse the oil for more than one cook?

[@Hulkeq2]

Every Belgian has a deep fryer in his home. How we do it: Cut peeled Bintje potatoes (floury potatoes) in slices then strips, tip of pinky sized. Wash them multiple times to get the starch off, Dry them with a towel, twice if needed if your towel gets too wet. Heat the beef tallow to 160C/320F fry for a first time. Pinch them every so often, when you can pinch through one take them out. You can do this in batches. Let them cool down while you make the rest of your meal. When your meal is almost ready, heat your oil up to 190C/374F . In small batches fry your fries a second time until golden brown, if you use a deep fryer, you can take your basket out a few times during the process and shake them about, this bruises the interior of the fries and makes them even more crunchy. The secrets to making Belgian type fries is not the double frying, that's the obvious part, the rest of what I told you here is what makes them crispy. Starch and wet frying kill your chances of making a crispy fry. Cheers. -A Belgian.

[@paridisemf4808]

I'm planning to make fries and try this method this weekend, where did you get your potato fries cutter and glass pot to fry the fries?

[@Jamest315]

What propane burner do you use?

[@chrisjdavis2023]

With the beef tallow is it a one time use or can you rejar it and use it again for the next time you make fries? For a person who isnt constantly making tallow it seems like a lot of briskets need to be made for a one time use of fries.

[@240weatherby3]

Going to try this for sure

[@MeatChurchBBQ]

Enjoy!!!

[@erikcharlat9844]

can you strain that used tallow and use it again?

[@MeatChurchBBQ]

Yes just like any other cooking oil. Enjoy!

[@mikeg8319]

I need to try Blanco next. I've been using Texas Sugar and they come out great.

[@MeatChurchBBQ]

BLANCO is our current #1.

[@mannyc3911]

on the website, it mentions in the 2nd fry use peanut oil. I don't believe peanut oil was mentioned here. So am I doing the fry with tallow or peanut oil?

[@MeatChurchBBQ]

That was a mistake. Good catch. It's tallow. Thanks!

[@russ320]

I had the same question and was confused

[@skunkycatog]

Matt as a former 400 pounder.. the best fries right now are from a SoCal inland empire best burger spot farmer bros. Their fries are crispy even after a 30 minute lunch call.

[@MeatChurchBBQ]

Nice tip!

[@tobysimmons]

Blanco is my goto fry dust, too!

[@sms98bigblock]

Can't wait to try this! Question: is the tallow trash after this or can it be saved for a future cook?

[@MeatChurchBBQ]

strain and re-use like other cooking oils

[@squerry]

Yeah Kenji!

[@chrisrocha6805]

Question. Can I reuse my tallow after I fry my foods? Seems to be a waste if I have to dump it after. Please let me know. Thanks.

[@larrycampbell6133]

That’s a great question - I would like to know as well

[@MeatChurchBBQ]

For sure. Filter and save it just like any other cooking oil.

[@chrisrocha6805]

​@MeatChurchBBQ thank you sir.

[@nanettemacy9376]

I liked the wings when you use cornstarch then refrigerate over night, grilled then fried

[@seanvalderaz4691]

Then what do we do with the tallow left over?

[@cmbtvet8272]

Brilliant again Mr Matt

[@MeatChurchBBQ]

Thank you for being here!

[@geraldkoth654]

Love the crunchy outside but not the fluffy inside. Just one mans preference.

[@Mr.0_O_GE3]

So after the minute in the tallow. We wait 30 minutes then freeze? Approximately how long do you freeze them?

[@patriciaellen09]

So we are blanching ff then cooling for one minute then frying for one minute at 400f then freezing for 30mins then drying for 3 to 5 mins? Is that correct?

[@stevemullins2377]

I'm gunna try it. Thanks

[@MeatChurchBBQ]

Hope you enjoy.

[@michaelprice3785]

Ever think of having recipes with a Blackstone Grill? Those are quite popular.

