MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 02-08-2013, 11:49 AM   #1
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default *Wagyu Question* Is It Just The Extra Marbling? Or Is There A Texture Difference?

Just curious. Never tasted it myself.
Q-Dat is offline   Reply With Quote


Thanks from:--->


Old 02-08-2013, 12:44 PM   #2
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
Default

Yes

........
luke duke is offline   Reply With Quote


Thanks from: --->
Old 02-08-2013, 01:56 PM   #3
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

Quote:
Originally Posted by luke duke View Post
Yes

........
Well I suppose it was just a yes or no question. I blame myself.
Q-Dat is offline   Reply With Quote


Old 02-08-2013, 05:11 PM   #4
Gig'em99
On the road to being a farker
 
Join Date: 12-10-12
Location: Richardson, TX
Default

Definite marbling differences. I find the steaks are FAR more tender than choice and prime. I do not find glaring differences in waygu briskets. They look different, but after a long cook, they all eat well. Some swear by them though.
There is a butcher in McKinney TX that cuts waygu chuck roasts into steaks for 11.99/lb. you cook them a tad longer than you would a ribeye or strip, but then you can cut it with a fork. Absolutely incredible.

So like I said, big difference with the steaks in my opinion.
__________________
Custom 30"X84" competition-style RF trailer smoker
Pecos 20"X60" OS by Old Country BBQ
Char Griller 5050 with side box

[COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]
Gig'em99 is offline   Reply With Quote


Old 02-08-2013, 05:32 PM   #5
djqualls
Full Fledged Farker
 
Join Date: 03-08-10
Location: Tecumseh, OK
Default

Its the difference between regular white birthday cake and Homemade Carrot Cake!

It is very Rich in taste.

To me texture is about the same as a good Prime Brisket. Marbling is off the chart. and it does finish at a lower temp in my experience however, because of the marbling it is more forgiving if over cooked a tad because it will still hold together for a good 1/4 inch slice snap test.
djqualls is offline   Reply With Quote


Old 02-08-2013, 07:15 PM   #6
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

Thanks guys. Its mostly the texture difference if any that I am interested in. I can tell from pictures that it is much more marbled. I just wanted to know about the texture difference if any.

As far as marbling goes I think I may have a way of making my own ;)



Q-Dat is offline   Reply With Quote


Old 02-08-2013, 08:39 PM   #7
INmitch
is one Smokin' Farker
 
Join Date: 04-28-09
Location: decatur, IN
Default

Quote:
Originally Posted by luke duke View Post
Yes

........
Agree. At bigger comps I cook a prime angus and a wagyu. Myself I can't stand brisket anymore. Prime angus is usually a thicker better looking slice (that I would rather put in the box) but my taste tester (wife) always picks the wagyu. Just my $.02
__________________
Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it"
INmitch is offline   Reply With Quote


Old 02-09-2013, 05:38 AM   #8
cmohr74
Full Fledged Farker
 
Join Date: 09-12-11
Location: Streamwood, Illinois
Default

Quote:
Originally Posted by Q-Dat View Post
Thanks guys. Its mostly the texture difference if any that I am interested in. I can tell from pictures that it is much more marbled. I just wanted to know about the texture difference if any.

As far as marbling goes I think I may have a way of making my own ;)


Can I ask what that contraption is. It looks like the grease gun I use at work to grease bearings and whatnot
__________________
FEC100 /Memphis/"Hulk" UDS / S/S UDS, Peroria Backyarder
cmohr74 is offline   Reply With Quote


Old 02-09-2013, 07:19 AM   #9
kyles Q crew
Knows what a fatty is.
 
kyles Q crew's Avatar
 
Join Date: 06-25-07
Location: hicksville NY
Default

You can always try to use a larding needle to add some fat to the brisket. It will add a lot of flavor.
__________________
Kyle (Grilling Co-Pitmaster)(KCBS CBJ) proud member of the Polish Illuminati
Team: Two Fat Polocks BBQ Team
Equipment:
"Spicey": Spicewine Large Cooker
"Mini Spice": Spicewine Small Cooker
"Barbra Q": Lang 84 Deluxe
"Binky": Brinkman Professional Grill
"Big Red": 2007 Haulmark BBQ Battlewagon Trailer
"Pork Puller": 2007 Ram 1500 Pickup with Hemi
Web Site: Two Fat Polocks BBQ Team
kyles Q crew is offline   Reply With Quote


Old 02-09-2013, 07:54 AM   #10
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

Quote:
Originally Posted by cmohr74 View Post
Can I ask what that contraption is. It looks like the grease gun I use at work to grease bearings and whatnot
Yessir! That is a grease gun. And the stuff in the jars is pure rendered beef fat before it set up and turned white like lard. Its a brand new grease gun that I have cleaned very thoroughly. I'm gonna take a shot at injecting a brisket full of the fat and see what happens.

Also using one of these.
Q-Dat is offline   Reply With Quote


Old 02-09-2013, 09:14 AM   #11
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Default

Warm it up first, I have one of those needles (full of chassis grease) and they want to shoot off. Might tape it on or something.

Also, those guns are are designed to work with the tube. Might use some rolled aluminum foil to create a seal.

I like the way you are thinking. Not sure this is your winner, but innovative.
Hawg Father of Seoul is offline   Reply With Quote


Old 02-09-2013, 09:20 AM   #12
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

Quote:
Originally Posted by Hawg Father of Seoul View Post
Warm it up first, I have one of those needles (full of chassis grease) and they want to shoot off. Might tape it on or something.

Also, those guns are are designed to work with the tube. Might use some rolled aluminum foil to create a seal.

I like the way you are thinking. Not sure this is your winner, but innovative.
Thanks. I'm gonna clean up and re use one of the plastic tubes. I tried this once before with a normal injector and heated liquid fat, but most of it would come out. I figure going in solid it should stay put.
Q-Dat is offline   Reply With Quote


Old 02-09-2013, 01:10 PM   #13
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

I need one of these for me kneez!!!!
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Old 02-09-2013, 01:40 PM   #14
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Default

Having cooked 3 strubes and 2 snake river farms and not doing squat at comps I went back to my CAB choice and the walks came back. And IMO there was not much flavor difference. I cook national 16-18 lb packers now especial after reading these articles
http://www.forbes.com/sites/larryolm...kobe-beef-lie/

http://www.forbes.com/sites/larryolm...nd-wagyu-beef/

Hell I barely buy into @50 brisket much less a $100 wannabe kobe
jmoney7269 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:55 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts