Been experimenting with presses on the kamado lately. It alters the cook time so definitely need to stay on top of it.
This is as near perfect as you’re going to get. Great job.
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found a nice looking ribeye at Whole Foods
cooked it over hardwood charcoal. added another 11oz A5 top round in the foreground
and drank Brunello
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Froze to death cooking up some outside skirt last night. Came out great, on to ribeye tonight!
For the Seattle crowd, it’s a Pure Country Klingeman Family Farms purebred wagyu via Preservation Meat Collective. You can pickup the same stuff at Beast & Cleaver or Rainshadow.
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Time to make room for Berserker Day by grilling some of last year’s Berserker Day steaks! Morgan Ranch Tomahawk.
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I am a big fan of the Morgan Ranch tomahawks!!!
Cooked three of them for @Carrie_Morgan and it might have been the most stressed out I’ve ever been running the grill. Couldn’t imagine messing up on steaks with the rancher that raised the cows standing there in front of me 
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finger food
noun
US /ˈfɪŋ.ɡɚ ˌfuːd/ UK /ˈfɪŋ.ɡə ˌfuːd/
food that you can eat without using knives, forks, or spoons
Also see: Carnivore, Flannery Beef #lunchonthego #leftoversteak?
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Is there a story behind Carrie coming to see you in Seattle that I missed?
Seems like you “yada yada yada’d” the best part.
Hah. Not a big one - Carrie and Cam were laying over in advance of a cruise that was leaving out of Seattle the next day. I had a couple of friends over and we grilled a bunch of Morgan Ranch beef 
Post is somewhere upthread here!
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You hang out with all the A-list celebrities.
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I’m such a fan of Wagyu+ top round and beef /sirloin knuckle steaks. They’ve got the marbling to make them “steak-like,” but that deep, rich beef flavor that you’re never going to find in a Hollywood cut (ribeye, strip or filet).
Nicely done!
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According to the label, it looks about $60 lb. I see Costco A5 posted here at really great prices but I have never seen it on Costco.com or in the New Orleans store. I wish that I knew why.
Yep its $59.99/lbs. It’s almost always available in my Costco. It’s an insane deal. This is the second one I buy as it’s definitely not an everyday event to cook it.
Do you slice it into smaller pieces for searing? I always do that, but I would be curious if anyone has ever tried to cook this like a steak or even a roast for the larger ones? Or, any other techniques for a change up?
Yes, this one will be cut into 4 steaks, and then I’ll cut those in half, making total of 8 steaks. Then vacuum sealed and into the freezer they go.
Last time I cooked a thin (1") one of these for me and my wife, it was still way too much for 2. So this time I’ll cut them in half after cutting them in about 1in steaks. Haven’t figured out the exact way to cut them yet.
I also cut a bunch of the excess fat and render that.
Lazy night at the AK Grill. I fired up the pellet smoker to 225 and tossed on a 2” purebred Wagyu ribeye. Let it go for 30-40 mins until it hit 105, brought in and seared off in a skillet with half tallow, half salted butter… using a bacon press to get a nice sear. I’m always trying to get a crust with as little gray ring as possible, but keeping the rest a uniform color. Got pretty damn close tonight! Paired with the second half of a 2022 Motor City Kitty, which I scored at Costco, of all places.
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