This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Wagyu Tri Tip and Tomahawk Rib Eye

  • Filter
  • Time
  • Show
Clear All
new posts

    Wagyu Tri Tip and Tomahawk Rib Eye

    I am fortunate enough to have a good friend with the ability to get meats at wholesale cost, which means I get to play around with some of the best cuts at insanely good prices.

    I cooked a Snake River Farms American Wagyu Tri Tip for a group of friends this weekend. I asked for some tips from my Slap Yo Daddy BBQ class alumni and instructors and got some good pointers! Donna Fong was especially helpful!

    It was already defatted but I trimmed the fat and silver skin even more to get a more consistent bark (figuring that the marbling of the Wagyu throughout would have plenty of fat). Applied a very light base coat of SYD all purpose rub that I made at home and then added 2 Salts, cracked peppercorns, and granulated garlic. Cooked on WSM @250-275 with a couple of chunks of red oak for about 30-40 minutes. When internal temp reached 115, I moved it over to the kettle over direct heat and finished to 125- it was amazing! The final pictures aren't as clear because I had a house full of guests and we were rushing to eat!

    Day 2- I was also lucky enough to get a few 32 oz Tomahawk Ribeyes, so wanted to give it a shot on those using some pointers from this site and others. Started by adding a couple of salts and very light amount of pepper a couple hours. Left in the fridge and heated up WSM to 250 with 1 chunk of read oak. Tried the "fuse" method on the charcoal since i didn't need to have everthing heated for long and it worked very well. I usually use Harry Soo's method but for smaller cooks i feel like it uses more charcoal to make Soo's donut, in addition to hot coals and wood chunks. Left on for approx 45 mins focusing more on the temperature- at 115 it came off and I added some of my homemade "beef love" which I made by rendering the fat from the trimmings of the Wagyu tri tip from the night before and adding my Salt and Pepper mix with a few more cracked peppercorns.

    Had a bit of a flare up when doing the direct method because I just have the standard weber grate and the coals were very close to the meat. Caused it to be a little more medium than medium rare but over all it was insanely good!

    Click image for larger version

Name:	TT 1.JPG
Views:	94
Size:	86.8 KB
ID:	118356 Click image for larger version

Name:	TT 1.JPG
Views:	57
Size:	86.8 KB
ID:	118357 Click image for larger version

Name:	TT 2.JPG
Views:	74
Size:	98.3 KB
ID:	118358 Click image for larger version

Name:	image_14070.jpg
Views:	61
Size:	86.3 KB
ID:	118348 Click image for larger version

Name:	image_14073.jpg
Views:	52
Size:	105.1 KB
ID:	118349 Click image for larger version

Name:	image_14071.jpg
Views:	62
Size:	71.0 KB
ID:	118350 Click image for larger version

Name:	image_14074.jpg
Views:	49
Size:	149.6 KB
ID:	118351 Click image for larger version

Name:	image_14075.jpg
Views:	67
Size:	81.6 KB
ID:	118352 Click image for larger version

Name:	image_14076.jpg
Views:	88
Size:	108.1 KB
ID:	118353 Click image for larger version

Name:	image_14077.jpg
Views:	55
Size:	115.6 KB
ID:	118354
    Attached Files
    Last edited by smokinfatties; October 27, 2015, 12:29 PM.

    Nice cooks...😎

    It's great you have a path to high quality meat at low prices.👍


      Yum! Nice job


        Looks great!


          Where is that "Ultimate Jealousy" emoticon???
          Last edited by Jerod Broussard; October 27, 2015, 03:14 PM.


            Those look ridiculous


              Haven't you heard about the recent report that red meat is bad for you. Please give your friend my number, so he can send that terrible red meat my way since you are going to have to stop eating it. Great looking cooks!


              • smokinfatties
                smokinfatties commented
                Editing a comment
                Haha thanks! yes i heard that i just didn't listen in one ear and out the other


            No announcement yet.


            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

            BBQ And Grilling Gifts For Every Occasion

            Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

            Grilla Proves That Good Things Come In Small Packages

            The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.

            A Propane Smoker That Performs Under Pressure

            The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.