Whoa there big guy! Chuck makes for a tasty hamburger. Wagyu is just too fatty and not rendered when grilled. It seems to me that a lower fat, grass fed, double muscle, extremely wobbly piece of awesome meat might just do ok for a burger... Gotta whisper in Tim's ear!
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)