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Harry Soo Wagyu, how would you have prepared it

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    Harry Soo Wagyu, how would you have prepared it

    Came across this article, I would be crazy nervous to do anything to it and would probably stay up all night with the smoker just protecting it or something.

    Here is a pic of it raw to entice you.
    Click image for larger version

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    #2
    I'd love to cook one. I'd dry brine it 48 hrs, then BBBR. Red oak logs @240ish. Probe it around 180-190, pull it when tender, and hold for 2hrs.

    The real question is does it deserve an ice cold Stella Artois or nice glass of bold Zin or Cabernet?

    Comment


    • Craigar
      Craigar commented
      Editing a comment
      I would go with a glass of each so as not to make the others jealous.

    • scorched_porch
      scorched_porch commented
      Editing a comment
      A Top Notch Malbec. Argentine. Built for Beef.

    #3
    I know me and I wouldn't get much of it, I would have over like 50 people to try it. Anyone that asked for sauce would be served bologna with Sweet Baby Rays.
    I'm more of a liquor man myself, always love an Old Fashioned.

    Comment


    • Guy
      Guy commented
      Editing a comment
      John love Old Fashions too. How do you do yours? When you have a minute.

    • _John_
      _John_ commented
      Editing a comment
      Guy I get Bulleit Rye really cheaply here, I use that, Angostura bitters, some orange bitters, teaspoon of sugar. Triple a normal recipe I usually don't have fresh orange on hand, hence the orange bitters, and sometimes I use a moonshine soaked cherry I get by the jar here locally.

    #4
    Originally posted by Huskee View Post
    The real question is does it deserve an ice cold Stella Artois or nice glass of bold Zin or Cabernet?
    Answer... Yes

    Comment


      #5
      Dry brine for a minimum of 48 hours, rub it down with fish sauce and fresh cracked black pepper.
      Oak and a little pecan. And I'd probably fight with the smoker to keep it between 200-230. Oh yeah I'd go very low and very slow!
      I'd buy a batch of toothpicks to taste doneness. Wrap it in brand new towels then into a Faux cambro for at least 3 hour.

      Comment


      • _John_
        _John_ commented
        Editing a comment
        Sounds like a 24 hour cook there for sure.

      • Ernest
        Ernest commented
        Editing a comment
        So be it...LOL!!

      #6
      I would not do anything to it until I get a perfect 8 by 10 framed and on the wall, gloss

      Comment


        #7
        Originally posted by Pit Boss View Post

        Answer... Yes
        Merlot!

        Comment

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