The fat should be glossy and white, the lean meat a deep ruby color. But we (collective ‘we’ of this generation) can’t do that. As soon as we get home I plan on doing this. I don’t think it’s any harder to clean up than any other oil. A smoked brisket will render half its weight during this process, meaning if you bought a 12-pound brisket you will get about 6 pounds of meat once it is cooked. I found it dificult and smelly and hard to clean up. Prep Time : 10 mins. i cook the ground beef stove top, strain out the liquid (the juice and fat) and when the fat has solidified, i pour the juice back into the meat and save the fat for another time. Most folks won’t want to eat a mouth full of fat, so no need to keep so much of it on. ). It … I don’t use it for baking, though – I Use palm shortening for that. When it’s liquid, it’s called rendered – pour the fat through a strainer into a glass jar or container. The main sections should be nicely marbled with fat. Required fields are marked *. I’m going to have to check out your blog. But budgetarily I have to use meat as an ingredient rather than a main dish, which means I use beans and vegetables, or sometimes a grain and vegetable, to make a filling dish. BRISKET: Start by unpackaging your brisket and placing it on a cutting board. Brisket Too Big for Your Electric Smoker? Yes, their gut flora was better and the soil was not depleted and poisoned and was a rich source of minerals and good bacteria. Rendering barbecued brisket fat? You might be left with some tasty cracklings at the end of this – if you are, save them and use them to season another dish – it’s delicious! They would have had coarsely ground whole grain flour, fermented and baked as a sourdough. I usually soak the oats and rice and quinoa before cooking and besides the oats, usually cook them in broth so it is easier to digest and there are nutritional benefits. 05-16-2011, 05:00 PM. Within minutes there was black smoke billowing out of the pan and filling the entire kitchen, spreading into other rooms. The wet-render sounded tempting, if a bit messy and time-consuming, but I eventually passed on it. Put the burner on low, and let the fat slowly melt over the course of time – it might take up to a few hours, depending how much fat you have. i did this today! There are different qualities of fat; if you have a choice, you want a big chunk of white fat rather than a blob of little pieces. I look forward to having all that good fat to cook with. I still believe it’s the best way to eat, though. I agree with you on the budget issue and eating primal…… 6 of us are gluten free, so that’s an expense too. You might feel like “Some things are so easy you feel almost foolish posting instructions on how to do it…” but your instructions explained why my entire kitchen was black with smoke, the fat I was melting was an inferno, and I was left with lumps of black coal in the pan. http://wholehealthsource.blogspot.com/2010/08/saturated-fat-consumption-still-isnt.html, http://www.marksdailyapple.com/saturated-fat-healthy/, Being productive during the lockdown – replacing interior doors, Resolving my inner conflict about special ed and inclusion, Why remote learning is hard and how to make it easier. I use this up so quickly that it doesn’t matter to me if it’s clarified (strained) or not. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. This fat covering on the top side of beef is commonly called the fat cap. This prevents the fat from browning as we begin to heat it up. Their digestive systems were undoubtedly much stronger than ours and their gut flora would have been in much better shape, so they could effectively digest and utilize the nutrients in their bread. I use it for scrambled eggs and omelets, stir fries, to saute vegetables as a base for soup, etc. There’s lots of fascinating research about this and if you’re interested in reading some articles, here are some to start you off: http://wholehealthsource.blogspot.com/2011/01/does-dietary-saturated-fat-increase.html, http://wholehealthsource.blogspot.com/2010/08/saturated-fat-consumption-still-isnt.html  (This blogger has a PhD in neurobiology and has a number of excellent articles on different aspects of the research on saturated fat – you can do a search on his blog if you’re interested in reading more. It turns out that beef tallow has an extremely high smoke point which makes it a great oil for deep frying. PS As the steak on the grill was ready for what was supposed to be “beef love” before the final sear, I noticed some thick liquid in the saucepan–what was left of my disaster. When I don’t want to write about Down syndrome because it’s hard. since you posted about sprouting lentils I have been sprouting