HOW TO MAKE BEEF TALLOW

By

OCTOBER 14, 2020
Hey Grill Hey

Making your own beef tallow is a great way to use extra fat trimmings from brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. It’s quite easy to make and if you follow along, I’ll show you How to Make Beef Tallow in your own kitchen.

Spoon sticking out of a glass mason jar of chilled beef tallow next to a plaid towel. Text overlay: "How to Make Homemade Beef Tallow."

WHAT IS BEEF TALLOW?

“Tallow” is a fancy name for rendered fat. Specifically, beef tallow is beef fat that has been cooked down with impurities removed. Tallow is a liquid when heated and a solid when cool, making it a great substitution for oil and butter in recipes.

Tallow used to be used much more often until vegetable shortening and other oils became mainstream, but there is no reason why it can’t be used when cooking at home. It’s also a great way to use up all those trimmings leftover from Trimming a Brisket to get the most bang for your buck when purchasing a whole packer brisket.

Beef tallow is extremely versatile. In the past, it was often used in making candles, soaps, skin products, and much more. For those of us into BBQ, beef tallow is a great item to have on hand for cooking as it’s packed full of flavor that brings a different element to sautéed veggies and cooked potatoes.

Beef fat cooking in a large stock pot.

TOOLS FOR MAKING BEEF TALLOW

Making beef tallow is not difficult, but there are a few items and tools you’ll need to have on hand to help you achieve that gorgeous, smooth beef tallow as a final product. I’ve linked a few of the things you’ll need to assemble prior to rendering the tallow.

  • 16-quart stockpot. The fat cooks down in a stockpot, and I recommend you use a bigger pot that you think you’ll need. You don’t want any fat splashing on your countertops or stovetop, believe me.
  • Fine mesh strainer. Make sure you have a pretty fine strainer on hand to strain all the large pieces of meat and other impurities that don’t cook down with the fat.
  • Funnel. A funnel is a must-have when doing the final straining into your storage jar(s). Any funnel will do here. I linked a funnel/strainer combo so you can snag both and have fewer items to purchase for making this tallow.
  • 100% cotton cheesecloth. Cheesecloth is the best item to use to do the final straining, but if you don’t have any on hand, you can also use a coffee filter or paper towel.
  • Wide mouth mason jars. A wide mouth mason jar makes the perfect jar for storing your tallow. The wide mouth makes it easier to get the tallow in and out, and it’ll store nicely in the fridge.

Strainer of cooked beef fat over a bowl of rendered beef tallow.

HOW TO RENDER BEEF TALLOW

Once you have all your tools gathered, you’re ready to render some beef tallow! Do not be intimidated by this process! Once you’ve tried it, you’ll find it’s pretty straightforward.

  1. Add the beef fat to a stockpot. Gather the beef fat in a large stockpot and heat to a low simmer. Low and slow temperatures while you render or the fat will result in a browned tallow with a funkier flavor, and it won’t be as white when it cools.
  2. Slowly simmer to render the beef fat. During the cooking time, you will notice the fat slowly starts to render and cook. There will be a light simmer and small bubbles forming during the cooking process, but you don’t ever want a rolling boil. If your rendered fat starts bubbling too much, reduce the heat and stir well.
  3. Strain. Straining is important. Impurities won’t taste great and can cause the tallow to spoil faster, so make sure to strain twice. The first strain is in a fine strainer to remove any large pieces, and the second uses cheesecloth, a coffee filter, or a paper towel to get all the final small pieces removed.
  4. Use or store. You can use this immediately. It will remain a liquid until cooled where it will turn solid and white. Once you have your beef tallow cooked down and strained, store it in a lidded glass jar or container in the fridge for up to 3 months.

 

Glass mason jar of rendered and strained beef fat.

 

BEEF TALLOW RECIPES

Now that you’re ready to render your own beef tallow and use it in your baking, try it out on these recipes. If the recipe doesn’t call for beef tallow specifically, you can use it in place of oil or butter.

