It's Grilling Time! The Official Stangnet Grill/Smoke Thread

[Noobz347]

So wait.... I'm a little confused about the whole Wagyu thing now


Walmart sells Wagyu meat but it's not the same as Wagyu meat that you got somewhere else?

Also... and I know this is not the only determining factor but... When comparing ground beef in a taste test, you really do need to ensure they are about the same in fat content. For me at least, actual hamburgers grilled over a fire need to be higher in fat content than ground beef that I might use for a meatloaf (for example).

Also... (and this just might be a 'me' thing), when I plan on cooking burgers in cast iron, I generally get the leaner stuff.

 

[Davedacarpainter]

So wait.... I'm a little confused about the whole Wagyu thing now


Walmart sells Wagyu meat but it's not the same as Wagyu meat that you got somewhere else?

Also... and I know this is not the only determining factor but... When comparing ground beef in a taste test, you really do need to ensure they are about the same in fat content. For me at least, actual hamburgers grilled over a fire need to be higher in fat content than ground beef that I might use for a meatloaf (for example).

Also... (and this just might be a 'me' thing), when I plan on cooking burgers in cast iron, I generally get the leaner stuff.

There’s no marking on Walmart’s packaging to say wether or not it’s full blood (pure) wagyu cattle.

I’ve tried some wagyu that’s 50/50 wagyu/angus, it was much better than Walmart’s.

Fat content of the d8 wagyu is supposed to be in the 70/30 area. I’m not sure with the Walmart stuff.

There’s no similarity in flavor to relate Walmart’s wagyu with D8’s or any other I’ve tried like from other vendors.

I’ll try googling more info today after I get off work.

 

[Noobz347]

Ok... So the basic idea is something like:

Walmart takes a small amount of wagyu meat and mixes it with cat and horse meat while the [other] stuff you get is wagyu mixed with better stuff.

Is that about right?

 

[Davedacarpainter]

Ok... So the basic idea is something like:

Walmart takes a small amount of wagyu meat and mixes it with cat and horse meat while the [other] stuff you get is wagyu mixed with better stuff.

Is that about right?

No and yes, depends what you buy.

The D8 wagyu is pureblood wagyu, no cross breeding.

It’s not usually mixed after butchering. The mixing begins in the cross breeding with other breeds of cattle.

 

[Davedacarpainter]

Honestly, i’m having trouble figuring out what walmart’s wagyu is!

I‘ve read rave reviews of it though, too bad I couldn’t give one for their hamburger. I’ll stick with my comparison that the local butcher’s hamburger is superior to the walmart wagyu.

Plus the flavor is just so washed out compared to the wagyu I buy.

I might try to buy one of their ribeyes and compare it to D8’s (maybe I’ll get some from Snake River or some other place).

Final comment, whatever.....

D8 wagyu brisket next weekend is all I know for sure.

 

[Noobz347]

Honestly, i’m having trouble figuring out what walmart’s wagyu is!

I'm imagining something along these lines:

 

[Davedacarpainter]

I'm imagining something along these lines:

Now, you see Noobz, this tells me soooo much right there.....

 

[Ronin38]

Now, you see Noobz, this tells me soooo much right there.....

So say we all!

 

[Noobz347]

Now, you see Noobz, this tells me soooo much right there.....

The Wagyu will not take this lying down. There will be a Wagyu Awakening and [then] we'll see what happens to your succulent brisket.

Oh yes... We will see.

 

[Davedacarpainter]

Just for kicks I tried a version of pickling tonight. I’m using what those gd tree rats (squirrels) left me from my garden.

I got some purple bell peppers, jalapeños and rellenos.

I used saved Vlassic kosher pickle juice (my favorite pickles in the whole wide world). I sliced up the peppers and stuck them in the Ball jars, brought the pickle juice (brine?) to a simmer and poured it over them and put the lid on. I guess this is a form of cold pickling.

I added a little garlic to the pickle juice cause I really like the zesty kosher dills the best.

I‘ll let you know how they turn out in about a week.

As a post note, I want to buy a nice pellet gun, so if you have recommendations, let me know. I’m going to sit out back and knock off some really fat squirrels. I know their meat will be good because I KNOW EXACTLY what they’ve been eating.

Little bastards don’t know yet that i like a good squirrel stew!

 

[IIGood]

I got some purple bell peppers,

Purple bell peppers? First I find orange watermelon (which is delicious) at the store this week, now I'm learning of purple bell peppers? What's next, pink grapes???

But seriously, what are the purple peppers like?

 

[Noobz347]

Purple bell peppers? First I find orange watermelon (which is delicious) at the store this week, now I'm learning of purple bell peppers? What's next, pink grapes???

