I have been using Lehigh Valley lube for several years and have no problems with it, but I figure I should experiment with other, more historically accurate lubes. Haven't tried spit yet, that is next on the agenda.
Then there is grease. Searched the archives and found lots of good sounding recipes and many involve tallow, which brings me to my question.
My wife and I brown ground beef for things like chili, sloppy joes, tacos and so on. We always drain off the grease when the ground beef is browned. So, is the solidified fat tallow? If not, can it be used in place of tallow?
I did a google search and got way too many opinions to be of much value. Yes, no, maybe, depend on hot it was, did you strain it and so on.
I figure somebody on here must have tried this.
Thanks
Dale H