  • Skillet Potatoes. This recipe calls for cooking the potatoes in beef tallow, and oh, baby, are these the best potatoes you’ll ever have.
  • Reverse Seared Steak. When making a tasty reverse seared steak, try searing the steak in some tallow for extra flavor!
  • Homemade Cornbread. You can use this beef tallow in place of butter in most recipes. Try substituting the butter in this recipe for a killer flavor.

Overhead view of chilled beef tallow in a glass mason jar.

HOMEMADE BEEF TALLOW RECIPE

Making some epic BBQ should be easy, and Hey Grill Hey is here to help!  Join my members-only group The Grill Squad today for access to my masterclasses, podcasts, and so much more. It’s an amazing community of grillers that will help support you and increase your confidence in all things BBQ.

Want Hey Grill Hey goodies delivered straight to your door? Patio Provisions has great products to help you make delicious food for your family and friends.

Spoon sticking out of a glass mason jar of chilled beef tallow next to a plaid towel.

HOW TO MAKE BEEF TALLOW

Making your own beef tallow is a great way to use extra fat trimmings from brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing.
PREP TIME : 10 mins
COOK TIME : 4 hrs
TOTAL TIME : 4 hrs 10 mins
SERVINGS : 30
CALORIES : 387kcal
 Print Recipe Save to Pinterest

INGREDIENTS

  • 3-4 pounds white beef fat or suet

INSTRUCTIONS

  • Heat the beef fat in a large pot. Place all of your beef fat in a large 4-5 quart pot. Turn the burner on medium-low heat.
  • Render the beef fat. Allow the fat to simmer at this low and slow temperature for 4 hours, stirring about every 30 minutes with a wooden spatula. If needed, scrape the spatula along the bottom of the pan to release any stuck on bits of fat or beef to prevent them from burning. Do not let your fat boil. Reduce heat and stir to maintain a very light simmer.
  • Finish rendering the fat. Your tallow will be finished rendering when the fat covers most of the remaining pieces in the pan. Those pieces will be lightly browned and look crisp all over. You won't be able to see any more white or solid pieces of fat.
  • Strain the rendered fat. Turn off the heat and allow the tallow to cool slightly. Prepare a large bowl fitted with a strainer.  Carefully pour the tallow from the pan through the strainer into the large bowl. The strainer will catch the larger pieces of crispy rendered beef.
  • Strain again into a glass jar. Fit your glass jar with a funnel and insert either a piece of cheesecloth, a coffee filter, or a paper towel. Slowly and carefully pour the tallow from the large bowl into the funnel. This step will reduce any remaining impurities in the tallow.
  • Use immediately or store. Your tallow is ready to use immediately, or cover with a tight-fitting lid. It should store safely in your fridge for 3 months. Use to cook skillet potatoes, sear steaks, or roast vegetables in place of other cooking fats.

NUTRITION

Calories: 387kcal | Protein: 1g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 31mg | Sodium: 3mg | Potassium: 7mg | Calcium: 1mg | Iron: 1mg
.

SPATCHCOCK SMOKE ROASTED TURKEY

By

NOVEMBER 7, 2019
Currated from Hey Grill Hey
Spatchcock Smoke Roasted Turkey will be the star of your Thanksgiving spread this year. By spatchcocking the turkey first, you flatten the cooking surface, allowing for faster cook time and lots of smoke flavor.

whole smoke roasted spatchcock turkey on a wooden cutting board

SPATCHCOCK TURKEY

There is nothing more impressive than a beautiful whole roasted bird with crispy golden skin to elicit the oooooooohs and aaaaaaaaaaahs of approval from your in laws. When they ask why the bird is flat, you can tell them it has everything to do with even cooking temperatures and distribution of heat and more smoky flavor penetration from your grill.

What you don’t have to tell them is that your turkey cooked in less than half the time of a normal turkey and you were able to actually enjoy your morning. Everybody wins, but I think you win the most.

WHAT SIZE TURKEY DO I NEED?