But seriously, what are the purple peppers like?

I will refer you to my previous post:

The Snozberries taste like Snozberries

 

[IIGood]

I will refer you to my previous post:

The Snozberries taste like Snozberries

SON OF A.....

I'm going back under my rock.

 

[Davedacarpainter]

Purple bell peppers? First I find orange watermelon (which is delicious) at the store this week, now I'm learning of purple bell peppers? What's next, pink grapes???

But seriously, what are the purple peppers like?

They have a strong resemblance to bell peppers.

 

[Ronin38]

As a post note, I want to buy a nice pellet gun, so if you have recommendations, let me know. I’m going to sit out back and knock off some really fat squirrels. I know their meat will be good because I KNOW EXACTLY what they’ve been eating.

The bonus is, you won't even have to add any seasoning, because they'll already be spicy!

Oh, and...

View: https://www.youtube.com/watch?v=2_-kq5Womg8

 

[2Blue2]

As a post note, I want to buy a nice pellet gun, so if you have recommendations,

Winchester Daisy Model 1000 break action pellet rifle
Claims a 1000 ft per sec. Hits good and Hard. but alas single shot.

Funny you should mention this today...

Caught a big ole rat in a sticky trap and ratatouille hauled trap back into the corner of the attic and was break dancing last night.
Had to remind em that once in trap your supposed to be dead. Almost had got free and hard 4me to reach (belly crawl) that corner of attic.
Daughter has been listening to attic rustle for a week saying Dad do something more. I feel bad for rat but stand victorious in daughters eyes.

 

[Davedacarpainter]

So, i’m trying something minutely different with the D8 Wagyu brisket. I seasoned it about six hours before it’ll go on the smoker. Seeing if the dry brining thing matters. No big changes. Still salt and pepper for the seasoning.

I have half the flat from the huntspoint wagyu that i’ll use in comparison to test wagyu to wagyu flavor.

Those two smaller pieces of meat are from trimming are my Scuby snacks that I’ll smoke along with the brisket and eat whenever they’re done.

Trimming the D8 wagyu is different from any other brisket i’ve trimmed. Take a look at this picture.

There‘s fat everywhere, but good fat. First, it’s mostly thin, like a quarter of an inch or so. Then secondly, and perhaps most interestingly, is most of the fat is soft. Plus look at the layers, there’s three layers of muscle there, maybe some rib meat too? I think that‘s what that lower layer is, look at the stinking marbling in it, just awesome.

When you trim a brisket, you want to try to remove most of the hard fat. It doesn’t melt down. D8’s brisket had very little hard fat.

This brisket doesn’t have clean delineation between the flat and the point visible.

This being said, and the difference between appearance with the huntspoint brisket, I’m really curious (maybe even excited?)of how it’ll turn out.

Seasoned and into the fridge till nine tonight.

 

[Davedacarpainter]

I’m cooking, getting ready for the first extended nap .

 

[Davedacarpainter]

So, it’s close to two in the morning and the briskets are ready to be wrapped. Probe two is the D8 brisket, probe three is the flat from the hunts point.

This is pretty curious to me that they both might be ready to wrap at the same time. One is three pounds, the other 16.

I‘m learning some things about my grill and temperature zones inside it. The main temp probe for the grill is in back of the middle of the main level. It read 250*. Here’s while i was warming up the grill with the three meat thermometers sitting on the upper level where the briskets will go. Number one is the left side, two is the middle and three is the right side.

Nothing crazy about that, just good knowledge about my grill and where I’ll place the meat. I did raise my ambient temp in the grill to 250* to compensate for this though. The left side (zone one I’m calling it) wasn’t hot enough to cook properly.

I understand now why it took so freaking long to cook the last set of briskets at what I thought was 225. The hunts point took almost sixteen hours to cook. Though the results were great i got to admit. We’ll see what the extra 25* makes with these. I lowered the temp back to 225 after wrapping simply because the briskets would be done before everyone else arrives.

I’ve read in various reviews that wagyu brisket will cook faster due to it‘s greater fat content. When I cooked the huntspoint brisket along side the supermarket brisket it took considerably longer to reach the wrapping stage. I chalked that up to it weighing so much more.

All that said? I’m not sure what it’ll mean in texture and flavor. I’ll know by lunchtime though.

The meat itself looked good though when I opened it to wrap.

 

[Davedacarpainter]

9:30, the D8 brisket is out of the smoker, wrapped in a towel and in the cooler for it‘s four hour rest.

Oddly, the huntspoint flat still has about 13 degrees to go.