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!
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!
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