I'm entering our 4th contest this weekend, and IBCA event, Cookin on the Cane, here in Louisiana.
I've been cooking briskets on my stick-burner about 2x a month, Choice from the grocery store. Best one so far was wet-aged about 4 weeks, and it was really good.
Well, wanting to make the most of this weekend, I looked for a Prime Brisket and talked to the grocery store butcher counter, and didn't get very far in ordering one at the place I frequent the most, and time was running short...so I ordered a pair of Aged 28 days Wagyu Gold from Snake River Farms!
I know, I'm insane.
I'm cooking one for the contest, along with a 3-4 weeks aged CAB Choice. Then we'll cook one for us next weekend, along with a Choice one, so we can really taste the difference with our peeps.
Any advice for my first Wagyu is certainly welcome!
I'll post pic's.
I've been cooking briskets on my stick-burner about 2x a month, Choice from the grocery store. Best one so far was wet-aged about 4 weeks, and it was really good.
Well, wanting to make the most of this weekend, I looked for a Prime Brisket and talked to the grocery store butcher counter, and didn't get very far in ordering one at the place I frequent the most, and time was running short...so I ordered a pair of Aged 28 days Wagyu Gold from Snake River Farms!
I know, I'm insane.
I'm cooking one for the contest, along with a 3-4 weeks aged CAB Choice. Then we'll cook one for us next weekend, along with a Choice one, so we can really taste the difference with our peeps.
Any advice for my first Wagyu is certainly welcome!
I'll post pic's.
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