Before we jump into the specifics on spatchcocking a turkey, we need to talk size.  I recommend planning 1 pound per person (ex: a 10 lb turkey would feed 10 people). Not everybody is going to be eating a pound of turkey, you also need to account for bones, giblets, etc. that are included in your turkey. Also, LEFTOVERS!! Perhaps the best part of a turkey!

This recipe is designed for a smaller turkey, 10-12 pounds. I don’t recommend this recipe for birds any larger than that with this high temperature grilling technique because the skin will overcook before the internal temperature is right. If you need more than 10-12 pounds, cook two turkeys (double the wings and legs that way, anyways!)

Next, up, a quick note on brining. Frozen turkeys will almost always be pre-injected with a saline solution to help them stay juicy during cooking. If that is what you want to use, that is absolutely fine! There are millions of discussions about wet brining/dry brining, etc. Those are for whole roasted birds, in my opinion. The purpose of a spatchcock smoke roasted turkey is to get great flavor from the grill and cook fairly quickly. If you do decide to brine, I do not recommend a brine with any sugar in it, as it is likely to burn or get too dark with the high temperature cooking in this recipe.

whole smoked spatchcock turkey on a wooden cutting board with herbs and cranberries

HOW TO SPATCHCOCK A TURKEY

Spatchcocking a turkey is actually much more simple than it may seem. Make sure you have a sharp pair of kitchen shears, and you’ll be ready to go. I have the instructions in the recipe card below, but I am going to expand on the condensed version up here so you can tackle this turkey with full confidence!

backbone being removed from a raw turkey

First: Prepare the Bird. Create a fairly open work space for yourself that is easy to sanitize. Any time you are working with raw poultry, easy clean up is a must. Remove the neck and any other gizzards from the cavity of your turkey and flip it breast side down on your cutting board.

Second: Cut! Starting on one side of the backbone, use your shears to cut a straight line from the tailbone to the neck. Most of the bones will be fairly easy to cut through with sharp scissors. Repeat on the other side of the backbone and cut all the way through until you can remove the backbone completely.

hand pressing down on a turkey to flatten it on a wooden cutting board

Third: Flatten that bird. Turn the turkey over onto it’s back. Turn out the thighs until they lay flat on the cutting board. Using both hands, press firmly on the breastbone of the turkey until you feel a snap and the breast presses down to the cutting board. Take the wing tips and tuck behind the back of the turkey. You are now ready to dress your turkey! Nicely done!

Once your turkey is flat, you can add whatever seasonings you like. My favorite thing to do is slide herbed butter (the recipe is below) underneath the skin to add moisture and flavor to the breast while helping crisp the skin. This method truly saves time too!

bowl of herbed butter on a granite countertop

HOW LONG TO SMOKE A SPATCHCOCK TURKEY

A 10 lb turkey will cook in about 45 minutes on a 450 degree grill; a larger 12-15 lb turkey would take close to an hour and 15 minutes or more. The real key is constantly monitoring the internal temperature of your turkey. Remember that the only way to know if your turkey is both safe to eat and not overcooked is with an accurate digital thermometer. Check in the thickest part of the breast and thigh for an internal temperature of 165 degrees F.

For your reference, I cooked this turkey on my pellet grill with apple wood pellets. Any type of indirect smoker or indirect grilling set-up would work as long as you can maintain high temperatures without worrying about flare-ups from grease and butter dripping off of the bird.

CAN I ROAST A SPATCHCOCK TURKEY IN THE OVEN?

Absolutely! If you are concerned about flare-ups, you can set the turkey on a foil lined baking sheet. The temperature in your oven will be the same, but you can plan on this method increasing the overall cook time. I would plan an extra 15-30 minutes of cook time for an oven roasted bird.

One of the major upsides about using this pan method is that you will have the melted butter and turkey drippings to use in gravy. In fact, I will occasionally place my turkeys in a pan before placing them on the grill when I want to reserve the drippings.

spatchcock turkey on a smoker next to bacon wrapped carrots

MORE SPATCHCOCK RECIPES

So you’re a spatchcocking master now, huh? Now that you’re a master at cooking a flattened bird, check out these other delicious spatchcock recipes:

Grilled Spatchcock Chicken
Spatchcock Smoked Chicken with Cherry Chipotle BBQ Sauce

And if you just want to keep things simple with your smoked turkey, this recipe is the best of the best for smoking your bird:

Smoked Turkey

SPATCHCOCK TURKEY RECIPE

Watch the video below, and let’s make some really good food! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. Head on over to YouTube, Instagram, or Facebook for more behind the scenes action!