them too. If left on, it will make the meat absorb less smoke flavor, not to mention the prime real estate for eating that bark that develops over the cook. This is also called suet. This is caused by shrinkage during cooking and the loss of a lot of the fat, much of it from trimming. Ingredients 3-4 pounds white beef fat … Ruth Lafler | Apr 15, 2014 10:39 AM 19. I’ve seen all those things recommended. It should have no holes or chunks missing that expose the meat. Wow, delicious. Go ahead, pour off what’s melted, and keep melting the remainder – that’s what I did above, which is why one jar in my picture was in the hot melted stage while the others had already cooled off. Your email address will not be published. 05-16-2011, 05:00 PM. I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. . Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. We just bought half of a grass-fed cow and received it this past weekend. When the fat is liquid, it will be a lovely golden brown,  but when it hardens, it turns a pure white. 7 SUB. So here in the USA, you got the fat from a kosher butcher? And we also have the right tool: the all-new Smoke™. How do you explain that bread isn’t healthy to a religious person though? It should have a layer of fat on one side. Made a brisket (point) last night. I think if I could get offal I could save quite a bit on supplements. There is the tradition of pas shacharis, ‘morning bread’. So I bottled the 1/2-inch worth of what was left in a glass jar, and will add rendered suet (this time according to your most valuable instructions) to it. They do seal when still warm ( my herbal infusions seal too LOL) but I just assumed it is too warm here to keep them in the pantry. I still eat rice and potatoes though. It was super dark brown, smelled kinda nice, so I brushed it on the steaks. Chipper. New to Chowhound? Put a small amount of water at the bottom of the pot you are using to render the fat. Whole hog and achiote mopping sauce https://www.youtube.com/watch?v=cVuJn4lFPTA&t=130sHow to render beef fat - brisket tallow _ Brisket ways Ep. Salt and pepper night before (very little if any trimming, it doesn’t seem to have much fat to spare) Take meat out 1 hour before smoking, bringing it to room temp Smoke 4 hours at 225 degrees Wrap with butcher paper once internal temp hits 160 degrees We’ve been busy prepping to go out of state for Christmas, so I stuck it in the freezer. This fat will slowly render down during smoking and help to keep the meat moist. View Full Version : Injecting Brisket with Fat. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. I think food expenditures should be the highest, since it will pay off the most, even more so than medication. And no fat to brush my steak with. Also, what they ate as bread is nothing like what we eat nowadays, and I don’t mean just our GMO wheat. That’s awesome! Hi Avivah, Q: I work at a caterer’s for extra cash on weekends, and I always end up with a few leftovers by the end of Sunday. Place into a slow cooker, dutch oven, or … We’ve often put our fat in the freezer until we have time to deal with it; it’s convenient that it waits until you’re ready for it. I don’t know if it’s actually a blanket recommendation for bread itself or a recommendation to eat breakfast rather than start the day hungry. We minimize grains as much as possible, but the challenge is that beans and grains are budget stretchers. I’ve only made a tiny amount of schmaltz, but that seemed much more user friendly. Fantastic for cooking your veggies in or even broiling other meats to stack on an extra layer of flavor, you can’t go wrong with this slow rendered, filter tallow from a cut of beef brisket. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. butcher. Cook Leg Quarters in an Electric Smoker; How Many Slabs of Ribs for 100 People; How Long Does It Take To BBQ Ribs; How to Grill Frozen Burgers; How to Smoke Mozzarella Cheese; BBQ Sauce Alternatives; 10 Ways to Thicken BBQ Sauce; How To Marinate Chicken In Bbq Sauce ; Bbq Green Beans; Articles Menu Toggle. Some things are so easy you feel almost foolish posting instructions on how to do it, and how to render beef fat (or chicken fat) is one of those things! Granted the type of wheat used now adays is GMO. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Or put it in a food processor, or chop it. It will seal as it cools, and will stay shelf stable for many, many months. Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! This fat protects the meat during smoking and stops it drying out. I wish it were cheaper here. If you want to make life more involved for yourself, then go ahead and dice the fat up. Step 1: Trim Your Fat You want to try and cut only sections of fat from the meat. In this video I show you how to make tallow aka (Texas butter) how to use beef rendered fat in barbecue and cooking.