The Best French Fries Ever - Fried in Beef Tallow!

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

I'm from Belgium. In Belgium, beer, chocolate and fries are a religion. Fries are Belgian !!! The only reason why you call them french fries is because during world war1 American soldiers ate it for the first time in France. That said there is only 1 way to make good fries. Peel potatoes, wash them and dry them to get the starch off. Fry in beef tallow at 320° F till almost done. Let cool down. Fry in sunflower oil at 356°F untill crispy. All other methods relate to fries like bovine manure relates to chocolate.

McD's used to be amazing. They were just potato, beef tallow, and salt. Now they are fried in seed oils.

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

I got a real problem with this channel called Meat Church..... There is only one church ,and that's the church of God.......just seems sacrilegious to me.... I'm a hard nose Catholic...

bear fat deep fried fries

McDonalds used tallow for years until the dumbasses setting America's dietary standards decided it was unhealthy to eat animal fat. Idiots now realize seed oils are toxic. I'm a fan of Ghee , Tallow and lard. Great for fries !

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

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

There's no such thing as french fries.

Blanco is my goto fry dust, too!

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.

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.

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

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

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

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?

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

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

Yeah Kenji!

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!

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

What propane burner do you use?

Those fries look nasty. I'd probably throw them away. But who knows, I'm Belgian and yes, we do use tallow.

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

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

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

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.

chicken liver gizzard intestines feet tasty for me sir also cow tripe intestines

Tell me more about that glass pot

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

Sounds like the perfect combo.

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?

looks great if you have a whole day to spare cooking

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?

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

Then what do we do with the tallow left over?

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.

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.

Freezing makes sense. That's how fast food French fries are prepared. From the freezer to the fryer.

WTF...Doesn't McDonalds cook their fries in Seed Oil???? WTF?? Nasty

Is there a brand of beef tallow that you recommend buying, and how many pounds or ounces of beef tallow equals one quart of oil?

One of the best looking wood cutting board i ever seen.

Can you strain the tallow and reuse it?

McDonald's french fries USED to be good years ago. When they changed oils, now its decent.

Fun fact steak and shake has fries that were fried in 100 percent beef tallow let's go.

THE BEST FOR YOUR HEALTH!

Hello, I am wondering what to do about the oil that cools down quickly. Please help me. When I heat the oil to 205 degrees and then add the fries that I previously took out of the freezer, the oil automatically cools down, and its temperature drops to 100 degrees. Instead of frying them for 4 minutes, I end up frying them for 12-13 minutes because after the temperature drops, it takes a long time for the oil to reach 205 degrees again. What is the problem with the oil cooling down? I set the stove ring temperature to 9, which is the highest setting.

Can you do this method with sweet potatoes?

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.