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Message
Need some recs cooking some Wagyu
Posted on 12/29/22 at 4:04 pm
Posted on 12/29/22 at 4:04 pm
I received a gift pack from The Meatatory a couple weeks ago for my anniversary.
My daughter is have a birthday tomorrow and asked if I could cook a couple of them.
I’m going with the Denver and the Teres Major.
Should I simply season like a tenderloin, sous vide, and sear? (Maybe even smoke for a short time)
My daughter is have a birthday tomorrow and asked if I could cook a couple of them.
I’m going with the Denver and the Teres Major.
Should I simply season like a tenderloin, sous vide, and sear? (Maybe even smoke for a short time)
5
Posted on 12/29/22 at 4:12 pm to theantiquetiger
I tried sous vide on wagyu once. IMO, it melted some of the fat out of the meat and didn't give the desired results. I only did it once, so it's possible I screwed it up.
What hasn't failed me is smoking it at 200 on my BGE. Pulling it near desired temp (115-125 at my house). Pulling out the platesetter and put the cast iron on for a sear. Sear it just enough to get good marks on both sides (usually about 1 min per side).
What hasn't failed me is smoking it at 200 on my BGE. Pulling it near desired temp (115-125 at my house). Pulling out the platesetter and put the cast iron on for a sear. Sear it just enough to get good marks on both sides (usually about 1 min per side).
Posted on 12/29/22 at 4:25 pm to theantiquetiger
I’ve only tried them once. They were so dense that after grilling them the same way I usually do with certified angus they came off the grill way too rare for my taste.
Posted on 12/29/22 at 5:27 pm to Aubie Spr96
quote:
I tried sous vide on wagyu once. IMO, it melted some of the fat out of the meat and didn't give the desired results. I only did it once, so it's possible I screwed it up. What hasn't failed me is smoking it at 200 on my BGE. Pulling it near desired temp (115-125 at my house). Pulling out the platesetter and put the cast iron on for a sear. Sear it just enough to get good marks on both sides (usually about 1 min per side).
I’m picking up two more Teres Majors tomorrow. I may do two on the smoker and two in sous vide, reverse sear all four
Posted on 12/29/22 at 5:33 pm to JoePepitone
quote:
I’ve only tried them once. They were so dense that after grilling them the same way I usually do with certified angus they came off the grill way too rare for my taste
Do you use an instant read meat thermometer?
Posted on 12/29/22 at 6:46 pm to theantiquetiger
quote:
I received a gift pack from The Meatatory a couple weeks ago for my anniversary.
Yeah, we heard.
Posted on 12/29/22 at 7:06 pm to theantiquetiger
Try this thread right here LINK
Posted on 12/29/22 at 7:26 pm to theantiquetiger
Obviously throw them in a marinade.
Posted on 12/29/22 at 8:10 pm to LSUintheNW
quote:
Obviously throw them in a marinade.
That’s a given, Italian dressing in vacuum bag for 6 hours
Posted on 12/29/22 at 8:28 pm to theantiquetiger
quote:
That’s a given, Italian dressing in vacuum bag for 6 hours
Grilled well done dipped in ketchup.
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