SirPorkaLot
07-07-2016, 11:17 PM
I made this for the Burger Blowout in the Throwdowns.
American (Style) Kobe (Waygu) may not be a match for it's Japanese counterpart, but it is the closest we are likely to find in this country.
So when my wife brought home a pound of American BBQ Co. Kobe Beef, I knew it was time to make burgers.
American BBQ Company's American Style Kobe Beef
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f1e782994caa7930e23a9/1467948770980/?format=1000w
With the quality meat, the only thing I added was Naturiffic's Peppery Lime Salt, and it was time to make patties.
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f1f51893fc07dd84624ab/1467948944762/?format=1000w
Close-up of seasoned burger patty
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f2028bebafb28867d83ef/1467949263674/?format=1000w
With the burger patties made, it was time to turn my attention to the grill.
Today's choice was the '50s era cast iron Cue-Grill (made by Atlanta Stove Works) that I restored last fall.
This grill will get extremely hot and is the perfect tool to get this Kobe Beef burger cooked.
There was some charcoal left in the bottom from the last cook, to this I added a hickory split, and then added fresh hot charcoal on top.
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f2241d2b857d5d6aa41da/1467949794673/?format=1000w
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f238fbebafb28867d9b03/1467950057386/?format=1000w
With this quality beef, I didn't want to over cook it, so I pulled it at medium rare then dressed it with a slab of sharp cheddar.
Once the cheese had some melt going, the cheeseburger was laid on a foundation of fresh romaine and local tomatoes, topped with crispy bacon and it was time to eat!
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f23fbf5e2319c2098487f/1467950246038/?format=1000w
It was ridiculously juicy and tasty with a great crust from the grill and flavor from the seasoning salt.
If you get a chance to make a burger with this type of beef, I highly recommend it!
American (Style) Kobe (Waygu) may not be a match for it's Japanese counterpart, but it is the closest we are likely to find in this country.
So when my wife brought home a pound of American BBQ Co. Kobe Beef, I knew it was time to make burgers.
American BBQ Company's American Style Kobe Beef
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f1e782994caa7930e23a9/1467948770980/?format=1000w
With the quality meat, the only thing I added was Naturiffic's Peppery Lime Salt, and it was time to make patties.
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f1f51893fc07dd84624ab/1467948944762/?format=1000w
Close-up of seasoned burger patty
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f2028bebafb28867d83ef/1467949263674/?format=1000w
With the burger patties made, it was time to turn my attention to the grill.
Today's choice was the '50s era cast iron Cue-Grill (made by Atlanta Stove Works) that I restored last fall.
This grill will get extremely hot and is the perfect tool to get this Kobe Beef burger cooked.
There was some charcoal left in the bottom from the last cook, to this I added a hickory split, and then added fresh hot charcoal on top.
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f2241d2b857d5d6aa41da/1467949794673/?format=1000w
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f238fbebafb28867d9b03/1467950057386/?format=1000w
With this quality beef, I didn't want to over cook it, so I pulled it at medium rare then dressed it with a slab of sharp cheddar.
Once the cheese had some melt going, the cheeseburger was laid on a foundation of fresh romaine and local tomatoes, topped with crispy bacon and it was time to eat!
http://static1.squarespace.com/static/555952c7e4b0338055e5fab2/t/577f23fbf5e2319c2098487f/1467950246038/?format=1000w
It was ridiculously juicy and tasty with a great crust from the grill and flavor from the seasoning salt.
If you get a chance to make a burger with this type of beef, I highly recommend it!