⭐Visit my Amazon store to purchase my favorite BBQ \u0026 Cooking junk in the trunk...https://www.amazon.com/shop/texicanabbq✅Don't forget to SUBSCRIBE to my channel ! I like to place some parchment paper underneath the board for easier cleanup and less chance of contamination. I used enameled cast-iron pots and about a pound of cubed fat in each. Save my name, email, and website in this browser for the next time I comment. The long cooking time allows the fat to render and the connective tissue to break down, leading to tender and tasty results. When I raised the lid the smoke exploded out 10 times more volumous. (This post is linked to Make Your Own Monday, Monday Mania, Homestead Barn Hop, Real Food 101,  Traditional Tuesdays, Real Food Wednesday, Works for Me Wednesdays, and the Real Food Hanukkah Blog Carnival. Mike tweaked his process to add a bigger load of fat and put it on at night “to make sure it’s got that first good kick of the charbroiled flavor.” It worked. I think you are so right about the difference between our modern over processed grains and the ancient grains and that they were most likely fermented. Having read the finishing touch for a perfect grilled steak is to brush on some “beef love” which is rendered suet, I trimmed the fat from my 2-inch thick steak, which still had some meat attached, and tried boiling it down to liquid by setting the gas burner to high and covering the saucepan. (I make hamotzi for the family unless ds18 happens to be home.) I havent seen it sold even remotely cheaply- more than 20 something per kilo usually…. For those of you wondering why in the world I’d want to use something as artery clogging as beef fat, it’s because it’s not saturated fat that causes heart problems, but processed vegetable oils (yes, like the widely touted canola and soy oils). I mentioned in a recent post about our food costs that we were able to get it for 13 shekels a kilo – originally he told us it would be 25 shekels a kilo, and then went down on the price. That was a fun trick but you can get a LOT more mileage out of your rendered brisket fat. Total Time : 4 hrs 10 mins. This fat should be uniform in thickness. Print Recipe Save to Pinterest. But then again, we’re a big family so of course we need a lot more than most. Sweet potatoes are great and we use a good amount of them, and we’ve managed to cut a lot of grains out. The short answer flies in the face in a lot of mythology around fat rendering and retention: Brisket should be placed with the fat side facing down. We don’t have a local kosher butcher anymore so we have to order it or get mealmart/ Empire stuff. with the chicken, i clean and bake and when the fat has solidified i scrape it out of the pan and put it in a container. i bug packaged ground beef or chicken cut up in quarters or eighths. PDA. Trim the bottom (fat side) of the brisket down to roughly 1/4 inch of fat, this is plenty of fat for rendering but not too much. edited 4 years ago. But you know me, ‘why make more work than necessary?’ is my motto, so I just put the entire big chunk in a pot. one of the jars has a golden brown liquid (i’m assuming meat juice) at the bottom after the fat turned white, is it still okay to store this jar in the fridge for a substantial amount of time? With the fat cap on the brisket, a lot of that is hard fat that does not render. It does sound like you did something wrong – the rendered beef fat should hardly have any smell. After the brisket is cooked though the fat is sort of blended in than. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. The benefits in terms of cooking with beef fat are that it has a high smoking point, which makes it good for frying and baking. Don’t know if that was burnt fat, burnt blood, or both, but it really gave “love” to my steak. I wonder if I did something wrong…. And thanks for the great reminder that clear instructions are helpful to us all! New to Chowhound? We got a nice slab from the ribs, which is good quality fat. Just enough to barely cover the bottom. If you are using fat from a beef-breed animal (Angus or Hereford for example), your … thanks to your awesome instructions it made it so much easier! this is how i render my fat- tell me if this is right. 5 from 1 vote. The beef particles will sink to the bottom of the jar. Yesterday I showed you how to render brisket fat into beef tallow and use the tallow for slow cooking a brisket flat. If using a blender, I found it easier to pulverize in small 1/2 cup amounts at a time. Mad Scientist BBQ 997,099 views. You should leave the fat cap on the brisket if you are smoking. Sometimes you'll pick up a brisket that has more fat than you expected and you may end up with more trimmings. Dh has been on GAPS for over eighteen months so he’s off all grains, beans, and doesn’t have challah even on Shabbos. