It's worth trying. Definitely not something I'd eat everyday and it's not about the price. It's good. Then again it's about what flavors you like for beef. Try it at a restaurant, a high end one where you know you're getting what you pay for and prepared right. Therefore if you ever do get your hands on some you can grill it and see if it's up to par.
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
While Japanese Waygu is expensive, you can try Australian Waygu. It’s more fatty and flavorful than Prime cuts but not as rich, and less expensive than the Japanese Waygu. We have two butcher shops in my town that sell Waygu. Grilled a $80 Wagyu Tomahawk for Valentine’s Day and it was delicious.
One day I’ll get the Japanese one, but it’s rare that the shop has it and I don’t want to pay $60 for a small NY strip.
I buy Waygu every couple of months. For the most part, I stick to Prime steaks. It’s what most restaurants use anyway. Reverse Sear it on the grill and it comes out perfect everytime
blockburna420
Consecutive thumbs up
facts
What town?
blockburna420
Consecutive thumbs up
pound town... wtf any town
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I thought they was talking about somewhere specific.
blockburna420
Consecutive thumbs up
every real spot closed Sunday Monday and Wednesday
CreepyMcCreeperson
Veteran
How do I keep the juice from the chicken from reigniting the fire, and burning the meat up?????
Close the vents on the bottom of the grill until the fire does down... You gotta to learn how to control them vents...How do I keep the juice from the chicken from reigniting the fire, and burning the meat up?????
ABlackMan
Superstar
Fresh lemon juice, ponzu, cayenne, honey, light salt, pepper, garlic. Try that out.
Whatupdoe?
Pro
Looks ok.... looks like a small electric smoker so don't expect heavy smoke flavor. Imo if there're no space concerns I'd start with a weber kettle. You can't go wrong with it as a starter grill/smoker.
The weber does involve a small learning curve with how to manage a fire but if you're looking to do this more than occasionally it's worth it. Even at the current price point on the weber you could still get a small inexpensive electric smoker for what looks to be the same price.
Do two zone cooking. Have one side, over the fire for searing. The other side, without the fire is for finishing it offHow do I keep the juice from the chicken from reigniting the fire, and burning the meat up?????
