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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-20-2013, 01:59 AM   #1
Titch
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Default Robbins Island Full blood Wagyu Brisket

Tonight the adventure begins, the Brisket has been washed and dried, rubbed with Mustard sauce and Salt and peppered.
I plan to BBQ it at around 300f until cooked/probed tender,, can't be much simpler than that.











Basic rub of mustard, salt and Pepper, let the meat Talk.



TBC.

OOPS, a link to the home of the Beef for your information.
http://www.robbinsislandwagyu.com.au...ns-island.html
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Old 06-20-2013, 03:26 AM   #2
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Let us know how it turns out. Grass fed Waygu seems a little strange to me, but it may be a recipe for nirvana.
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Old 06-20-2013, 04:02 AM   #3
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no pine cones are being used in the making of this feast
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Old 06-20-2013, 04:09 AM   #4
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Please keep us posted. Grass fed was also the first thing that jumped out as me as well.

Cant wait to see end results.
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Old 06-20-2013, 04:13 AM   #5
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Quote:
Originally Posted by Crash View Post
Please keep us posted. Grass fed was also the first thing that jumped out as me as well.

Cant wait to see end results.
May I ask , what is the thing about grass fed, its a common thing to me.
Much Tastier in my humble opinion, I am very curious.
I believe our Cattle are dressed much younger than yours,
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Old 06-20-2013, 04:33 AM   #6
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It's a trade off Titch, grain fed produce more fat and marbling with a dramatic reduction in beefiness, grass fed are naturally beefy and have less fatty marbling.
Tenderness versus taste, and if you aren't used to something then the natural taste of it may take a little getting used to.
We are a lucky country to have both in such supply.
Heston Blumenthal was on the media this morning raving that Australia has the best beef in the world, so we are doing something well for a change!

Robbins Island may be the best of our grass fed, so looking forward to hearing your opinion as I have a chance to buy some if I decide by tomorrow!
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Old 06-20-2013, 04:56 AM   #7
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Quote:
Originally Posted by AussieTitch View Post
May I ask , what is the thing about grass fed, its a common thing to me.
Much Tastier in my humble opinion, I am very curious.
I believe our Cattle are dressed much younger than yours,
The "different" thing to me is that Waygu is desirable for the marbling and grass fed drastically reduces marbling. It could be an excellent compromise or it could be folly. That is what makes this intriguing for me. Got to say I want to try one for myself.

I really like grass fed beef, but often the brisket from grass fed does not turn out as well as it's feed lot counter part.

As far as Australia having the best beef in the world.... this will require more samples. Please PM me for addy.
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Old 06-20-2013, 07:47 AM   #8
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Nice looking briskie, Titch! Enjoy the cook!
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Old 06-20-2013, 09:39 AM   #9
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Good Luck Buddy. Looks Great

Keep us posted
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Old 06-20-2013, 10:39 AM   #10
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Can't wait to see your results, mate. Good luck!
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Old 06-20-2013, 11:00 AM   #11
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Looking forward to your cook Titch!
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Old 06-20-2013, 12:15 PM   #12
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Have you Aussie farkers all come down with Mad Cow Disease or something lately? This brisket thing is becoming and epidemic down there.
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Old 06-20-2013, 01:31 PM   #13
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Don't fark it up!

Looks like you added the pine cones anyways

Many folks over here dislike both the texture and flavor of grass-fed and finished beef. To be clear, all cattle are grass fed at some point in their lives, it is the finishing that makes the difference. We have been fed grain or formula finished beef for so long here, there are entire generations that do not know what a properly grass finished steer tastes like. For that matter, what a really nicely grain-finished steer tastes like either. The lack of the sweet fat that grain finishing allows makes for a tougher steak and a slightly stronger flavor.
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Old 06-20-2013, 02:04 PM   #14
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I would put about 10x more pepper on that brisket.
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Old 06-20-2013, 02:14 PM   #15
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Quote:
Originally Posted by buccaneer View Post
Heston Blumenthal was on the media this morning raving that Australia has the best beef in the world, so we are doing something well for a change!
Unless it's being imported from Nebraska USA I don't think you should put money on that statement!
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