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Help with A5 cook....
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Founding Member - Moderator Emeritus
- Jul 2014
- 5028
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Lucky you! First off I would slice it where its thinnest, i.e. in the "valley" seen in the picture. That way you get it more even. When done, weigh the two and decide which one you want to eat. Slicing direction doesn't matter as much on a marbled cut like this, there are no tough fibers.
I personally am a big fan of smoking it first, then searing it in a cast iron pan. You DO NOT want to sear it over a live fire, as the fat will start to burn immediately. I've done a few Kobe's this way now, and I'm really happy with the results. When you sear it, don't add any fat/oil, just drop the steak in the cast iron pan and sear it. The fat will start rendering immediately. Since there is so much fat in this steak, it is a great match for some smoke. Do the normal low 'n slow for 30-40 minutes, then sear it.
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Moderator
- Nov 2014
- 13692
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Yep, I am with Henrik. Get your Cast Iron out and get it blazing hot. I have never smoked it first, but that does sound good too!
Make sure to take a few pictures for us. This is going to be epic!
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-
Founding Member - Moderator Emeritus
- Jul 2014
- 5028
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Sound plan you have going there. Last month I cooked A5 for eleven people. I cut 3 striploins into 1†strips and did them all on my blackstone grill since I wanted to serve everyone at the same time. It is great piece of meat. I also have a ribccap that I’m going to cut up the same as you did. They look fantastic.
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Club Member
- Mar 2018
- 709
- Cowtown (NorCal), CA
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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
Sfdrew28 , where'd you pick that up?! If you don't mind sharing the secret, I'll drive over there tomorrow morning and pick some up. I have to stop by a job in Daly City anyway in the morning!
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Club Member
- Mar 2018
- 709
- 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
The A5 I've had in the past I usually slice it to 1/2" and get my CI skillet as hot as possible..beyond warp 10. Sprinkle some fleur de sel (@spinaker suggestion) and pepper. I cook until it gets a good brown on each side, not very long. MMM MMM GOOD!
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