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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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Wagyu Ribeye

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  • JakeT
    Club Member
    • Mar 2018
    • 666
    • Cowtown (NorCal), CA
    • Lonestar Grillz 24x48
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    Wagyu Ribeye

    So I finally couldn't resist anymore. I knew there would be somewhere in the bay area I could find that sold genuine wagyu beef from Japan. They had New York as well but it was $189/lb! This ribeye was still no slouch at 89/lb, but I just had to do it once. Cooking suggestions? Im thinking to slice it into smaller strips and put a skillet over some warp 10 coals and just sear the outside. Seems to be the most suggested way cook it.

    Click image for larger version

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  • Troutman
    Club Member
    • Aug 2017
    • 7833
    • 1521

    • OUTDOOR COOKERS

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    #2
    Wowsers !!!! Treat her gently my padawan ....

    Comment

    • PappyBBQ
      Charter Member
      • May 2015
      • 496
      • Los Angeles
      • Equipment:
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      #3
      Wow

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9696
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #4
        Great looking steak! I have one that I will be cooking in 2 weeks so I’m looking forward on how you’re
        going to cook yours.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10963
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

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          #5
          Cut it into strip and fry it in a cast iron pan. You don't need any oil, the fat melts so fast that is releases plenty of oil. It will cook fast, so be vigilant.

          Congrats, that is going to be awesome~!

          Comment

          • SierraBBQGuy
            Former Member
            • Jan 2018
            • 173
            • Shingle Springs CA

            #6
            Incredible! With all that marbling, I wouldn’t serve rare, the texture is weird. I’ve had this in Japan many times, they always seem to serve med rare to med.

            Comment


            • JakeT
              JakeT commented
              Editing a comment
              That's awesome, where in Japan did you go? I'd love to do a food tour of the different regions in Japan.
          • Omega-Man
            Former Member
            • Mar 2017
            • 172

            #7
            i bought this a last year. Also from Japan, Miyazaki Wagyu. I found it very rich and very fatty, as you can see. A little goes a long way.

            ENJOY!


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            Comment


            • Omega-Man
              Omega-Man commented
              Editing a comment
              Was $995. Costco and D'Artagnan have it on sale once a year around the holidays. Regularly $1,200

            • JakeT
              JakeT commented
              Editing a comment
              yeah I fully intend on buying the New York from Costco some day. But I couldn't justify it with taxes due in a couple weeks. Looks beautiful though, what are the various ways you cooked it up?

            • Omega-Man
              Omega-Man commented
              Editing a comment
              I have only cooked them on my Sterling grill which has ceramic burners. They get very hot. The other way is on the stove, either cast iron or stainless steel but, get them real hot. There are many YouTube how to videos.
          • RonB
            Club Member
            • Apr 2016
            • 13619
            • Near Richmond VA
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              lots of probes.
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            #8
            Wow!

            Comment

            • HorseDoctor
              Charter Member
              • Sep 2014
              • 1147
              • Central Iowa

              #9
              Makes the cost of the elk meat in my freezer seem pretty inexpensive!!!

              Comment

              • JakeT
                Club Member
                • Mar 2018
                • 666
                • Cowtown (NorCal), CA
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                  Bernzomatic w/ Mapp Gas

                #10
                Below is how I ended up making the ribeye. Turned out awesome, incredibly tender and juicy. I'd really like to make a full 1"(minimum) thick New York next time. Perhaps someday. I did a few pieces pan seared but the flavor just wasn't as good as being cooked over fire. I really had the itch this weekend so I ended up making a salsa and ribs as well. The salsa I smoked the veggies for about an hour then put them under the broiler to get a good char.

                That was a great weekend, good food, good company, good drink. For me, that's what bbqing is all about!

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                Comment

                • Troutman
                  Club Member
                  • Aug 2017
                  • 7833
                  • 1521

                  • OUTDOOR COOKERS

                    BBQ ACCESSORIES

                    WOOD & PELLET PREFERENCES

                    SOUS VIDE

                    INDOOR COOKWARE


                  #11
                  Nice lookin' cook all around. Wouldn't mind a bit getting an invite to that feast !!

                  Comment

                  • DeusDingo
                    Founding Member
                    • Jul 2014
                    • 1156
                    • Madison, WI
                    • Weber Q320 grill
                      Camp Chef Smoke Vault 24 Propane Smoker
                      Maverick and thermo Pen thermometers

                    #12
                    living the dream! everything posted makes me jealous right here

                    Comment

                    • DWCowles
                      Founding Member
                      • Jul 2014
                      • 9696
                      • Smiths Grove, Ky
                      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                      #13
                      Absolutely fantastic!

                      Comment

                      • Sfdrew28
                        Club Member
                        • Jan 2018
                        • 258
                        • Pacifica, CA

                        #14
                        Where did you find that in the bay area? I know Pape Meat Co in Millbrae carries it. think prices are similar. I looked and looked away

                        Comment

                        • JakeT
                          Club Member
                          • Mar 2018
                          • 666
                          • Cowtown (NorCal), CA
                          • Lonestar Grillz 24x48
                            Forno Bravo Casa 110
                            Sunterra 60" Argentine Grill w/ Rear Brasero
                            KBQ C-60
                            Weber Kettle 22"
                            Fire Magic a660i
                            PK 360

                            Fireboard
                            Bernzomatic w/ Mapp Gas

                          #15
                          Sfdrew28, I got it at Pape. I went to a butcher in Sunnyvale and one in Redwood City as well. The one in Redwood City, Gambrel & Co. has Australian Wagyu, but I was hunting the real deal. Crazy though at Pape Meat Co they charge 189/lb for the New York, while the costco price ends up being just under 100/lb.

                          Next time I'm over there I want to try some of their dry aged beef. I've had dry aged before a long time ago, but I'd like to give it a whirl again seeing as I don't really remember much of what it tasted like.

                          Comment


                          • JakeT
                            JakeT commented
                            Editing a comment
                            Great recommendation, I think I've got a job starting in Daly City soon so I'll definitely add Oceana Market to my route next time I'm out that way. At those prices for that quality of meat you can't beat it!

                          • JakeT
                            JakeT commented
                            Editing a comment
                            Now you've got me thinkin' about those Berkshire chops, I wonder if I call ahead maybe they'll make me a couple 2" thick ones. I love a good thick chop.

                          • Sfdrew28
                            Sfdrew28 commented
                            Editing a comment
                            They are very accommodating and the tomahawk chop is great.. They have with or without bone. I wouldn't recommend getting the Berkshire ribs though. They only have baby backs and they are way too thin with not much meat.

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                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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