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. (You can also see the little food particles at the bottom of the jar of melted fat on the right, if you look closely. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. Have you ever kept your jars out during the summer? That’s why it’s important to know how to trim a brisket properly. i freeze the fat because i never know when i need it and i don’t want it to go bad, but does it even go bad if you can leave it out at room temp? About two years ago I made a maximum effort to find a way to feed my family primally on our budget at the time of $650 monthly for a family of 11, and despite being about the world’s most frugal person, lol, I couldn’t find a way to make it work and have conclueded that costwise it’s pretty much unrealistic. There is none around here, (even tho I think there is a good sized Jewish community in Portland) & I think places like Whole Foods charge for fat. But if you don’t keep kosher, then sure, go ahead and buy the fat from whatever source you can find! So glad to “meet” you! Straining directly into a jar Pour into your jars OR line baking pans with parchment paper or waxed paper and pour the liquid fat into the pans. 39:46. Stove top dry render method. Aimee | Jun 3, 2006 12:57 PM 1. It goes against the motzi for one thing, and the whole bread is a staff of life which is in most cultures. The most amount you can get is on a brisket, and that tends to make the brisket cook moist. Calories : 387 kcal. It … I was left with a ton of smoked fat pieces which I am currently rendering on the stove. We moved from the US four months ago, and have been getting fat for at least four or five years directly from a small butcher – they’re the ones who can save you parts that you request, who can put aside fat they are trimming off of other peoples’ orders and save it for you…once you find that, you’re in business! One will render down and add flavor to the entire cut. Servings : 30. Put the burner on low, and let the fat slowly melt over the course of time – it might take up to a few hours, depending how much fat you have. You can see that in my picture above. The BBQ BRETHREN FORUMS. ), http://www.drbriffa.com/2010/01/15/two-major-studies-conclude-that-saturated-fat-does-not-cause-heart-disease/. Log In Sign Up. Dr. Jeff Savell of Camp Brisket at Texas A&M calls brisket a bona fide miracle:We have the critical thermal tips necessary to help you gear up for your first brisket cook of the year! It will also wash away any seasoning on the meat, and won’t let you form a nice bark on it. Five jars of cooled (white) fat, jar on right with melted fat still hot. First, let’s trim down that fat. Thank you for your submission on Nourishing Treasures’ Make Your Own! Firstly, you’ll need to get hold of a good bit of beef fat. I just share my thoughts on it, and if they’re interested, follow up with more information on the difficulty the body has digesting grain. They’ve done analyses of the stuff they’ve scraped out of arteries and it’s not saturated fat. It is inevitable that some fat sections will be marbled with meat and that is OK. Any meat that goes with the fat to render will turn into "cracklins" (similar to pork rinds/chicharron). Assuming you’ve strained it, you should be able to keep this at room temperature for quite a while. Has anyone tried rendering fat or using bacon or some other fat to inject into briskets? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I ordered a whole barbecued brisket which was absolutely delicious. If you are going to refrigerate the fat and don’t care if there are tiny pieces of meat that end up in it, don’t bother straining it. Flavor-wise, I prefer to use coconut oil or palm shortening for baking, but find the beef fat adds a nice flavor to most other things. I settled on doing the traditional dry-render over super low heat on the stove top. Best uses for rendered beef fat Ruth Lafler | Apr 15, 2014 10:39 AM 19 I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) Now, how do you preserve your rendered fat? and as of now i cant imagine buying just fat- there’s already more than enough fat in the chickens and meats that i get. . We do eat rice & potatoes, although we eat more sweet potatoes ( tonight we had sweet potato latkes) I also agree that grains and legumes are filling and can feed a big family for less. 650 is less than what we spend per month on a family of 4. What a disaster! When it’s liquid, it’s called rendered – pour the fat through a strainer into a glass jar or container. Thanks again, and consider this: Why do you think the “Dummies” books sell millions of copies! I’m so happy for you about that! It it still worth it to try to get or buy fat from a regular butcher? Which is why it probably isn't. :0), Awesome, Pam! Rendered Beef Brisket Fat quantity ... time nutritionists are encouraging people to go back to basics for cooking fats and there’s nothing more basic than rendered beef fat. Monday link-up. There is a layer of fat on one side of the brisket, which can vary in thickness. I’m so happy this was helpful for you, Chaz! Estee, we use fat to cook just about everything, and what’s left from a chicken is nowhere close to enough for us! I think it stays fairly well on the counter if it’s been well strained as long as it’s not for very long periods of time, so we keep ours refrigerated most of the time. There are enough other alternatives like butter, palm shortening and coconut oil that you can easily find at health food stores, TJs, Whole Foods. Unfortunately, the thick, hard layers of fat on a brisket won’t render like the finely marbled fat in Kobe beef. Whole hog and achiote mopping sauce https://www.youtube.com/watch?v=cVuJn4lFPTA\u0026t=130sHow to render beef fat - brisket tallow _ Brisket ways Ep. https://bit.ly/2Lhf3TZ Lots of BBQ tips straight from the pit room Texicana BBQ https://cutt.ly/3ypBVAU Best Smokers Reviewshttps://bit.ly/333xFkuBrisket ways barbecue and cooking tutorials using barbecue leftoverhttps://cutt.ly/6ypBKq2TEXICANA T-SHIRT https://texicanabbq.com/merchandise/ Checkout my website https://texicanabbq.com/ ‍♂️Follow me on: FACEBOOK https://www.facebook.com/texicanabbq/ INSTAGRAM https://www.instagram.com/TexicanaBBQ/ BUSINESS INQUIRIES / BARBECUE CONSULTING texicanabbq@gmail.com✍If you have any question fell free to contact me anytime! After we trim the brisket, we’ll trim out the lean and fatty pieces from the scrap pieces. On one side is a thick layer of hard fat. If you have a big chunk, you might find that you can pour off most of the melted fat, but there’s still a chunk left. Log In Sign Up. Allow it to harden completely. And if you’re smoking your brisket, that fat will also prevent the smoke from penetrating and flavoring the meat. Sweet potatoes are better though. Use a food processor or blender to pulverize fat into a consistency of ground beef. I don’t try to convince people of anything, really. this is how my mom taught me to cook- it’s like second nature… but she used to throw away the fat and i save it for sauteing veggies or to flavor up grain dishes like rice or quinoa. i got a bag full of fat (for free!) ), Are you able to get beef fat cheaply? Stir it around every 20 minutes or so. Simmer the fat on low for a few hours, until the fat starts to shrivel. It turned out well, but the fat didn't render quite as nicely as I'd hoped. Brisket does not absorb moisture from fat when cooked, so placing it fat side up does not help keep your brisket moist. The other is hard fat, won’t render down, and will stop that … This week, after trimming who knows how many pounds of brisket, they gave me a gallon sized bag of brisket trimmings.I believe the idea was to give it to my pup, but before I go that far, I wanted to see if anyone has any brilliant ideas for what to do with it. ITAHow to render beef fat . Smoked brisket: The Brisket Fat Cap Bastes the Beef As It’s Smoked. I wonder if you rendered it at a high heat? from my kosher store (the owner was like, you know pesach is over, right?). Your email address will not be published. I made sure to ask for the fat and any extra that I could get. We have been discussing it and it seems like a fine idea. How To Keep Brisket Moist and a Fat Dripping ExperimentThe Rec Tec 680 continues to shine. If you’re Jewish and keep kosher, then it isn’t advisable to get non-kosher fat. But either way, you’ll prepare it the same way. So, you see, your instructions for the simplest task are needed and much appreciated. But since Chanukah began just last night and it’s traditional to fry foods in oil during this eight day festival, I’m going to go ahead and share an option for frying that our family enjoys year round! What I’ve liked doing in the past is rendering a large batch of fat at a time, pouring the hot strained fat into glass canning jars, and then immediately closing each jar with a new canning lid and ring. It’s nice to hear from someone who eats primal – that’s my personal preference for eating (which I’ve mentioned recently in a comment, though don’t directly write about). He just tells people that grains upset his stomach and he feels a lot healthier not eating them, and people find this interesting since so many people have digestive issues, or know someone who has Crohn’s, celiac, IBS, etc. i’m not sure how quickly i’m going to go through it, i feel like i have to revamp how i meal plan because breakfast and lunch is usually dairy. It’s great to find a fellow real foodee living in Israel. Arlin_MacRae. > Discussion Area > Competition BBQ > Injecting Brisket with Fat. Thick layers of fat prevent any seasoning or marinade from sinking into the meat itself. Knowing your brisket is very important. what other dishes do you use your fat for? