The trick is to smoke the meat and not make the meat smoke


  Date: June 27, 2015
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found out that my local butcher shop had Waygu ground beef and it wasn’t as outrageously priced as I feared. You may not have heard of Waygu beef, but you may have heard of Kobe beef. Kobe beef is a Japanese beef from four specifically bred breeds of cattle. The cattle receive an outrageous amount of TLC and produce a tender, tasty beef with an amazing amount of marbling. A Kobe beef rib-eye sells for over $100. Waygu beef is the American version of Kobe beef. It uses beef from exported Kobe beef cattle raised in the U.S. There are arguments in some circles over which is better. All I know is Waygu beef, though expensive, is less money in the U.S. than Kobe beef. I was curious to see if this beef was as amazing as some folks claim. The ground beef had a vastly different color. Due to the large amount of fat, the color was closer to salmon pink than the normal red. I kept things simple by seasoning with salt & pepper when the burgers were grilling. I didn’t use any toppings other than some white American cheese. I took the burgers to 150 and gave them a 10 minute rest. These burgers were certainly different and also were a bit of a surprise. The consistency was what I would have to call creamy. You weren’t really aware of individual pieces of ground meat, it was more like a single well blended entity. The second surprise was how moist it was. This was no doubt due to the large amount of fat, but I think the sealed environment of the Big Green Egg helped. The third surprise was the flavor. I expected it to be an enhanced more flavorful version of ground beef flavor. I really didn’t find it this way. It had a strong meaty flavor, but if blindfolded I wouldn’t have guessed this was ground beef I was tasting. While I won’t make a regular habit of eating this high end meat, I will buy a pound or so of ground Waygu from time to time because it really is a different experience
Recipe Source:
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GS Website
My Own Concoction:

Waygu ground beef, salt, pepper & American Cheese
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
  • BGE Cast Iron Grill Grid
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Thermapen Super-Fast Thermomer
  • Ranch-T Lump Charcoal