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Unread 09-01-2013, 09:26 PM   #11
somebody shut me the fark up.

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Join Date: 06-26-09
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Originally Posted by Hawg Father of Seoul View Post
Awesome write up. Interesting that the SRF lacked minerality. The three WAYGU and 1 red Japanese brisket I cooked had exceptional minerality.

Congrats on a very successful cook when it counted.
I have had Wagyu brisket a few times, and the balance and tasty and clean tasting fat has always struck me. But, I find the flavor to be very mild, this would be true for the steak and tri-tip I have had also. But, that is not a flaw, it is delicious stuff.

I plan on buying some Strube Ranch from Big Poppa Smokers at some point soon.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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