[@mikecrabtree8200]

I agree. And he may at some time because he has done things on other brands. But he’s partnered, I think. With Traeger and probably does the majority of his stuff on the equipment he has on hand. Having said that if someone wants to buy him a blackstone and mail it to his house. I’m fairly confident he would do one. Probably 🤷🏻

[@michaelprice3785]

@@mikecrabtree8200 Matt could do omelettes, hash browns, pancakes, carne asada

[@GM-dh5xi]

Has a hash brown omelet video. Its awesome!

[@MeatChurchBBQ]

We have several - kzbin.info/aero/PLLlcC6gl4PGLIytjZfyVGzy49wtDPv8ve

[@benwagoner9741]

This is an awesome method for French fries! If you can, use Kennebec potatoes, it makes a huge difference.

[@MeatChurchBBQ]

Thanks for the tip!

[@RickCeppi]

how many times can you re-use the tallow for frying?

[@MeatChurchBBQ]

Treat it like any other cooking oil. Filter, re-use.

[@richzartman616]

Question: how long can you use the beef tallow for frying before you toss it in the trash?

[@Rob-BC]

Toss it? Hell, that's bear bait in the fall. Donate it to a hunter.

[@absoz]

Great recipe - is the second fry also at just over 400 ? Also having been “warmed up” then frozen and cooked again, turns a lot of the starch into resistant starch, thus lowering the carbohydrate loading of them significantly, as the body struggles to absorb it - I’ve had type 1 diabetes for over 50 years, so anything help With a nice steak and a beer or two, how could you go wrong - cheers from Australia

[@rrice4457]

Man I just got the new blanco seasoning and man is that stuff delicious!! Prolly my new favorite!

[@MeatChurchBBQ]

@@rrice4457 I really appreciate that!!

[@HAYH4LR]

Hey Matt, where did you get the clear frying pot?

[@MeatChurchBBQ]

I've had it for years, so I'm not sure at this point.

[@owenthomas7230]

Outstanding, sir. What do you do with the tallow afterwards?

[@MeatChurchBBQ]

Filter, save for next time just like any other cooking and frying oil.

[@owenthomas7230]

@@MeatChurchBBQ thank you, sir

[@papascruffy]

Love making smoked tallo, I do the same for lard!

[@MeatChurchBBQ]

awesome!

[@GrillingDad3]

Can the tallow be stranded and used again?

[@MeatChurchBBQ]

Yessir!

[@googlepl0x]

Shoutout to Kenji the GOAT

[@MeatChurchBBQ]

YEP

[@mickyzwrld3033]

3 months ago you said you'd never fry your fries with tallow.... here we are now

[@Adrenaline416]

Do the fries have to be frozen for any minimum length of time or is an hour in the freezer enough time? Just for cooking and eating same day. Thanks!

[@MeatChurchBBQ]

hour is the minimum

[@chriswagoner5406]

Thanks Matt.. another quality video from a quality guy and quality eats... Keep up the great work!

[@MeatChurchBBQ]

I really appreciate that Chris!

[@stevekoutros9358]

Hey Matt, good to see another video. Don't let Diddy see that oil! Keep on cooking!

[@MeatChurchBBQ]

LOL

[@jonathanmay4207]

looks great if you have a whole day to spare cooking

[@TheCluelessReefer]

So, can we amp this up for thick cut steak fries?

[@MeatChurchBBQ]

Cut them the thickness you like, for sure!

[@JB-70]

Great video, I am sure this works great but who is going to go to all that trouble. I cut my own, rinse several times and salad spin the water off. Double fry and they turn out very well!

[@MeatChurchBBQ]

Things that take time are not for everyone, but that is your call. Cheers!

[@jamesgray7626]

What burner it that and where can I get one please?