Creating a holiday dinner for your family should be stress-free, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to help you make the most of your holiday planning. Check it out today!

spatchcock smoke roasted turkey on a cutting board

SPATCHCOCK SMOKE ROASTED TURKEY

Spatchcock Smoke Roasted Turkey will be the star of your Thanksgiving spread this year. There is nothing more impressive than a smoked spatchcock turkey.
5 from 5 votes
PREP TIME : 15 mins
COOK TIME : 45 mins
RESTING TIME : 15 mins
TOTAL TIME : 1 hr
SERVINGS : 15 people
CALORIES : 375kcal
 Print Recipe Save to Prepear Save to Pinterest

INGREDIENTS

  • 1 10 pound turkey (gizzards and neck removed)
  • 2 Tablespoons olive oil
  • salt and pepper

HERB BUTTER

  • 8 Tablespoons unsalted butter (softened)
  • 1 Tablespoon fresh sage (finely minced)
  • 1 Tablespoon fresh rosemary leaves
  • 1 Tablespoon fresh thyme leaves
  • 2 teaspoons coarse Kosher salt
  • 2 teaspoons coarse black pepper

INSTRUCTIONS

  • Preheat your smoker or indirect grill to 450 degrees F.
  • Create a fairly open workspace for yourself that is easy to sanitize. Flip your turkey breast side down on your cutting board. Starting on one side of the backbone, use your shears to cut a straight line from the tailbone to the neck. Most of the bones will be fairly easy to cut through with sharp scissors. Repeat on the other side of the backbone and cut all the way through until you can remove the backbone completely.
  • Turn the turkey over onto it's back. Turn out the thighs until they lay flat on the cutting board. Using both hands, press firmly on the breastbone of the turkey until you feel a snap and the breast presses down to the cutting board. Take the wing tips and tuck behind the back of the turkey.
  • In a small bowl, make the herb butter by thoroughly combining the butter, herbs, salt, and pepper. Using your fingers, distribute the herbed butter evenly under the skin all across the turkey.
  • Drizzle the turkey with olive oil, season with salt and pepper, and carefully transfer to the grill grate. Close the lid and roast for 45 minutes, or until an internal thermometer reads a minimum of 165 degrees in the breasts and thighs of your turkey. The thighs may be a slightly higher temperature by the time the breast is fully cooked.
  • Remove the turkey from the grill and allow to rest for 15 minutes before slicing and serving.

NUTRITION

Calories: 375kcal | Carbohydrates: 1g | Protein: 47g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 171mg | Sodium: 552mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

True Barbecue

By

True Barbecue

The Great American Cooking Tradition

Written by

Derrick Riches
Updated 06/26/19
Spicy Pulled Pork
Regarding BBQ, Inc.

The debate over the origin of American Barbecue is one that will probably never be resolved. By defining barbecue as a process by which meat is slow cooked over a low fire with smoke opens up the history of barbecue to prehistoric times. As to who gets to claim the origin of American Barbecue, well, wars have been fought over less.

First of All, Let's Separate Grilling From Smoking

While they may appear similar in equipment and techniques they are very different ways of cooking. Grilling is a hot and fast cooking process, and while you can get the introduction of smoke and fire you don't get the same results that you do from smoking. The smoking of foods is a slow process, sometimes taking more than 24 hours to complete.

This Is Grilling

Now while people will refer to cooking a steak out on the barbecue, buying a new barbecue grill, or attending a barbecue where hamburgers were served, this isn't barbecue. This is grilling. We do not take sides on which is a better way to cook. Given the time we will typically barbecue, otherwise, we grill. Each has its own virtues.

