Moved the burger & bacon to a cooler part of the grill & put on the Egg's hat, closed the bottom door & let the meat come up to 152°. With the extra fat marbling in wagyu beef I found my normal medium-rare temperature to be slightly too cool for a melt in your mouth burger.

I recently scored a case of Wagyu burgers from a restaurant supply company. I grilled some for the first time and to be honest I didn’t see where they were any better than my normal 80/20 ground Chuck burgers. Don’t get me wrong they were very good just not enough difference to justify. Sorry I only took 1 picture.

Ground wagyu from our parking lot meat swap last week (thanks @Foghorn). 1/3lb burgers smoked over oak until 120 then seared on cast iron griddle on the BGE.

Picked some up yesterday. Has anyone else tried? Overpriced or worth it for burgers?

Two 4 lb SRF Wagyu picanhas were dry aged for 75 days. They both ended up around 2lbs 14oz prior to trimming. One picanha was cut into steaks, vacuum sealed and frozen and the other received a dry, nitrate based pastrami cure. The pastrami was cured for 18 days, rinsed thoroughly and desalinated for 6 hours with intermittent water changes. After an overnight rest in the fridge, it was coated ...

2019年12月18日 · But a cow raised to be Wagyu is a different breed and raised and fed different. What we buy in the store, not getting into the higher end farms, and graded as choice, select and prime are probably from similar cattle raised in a similar manner.

2010年12月1日 · Thinking of purhcasing a couple of inch and half bone in Waygu ribeyes. Have an extra large BGE...anyone ever grilled Waygu steaks?

A new Costco opened up in my neighborhood recently and, as you would expect, I am truly exited. I was having friends over for burgers and on a whim I bought their organic ground beef. It's a three pack, each 1 1/3 lbs totalling 4 pounds. A little salt, pepper, garlic, Worcestershire and finished with about 12 patties. I take care not to handle the beef too …

2024年10月27日 · In an earlier post I mentioned that my local 1 horse towns Walmart raised brisket price by 30 cents per # to 4.29 for select grade.

Bubba makes a reduced fat burger...the only one we'll buy...but I too prefer making my own, generally from ground sirloin...which hopefully actually is ground sirloin.