From one Amerikan to another, forget the Japanese methodology and cook that baby like a man. We're all dying to hear how that super tender unctuousness covers your pallet with fatty delight and otherwise warms the senses. If you want to "go Asian" slam a little skai with it !!! And by the way, HAPPY 50th man !!
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Japanese Wagyu A5 Ribeye - How to best cook?
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Charter Member
- Nov 2014
- 129
- Anchorage, AK
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22" Weber Performer
Kingsford Competition Briquettes
Weber Rapidfire Chimney
Char-Broil Big Easy - Infrared "oilless fryer"
Thermapen(s)
Fireboard original
Slow N Sear
GMG Jim Bowie WiFi
Englebrecht Braten Gen IV 1000 on order
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Club Member
- Jul 2016
- 1405
- Bacliff, TX
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Motovlogging for the freedom of old Hippies...
https://www.youtube.com/c/LonnieMac
Home of Brutus Ten!
http://www.alenuts.com/Alenuts/Alenuts.html
Pits:
Weber Performer Deluxe W/ SNS, Craycort CI grates
WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
RecTec 590
WSM 18" W/ Upside-down door mod
Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
ThermoWorks, most all of em...
Meater
My experience with Wagyu, enjoy it thin cut, blazing hot sear, fast, hot, good and enjoy. I have always thought that is why the Japanese method came about. Anyone who can knock down a Grade 5 two inch thick full ribeye probably ate his last meal. They are sooooo good, but sooooo rich as well. Y'all may recall that one pound Wagyu rib bone I ate not long ago. If it weren't for that gallon of pickle juice I drank afterwards, I wouldn't be here today.
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Am I the only one who clicks this post a dozen times a day to see if these beauty's have been offered up in sacrifice yet? Where's da beef?
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I reversed seared some wagyu angus cross ribeye on my weber and the flare up was pretty spectacular. The steaks didn’t have near the marbling that your real wagyu has in it. For what its worth I would try the 2†and cut portions like Potkettleblack suggested with slow on the kettle then sear in the cast iron. Happy birthday by the way!Last edited by (eclipse); September 16, 2017, 12:28 PM.
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Club Member
- Jul 2016
- 1405
- Bacliff, TX
-
Motovlogging for the freedom of old Hippies...
https://www.youtube.com/c/LonnieMac
Home of Brutus Ten!
http://www.alenuts.com/Alenuts/Alenuts.html
Pits:
Weber Performer Deluxe W/ SNS, Craycort CI grates
WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
RecTec 590
WSM 18" W/ Upside-down door mod
Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
ThermoWorks, most all of em...
Meater
-
Charter Member
- Nov 2014
- 129
- Anchorage, AK
-
22" Weber Performer
Kingsford Competition Briquettes
Weber Rapidfire Chimney
Char-Broil Big Easy - Infrared "oilless fryer"
Thermapen(s)
Fireboard original
Slow N Sear
GMG Jim Bowie WiFi
Englebrecht Braten Gen IV 1000 on order
Wagyu cooked - every single morsel was absolutely heavenly. It's 12:30 here in Alaska right now, so I will write more tomorrow - including pictures and video. I ended up cooking about half of it in steaks (6.5 lbs or so). I tried several different methods. Quite honestly, the best was the first method. I cut a 1/2 inch slice off and briefly seared it in the cast iron on the cooktop. Just a bit of salt and pepper. It was divine!!
Next, I started a 2 inch steak indirect in the pellet stove at 225, until 120 and then seared it on the CI. I also grilled on the SnS on the Weber kettle, and cooked on a tabletop saltblock. The saltblock didn't work so well as I heated it up to 550 in the oven, then switched it to the weber kettle to stay hot. Only problem is it cooled down too much being in the kettle on the indirect side. I had to finish that steak on the CI too.
Short answer - they all were awesome! CandySueQ you were absolutely right - can't screw this meat up. The "rescued" salt block steak and pieces were cooked in the CI. By that time there was 1/2 inch of "beef love" from the rendered fat in the pan. So they were basically deep fried. Awesome!!!
More tomorrow - I have to clean up the dead soldiers of wine bottles left behind and get some sleep. Love you all - thanks for the tips, comments, opinions, and encouragement!
​​​​​​​- MrSkimo
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Charter Member
- Nov 2014
- 129
- Anchorage, AK
-
22" Weber Performer
Kingsford Competition Briquettes
Weber Rapidfire Chimney
Char-Broil Big Easy - Infrared "oilless fryer"
Thermapen(s)
Fireboard original
Slow N Sear
GMG Jim Bowie WiFi
Englebrecht Braten Gen IV 1000 on order
BTW - I also saved about 6.5 lbs of steaks for later! Today's leftovers were 2 pounds. So 5 people consumed 4.5 lbs. - and...we all feared we were having a heart attack, or at least heavily clogged arteries. Worth it!
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Charter Member
- Nov 2014
- 129
- Anchorage, AK
-
22" Weber Performer
Kingsford Competition Briquettes
Weber Rapidfire Chimney
Char-Broil Big Easy - Infrared "oilless fryer"
Thermapen(s)
Fireboard original
Slow N Sear
GMG Jim Bowie WiFi
Englebrecht Braten Gen IV 1000 on order
Follow up with pictures...
1) short video of the appetizer. This was Japanese style, thinly cut and seared on CI for 1-1/2 minutes. We actually tried it raw as sashimi with no seasoning. It was incredible, almost a buttery flavor and it melted in your mouth. This cooked version was definitely everyone's favorite. Apparently the Japanese are onto something - know their wagyu!
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Charter Member
- Nov 2014
- 129
- Anchorage, AK
-
22" Weber Performer
Kingsford Competition Briquettes
Weber Rapidfire Chimney
Char-Broil Big Easy - Infrared "oilless fryer"
Thermapen(s)
Fireboard original
Slow N Sear
GMG Jim Bowie WiFi
Englebrecht Braten Gen IV 1000 on order
2) the 2 inch reverse sear. I cooked this one on the pellet stove at 225 until it hit 120, then brought it in for a sear on the CI. Turned out great, but it was definitely not as tender as the thin cut app. I suspect some of the fat didn't actually melt. Still better than any other steak I had before.
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