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Found 2 results

  1. My amazing wife gifted me a SRF 13.8 Wagyu gold brisket. Here's what came in the package. She only "paid" for the brisket. We received two 8 oz top sirloin steaks and a pack of wagyu hot dogs. Not pictured was a cooler bag that was also included! Here is the label from the brisket. Here that beauty is fresh out of the package and rinsed and paper towel dried. Fired up the grill with the new Fogo! Indirect with drip pan, at 250. Fat side down. Smoked over 6 chunks of apple and 2 chunks mesquite. Almost all trimmed up. Ready for rubbing. Rubbed with an inexpensive coffee rub that I absolutely love. I felt like I was cheaping out on this part.... But it needed to be cooked and we thought we were going to have people around for the big fight on HBO. So no time to run up the highway to nearest store that sold something a bit better. Cooked until internal temp alarmed at 170 at something like 2:38 am. The following picture was before I went to bed or about halfway there. Double wrapped in hd aluminum foil at 170 and put back on the grill. Until a temp of 198 was reached. And boy was it "probe tender"! Here is the before bed pic. Sit down, relax, have a cigar, take in the wonderful aromas! Pulled it off at 198, wrapped in a blanket and put into the Pelican cooled for 3 hours and was surprised when I awoke to find this beauty all done and ready for eating. You can't really tell due to my awful camera, but it has about a 1/4 inch pink smoke ring and was super juicy. This meat melts in your mouth. Everyone who's tried says it is the best brisket they have ever had and I agree. The guys at my work don't just hand out compliments ever, so I believe them. Overall this is wonderful and needs nothing. You can slice this brisket with a plastic fork and it melts on your tongue. It is a bit pricey, but well worth it and not something we can do every week(too bad). My wife says that this has ruined beef for her. Here is a pic of the bend. I highly recommend this at least once or split it with some good friends. SRF was great, they contacted my wife soon after she ordered to make sure she understood what she was getting and the shipping details. Truly amazing all around! I love my wife; she treats me awesome!
  2. First cook of the Snake River Farms steaks. I ordered the traditional cut ribeye for Z and the American Kobe filet for me. Z made a special request for gratin potatoes as a side. Here's how it all went down. Starting with a couple of gin and tonics while getting things set up: Steaks with a little kosher salt and pepper. My recipe for gratin potatoes calls for parboiling the potatoes in cream first: On the grill at 300° on the diffuser, but wide open as the temps continued to rise: Off the grill 20 mins later with the temp stabilized at 550° I tried something a little different today. Instead of grill marks, I wanted that all over meaty, crusty, steakhouse sear. So I used the solid CI griddle half. Z's steak was on and off at about 2 mins per side. Mine, being thicker, took a little longer (actually more sides), so when I pulled his, I dropped a handful of baby asparagus next to my steak. While I was managing steaks, Z was pulling together our salads: Field greens, sliced strawberries, candied pecans, blue cheese, and a garlic-lemon vinaigrette: The final plating: his ribeye, my filet, salads, and the fixin's Perfectly medium rare with a fantastic salty, meaty, slightly peppery crust: Note on the SRF steaks: I LOVED my filet. It was absolutely melt in the mouth tender with that buttery texture in the rare areas that I love. Z took a bite of mine but found it almost *too* buttery and said that it almost gave him the mouthfeel of ground beef. I disagree ... but that's cool. He equally LOVED his ribeye, found it marbled just right and the amount of sear on the fat gave it that creamy mouthfeel that he thought was perfect. I liked his but it tasted a little too fatty to me. So, obviously it's all personal taste. It was kind of fun to share bites and talk about our personal preferences and how they affect the cuts we prefer. I am pretty sure I'll stick with the filet or something similar for future orders for me, but Z is now very much wanting to try a couple of different cuts. He wants to try a NY Strip and possibly a bone in prime rib over the holidays. All in all, a very successful cook and meal tonight. Now I'm waiting for him to get home and text me that he made it ok. He is taking his daughter whitewater rafting on the Oconee tomorrow and I am hoping they have a fabulous time!!
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