Troble Posted February 28, 2021 Author Report Share Posted February 28, 2021 And here are my cuts. Just dusted them with pink Peruvian salt & fresh cracked black peppercorn. 2 filet mignon & a Pichana cut 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 28, 2021 Report Share Posted February 28, 2021 Gorgeous hunks of meat!! 1 1 Quote Link to comment Share on other sites More sharing options...
Bruine Posted February 28, 2021 Report Share Posted February 28, 2021 My turn to share my experience with wagyu beef.A nice piece of imported japanese strip loin.Seared in a cast iron pan over charcoal with a bit of oak wood.With asparagus, daikon salad and sushi rice. And a nice mushroom tasting sake.It was a treat.Envoyé de mon iPad en utilisant Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 1, 2021 Report Share Posted March 1, 2021 (edited) Must have been someone's birthday, right. Maybe an anniversary? I know, you've been so well behaved this year you couldn't wait for Santa. Well done, nice action shots, although those steaks really don't have to move to look good, they're all very photogenic. Edited March 1, 2021 by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
Bruine Posted March 1, 2021 Report Share Posted March 1, 2021 Must have been someone's birthday, right. Maybe an anniversary? I know, you've been so well behaved this year you couldn't wait for Santa. Well done, nice action shots, although those steaks really don't have to move to look good, they're all very photogenic.No particular occasion beside that wagyu imports are not that regular in Quebec. And with the Covid and all restaurants closed, I deserved that.And for the moving picture, more an accident than anything. Don’t really know why the phone decided to pass in video mode.Envoyé de mon iPad en utilisant Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 1, 2021 Author Report Share Posted March 1, 2021 (edited) @Tyrus ive been eyeing this meat shop for months and now after a year of KK ownership I felt confident enough too cook a nice piece of meat like this, and with the arrival of my new KK I felt the occasion special enough, plus I closed the largest sale in my company’s history last week and since restaurants are closed for COVID I thought “why the F not?” It’s a perfect storm for me. About to fire up my KK and get to cooking Edited March 1, 2021 by Troble 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 1, 2021 Report Share Posted March 1, 2021 1 hour ago, Bruine said: My turn to share my experience with wagyu beef. A nice piece of imported japanese strip loin. Seared in a cast iron pan over charcoal with a bit of oak wood. With asparagus, daikon salad and sushi rice. And a nice mushroom tasting sake. It was a treat. Envoyé de mon iPad en utilisant Tapatalk Where's the foie? 😄 Quote Link to comment Share on other sites More sharing options...
Bruine Posted March 1, 2021 Report Share Posted March 1, 2021 Where's the foie? Lol. Not doing that bad. We shared this, Mrs Bruine and me and we have some leftover. And lot of veggies.Envoyé de mon iPad en utilisant Tapatalk Quote Link to comment Share on other sites More sharing options...
Troble Posted March 1, 2021 Author Report Share Posted March 1, 2021 (edited) Without a doubt the best meal I’ve ever BBQ’d in my life. Japanese A5 Wagyu Filet Mignon, seasoned with pink Peruvian salt & fresh cracked black peppercorn. Seared on the cast iron pan at 550 degrees over mesquite wood Served with lemon juice, garlic, butter salt & pepper basted asparagus with roasted Yukon gold potatoes with truffle salt, rosemary, thyme, garlic and finished with Parmesan cheese. Side salad was Cesar The meat was more like seared ahi tuna and melted in your mouth. Amazing Edited March 2, 2021 by Troble 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 1, 2021 Report Share Posted March 1, 2021 @Basher, @Bruine and @Troble, really lovely looking cooks all. And such beautiful cuts of beef. Yum! 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 1, 2021 Report Share Posted March 1, 2021 Bruine that’s a great looking cook to match a great piece of beef.Troble, why not indeed, and well done on that sale- very nicely cooked. That photo with the steaks off set to the pan is a winner.... pretty sure Dennis will/ should float that onto Instagram.Why not treat yourself to a better cut, well cooked at home and it’s still cheaper than a meal out.Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 1, 2021 Author Report Share Posted March 1, 2021 (edited) @Basher thanks and appreciate your suggestion on using some lemon to cut the flavors. It was a fantastic piece of meat. Truly exceptional. Looks like I found my birthday meal for the next decade. Only for special occasions for sure but completely worth the extra cash. Even better that I didn’t screw up the cook! Edited March 1, 2021 by Troble 1 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 2, 2021 Author Report Share Posted March 2, 2021 (edited) Tonight I grilled the A5 Wagyu Pichana in pretty much the exact same way as last night. Indirect for 2 minutes a side, seared in the cast iron pan for 2 minutes a side. Meat ended up more medium than last nights medium rare. While the Pichana was very tasty I didn’t feel like it was so far and above a normal high quality prime grade Pichana cut that I’d normally get. The filet was worth the money but I wouldn’t say this cut was anything life changing. It was damn good though I did a slow baked sweet potato with Labneh, rainbow carrots in the cast iron pan while the meat was resting with butter, brown sugar. Truffle salt and thyme. Cesar side salad & Grigich Zinfandel round out the plate. Fun experiment. Didn’t mess up the meat. Ate some tasty steaks that I normally wouldn’t order at a restaurant. Gave me a shot of confidence that I could cook the finest cuts of meat. Edited March 2, 2021 by Troble 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 2, 2021 Report Share Posted March 2, 2021 13 hours ago, Troble said: Gave me a shot of confidence that I could cook the finest cuts of meat. I'd say so! 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 4, 2021 Report Share Posted March 4, 2021 Troble if you happen to have a little left over wagyu( only because it’s so rich) I’d highly recommend a Thai beef salad.They are very popular here amongst friends and easy to make. The secret is in the dressing.Crushed garlic, grated ginger, finely sliced fresh chilli, lots of fish sauce and lime juice( to taste) and a dash of soy sauce.Slice the left over beef and take it back to room temperature. Whatever you have for the salad between greens, tomato, cucumber- anything fresh.The lime cuts through the rich marbling in the beef to leave a very tasty and fulfilling meal.The fish sauce sounds and smells horrible on its own, but trust me, with the other ingredients this is delish and essential.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 6, 2021 Report Share Posted March 6, 2021 On 3/4/2021 at 12:09 PM, Basher said: The lime cuts through the rich marbling in the beef to leave a very tasty and fulfilling meal. The fish sauce sounds and smells horrible on its own, but trust me, with the other ingredients this is delish and essential. I love Thai beef salad. Another nice thing to make is a dipping sauce with chillies, sugar, lime and fish sauce. Delish. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 6, 2021 Report Share Posted March 6, 2021 @tekobo - sounds very close to Vietnamese nuoc cham dipping sauce. Nuoc Cham (Vietnamese Dipping Sauce) Recipe | Allrecipes 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 6, 2021 Report Share Posted March 6, 2021 Fine job all around. That's the kind of steak you don't leave unattended to go into the house for something. Bill Belichick couldn't have executed a better plan. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 13, 2021 Author Report Share Posted August 13, 2021 Picked up a Wagyu brisket today from my guys at Swagyu Chop Shop. No trimming necessary. Can’t wait to cook it Sunday Tgey just started shipping their Wagyu beef nationally online so if you’re interested here’s their link https://www.swagyuchopshop.com it’s not cheap but it’s great quality. We’re celebrating a special occasion Sunday and I’ve been wanting to try one of these and they just happened to get them in yesterday 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 14, 2021 Report Share Posted August 14, 2021 That is some really good looking beef !!!!!! 1 Quote Link to comment Share on other sites More sharing options...
