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      11-12-2022, 06:14 PM   #1673
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      11-14-2022, 01:12 PM   #1674
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I have some bluefin and mahi I hope to throw on tonight. My brother caught/vacuum froze them a few weeks back. Was supposed to be yesterday, but the wife made an extra bingo trip, so I had leftovers.
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      11-30-2022, 05:29 PM   #1675
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So, is wagyu worth the cost? I've seen some almost reasonable American wagyu, but still $75 for a 12oz sirloin is pretty steep. And honestly, it's so well marbled it almost looks like deviled ham or something

And I'd probably ruin it if I put it on a grill outdoors.

Something that looked really good was some wagyu nigiri, but I don't have a torch, and is 30 seconds really long enough? I generally like med-rare, but 30 seconds seems to simply melt a bit of that marbling.

Was thinking this could be an unusual gift for the missus, that I get to sample myself as well.
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      11-30-2022, 08:44 PM   #1676
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Quote:
Originally Posted by UncleWede View Post
So, is wagyu worth the cost? I've seen some almost reasonable American wagyu, but still $75 for a 12oz sirloin is pretty steep. And honestly, it's so well marbled it almost looks like deviled ham or something

And I'd probably ruin it if I put it on a grill outdoors.

Something that looked really good was some wagyu nigiri, but I don't have a torch, and is 30 seconds really long enough? I generally like med-rare, but 30 seconds seems to simply melt a bit of that marbling.

Was thinking this could be an unusual gift for the missus, that I get to sample myself as well.
Some people absolutely love it but I honestly think the marbling it is too rich for my taste and I did not enjoy it either time I tried it. I think it is best served in small bits, like thin slices cooked on a Japanese hibachi or some type of flattop rather than a thick steak cooked on a grill.
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      12-01-2022, 03:01 PM   #1677
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Quote:
Originally Posted by UncleWede View Post
So, is wagyu worth the cost? I've seen some almost reasonable American wagyu, but still $75 for a 12oz sirloin is pretty steep. And honestly, it's so well marbled it almost looks like deviled ham or something
Our local high-end grocery often has Wagyu Tri-Tip. It. Is. Amazing. Just enough marbling that it's more like a steak than a roast and melts in your mouth. Usually only $20/lb, too, so it doesn't leave too big a dent in the wallet.
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      12-01-2022, 08:24 PM   #1678
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Costco had American ground wagyu in 3-pack of 1lb for $6

Wagyu MacnCheese
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      12-03-2022, 09:48 AM   #1679
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Happy Saturday
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      12-03-2022, 10:28 AM   #1680
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Good day for it
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      12-03-2022, 11:40 AM   #1681
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I picked up a Weber Smokey Mountain in the BF sales last weekend, so will be reading this thread in great depth soon!
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      12-23-2022, 12:21 AM   #1682
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I have never smoked a whole pork shoulder, but I have done it in halves. I would have to say, it doesn't require a whole lot of effort for the bbq. Make sure you have plenty of charcoal, and make certain you have plenty of charcoal lighter fluid/spritzer. I have only been able to use Kingsford, and it is soooo much better than regular charcoal. Once you find the right temperature, it's a breeze.
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      12-27-2022, 06:23 PM   #1683
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      02-12-2023, 03:24 PM   #1684
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What better day than SuperBowl Sunday to work on a grilled pizza setup for next football season? Emile Henry pizza stone on Napoleon TravelQ Pro grill. 4 day ferment / 00 flour dough with a pinch of oregano mixed into the crust. First attempt at pizza on my tailgate / second patio grill and really happy with results.
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      02-17-2023, 03:12 PM   #1685
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      02-22-2023, 10:40 AM   #1686
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After doing the ribeye (VD) in the cast iron on the stove, I may never use my grill again.
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      03-10-2023, 06:31 AM   #1687
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      03-19-2023, 06:36 PM   #1688
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      03-19-2023, 07:08 PM   #1689
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Quote:
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After doing the ribeye (VD) in the cast iron on the stove, I may never use my grill again.
How did you prep and cook it? Oil, butter, ? Seasoning?
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      03-21-2023, 07:13 PM   #1690
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How did you prep and cook it? Oil, butter, ? Seasoning?
Salt/pepper rubbed on about an hour before pan hit the flame. Highest flame possible. Once I got a good crust on first side I flipped it and added butter and rosemary, turning down the heat a bit. Kept splashing the butter back on top. Took off the flame and put on cutting board for about 5 while the rest of the plate was made up
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      05-02-2023, 07:44 PM   #1691
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      05-02-2023, 08:34 PM   #1692
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Get a prime ribeye and enjoy. Iíve had Waugu and itís good but not 7x the price good.

I am a Carnivore.

Quote:
Originally Posted by UncleWede View Post
So, is wagyu worth the cost? I've seen some almost reasonable American wagyu, but still $75 for a 12oz sirloin is pretty steep. And honestly, it's so well marbled it almost looks like deviled ham or something

And I'd probably ruin it if I put it on a grill outdoors.

Something that looked really good was some wagyu nigiri, but I don't have a torch, and is 30 seconds really long enough? I generally like med-rare, but 30 seconds seems to simply melt a bit of that marbling.

Was thinking this could be an unusual gift for the missus, that I get to sample myself as well.
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      05-27-2023, 07:18 PM   #1693
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      06-10-2023, 06:52 PM   #1694
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Cheese Burger BBQ;

Patties: Lean Ground Beef, Montreal Spice and Garlic Scapes

Dressing: Mayo, Gorgonzola Cheese topped with Bacon Bits, Cheddar Cheese & Dijon Mustard

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