Regional Variations of Barbecue

Moving forward to nail down what true barbecue is, it's time to look at the regional variations. In Texas, we have beef, particularly brisket. In the Carolinas, we find pork, either whole hogs or pork shoulder. As you start moving towards Kansas City you find ribs, generally, pork ribs but beef ribs are not unheard of. Out in western Kentucky, you find Mutton. The thing all these traditions have in common is low cooking temperatures over a long time with the introduction of smoke to flavor and tenderize. They all start out with tough and unruly cuts of meat and end up with tender, pull apart delicacies.

  • Brisket: Texas-style beef brisket is made from one of the toughest cuts of meat. Because of this, it can take a very long time to cook to the point of fork tenderness. Served sliced with a thick tomato sauce.
  • Owensboro Mutton: This strange tradition goes back to the beginning of the 19th century when sheep production in the United States finally became profitable. You'll find this dished up in Owensboro Kentucky, sliced on white bread with a black vinegar sauce.
  • Pulled Pork: Probably the original American barbecue, this delicacy was enjoyed by the founding fathers. Slow smoked pork from either the whole hog or selected cuts become so tender it is pulled apart by hand, dished up on buns and topped with a thin vinegar sauce.
  • Ribs: The most popular form of barbecue, you don't know what you are missing until you've had them the traditional way. There is more variation in how ribs are smoked but typically pork ribs are cooked in whole racks and served up with a thick tomato sauce.

The days when you could get lynched for misspeaking barbecue lore in some "Q" joint have, for the most part, passed. However, for the sake of conversation, you might need to know the difference between eating barbecue and attending a barbecue at some point in life. If you don't know barbecue then you owe it to yourself to go out and find some. When cooked right there are a few things that are better for your mouth.

How to Make a Bacon Weave

By Leave a Comment

How to Make a Bacon Weave

April 13, 2020

Learning how to make a bacon weave is simple and the uses are endless! Use bacon weaves on meatloaf, turkeys, vegetables, and more to add flavor and moisture.

image of a finished bacon weave

What is a Bacon Weave?

Ah, the bacon weave. Not only is it a thing of unparalleled beauty, but it is also a functional and unbelievable tasty tool to have in your culinary toolbox. A bacon weave is essentially interwoven strips of bacon that can be used to add flavor, moisture, or structure to meat or vegetables.

It’s much simpler to create than it may appear. Just a slab of beautifully sliced bacon (homemade if you like), some parchment paper, and a few minutes of your time is all it takes to master this piece of meat art. So what are you waiting for? Grab some bacon and start weaving.

8 step collage of making a bacon weave

How to Make a Bacon Weave

  • Step 1: Layout 5 (or 6, depending on how big your bacon is) pieces of bacon on a sheet of parchment paper. Don’t skip the parchment paper! This makes it so easy to transfer your bacon weave wherever you need it when you’re finished.
  • Step 2: Fold back just the ends on 2 of your pieces of bacon. Make sure to skip a piece of bacon in between each piece that you fold back. This creates the “over and under” weave you’re looking for.
  • Step 3: Lay another piece of bacon across the pieces of bacon that weren’t folded back. Unfold the pieces of bacon over the new piece of bacon and voila! You’re first woven piece! Ain’t she pretty!
  • Step 4: This time, fold back the ends of the 3 pieces of bacon that you skipped during Step 1.
  • Step 5: Lay down another piece of bacon and unfold the 3 pieces you folded back.
  • Step 6: Repeat until you have woven all 10 pieces together.

That’s it! Your weave is complete. Since you were so smart and made your weave on parchment paper, you’re now free to carry it anywhere and roll that piece of art onto anything that needs a blanket of bacon (which is pretty much everything, amIright?!)

What is the best bacon to use?

I recommend using thinner sliced bacon when making bacon weaves. Thick bacon has a tendency to get chewy and rubbery in the portions of the weave where it is covered by another piece of bacon. Thinner bacon allows the fat to render more quickly, meaning more of your bacon gets cooked through without getting tough.

