It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
True, but after that, Dad told me I'm no longer welcome at Thanksgiving or Christmas.Yeah but... You're [old].
And was never invited over again.....
That tastes like a shake right? IDK
What booze would you mix with that? Crème De Cacao or Vodka ? or
What evers, I was referring to some Decent beers and quality Bourbon and maybe a side dish to try an compliment the Wagyu.
You know Romain Hearts with Blue cheese or Potato gratin with plenty of cheese or grilled Asparagus or other.
Dave was a good sport saying I was welcome.
That pepper looks angry with attitude
I got another package today.......
This one is sixteen pounds and frozen solid still.
I‘m gonna start cooking at about 9:00 saturday night. We’ll see if it turns out as good as the Huntspoint brisket.
I also got five pounds of wagyu hamburger. I heard Walmart was starting to sell wagyu hamburger for $8 per pound. I’ll have to get some and do a direct taste comparison.
This one is sixteen pounds and frozen solid still.
I‘m gonna start cooking at about 9:00 saturday night. We’ll see if it turns out as good as the Huntspoint brisket.
I also got five pounds of wagyu hamburger. I heard Walmart was starting to sell wagyu hamburger for $8 per pound. I’ll have to get some and do a direct taste comparison.
The wife and I just started trying to master the art of cooking brisket. We cooked one the other day and it was good. It wasn't OMG good, but very eatable. Not bad for the second try. Maybe when I can consistently cook a great brisket I'll think about dropping enough on a brisket to get wagyu ! Rock on Dave! 
Last Saturday we had some company come stay with us that we haven't seen in over a year. You know what that means..... It means bring on the meat! This is what we cooked Saturday afternoon.
That's 4 1.5" thick prime rib-eyse. The stuff in the zip lock bags in Tuna steaks, but we decided not to cook those. Now that meat in the upper right.. That's something you probably haven't heard of, at least I'd never heard of it until recently. It's called Picanha. It's a cut of sirloin with the fat cap still on it. I watched this video and had to try it.
View: https://www.youtube.com/watch?v=OzEVKCbEW1M
While we were at the butcher shop Omar, the owner, was asking me how the dry aging was going on the rib-eye I got the other day. Here it is a week 2.
So we talk about that for a bit then I ask him if he had ever heard of picanha. He said, "oh yeah. Thats a Brazilian cut of meat. I've got one right here." Then he asked when my birthday is. I tell him and he's like here you can have this as an early b-day present. It was the whole uncut loin. I'm like hell yeah! Gotta love your local butcher.
Anyway the meat was attacked once it was done so I didn't get any pics of the finished product. I sue ved the picanha for 2.5 hours at 135 then seared it on the grill to finish it. We let the rib-eyes rest at room temp for 4 hours so they could come up to temp. Then reverse seared them, and cooked them in indirect heat to 135 on the grill. It was all awesome. If you can find the picanha I recommend it. I like rib-eye better, but it was certainly better then your average sirloin.
That's 4 1.5" thick prime rib-eyse. The stuff in the zip lock bags in Tuna steaks, but we decided not to cook those. Now that meat in the upper right.. That's something you probably haven't heard of, at least I'd never heard of it until recently. It's called Picanha. It's a cut of sirloin with the fat cap still on it. I watched this video and had to try it.
View: https://www.youtube.com/watch?v=OzEVKCbEW1M
While we were at the butcher shop Omar, the owner, was asking me how the dry aging was going on the rib-eye I got the other day. Here it is a week 2.
So we talk about that for a bit then I ask him if he had ever heard of picanha. He said, "oh yeah. Thats a Brazilian cut of meat. I've got one right here." Then he asked when my birthday is. I tell him and he's like here you can have this as an early b-day present. It was the whole uncut loin. I'm like hell yeah! Gotta love your local butcher.
Anyway the meat was attacked once it was done so I didn't get any pics of the finished product. I sue ved the picanha for 2.5 hours at 135 then seared it on the grill to finish it. We let the rib-eyes rest at room temp for 4 hours so they could come up to temp. Then reverse seared them, and cooked them in indirect heat to 135 on the grill. It was all awesome. If you can find the picanha I recommend it. I like rib-eye better, but it was certainly better then your average sirloin.
You just don’t really know Noobz, walmart is selling wagyu now!All I know is that there are some pretty pissed off Wagyus running around like idiots right now. They're probably forming a war party.
Watch Aaron Franklin’s videos, worked for me.The wife and I just started trying to master the art of cooking brisket. We cooked one the other day and it was good. It wasn't OMG good, but very eatable. Not bad for the second try. Maybe when I can consistently cook a great brisket I'll think about dropping enough on a brisket to get wagyu ! Rock on Dave!
My latest brisket is still nearly completely frozen. I’m thinking of waiting till next weekend to cook this chunk of meat.
I heard walmart is selling wagyu hamburger. I’m going there in the morning. If they have some I’ll pick up a couple pounds and do a side by side comparison with the pure blood wagyu,
I heard walmart is selling wagyu hamburger. I’m going there in the morning. If they have some I’ll pick up a couple pounds and do a side by side comparison with the pure blood wagyu,
I went to walmart this morning and low and behold,
They also had small sirloin, ribeye and strip steaks. It’s all relatively cheap. The hamburger is $5 per pound.
