Anyone order from Debragga before? How was your experience?

I had never heard of them before, but curiosity told me to click on the link and check them out. Great reviews for the items I looked at. Are you going to take one for the team and review it for us?
 
ronbrad62 said:
I had never heard of them before, but curiosity told me to click on the link and check them out. Great reviews for the items I looked at. Are you going to take one for the team and review it for us?
Click to expand...

Indeed I am.

Ordered the 24oz Japanese Wagyu strip steak to cook up for my mom's birthday on Friday, and 4 of the dry-aged prime NY strips that will be part of "Japanese Steak Night" where I will cook hibachi style steak, chicken, shrimp, vegetables, fried rice on the flat-top.

Wagyu steak plan is to cut into strips and sear on each side then slice as an hours devours to the main event.

I plan to take some pics and will report back.
 
That looks like some great beef. Your plan sounds solid, but make sure you understand cooking times. Thin strips are going to cook in seconds. I cooked my whole 13oz ribeye 74 seconds per side. You should try some pasteurized egg yolks to dip it in.
BgfCjNO.jpg
 
Joshw said:
That looks like some great beef. Your plan sounds solid, but make sure you understand cooking times. Thin strips are going to cook in seconds. I cooked my whole 13oz ribeye 74 seconds per side. You should try some pasteurized egg yolks to dip it in.
Click to expand...

What's the egg supposed to do?

As far as cooking time: I'm going to follow this video and do a test strip ahead of time to ensure perfect medium rare.

https://www.youtube.com/watch?v=ow6yJN_YORA

I have a surface thermometer so I plan to ensure I am at 450 degrees.
 
jasonjax said:
What's the egg supposed to do?

As far as cooking time: I'm going to follow this video and do a test strip ahead of time to ensure perfect medium rare.

https://www.youtube.com/watch?v=ow6yJN_YORA

I have a surface thermometer so I plan to ensure I am at 450 degrees.
Click to expand...

Apparently the egg thing is common in Japan. It just adds a richness and creaminess. I tried it with and without the egg, but found myself dipping most of it. Also the fattiness requires more salt than usual.
Here is the video I watched, about the egg.
https://www.youtube.com/watch?v=CdBa1JpXVpo
 
Man! I watched that video, and now I'm thinking the thinly shaved slices could be awesome too.
 
jasonjax said:
Man! I watched that video, and now I'm thinking the thinly shaved slices could be awesome too.
Click to expand...

:laugh: I know what you mean. Mine set in the freezer for awhile, trying to decide how would be the best way to cook it. I ended up grilling directly over the charcoal chimney. I wasn't very happy with the sear. I really think if I cook another one, it will be the pan seared method.

Not sure if you seen my post:https://www.bbq-brethren.com/forum/showthread.php?t=273646
 
I'd sear it whole and slice afterward. Ordered takeout "carpaccio" from a Korean BBQ place. Not a true carpaccio because it was obviously seared but it was awesome. Best tenderloin I ever had. Meat was like butter and served with a sesame soy sauce and fresh wasabi. Was like beef sashimi.

 
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