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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 04-19-2014, 04:24 PM   #16
wmrrock
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Quote:
Originally Posted by Red Valley BBQ View Post
How long was it aged?
I checked with huntspoint.com All of the Wagyu they sell is aged for 21 days.
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Old 04-19-2014, 04:40 PM   #17
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Looks great! How much was the brisket?
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Old 04-19-2014, 05:40 PM   #18
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I'm hangin' my head in shame. My wife decided she wanted a ginger glazed spiral cut ham for Easter, so............not even a hint of smoke. Sigh.

Grillin' a mess of HnF chicken thighs for dinner tonight - cherry wood for smoke.
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Old 04-19-2014, 07:03 PM   #19
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I have always found that when cooking waygu brisket because of their marbling they do cook faster than normal briskets. Great looking piece of meat !
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Old 04-19-2014, 07:29 PM   #20
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Good lookin cook!
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Old 04-19-2014, 07:47 PM   #21
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Looks good.
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Old 04-19-2014, 08:14 PM   #22
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Looks excellent, any chance we can get some pics after you carve?
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Old 04-19-2014, 08:22 PM   #23
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Quote:
Originally Posted by big blue bbq View Post
Looks great! How much was the brisket?
Cheaper than some of the other Premium Briskets........






BBQ Competition Grade Wagyu Brisket


In stock
Product Name Price Quantity Wagyu Beef Brisket 9-12 lbs $79.95

Wagyu Beef Brisket 12-15 lbs $125.95

Wagyu Beef Brisket 15-21 lbs $178.50
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Old 04-19-2014, 09:31 PM   #24
Red Valley BBQ
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Quote:
Originally Posted by wmrrock View Post
I checked with huntspoint.com All of the Wagyu they sell is aged for 21 days.
Next one you cook, let it age to around 42-45 days. You won't regret it.
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Old 04-19-2014, 10:20 PM   #25
Jonnyp28x3
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Anyone compared it to snake river farms wagyu?
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Old 04-20-2014, 12:16 AM   #26
Offthehook
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wagyu always seems to beat prime during turn in time, both are amazing
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Old 04-20-2014, 12:39 PM   #27
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We sliced and ate it so fast - I never had a chance to take pictures. Sorry
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Old 04-20-2014, 03:30 PM   #28
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Quote:
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Anyone compared it to snake river farms wagyu?
Huntspoint hand selects competition grade briskets with thick flats from three different meat purveyors: SRF, Imperial, and some Australian imports. I cooked up a SRF at my last comp and got our first brisket call.
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Old 04-20-2014, 03:38 PM   #29
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That looks amazing Someday I would like to do one of those
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Old 04-20-2014, 06:11 PM   #30
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I volunteer as tribute.
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