Well, it's only New Year's once a year, so I went to my favorite butcher. Bought myself 500 grams / 18 oz of Japanese A5 Wagyu (from the Gunma prefecture). I'm gonna cook it like I've done before: indirect heat with smoke. Then sear in a cast iron pan. Think it's gonna be a winner.
I have just unwrapped it and applied the dry brine, so now it's back in the fridge until tomorrow.
I've bought a cabernet from California, I hope it goes well together with the beef. It's a Black Stallion:
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Ok I started w 2 6 lb boneless. I may not make friends w this kind of honesty, but I tend to lose most fat when I cook. Beneficial fat stays, 3 lbs of kernel nasty ribeye fat goes. I don’t wanna cook it and I don’t want the waste on plates. My preference, guests seem to dig it. What’s left are caps (SD) and yet to be tied roasts/steaks. Little pile o’ scraps from the tail don’t suck either. $4.97/lb.
Thanks, you too! Yes, I guess I'm ahead of some. Where's my Concorde when I need it, so I can celebrate New Year's in several countries during the same day? :-)
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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