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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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    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?


    • 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.

    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.


    • 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.

    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


      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.


      • _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!!

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


        Originally posted by Pit Boss View Post

        Answer... Yes



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