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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC
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 Posted: Mar 14 2010 Post subject: First Wagyu Brisket |
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Da marbling
Rainy night ... I WILL NOT BE DETERRED!
Here is the money shot.
More pics are available ... follow the links back! |
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Huey
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Joined: 29 Mar 2009
Posts: 293
Location: Huntsville, AL
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| Posted: Mar 14 2010 Post subject: |
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Great cook! Those canopies are great, and saved me from a rain out today.
Whoa, whoa, whoa! Someone from Mt. Pleasant, SC, cooking BEEF for a BBQ?
WHA?????
Edited to correct geography problems.
Last edited by Huey on Mar 14 2010; edited 1 time in total |
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caliel
BBQ Fan
Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC
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| Posted: Mar 14 2010 Post subject: |
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| Huey wrote: | Whoa, whoa, whoa! Someone from Mt. Pleasant, NC, cooking BEEF for a BBQ?
WHA????? |
SC!!!!
And yeah ... getting ready for a KCBS competition next weekend  Otherwise it would be pulled pork with mustard sauce like a good denizen of the lowcountry. |
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day_trippr
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Joined: 08 May 2009
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Location: Stow, MA
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| Posted: Mar 14 2010 Post subject: |
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That's a good looking cook there, caliel! But how was the eating? Live up to the hype and worth the expense? (I've never had the pleasure)...
Cheers!
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caliel
BBQ Fan
Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC
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| Posted: Mar 14 2010 Post subject: |
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| day_trippr wrote: | | ... Live up to the hype and worth the expense? (I've never had the pleasure)... |
It was extraordinary. We ordered from Snake River Farms and it was overnighted to us for $84. It weighed in at 17 lbs, so it was just under $5 per lb. shipped.
We sliced about 5 THIN slices off the flat before rubbing and cooking and seared them on a salt block that had been heated to 500F. Six seconds a side and it was tender and heavenly ... BRISKET!!!!! |
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Uncle John
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Joined: 04 Feb 2010
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Location: West Texas
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| Posted: Mar 14 2010 Post subject: |
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I'd say you have a good chance to walk at the KCBS comp. At least for brisket. That thing looks awesome. Let us know how it goes.
I've had Wagu and Kobe beef but not a brisket. It is definitely high end and it looks like you know how to handle it. I'd love to get a bite of that.
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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC
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| Posted: Mar 14 2010 Post subject: |
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| Uncle John wrote: | | ... I'd love to get a bite of that ... |
Be in Little Rock, AR next weekend and you will |
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina
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| Posted: Mar 14 2010 Post subject: |
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I'm down the road in MtP too & didn't even get the invite!!! What's up with that?!? 
Lookin' good there Caliel.
By the way, I've got a couple gallons of mustard & also some vinegar if you want it. Having to dump my fridge.
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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC
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| Posted: Mar 14 2010 Post subject: |
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| Pit Boss wrote: | I'm down the road in MtP too & didn't even get the invite!!! What's up with that?!?
Lookin' good there Caliel.
By the way, I've got a couple gallons of mustard & also some vinegar if you want it. Having to dump my fridge. |
I have yet to make it out to Summerville for your eats  . I am over on Bowman Road near the hospital ... perhaps we will get together for a beverage and some Q. I have recently met a guy who is smoking meats and delivering to area restaurants that don't otherwise serve BBQ. A meeting of the minds might be in order ... especially since the roe shrimp will be running soon. |
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Uncle John
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| Posted: Mar 14 2010 Post subject: |
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| caliel wrote: | | Uncle John wrote: | | ... I'd love to get a bite of that ... |
Be in Little Rock, AR next weekend and you will |
Thanks for the invite. Wish I could take you up on it but I was just informed by my better half that I have to be in Brownwood, TX for some kind of college thing my daughter is in. Raincheck???
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SmokinOkie
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| Posted: Mar 14 2010 Post subject: |
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| caliel wrote: | | Uncle John wrote: | | ... I'd love to get a bite of that ... |
Be in Little Rock, AR next weekend and you will |
Ok, what's your team name? Number of us ringers will be there. |
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.
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| Posted: Mar 14 2010 Post subject: |
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caliel, your brisket looks awesome  Real nice color there. Nicely done my my man.
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada
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| Posted: Mar 14 2010 Post subject: |
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Brisket looks super good caliel,they really do have some nice marbling through out them.
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Smokin' Hoglegs
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| Posted: Mar 14 2010 Post subject: |
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What a beautiful piece of meat!
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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC
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| Posted: Mar 14 2010 Post subject: |
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| SmokinOkie wrote: | ...
Ok, what's your team name? Number of us ringers will be there. |
Rickety Rack. We compete in 3 or 4 contests a year and do about as well as our level of activity deserves 
Last edited by caliel on Mar 15 2010; edited 1 time in total |
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Huey
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Joined: 29 Mar 2009
Posts: 293
Location: Huntsville, AL
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| Posted: Mar 14 2010 Post subject: |
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| caliel wrote: | | Huey wrote: | Whoa, whoa, whoa! Someone from Mt. Pleasant, SC, cooking BEEF for a BBQ?
WHA????? |
SC!!!!
And yeah ... getting ready for a KCBS competition next weekend Otherwise it would be pulled pork with mustard sauce like a good denizen of the lowcountry. |
I shouldn't post so...late in the evening. It affects the vision. LOL Actually, I had NC on the mind since I'd just finished watching a show about NC barbecue.
That brisket looks fantastic! Good luck in the competition. |
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mrcustomsteel
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Joined: 01 Mar 2005
Posts: 1997
Location: Bilings, still a Texan, MT
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| Posted: Mar 15 2010 Post subject: |
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Man, I'm jealous! I've been too cheap to cook one but $5/lb is way less that I thought it would be.
Do you think that a wagyu brisket would be tender enough to slice and cook like a steak? Do you need to cook them low and slow or are they better fasttrack?
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caliel
BBQ Fan
Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC
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| Posted: Mar 15 2010 Post subject: |
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We sliced off about 1/2 lb of thin slices.
We have a salt plate that we put in the oven at 500F
We seared the slices on that at about 6 seconds a side. No seasoning ... no sauce ... nothing ... just meat. It wasn't ribeye tender after 12 seconds of cooking but then again even crap ribeye is more expensive than this was. Best to go low and slow, or the Myron 4-5 hour method will work. |
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jyoshka
Joined: 21 Jan 2010
Posts: 10
Location: Mount Pleasant, SC
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| Posted: Mar 15 2010 Post subject: |
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| Caliel's right - there was still a bit of connective tissue happening w/ the thin slices on the salt block, so I damn sure wouldn't wanna throw a 3/4 " slab on the hottest part of the grill & go to town. However, it was really impressive to see a thin slice of BRISKET get a quick sear & become edible... kinda like pulling a rabbit out of a hat (I prefer mine w/ mustard sauce, thanks) |
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mrcustomsteel
BBQ Super Pro
Joined: 01 Mar 2005
Posts: 1997
Location: Bilings, still a Texan, MT
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| Posted: Mar 15 2010 Post subject: |
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Interesting. The marbling in the flat looks a lot like what you see in the point. So if you cook it until fork tender, around 200-205, will it be more forgiving as far as drying out goes.
I'm sure the beef flavor is 1000x better than cryovac so I'm sure they would be worth the $$$ in in that respect but I'm really curious about how they hold their moisture.
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