[@MeatChurchBBQ]

Carolina Cooker

[@kyorising]

Ok so I'm going to suggest you try one other method. Kenji's fries are awesome for sure, and the freeze method is certainly effective.. but there's a whole other level of fry possible. Peel and boil your potatoes (cut them into 3/4" chunks first for speed of cooking) until they are tender. Press them through a potato ricer (tip: also great for making mashed potatoes that are fluffy and not gummy). Mix them with a whole bunch of cornstarch. Just fold it in, you'll need to add quite a bit. Add those now mashed potatoes into a zip-lock bag and roll them flat into a sheet maybe 1/4" thick. Refrigerate the bag for a couple hours until it stiffens. Cut the bag away being careful not to break your sheet of potatoes. Slice the sheet into fries however big you'd like and dust with more cornstarch. Get your tallow/oil/whatever up to 375 and carefully separate the fries into a spider to drop into the oil. Fry for just a minute or two to set the potatoes, leave them still for the first few seconds to set their shape then agitate a bit to make sure they don't clump together. Remove and do the next batch if necessary. Once they've cooled off a bit, fry them again until golden brown. Salt immediately. These stay INSANELY crispy, and perfectly, ridiculously soft and fluffy inside. They're a whole different level. The only tricky part of these is getting the potato slices separated without crumbling them, but that's a matter of cornstarch and being careful.. also smaller fries taste just as good as bigger ones so who cares really?

[@RBMCAFEE]

Do you sell those cutting boards??

[@JasonSimmonsfield]

It’s frickin delicious

[@henryflores6758]

Hey Matt, are you using the same beef tallow for the second fry on the next day?

[@mcaleese529]

Tell me more about that glass pot

[@michealrobinson]

Hold up... How long can you store beef tallow? We do briskets when we can get a good price and we do save it, but not sure how long.

[@ronaldfrench2004]

Awesome! How many contest have you come close to winning? Potato peeling? LOL I enjoyed

[@MeatChurchBBQ]

I win every night with my famlily. :)

[@ritchiegresswell327]

Good day Matt. Love the shows! I've got a quick question. I just started dry brining Tri Tip for a minimum of a day but find 2 days is the money spot. I'm a medium rare kind of guy. But found with Tri Tip I find the better bite I find medium renders more of the connective down. So here's the question. I love making them on the Traeger. So make sure to put it on fresh out of the fridge at 225 super smoke till 100 and then kick it up 325 to 350 to render all the fat and connective tissues. One is this a good method? 2 Would you do anything different? Love the Fries by the way!

[@DadOf2BBQ]

Whenever I do fries I season them with your honey hog bbq rub as soon as they come out of the oil. They're phenomenal like that. My wife says they're the best fries ever

[@MeatChurchBBQ]

Fantastic!!

[@thewoodshop69]

That blanco is the best stuff ever. That is good on anything. I have turned about 10 people on to it and they say the same thing.

[@MeatChurchBBQ]

I really appreciate that!

[@TheBurtle005]

Yesss

[@MeatChurchBBQ]

YESSIR!

[@BrewnGrassFeatherandfur]

Gonna make those and dip those in some Big Boy gravy!!!

[@MeatChurchBBQ]

LOVE IT!

[@BrianWilemanFishing]

Kar's Char Texas BBQ in Huntsville AL fries theirs in beef tallow and they are the best fries every. My daughter has even told them theirs are the best.

[@MeatChurchBBQ]

NICE! I'll have to go next time I'm home.

[@bracketengineer]

Can you reuse the tallow?

[@MeatChurchBBQ]

Yes for sure just like any other frying oil. Filter it, etc.

[@taporsnap74]

Just a little tip at the end Matt. Instead of salting your fries on the rack, throw them in a mixing bowl and toss them in the salt like they do at McDs.

[@guitarock79]

Blanco is probably my favorite seasoning from you. So good on smash burgers.

[@MeatChurchBBQ]

I appreciate that and agree!!!!

[@DonaldTaylor-sf5wl]

your a genius that’s enough said thanks

[@MeatChurchBBQ]

Haha thanks!

