I know I do.
I freeze them after aging for 40 days. I slowly defrost them in the fridge a week away from the contest. I've also won with brisket that I defrosted in a cooler of water in 8 hours...
Many ways to cook BBQ. Use the way that is best suited for you.
Remember to keep it simple.
That's obvious, but if you have a good piece of meat and you finish 10th maybe a piece of Wagu will get you into the top 3. I've heard of guys finishing 10th cooking with a good piece of meat and then placing first with wagu. Isn't ANY advantage still an advantage? :thumb:
wagu made a big difference in my book and was well worth the extra cost to me.
You still have to know how to cook brisket... I've heard of a lot of guys blowing $90-100 for a Wagyu and not finishing in the top 10. A well cooked select will beat a Wagyu any day, if you don't know how to cook brisket.
I agree with the practice statement. I have cooked maybe 50 or so and I think I am starting to get the feel.
I know I do.
I freeze them after aging for 40 days. I slowly defrost them in the fridge a week away from the contest. I've also won with brisket that I defrosted in a cooler of water in 8 hours...
Many ways to cook BBQ. Use the way that is best suited for you.
Remember to keep it simple.
There really is no advantage to wagyu when slow cooking. Thats 100% tested and guaranteed by me!
There really is no advantage to wagyu when slow cooking. Thats 100% tested and guaranteed by me!
I say you are 100% WRONG!
You must be sponsored.
More fat = more flavor and moisture. The flat on Wagyu looks like the point on the RD Choice. But please, feel free to continue to cook those.