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I don’t plan on buying Waygu as a regular event. I agree with @Tyrusi pay the couple extra bucks a pound for prime brisket, I taste the brisket. I’ve tried grass fed prime brisket and I preferred grass fed, grain finish. I’ve had grass fed prime steaks and those were tasty, and in general all the steaks I cook are prime but most are grass fed corn finish from my Iowa Meat Farms butcher shop that I’ve been going to for 20 years I’ve seen Waygu on the menu at steakhouses but never had the $$$ to spend. But I figure I might try to cook one of these at home to see what it’s like. It’s not a habit I intend to adopt that’s for sure but I am intrigued on guaging the meat for myself at least once @Tyrusi drink this special green team called Gynoatemma that really helps with the cholesterol and doctor put me on a statin 3 years ago and now I’m in the very low range the tea is really good. It’s known as the Chinese miracle herb Gynostemma Tea ( Jiaogulan Tea )... https://www.amazon.com/dp/B01M8Q2ABP?ref=ppx_pop_mob_ap_share
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No jest, tis a true recipe of Polish origin. You know Tekebo, they probably don't get a lot of calls for blood and just misplaced your order. -
Some great looking cooks here. Those pork chops look particularly fine @jonj Presently:
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Welcome Miles. You should have had a repair kit included with the KK. Is the KK new or did you buy it second hand?
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I have a single tile that came loose on the exhaust cap. Would anyone have a recommendation on what materials and process to use to replace the tile?
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Yes, definitely high heat works best, but like I said, you have to monitor it carefully to catch it before it melts too much. I don't generally oil it, but no harm, no foul in my book. -
Gotta hand it to ya, Robert, that's a cheap knife, but looks decent. We'll see in the long run how mine holds up?
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I've eaten wagyu in Japan and really enjoyed it but have no desire to hunt it down and eat it again. The thing I have found with meat is that the breed and how the meat has been hung and aged makes so much difference. If I were you I would try wagyu once and then move on. Explore what's available from specialised farms and butchers. There so much to learn and enjoy. -
Hey Tony. I sometimes struggle with halloumi sticking to the grates. Seems to need high heat AND needs some oiling. Is that your experience?
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You jest @Tyrus but I did actually ask a poultry supplier for chicken blood once. Not for me mind, but for my father-in-law who wanted to make coq au vin. They never responded to my email. I waited a couple of years before I approached them again and made no mention of blood ever again. They answer all my emails now. The lesson? Don't scare folk with weird s**t on your first encounter. Save it for the second or third.
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