I‘ll do a hamburger taste test later today wit’s my regular wagyu.
In the mean time, who’s a badass pepper?
I’m going to chop and blend it in with this salsa. It’s currently a medium salsa....
I‘ll a small slice to get an idea of how hot it is, I’ll let you know those results too.
They also had small sirloin, ribeye and strip steaks. It’s all relatively cheap. The hamburger is $5 per pound.
I‘ll do a hamburger taste test later today wit’s my regular wagyu.
In the mean time, who’s a badass pepper?
I’m going to chop and blend it in with this salsa. It’s currently a medium salsa....
I‘ll a small slice to get an idea of how hot it is, I’ll let you know those results too.
The first thing I worked on was the badass pepper, aka a Carolina Reaper. It needed slicing to prepare to put it in my little blender with about three ounces of salsa.
Once I sliced it, my son and I figured we would eat a slice just to see if this pepper is really all that.
I popped that slice in my mouth like it was a plain old dill pickle, chewed it thoroughly and swallowed it.
Bah, it’s not that hot i thought for the first twenty seconds or so........
Then it lit up like lava! I can handle this! I’m a man!.......
Holy crap it’s blazing burning hot! I wanted to prove I could go five minutes without reaching for the salvation of yogurt.
My tongue felt like it swole up three times the normal size, my nose is just flowing boogers, tears are pouring from my eyes and I’m spitting enough mucous to make a snail gag. My throat was lit up with a special fire that actually caused me to breath out fire like a dragon.
So, nbd, it’s just a pepper......y’all should try one.......
Well, I took the remaining slices and threw them in my mini blender with a few ounces of salsa and buzzed that pepper into oblivion. I figured I would see what that smelled like after blending
. Rule of thumb for future, never sniff a freshly blended Carolina Reaper, never, never, never......
I tossed that concoction into the pot with the remaining salsa and simmer it for about thirty minutes to marry that flavor into the salsa.
Lastly I filled four small ball jars to give this out as a “gift”. A couple will head to OSU with my son to try with his buddies.
Btw, the Carolina Reaper is a nasty chemically flavored pepper, I won’t intentionally regrow these. The salsa isn’t too hot, admittedly though, that’s based on me having just eaten a raw slice of it just a short while ago.
Once I sliced it, my son and I figured we would eat a slice just to see if this pepper is really all that.
I popped that slice in my mouth like it was a plain old dill pickle, chewed it thoroughly and swallowed it.
Bah, it’s not that hot i thought for the first twenty seconds or so........
Then it lit up like lava! I can handle this! I’m a man!.......Holy crap it’s blazing burning hot! I wanted to prove I could go five minutes without reaching for the salvation of yogurt.
My tongue felt like it swole up three times the normal size, my nose is just flowing boogers, tears are pouring from my eyes and I’m spitting enough mucous to make a snail gag. My throat was lit up with a special fire that actually caused me to breath out fire like a dragon.
So, nbd, it’s just a pepper......y’all should try one.......
Well, I took the remaining slices and threw them in my mini blender with a few ounces of salsa and buzzed that pepper into oblivion. I figured I would see what that smelled like after blending
I tossed that concoction into the pot with the remaining salsa and simmer it for about thirty minutes to marry that flavor into the salsa.
Lastly I filled four small ball jars to give this out as a “gift”. A couple will head to OSU with my son to try with his buddies.
Btw, the Carolina Reaper is a nasty chemically flavored pepper, I won’t intentionally regrow these. The salsa isn’t too hot, admittedly though, that’s based on me having just eaten a raw slice of it just a short while ago.
Dave- If you liked that pepper, you might enjoy this, too! 
View: https://www.youtube.com/watch?v=fuYGXtdXonw&t=1s
View: https://www.youtube.com/watch?v=fuYGXtdXonw&t=1s
Dave- If you liked that pepper, you might enjoy this, too!
View: https://www.youtube.com/watch?v=fuYGXtdXonw&t=1s
That was pretty funny when he dropped the grenade.
Here‘s my review of Walmart Wagyu. The patties on top are double eight hamburger, on the bottom are walmart’s.It would appear that the walmart patties had more fat due to their lighter color.
On the grill
You can see a difference after i flipped the burgers, notice the flame licking up under the double eight patties. The fat in them melts far quicker.
Done. My son and I did a taste test on one of each patty. We took a bite of the walmart first, it tasted good.
Then we took a bite of the d8 wagyu. The comparison is over. The walmart meat tastes like it’s from a completely different species of animal. Say a semi fresh roadkill from a dark stormy night drive through the desert maybe?
Truthfully, the walmart meat won’t even compare to your local butcher’s regular beef. Against real wagyu. It’s laughable.
On the grill
You can see a difference after i flipped the burgers, notice the flame licking up under the double eight patties. The fat in them melts far quicker.
Done. My son and I did a taste test on one of each patty. We took a bite of the walmart first, it tasted good.
Then we took a bite of the d8 wagyu. The comparison is over. The walmart meat tastes like it’s from a completely different species of animal. Say a semi fresh roadkill from a dark stormy night drive through the desert maybe?
Truthfully, the walmart meat won’t even compare to your local butcher’s regular beef. Against real wagyu. It’s laughable.
Similar threads
