Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
It's a matter of personal choice. I would never eat a Wagyu steak, absolutely too much fat. We hardly ever eat steak but when we do we both prefer the filet mignon. It's lean, tender and I think it has a nice flavor. I prep with just salt and pepper and grill it Pittsburgh style, don't feel there is any need for butter or sauces. We do a prime rib for the Xmas holidays, but that too is a bit fatty. You eat what you enjoy and that's the best.
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