|
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. |
|
Thread Tools |
03-01-2013, 09:00 AM | #31 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
|
Quote:
What ratio of fat do you put in your sausage? That heavily marbled one looked about right, you can trim off the cap. I add fat to well marbled meat when I make sausage. We are jealous, every one of us. Rock it out. BTW we did rock out some American Kobe this weekend, it was half way between your two pictures. Made a carpachio from the deckle it was so tender. |
|
03-01-2013, 10:01 AM | #32 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
|
We normally run about 60/40 lean to fat but amp it up to 50/50 sometimes, my mentor is a fat-aholic. We've been on the project for about a year and a half now with occasional forays into boudin too. Hitting the commissary this afternoon to butcher those big primals, will report back
|
|
03-02-2013, 10:20 AM | #33 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
|
Cranked out a 170 cfs last night on the perforator, got 18 quarts of Texas Red on the stovetop and stuffed 5 dozen links of Texas Hot Guts. We wade into battle in a few hours. BTW, that Akaushi is riddled and streaked with fat!
|
|
Thanks from:---> |
03-05-2013, 10:34 AM | #34 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
|
Best Texas Hot Guts I ever tried. We're purists so the only ingredients were beef,salt,pepper and cayenne. Every person who ate them said the same thing; these are the best, period. Given the proximity to the lions of Texas barbecue that meant a lot. The cfs was divine, the best I ever ate. We romped through all the meat in about 3 hours. Chili was good, needed more cayenne though. The side that stole the show was a turnip, potato mash that a buddy recommended I serve. Tamale House East was a good venue. We sold out the dining rooms and used the side patio as overflow. As far as using Akaushi for such simple fare, we'd do it again. During butchery we threw a few chunks of chuck roll on the gasser with salt n pepper, cooked it at 450 degrees for 3 minutes then went caveman style. Superb.
|
|
03-05-2013, 06:32 PM | #35 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Quote:
That last few lines is just what I couldn't get my head past! What casings did you use? I learned something here, and learned I am a bit rigid too!
__________________
Hold my dang beer... |
|
|
Thanks from:---> |
03-05-2013, 06:41 PM | #36 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I must have missed it, who is the supplier, can we get our hands on this beef?
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
03-05-2013, 06:43 PM | #37 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Glad to hear it went well!
2 questions: Any pron? Any hot guts recipes? Hook a brother up! Sound like a cool event - thanks for posting!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
03-05-2013, 06:51 PM | #38 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
I read 3 pages with out any pics of said meat
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
03-05-2013, 06:51 PM | #39 |
Found some matches.
Join Date: 05-21-12
Location: Houston, Texas
|
Akaushi Wagyu Beef Texas Hot Guts
Ttiwwp
|
0 members found this post helpful. |
03-05-2013, 06:59 PM | #40 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Now, it isn't worthless, I learned a lot, including Buccaneer can be wrong about Wagyu
I am just hoping to find out who has Akaushi beef in the USA, as I would like to at least see what they offer and what it costs.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
03-05-2013, 08:33 PM | #41 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Quote:
__________________
Hold my dang beer... |
|
|
Thanks from:---> |
03-05-2013, 08:44 PM | #42 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
AAAARRGGHH!!! It's even affordable, in a luxurious sort of way.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
03-05-2013, 08:44 PM | #43 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
|
Read this: Pics are NOT a requirement. Hope that "helps!"
http://www.bbq-brethren.com/forum/sh...ad.php?t=77439
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP Last edited by BobBrisket; 03-05-2013 at 10:13 PM.. |
0 members found this post helpful. |
Thanks from:---> |
03-05-2013, 09:05 PM | #44 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
|
Yep, we used Heartbrand out of Yoakum, I haven't downloaded the pics yet but will get a link up after midnight tonight.
|
|
03-06-2013, 11:06 AM | #45 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
|
Glistening, lurid, deep red Akaushi beef shot through with micro filaments of voluptuous fat streaks http://www.scrumptiouschef.com/food/...f-Yoakum-Texas
unbelievable |
|
Thanks from:---> |
Tags |
akaushi, pop up, wagyu |
Thread Tools | |
|
|