The trick is to smoke the meat and not make the meat smoke
Date: June 27, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
I had always wanted to try grilling Wagyu cheeseburgers. This day I got that wish and a few surprises came with the experience.
My first surprise was the appearance of the meat. With a 40% fat content, the meat was pink not red. It also had a very soft and sticky texture unlike regular ground beef.
Step one was to toast some buns.
The burgers were direct world at 425 using the cast iron grill grate. Although these burgers script a lot of fat onto the coals, there were zero flareups when the lid was down.
Other concern with this soft sticky meat was to keep it from sticking to the grill grate. I actually oil the grill grate twice. Due to flareups, I had to wear welders gloves while turning the meat. But I was able to flip them with very little stickage.
During the last minute and a half I topped the burgers with some high quality American cheese. The burgers were taken to 150 and allowed to cool for 10 minutes, during which time they rose to 160.
I wanted to keep things simple and let the flavor of the beef shine through. So you'll notice there are no condiments used on these burgers.
These burger surprise me in three ways: They we're the moistest burgers I've ever had, they had a creamy buttery texture it Did not taste like any be burgers I've ever had before. I I am so glad that I got a chance to try them.
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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