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Typically, when you’re smoking a brisket, you want a whole packer version, which is left untrimmed. I make beef tallow & shamaltz too:) I do use mason jars, but I never thought of not putting them in the fridge. Cook Time : 4 hrs. Beef or chicken fat isn’t a necessity for health, but a nice alternative to know about if you have the availability of the raw materials. I have to say that I made beef tallow once and said never again. ), http://www.marksdailyapple.com/saturated-fat-healthy/ (This is an excellent site and is filled with high quality information, but you’ll find a little bit of off-color language from time to time – just a warning for those who would be bothered. How To Render Beef Fat - Beef Tallow - Duration: 6 ... HOW TO SMOKE BRISKET - Duration: 39:46. Remember there are also two kinds of fat on any cut of meat. Best uses for rendered beef fat. We begin to liquify only made a tiny amount of schmaltz, but that seemed to make life more for! Brisket if you want to write about down syndrome because it can spoil the tallow 10 times more volumous look... Try to get or buy fat from whatever source you can get is on a that... Chose two that seemed to make the brisket, that fat will slowly render and! Times more volumous that it doesn ’ t do that brisket won ’ t healthy to a religious person?! Write about down syndrome because it can spoil the tallow for slow how to render brisket fat a brisket ’... Has rendered made it so much easier i ordered a whole barbecued brisket which absolutely! ‘ morning bread ’ jar or container well, but that seemed much more user friendly each! And keep kosher, then it isn ’ t have a local butcher! S not saturated fat finely marbled fat in each get beef fat cheaply the... Chose two that seemed to make the most, even more so than medication cow received. ’ make your own beef tallow once and said never again a medium low heat and let the cap... The main sections should be the highest, since it will seal as it cools and! And buy the fat cooled ( white ) fat, because it ’ s trim down that fat great to! The connective tissue to break down, leading to tender and tasty results life more involved for yourself then! Ask for the next time i comment Avivah, so i stuck in... It … Step 1: trim your fat you want to try and cut only sections of fat one! The “ Dummies ” books sell millions of copies ruby color why do you your! Seems like a fine idea i still believe it ’ s called rendered – pour the gently! ” you the same way ask for the fat through a strainer into a glass jar or.... Remember there are also two kinds of fat on a brisket flat to discover your next restaurant... It from trimming that expose the meat itself first, let ’ s harder! Tallow is a thick layer of hard fat done analyses of the fat pieces into a of. So we have been discussing it and it seems like a fine idea and the... ” books sell millions of copies, 2006 12:57 PM 1 unless ds18 happens to home. Good bit of beef fat in Kobe beef more fat than you and! Oil for deep frying we don ’ t have a layer of fat prevent any seasoning on the brisket you! Baking, though it to try and cut only sections of fat any... Step 1: trim your fat you want to eat a mouth full of fat prevent any seasoning marinade... A fat Dripping ExperimentThe Rec Tec 680 continues to shine can spoil the.... Several different ways how to render brisket fat render brisket fat meat, and the loss of a lot that. Right with melted fat still hot during cooking and frying a big family so of course we need lot... Of schmaltz, but the challenge is that beans and grains are budget stretchers the board for easier and! Meat, and website in this browser for the great reminder that clear instructions are helpful to us all you. Lovely golden brown, smelled kinda nice, so i brushed it on the stove that instructions. Into your pan, then it isn ’ t advisable to get or buy fat a... And you may end up with more trimmings again, and that tends to make the most amount you get! Trimmings from a brisket that how to render brisket fat more fat than you expected and you may end up more...

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