Tundras live: Dumb Dad Jokes, Incorrect Opinions, and Relationship Advice.

If you must ask, you're already in over your head.... just send them to me

 

you'd probably use ketchup.

 

Dry brine with salt (salt the steak and put in the fridge for 2 hours so the salt penetrates)

Pepper and then grill to an internal temp of 135 and let it rest for 10 minutes.

Wagyu is really rich, so you may want to consider a different side dish.

While the link below isn't a how to on cooking wagyu steaks it does have some good info:

 

I wish I knew how to make decent Brussel Sprouts. I don't.

Mac & Cheese is bumping the top of my cooking skills.

 

Grilled asparagus or something along those lines. Grilled broccoli with brushed on soy sauce and red pepper flakes. Roasted quartered red or gold herb potatoes with some salt, pepper, rosemary and olive oil and a diced onion.

Your call though. Just think Mac & Cheese + Wagyu will be too much on the fats.

 

Nothing but the finest A1 for those bad boys

What cuts did you end up with???

Prep as AZbaldy mentioned... Nothing on these bad boys but salt (and pepper to taste if you like), but I'd avoid rubs, etc. as you want to taste the flavor of the meat not your seasoning....


Get the grill hot AF, and bring your oven and a cast iron pan up to temp; quick sear on the grill; transfer them to the cast iron pan and pop them into the oven until they are to your liking... I wouldn't go over med rare (med if you're a heathen); and don't forget to let them rest before cutting into them (which means allowing the temp to come up a bit while they rest and not reaching target temp in the oven)...

Agreed on the not doing the mac and cheese (let the steak shine)... do some roasted cast iron red potatoes or some nice greens like 'flashed' spinach or maybe some grilled asparagus in a light lemon butter sauce

 

Damn... I was typing as you were posting!!!!

Well done though... we have similar tastes!

 

Don't forget the beverage...

Perfect steak for a bold cab or zin

 

Yes… something with hairy balls like a cab from WA. None of that CA chit

 

You should be able to find this at any Total Wine or large commercial liquor store...



Price point should be about $70-$80

Costco will usually have some version of Caymus at most locations, which is a good option as well....

If you have any Silver Oak in your cellar, now would be time to crack one of those open!!!!


I had an 1985 Silver Oak cab that was mind blowing....






Can't go wrong with any of the above 3...

 

Brussel sprouts are easy. Cut the stems off, cut the bulb in half, toss in olive oil with S&P and put in the oven at 350-400 until cooked to your liking. The add crumbled bacon or a shot of lemon for acid and freshness from those heavy steaks

 

I think are Wagyu dude is back in his garage doing squats or somthing....

Oh well...

Now it's bed time and I'm hungry again

 

Didn’t pick you for a CA cab sissy…

 

Time for me to make a confession. I have a guilty pleasure, I love Takis Fuego rolled tortilla chips. I have been addicted to these things since 2012. I know they are chemically processed garbage but damn are they good in small amounts.

 

My guilty pleasure is any variation of Flamin' Hot Cheetos:

 

Sleep easy

It's our last day in Mexico.

I work tomorrow night.

 

This

 

Me and my buddies have always wanted to do one of those runs on the Verde. But winters are hard to break away on a moments notice when they go. It always looked like a beautiful wilderness run. We have made a few spring pilgrimages on the Salt near Globe. The 100' tall saguaro's are a sight to see.

 

So you remember them from when they were actually spicy.

 

@nobodyintexas, On the topic of wagyu, I'll echo most of what has been said. Salt brine and pepper only.

Where I differ... Get your grill hot AF and sear each side for 1-2 minutes depending on how thick the steak is. Then cook over a lower heat til internal temp is 124. Let rest for 8 minutes. Should come up to 133-135.

also try making Brussels. Super easy. Follow @Blue Thunder's recipe.

stay away from caymus. Over marketed cab that gets released right at the 3 year mark and doesn't have the depth a CA Cab should with it being so young. Lots of older vintage stuff available for cheaper.

 

Peace out, P.V.

 

Slice zucchini lengthwise, brush both sides of each piece with olive oil, sprinkle with steak spice or something similar and grill.

 

My son will crush an entire bag in one sitting. I find them super nasty, primarily b/c the texture of the chip is all wrong.

 

Noice… I am looking at getting a 2nd, smaller griddle for camping.