WAGYU RIBS

 

We have been on an exploratory culinary Wagyu journey. Today's stop is American Wagyu beef ribs picked up at Costco. These ribs were pre-sliced and around 6 dollars/pound. They looked meaty with a lot of intermuscular fat. In the same aisle Costco had beef ribs with out a fancy label which were a tad bit cheaper but did not have as much intermuscular fat. In hindsight I wonder if it might of been a better choice.

I seasoned these ribs with a rub and cooked them at 275 degrees for several hours on my BGE. I did not really have a method. I took them out when they looked done. I sauced them and returned them briefly to set the glaze. These ribs did have a wonderful beef taste. They were very rich. In fact, I would venture to say too rich. This is what the Wagyu beef is known for; richness (fat). 

I liked these ribs but this will be a one and done effort. You just do not need so much fat in ribs. I also did not like that the ribs were pre-sliced. It meant for a little uneven cooking and meat coverage on the bone.  It was a fun and tasty stop on my Wagyu journey.

CALIFORNIA WATERFOWL DINNER

 

Ms. Goofy and I attended a tri-tip & prawn feed at the local community center. What we thought was a conservation group for water fowl sure had a lot of guns. It was a mighty tasty dinner but I did not win the raffle for the framed picture of Ronald Regan.

BAVETTE NEW ZEALAND STYLE

 

Today we travel to New Zealand to try a bavette steak. A bavette steak might be called a flap steak here in the states. This steak also claims to be Wagyu beef. Companies have been taking liberties with the definition of Wagyu and really am not sure what to expect. This steak also boasts that it is grass fed and finished. Grass finished is not high on my list of purchases and was bought by my wife Ms. Goofy.

This steak was cooked on a high heat over a charcoal grill. I cooked it for about 5 minutes a side. It was rested and sliced against the grain. How did it taste you ask? It was very tender. It had a deep rich beefy flavor. My only critique it had that vegetable twang of a finish assosiated with grass finished beef. Overall it was not terrible. I never mentioned the price. This cut was 12.99/pd. Into days market that is a bargain and comparable to its American counter. Would I purchase this? Proably not. While it was good, I am still not a fan of grass finished beef.

CARRARA 640 WAGYU

 

It seems there is a flood of Wagyu products flooding butcher shops and big discount houses. There are many choices and price points. Today steak is from Australia called Carrara 640 Wagyu. The price was 40/pound for boneless rib-eye. This is on the lower end of price for the current Wagyu's on the market. This company also advertises this beef is grain finished. That is a bonus in my world.

The butcher suggested cooking on a high charcoal heat at 4 minutes a side. I did and let it rest for 5 minutes. It was a perfect medium rare cook. The beef was ultra tender and had the big beefy flavor which I crave. I would purchase this again. Ms. Goofy has some other Wagyu products for me to try.......Stay tuned.

MAPLE BACON JAM

 

I picked up this Maple Bacon Jam on my recent trip to Virginia. It was sold in the gift shop at the Civil War Museum. This is my kind of souvenir. It actually tastes very good. It is sweet, mapley, smoky and fills the bill in the sweet department. I like it but question if there is any bacon here. I am afraid to read the ingredient list. 

MORE CHEESE PLEASE

 

According to Ms. Goofy there is never enough cheese. She would of been happy at the Buon Tempo Italian Club. They do not scimp on the cheese. There is a slight problem of her participating in this cheese laden lasagne; this was a stag dinner night and women were not allowed. There was also a cheesy bread to add on to this cheese pile.

Do not worry, Ms. Goofy can go to the co-ed dinner later this month and get her fill of cheese.

CINCO COOK-OFF

Today we are at a really fun bbq contest with a twist; fajitas. This “Cinco Cook-off” was held at Super La Favorita Meat Market #3 in Dixon California. How can you not like a contest held at a meat market. Ribs were included in this spicy fun extravaganza.!!!!!!!!