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Advice: Cooking an american wagyu flat iron
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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
I like wagyu done a bit further than regular prime and lower. I think because the fat needs to render a bit.
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Potkettleblack so would you recommend a little 2 zone to render the fat or just take it a little higher on the hot and fast side?
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Either way. I don't usually like anything cooked medium, but I think wagyu is better that way. Flatiron may work differently.
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Club Member
- Dec 2018
- 3622
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Beautiful piece of meat, eagerly awaiting pictures of your cook. I bought a wagyu flatiron that arrived today. Can't wait to cook it but I'm going to wait on my Rancho Gordo bean shipment.
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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.
I was gonna recommend a front sear.
honestly with good meat you don’t need to worry about gray bands. Good meat cook well is tender AF despite gray band.
That cook looks great!!!
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