Hi folks, I went to my favorite butcher today to but some top quality Japanese wagyu beef. What blew me away was that he had 6 (!) types of wagyu in the meat counter. I bought 500 grams (18 oz) of class A5 wagyu beef from the Gunma prefecture in Japan.
the plan is to smoke it on the kettle + SnS with cherry wood, then sear it in a cast iron pan on the grill.
Might do a Youtube video on this, could be a fun project. I’m gonna find a good red wine to match this little piece of heaven.
Check out the marbling on this baby!
the plan is to smoke it on the kettle + SnS with cherry wood, then sear it in a cast iron pan on the grill.
Might do a Youtube video on this, could be a fun project. I’m gonna find a good red wine to match this little piece of heaven.
Check out the marbling on this baby!
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