- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Thinking about grilling some Wagyu Tomahawks this weekend
Posted on 7/11/19 at 6:54 pm
Posted on 7/11/19 at 6:54 pm
Thoughts or any tips? What has been your experience with Wagyu beef? Is it worth the hype?
6
Posted on 7/11/19 at 6:56 pm to NamariTiger
HEB Wagyu steaks and burgers are definitely worth it. Flavor for days.
Posted on 7/11/19 at 6:58 pm to NamariTiger
Pics or it didn’t happen.
Posted on 7/11/19 at 7:07 pm to NamariTiger
Where are you getting real Wagyu from?
Posted on 7/11/19 at 7:12 pm to NamariTiger
Ill never pay all that price per lb for bone.
Posted on 7/11/19 at 7:39 pm to arseinclarse
I agree. I don’t get the appeal of a giant bone. Seems like a bitch to cook and impossible to eat.
Posted on 7/11/19 at 7:51 pm to iAmBatman
quote:
I agree. I don’t get the appeal of a giant bone. Seems like a bitch to cook and impossible to eat.
It looks cool.
But yah, paying wagyu beef prices for the bone is insane.
Posted on 7/11/19 at 8:15 pm to Epic Cajun
quote:he isn't. He is getting a wagyu hybrid.
Where are you getting real Wagyu from?
Posted on 7/11/19 at 8:25 pm to NamariTiger
Did a reverse sear recently on salt block but cast iron is great also.
Season was S&P only.
250 for 45 minutes till 125 internal.
Hard sear on dry cast iron, 1m on each side.
You can baste with butter and rosemary if you like but I enjoy a hard crust from the dry pan.
Get a salt block if you don’t have one, very versatile. Cooked snow beef solely on block a few months ago. Outstanding.
Season was S&P only.
250 for 45 minutes till 125 internal.
Hard sear on dry cast iron, 1m on each side.
You can baste with butter and rosemary if you like but I enjoy a hard crust from the dry pan.
Get a salt block if you don’t have one, very versatile. Cooked snow beef solely on block a few months ago. Outstanding.
This post was edited on 7/11/19 at 8:26 pm
Posted on 7/11/19 at 8:28 pm to Epic Cajun
Snake River Farms
The Wagyu Shop
Allen Brothers
DeBragga
The Wagyu Shop
Allen Brothers
DeBragga
This post was edited on 7/11/19 at 8:54 pm
Posted on 7/11/19 at 8:46 pm to NamariTiger
quote:
What has been your experience with Wagyu beef? Is it worth the hype?
I've done side by side tests of HEB prime vs wagyu 3 times, and each time was not even close. Prime tasted almost watered down compared to wagyu. Intense beef flavor.
You can't sous vide the tomahawk obviously, though that's how I'd care for wagyu. Just reverse sear and keep the oven temp at 215 until no more than 120. Low enough to get a little extra sear at the end.
Posted on 7/11/19 at 9:05 pm to GRTiger
Why so low on the oven temp? How long does it take to get to 120?
Posted on 7/12/19 at 4:49 am to GRTiger
quote:Of course you can.
You can't sous vide the tomahawk obviously
Make a bag the size of the tomahawk from an 11 inch roll. You'd probably have to sous vide it in a small ice chest.
Posted on 7/12/19 at 6:19 am to fastedLSU
I reverse sear at 180.
Posted on 7/12/19 at 7:20 am to CarRamrod
quote:
he isn't. He is getting a wagyu hybrid.
100% wagyu isn’t difficult to get. It’s just a breed of cow.
actual Japanese wagyu is another story.
Posted on 7/12/19 at 8:31 am to GRTiger
quote:
You can't sous vide the tomahawk obviously,
You must have a small arse bathtub. Mine is regular size for a person to fit in, so no problem sous viding steaks, chickens, pop tarts and crawfish of any size in that thing. I can do 3 sacks of crawfish at a time. They come out perfect every time.
Posted on 7/12/19 at 8:38 am to Janky
So much cringe worthy info in this thread.
Posted on 7/12/19 at 8:59 am to 632627
quote:
100% wagyu isn’t difficult to get. It’s just a breed of cow.
quote:ohh so you mean fake wagyu. because wagyu means Japanese cattle.
Japanese wagyu is another story.
Posted on 7/12/19 at 9:01 am to Janky
For how long?
Posted on 7/12/19 at 9:04 am to fastedLSU
However long it takes to hit 118.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News