Patrick and Erin Smith Feges of Feges BBQ in Houston deal with a lot of fat. They trim it from briskets before smoking them, and they drain it from whole hogs after it renders out during cooking. When the Fegeses first opened their restaurant inside Greenway Plaza in 2018, all that fat was a burden. They used as much as they could in their dishes and threw the rest out. It seemed like a lost opportunity, so they started rendering it all down in the smoker and packaging it for sale. It soon caught on at local restaurants: Georgia James wanted Feges BBQ smoked beef tallow to replace butter in its bread service, and La Lucha thought its fries tasted better with a dose of…View Original Post
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