Got some ground wagyu from SRF for free when i bought some ribs. Just me, the wife, and out 2.5 going on 25 year old son today so gonna make a couple of burgers. Got a chimney starting just now for the kettle. Later its steaks. Had them dry brining over night. 4 choice aged from costco for 31 bucks.
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Burgers now...steaks later
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Club Member
- Sep 2015
- 8064
- Colorado
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The ground Wagyu brings up a valid point when people ask me what cuts to get to grind up for ground beef. Just get the beef and enough fat. Slaughter house back home makes ground beef just with trimmings....out of this world awesome.
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Took the grill grates off and went low and slow for the steaks. About 250 until internal of 115 then took em off and painted with some oil before super hot sear to finish it up. As you can see, looks ugly as hell before the sear, lol.
almost no juice escaped on the slice and i plated (on a super classy disposable plate) with some mashed cauliflower, sour cream, and chives.
delish.
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