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Somebody's Doing Something....UPDATE NUMERO UNO
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Moderator
- Nov 2014
- 13679
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Very nice! I still have the Unami bags that I need to dry age in. That is gonna have to wait until July though.
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Yeah a few farms have managed to get to choice, nobody to my knowledge has made prime yet though. Briskets themselves are not graded, only certain cuts. Have to go by you own sight and feel. This one looks good. MBMorgan
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I buy HEB Waygu, and Prime Packers all the time. Picked up 3 the other day that are wet aging right now. Interested in the grass fed as we raise grass fed Angus and Longhorn, but grind the briskets for chili.
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Founding Member
- Jul 2014
- 2583
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Club Member
- Sep 2016
- 1351
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
Can't wait to see how this turns out. I would be skeptical of how a grass fed brisket would taste but would love to give it a shot.
And the American Wagyu for that price is crazy. Might be worth renting a refrigerator truck and heading to Texas one of these days.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Originally posted by Troutman View Post....which will be revealed in 56 days and 18 hours from now ......
(yes, I know you are dry aging).
If I haven't already expressed skepticism of dry age improving a grass finished brisket... I'll keep my mouth shut...
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We'll find out. As I say this is a personal experiment to satisfy my own curiosity. Our grocery locally sources these meats and is offering a wide variety of cuts. Their Prime 1 beef is as good as I've gotten locally, better than Costco imo.
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I love the spirit of experimentation. Good luck. I’d also hate to resemble a certain someone on here, which is why I’m curious about the outcome.
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I can't see how it is possible to get prime beef from grass fed beef... That being said I am interested to hear what Troutman thinks of this brisket.. I have a prime brisket from a nice Shorthorn in the freezer right now just got to figure out when I am going to cook it!! But mine brisket is corn finished.
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Club Member
- Aug 2017
- 9998
- Hate Less, Cook More
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OUTDOOR COOKERS
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INDOOR COOKWARE
An update on the American Wagyu I purchased at HEB Grocery. When I got home and put it in my meat refrig to wet age, I flipped it around and noticed that the source was Mishima Reserve out of Washington. I remember seeing these guys a while back so I went and found their website. The guy that started this was schooled in Japan and was one of the first to introduce the breed of cattle that eventually was bred with local beef stock, angus or whatever, to produce one of the products known as American Wagyu. They do sell the same brisket shipped but at closer to $10/#. Here's their website if interested...
So now I'm beginning to wonder, did I stumble onto the find of the century? Well a couple of thoughts. If you do look at the photo above of the packer I bought, it is only rough timmed. There is a huge piece of deckle fat and the fat cap will probably need a lot of trimming as well. Bottom line I expect to easily lose up to 3# as a result of the trim. Their packers look fully trimmed according to their website picture (which could be misleading), thus a $2-3.00 bump in price.
The other thing that I do know about HEB is they are tough buyers. Texans are also demanding better quality beef and they have really upped their game, I began noticing it about a year or so ago. Their premium brands of beef, particularly in the steak cuts, have really taken off. It wasn't long before brisket and other large cuts followed. Thus I think HEB and Mishima may have struck a deal. Is this their top quality meat? Doesn't appear that way but it may be a trend as breeders are trying to attract more and more customers to the American Wagyu brand.
Here's a discussion on the same subject on the Big Green Egg site of all places. If this brisket turns out to be as good as I think it may be, I'm heading back and buying more. I'm thinking of cooking this one over the weekend to see while I further dry age the Grass Fed one. Stay tuned !!!
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Mishima is awesome! I have use their grind for burgers. I have used their Zabuton and the same for a grind.
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