Alan,
Mr Bowden is correct. That particular piece is not a standard menu item (they do have lower grades)…shoot me a PM and I will give you the details to pass along to your son.
Darin
First Light Grass Fed Wagyu Tri-Tips from New Zealand
First Light is great stuff; I get it at Bristol Farms. Haven’t had the tri-tip, but the ground and rib-eyes are stellar!
Lightly smoking a Flannery rib cap
Looking good. What was the total grill time?
This spent 35 min on a 350 smokey fire and went from 57 to 111 then foil, towel & cooler (with a fresh thyme and some butter) and it climbed to 114 an hour later it was 113 and was place in a 425 oven for 20 min till it hit 135 (143 carryover heat) and was sliced and served after a 10 min rest. not too smokey and plenty of pink (not too red anywhere) and was a big hit.
Tchk tchk tchk
What’s that Skip?
Tchk tchk tchk.
They marinaated you overnight in olive oil, garlic, soy, honey Skip?
Tchk tchk tchk.
What’s that Skip? They threw you on a Hot BBQ!!
Tchk tchk tchk.
And turned you over!
Tchk tchk tchk.
Now they are slicing you up Skip? I’ll get the Ranger, Skip (and a knife, and a fork)
Tchk tchk tchk
Resurrecting this thread to brag about these insane looking strips that I got for $9.99 per pound.
I want post game pics as well! Looking good.
Nolan, did you back up the truck?
They only had one more and it had the tendon going across the middle. I’ll go back a few more times and if this is the norm, I’ll buy a whole roast next time, probably at a discount. They sign said 11.99 per pound but he said he gave them to me for cheaper since I got 4. I can only imagine what I’d pay for a whole roast.
And no post game pics, we dug right in.
nice little ribeye that got cooked for dinner tonight
225˚oven from 67˚to 120˚then hot pan with a lot of butter
for basting.
Dear Mel,
We need to become friends.
Your pal to be,
Corey
Dear Corey,
No one wants to be your friend except the Bieb.
A realist,
Todd
Dear Corey:
Real Kobe Beef.
Bill. Solid!
Bill,
How did you cook that? I just got 3 8 oz A5 Kobe steaks and was undecided on how to prepare them. I made the first one last night. Just some salt, and then seared it for about 20 seconds on each side. It came out fantastic, but since I have two remaining, I am open to trying another way to enjoy them. If I had a slicer, I would do carpaccio, but alas I do not.
Thanks
Keith
Dear Bill,
Thank goodness you’re already a friend! 
Looks great, per usual.
Pretty much the same thing. Salted four hours pre-sear with my homemade infused sea salt (garlic/thyme/lemon zest). No oil into my deBuyer pan for two minutes per side on medium heat.
Man, looking at all this after midnight was a terrible idea. ![[head-bang.gif]](/uploads/db3686/original/2X/b/b1cd199e4b2b2988b5107c3c9598fd28dc92a776.gif "[head-bang.gif]"){kind=small}
Time to get some shuteye before I start binge eating.