Delicious
2 Likes
Working my way through some of the “non-Hollywood” cuts of the cow we picked up. The “eye of round” is from the back-hip area and is as lean as it gets, even with a purebred Wagyu. It usually gets cubed for stew meat, but I decided to try a low temp smoke, slice thin and make beef and cheese sandwiches out of it.
Full disclosure: I used a Z Grills pellet smoker for the cook, which always makes me feel dirty. I wasn’t going for bark, and I was prioritizing a constant 215 temp, so made sense to use pellets vs my offset. 2.25 hrs of smoke and 30 mins of rest later and it was good to go.
4 Likes
7 Likes
Damn, with a slicer or good knife skills that looks like it’d make insanely great sandwiches. Good use of that cut.
1 Like
How did you slice/finish it for sandwiches?
I’d love to have a commercial slicer for something like that of course.
How was the Bressler? I haven’t had one of those since I finished off 02 how many years ago 
I need to get a commercial slicer; we eat enough beef and sausage that it would make sense. @Sarah_Kirschbaum - any recommendations for a serious home kitchen machine?
The Bressler was great. We had an 03 several weeks back for my daughter’s graduation and it was stellar and firing on all cylinders. The 07 was a little on the soft side, with the fruit still very forward, which surprised the hell out of me, to be honest. I still think Bob’s wines were a steal at the price point, given his immediate neighbors (Beckstoffer Bourne, Crane and Hayne vineyards), David Abreu on the tractor and Mia Klein doing the winemaking.
1 Like
Appreciate that you held a few of them and the recent insight. They were absolutely great wines of the era…
I’ve looked into commercial slicers, ultimately I’ve just ended up that I don’t have the space. I guess I could put it in the closet with the ice cream maker when not in use, but then would I ever get it out?
Or maybe I’d leave it on the counter and never buy a cold cut again hmmm.
1 Like
Memorial Day/Birthday dinner tonight-
Morgan Ranch Tomahawk from one of the packages this year. It was spectacular as always @Carrie_Morgan!
The 2015 Brane Cantenac can certainly use more time but was really nice with the Rib eye tonight.
Sourdough onion rings, Chipotle Mayo, and creamed spinach rounded out the meal. Pretty happy with all of it.
Have a great weekend everyone!
6 Likes
Pulled an Australian Wagyu Ribeye out the freezer yesterday. Forgot to take a picture. 
Grilled it on the Weber to 110 pulled, rested while it crept to 125 and then seared over extreme heat.
The cook was perfect and the flavor was incredible. Was too lazy to get up and grab the phone for a picture since I didn’t take a before. 
1 Like
Academy sells a good slicer folks that make jerky use. I had a similar model I inherited from my mother that probably cost $30 and lasted 50 years. It weighed about 10 lbs and had suction cup feet. Perfectly serviceable for what we would use it for.
1 Like
Got into some Flannery and Morgan Ranch last night. Plus a local Angus tenderloin chunk. 24-hour dry brine, 225* reverse sear to 110*, sear on the baking steel inside the Traeger at 500*.
7 Likes
Burger Porn, Wagyu Bacon Cheeseburgers. Home grind of A5 Wagyu Short Ribs and Flannery Dry Aged NY Strip. Super rich, 5 alarm but worth it! Happy Memorial Day!
8 Likes
The bacon was a nice low-fat addition to the cheeseburgers.
2 Likes
Wagyu fat is unsaturated!
Bacon is a food group!
Most unhealthy thing on that burger was the American Cheese.
We don’t have one, believe it or not.
Ya’ll must have great knife skills…
That is just crazy… I love this, thank you!!