[@odesangel]

I have experimented with different French fry methods and also discovered that freezing before the second fry is important for crispy fries. You're the first KZbinr I've heard that mentions this important detail. Freezing not only keeps potato intact, it's what makes it crispy. No need for vinegar. The parboiling first fry method was OK, but it left too much moisture inside and the interior was more soggy than fluffy and potatoes turn dark if left out for too long. My preferred method is to soak the raw fries in water to remove surface starch, then pat them dry before the first fry. Fry thickness=0.5 in. The first fry was at a lower temp (around 270F-290F) and I found that temp control during first fry was easiest using lard for some reason. Fry until potatoes float to the surface (usually around 5-7 min). Remove immediately and let cool, then freeze. Second fry was in tallow at a higher temp (425F-435F) using half-thawed potatoes. Fry until your desired crispiness and color. This by far produces the crispiest, fluffiest fries that I've made so far.

[@russ320]

What did you use in the first fry? Peanut oil or tallow?

[@ShaneCrenshaw]

Probably an unpopular question, but in light of not adding to the waistline lol, have you experimented or know if there is a way to do this same method with an air fryer?

[@Ericb1980]

Frying in a good beef tallow i not unhealthy. Air frying is basically a convection oven however to get crispy you have to use oil…..

[@ShaneCrenshaw]

@@Ericb1980 I'm mainly just looking for less calories while still enjoying a crunchyish french fry

[@Ericb1980]

@@ShaneCrenshaw not going to get it. Only way you can get that crispy is by frying. Air frying won’t do it

[@MeatChurchBBQ]

I do not own an air fryer.

[@jarred12ful]

can we get more vids on making different kinds of sausage?

[@MeatChurchBBQ]

I have quite a long request list but more sausage would make sense at some point.

[@jarred12ful]

@@MeatChurchBBQ cheers. I’ve watched the Dayne jalapeño vid like 10 times

[@jessecarlsen1588]

Matt, I follow you like the gospel. 😉 Love this video and plan on trying them! Side note.. that was painful watching you cut that potato. 🤣

[@michaelestepe39]

Do we need to cover these fries in the freezer?

[@MeatChurchBBQ]

I did but don't think you have to.

[@Uncle_Buzz]

Drunk Matt! LET'S GO!!

[@MeatChurchBBQ]

Not drunk but ok haha

[@Uncle_Buzz]

My home made beef tallow from our local grass fed steer has a really strong, funky off-flavor. Anything I can do about that?

[@Rob-BC]

First off, I would make sure you don't have any red meat at all in the tallow. It will make it rancid fairly quickly.

[@Uncle_Buzz]

@@Rob-BC Hey brother... yeah, it's not rancid, it's just SUPER gamey tasting/smelling... even the grizzle in the best steaks from that animal have the same taste. This is last year's steer. This year's is better, but I still have product from last year.

[@MeatChurchBBQ]

Impossible for me to say, but I would just make you own in that case or buy this: South Chicago Packing Wagyu Beef... www.amazon.com/dp/B0881XTCR3

[@devo4046]

6:30am now I want French fries

[@MeatChurchBBQ]

haha, repect!

[@hunt_trap_fish]

So... what you have is rendered beef fat (I'm almost 100% positive, I am happy to be told I'm wrong). "Tallow" is a specific type of hard, waxy fat. It doesn't taste good, it has to be rendered a couple times, and the end result is like a purified beeswax. You can use it for candles, hand lotion, conditioning cast iron, boots, etc. But rendered fat, aka "lard", is FANTASTIC for cooking. I'm sorry. I know it's nitpicky. I use tallow for a TON of stuff. I don't get much in the way of rendered fat bc I'm primarily sourcing this stuff from the white-tailed deer I shoot every fall. Carry on. Love this channel.

[@ToddNicholson-g5l]

Can I reuse tallow?

[@MeatChurchBBQ]

Yes just like frying oil. Strain it, re-use.