What's that you're eating?

Lunch:
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Appetizer while getting the main course Tri-tip ready:
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Been a lot of time in the kitchen today prepping stuff for dinner tonight. Roasted some garlic earlier for the garlic bread and mashed potatoes. Green beans went on the stove earlier in the day to cook with some fat back for a few hours so they get some good flavor. Tri-tip is currently on the grill, so getting close to trying out some gas station Wagyu.

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Pork, with beef burgers for lunch today.

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85/15 beef with applewood smoked gouda.

We live on the edge of city limits, and our back yard is fenced, but I’m sort of looking over my shoulder this week. Apparently there’s a momma bear and two cubs wandering in our neighborhood. Saw some video footage of them actually going up to people’s front doors. The city set some relocation/steel culvert traps in our little park at the end of the street. The neighborhood is surrounded by woods. Used to see them all the time on the farm as a kid, but it’s sort of shocking that they’re wandering here, in a neighborhood, with little kids still running around all over the place. We’re probably ten minutes from the Canadian border, and fifteen minutes from the foothills of Mt Baker, so they could have come from anywhere.
 
Final update of the gas station Wagyu:

Tri-tip turned out great. Previous experience with these super fatty large cuts of meat is that you have to be very careful on a grill not to burn the exterior from dripping fat flare ups, and that the fat will render quickly and drive up the internal temps. Needs a long rest time. Ended up using the rotisserie on the grill for this one to try and control the cook a little better. Started the grill at around 550 degrees to get a little crust on the outside, then turned it down as low as it could go until the meat hit 135 internal. Rested for about 20 minutes after that while the rest of dinner was finished up. Total cook time was less than an hour.

Best I can describe the meat is it tastes like a prime rib with built in Au Jus sauce. Incredibly tender, juicy and tasty. Made some mashed potatoes, sautéed carrots and some green beans to go with it. Wine paired fantastic. Needed something dry with some big tannins, dark fruits and some good leather to cut through the richness of the meat. All the pots and glasses are empty, so I guess it was a successful dinner.

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Did some wings in the smoker. Tried 2 different rubs...one homemade (darker) and one storebought (Lanes signature). First time, and they came out great. Wife liked the homemade rub better, but to me they were so similar I couldn't pick one over the other.

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And some Indian-spiced cauliflower to go with it...so f'ing good!

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Tonight’s dinner. Hopefully it comes out as good as it looks.
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Ellis Wyatt said:
Final update of the gas station Wagyu:

Tri-tip turned out great. Previous experience with these super fatty large cuts of meat is that you have to be very careful on a grill not to burn the exterior from dripping fat flare ups, and that the fat will render quickly and drive up the internal temps. Needs a long rest time. Ended up using the rotisserie on the grill for this one to try and control the cook a little better. Started the grill at around 550 degrees to get a little crust on the outside, then turned it down as low as it could go until the meat hit 135 internal. Rested for about 20 minutes after that while the rest of dinner was finished up. Total cook time was less than an hour.

Best I can describe the meat is it tastes like a prime rib with built in Au Jus sauce. Incredibly tender, juicy and tasty. Made some mashed potatoes, sautéed carrots and some green beans to go with it. Wine paired fantastic. Needed something dry with some big tannins, dark fruits and some good leather to cut through the richness of the meat. All the pots and glasses are empty, so I guess it was a successful dinner.

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Good wine choice !
 
Headed to a Brazilian steakhouse for that all you can eat meat served on swords. I’ll be in the middle of a meat-gasm while I am there and then in a carnivore coma shortly there after, so don’t expect any food pics. Best I can do is to show you that our friend Bing is going with me for this meal, with out shout to Lorien Lorien , Mike157 Mike157 and Dawkind Dawkind in memory of brother Bruce.
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NWFRS said:
Very nice! That looks gorgeous. I only bought wagyu once in my life, at a restaurant, and I believe they did overcook it. I’d be terrified to ruin something like that at home. You did real good!
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From the posts of yours I've seen in this thread, I don't think you would have any problems. Looks like you know you way around a grill and kitchen better than most.

One of our favorite ways to cook wagyu and other steaks is also the most fool proof and is a lot of fun. Cut into thin slices and use a hot stone at the dinner table so you cook and eat as you go. Some good soy sauce and salt to go with it. A little meat goes a long way eating like this, and I usually only plan on 4-5 oz per person.

I have found that the most cost effective hot stones are actually machinist or laboratory granite pieces, 2" or thicker so they retain heat longer.

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For today though, boiled peanuts! 30 pounds done and bagged so far this weekend, last batch for the day going now. I freeze gallon bags of them to take to tailgates, 4 wheeler rides, or any other events that needs a good snack.

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