Collage of images with each photo showing a recipe with a bacon weave

Recipes Using Bacon Weaves:

For the bacon lovers among us, I’ve created several recipes that utilize bacon weaves to season, moisturize, and hold things together. Consider a bacon weave the duct tape of BBQ.

BBQ Meatloaf with a Bacon Weave
Green Chile Pork Fatty
Bacon-Wrapped Smoked Cabbage
Triple Pork Breakfast Fatty
The Big Fat Fatty Burger
Bacon-Wrapped Turkey Breast

Bacon Weave Instructions

Follow the instructions below, and I’ll teach you the simple steps to making a wimple bacon weave. If you’re looking to make better BBQ, so you can feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, exclusive podcasts, and so much more.

Making dinner for your family should be easy, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when making something for an upcoming get together. Check it out today!

Uncooked bacon slices in a weave
Print Recipe

How To Make a Bacon Weave

Step by Step instructions for making a bacon weave at home. Perfect for wrapping meatloaves, sausage rolls, and more!
Cook Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: Bacon Weave
Servings: 1 bacon weave
Author: Susie Bulloch (heygrillhey.com)

Equipment

  • Parchment Paper

Ingredients

  • 10 slices bacon

Instructions

  • Build the base. Layout 5 pieces of bacon on a sheet of parchment paper. The parchment paper makes it easy to transfer your bacon weave wherever you need it when you're finished.
  • Fold alternating pieces of bacon. Fold back just the ends on two of your pieces of bacon. Make sure to skip a piece of bacon in between each piece that you fold back. This creates the "over and under" weave you're looking for.
  • Weave your first piece of bacon. Lay one piece of bacon perpendicular across the pieces of bacon that weren't folded back in the previous step. Unfold the two ends of the bacon over the new piece of bacon and voila! You're first woven piece!
  • Weave your second piece of bacon. Fold the ends of the three pieces of bacon that you skipped during Step Two back over the first weave you just made, leaving 2 pieces of bacon flat on your parchment paper. Lay another piece of bacon perpendicular on top of those 2 remaining pieces of bacon. Return the 3 folded pieces of bacon to their original position over the top of the piece you just laid down. You should have a second woven piece of bacon.
  • Repeat until completed. Follow the pattern of folding back alternating pieces of bacon (skipping a piece in between), laying down a new perpendicular piece on top, and returning the bacon until your weave is complete.
  • Tighten your weave. Use your fingertips to slide the pieces of bacon closer together to tighten your bacon weave. Bacon will shrink when cooked, so starting with a tight weave is important.
  • Transfer your weave. Use the parchment paper to transfer your bacon weave to whatever food you desire to top with a weave of bacon!

**This post was originally written in January 2016, but it has been updated with more information.

BBQ Chicken and Apple Bread Pudding

By

To me, bread pudding is the epitome of comfort food, and it’s simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah

Test Kitchen Approved
Contest Winner
BBQ Chicken and Apple Bread Pudding

BBQ Chicken and Apple Bread Pudding Recipe photo by Taste of Home

  • Total Time Prep: 45 min. + cooling Bake: 35 min.
  • Makes 8 servings

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 6 tablespoons butter, divided
  • 1 large sweet onion, thinly sliced
  • 2/3 cup barbecue sauce, divided
  • 2 cups diced cooked chicken
  • 2 large eggs, beaten
  • 1 cup half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cups shredded Monterey Jack cheese
  • 1 small green apple, peeled and diced
  • Minced chives

Directions

  • Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.
  • Pour 1/4 cup barbecue sauce over chicken; toss to coat.
  • Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine.
  • Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

Test Kitchen tips Make-ahead tip! Bake the cornbread ahead of time, or just buy some from your local bakery. You can also use leftover muffins, bread or rolls in place of the cornbread.

Nutrition Facts

1 serving: 465 calories, 25g fat (13g saturated fat), 156mg cholesterol, 1028mg sodium, 37g carbohydrate (19g sugars, 3g fiber), 21g protein.

https://www.tasteofhome.com/recipes/bbq-chicken-and-apple-bread-pudding/