Wagyu Brisket Burgers.....Yeah, we ground it up. **pRon heAvy**

So we (GreenLeafBBQ and I) have been talking about doing this for some time now, yesterday it became reality. I decided to invite a few of the Brethren (who shall remain nameless, unless they care to admit to participating in the debauchery) over for a few cold ones, and perhaps a burger or two.

Here it is, a Wagyu packer.






The proper tool for the job...



After the first grind, we sent it through a second time to get a little better texture.




Get the pit stoked...




Extra thick cut bacon, definitely food of the God's...





Dripping goodness...







Burgers are on, just seasoned with Santa Maria so the true flavor (or lack thereof) was not drastically masked.



These were somewhat difficult to flip, not much holding them together.



Got a nice char on these.




The finished product, whaddaya think?






So I gotta say, these burgers were less than spectacular. But I don't consider it a waste, I wouldn't have smoked the brisket anyway.

Just as an experiment, we decided to grill some asada style. This method produced tough, chewy, non-fantastic little beef strips :tsk:










To sum is all up, it was a great shared with good friends friends...And if it weren't for the Bacon, the meal would have been a complete and utter disappointment :heh:

deguerre said:

So, basically the world's most expensive bland burger eh?

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Nah, just a somewhat expensive, non-fantastic burger :heh:

Johnny_Crunch said:

Maybe try them on something other than a .13 cent bun next time! Whole Foods burger on a Wal-Mart bun.......

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What the heck does that have to do with the flavor and texture of the meat? :laugh:

deepsouth said:

it's hard to beat gathering, cooking and drinking beers.

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That is a fact right there :thumb:

bigabyte said:

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Bongo would have probably loved it :becky: