Got my 3-bone roast today. Feast if the seven fishes tomorrow and the roast on Christmas

Buck Turgidson said:

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A lot of what gets sold as Wagyu in the US is a Wagyu/Black Angus hybrid raised domestically that is slightly above Prime but way below Japanese A-5. There are even some supposedly full-blood Wagyu herds in the US and Australia, but they never quite match the marbling of the real thing from Japan.

I have now tried the full spectrum from USDA Prime to US & Australian Wagyu to Japanese A-5. To me, the best value is a good US Prime, especially if its dry aged. I love the various levels of Wagyu, but they do represent a diminishing return IMO. You pay huge incremental increases in price for diminishing incremental improvements in taste. With that said, I recommend everybody try the Japanese A-5 at least once.

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Sounds like "certified angus".

Good deal at Krogers! $35.83

It's not Christmas Eve yet…

Ogre09 said:

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It's not Christmas Eve yet…

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Know what today is?

It's Christmas Adam.

Why?

Because Christmas Adam cums before Christmas Eve .

What temp do you cook it to in oven?

Matsui said:

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What temp do you cook it to in oven?

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Depends on how you want it. There are charts that show temp for medium rare, medium, etc.

Take it out about 10 degrees below where you want it because it will continue to cook.

If you start low (150-200) and do a finishing sear, you won't get near as much carryover so I pull it at 128 and let it rest before finishing on the BGE. If you cook it in a hot oven, pull it lower and expect it to come up 5-10 degrees. The first method is more consistent with less gradient in the meat.

Thanks y'all

Mas89 said:

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My wife likes the prime tenderloin fillet in the Heb glass case. This week it was $38 per pound.
At the same time, a fed out ready to butcher steer is selling for $ 1.36 per pound…

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She likes my prime tenderloin even better.

Fear InoculAg said:

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Mas89 said:

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My wife likes the prime tenderloin fillet in the Heb glass case. This week it was $38 per pound.
At the same time, a fed out ready to butcher steer is selling for $ 1.36 per pound…

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She likes my prime tenderloin even better.

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Maybe your prime tenderloin is not "all you think it is", as yours is not in a glass case for public viewing or a breaking glass for emergency purposes. Magnifying glass, mabye? At least stop looking at it and admiring yours so much.

Matsui said:

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What temp do you cook it to in oven?

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If you're going hot and fast pull it at 125 in the center.

FIDO*98* said:

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If you start low (150-200) and do a finishing sear, you won't get near as much carryover so I pull it at 128 and let it rest before finishing on the BGE. If you cook it in a hot oven, pull it lower and expect it to come up 5-10 degrees. The first method is more consistent with less gradient in the meat.

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Wild guess ....You're an engineer by trade

Ducks and Lawless. How did y'all cook yours? Temps etc. Going to do this tomorrow for the first time and kind of lost.

Oven at 200 deg to an internal temp of 125. Pull, crank oven to 550 and back in for 5-10 mins for sear.

Thank you. I've got a 4.5 lb rib eye roast. Approximately how long do you think that will take. Thanks again sir

This is from the food board.

https://texags.com/forums/67/topics/3261160/replies/61121760

Just smoked a 9lb one And 3lb today for 4 hours and seared at 500 for 10 minutes. Pretty good stuff. Thanks to dubi for posting about Kroger.

Labsmanid smoked mine today and we will eat it tomorrow night. Will try and grab pics.

kmac30 said:

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Ducks and Lawless. How did y'all cook yours? Temps etc. Going to do this tomorrow for the first time and kind of lost.

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n the smoker at 225 until 115. Then pull off and crank heat up to 400+ finish it off with a reverse sear.

This one was from last week, but I'm really bad at taking finished photos. I had 10 people staring at me cutting it!

I went to Kroger and got one as well. Will try it. Will be my first time.

Matsui said:

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I went to Kroger and got one as well. Will try it. Will be my first time.

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It's a good cut of meat, and is pretty forgiving. It may not turn out perfect, but it's hard to not turn out good. Make sure you have a good thermometer to pull it out at the right time. That and scorching the outside from running the temp too high are about the only ways you can go wrong.

Since there's not a lot of exposed surface area, you'll want to season it pretty heavily. And a sauce goes nicely with it. An au jus, or a creamy horseradish, or a cheesy mustardy sauce are all good.

Can you recommend some good meat thermometers for it?

I have this for instant read:

Limited-time deal: ThermoPro TP19H Digital Meat Thermometer for Cooking with Ambidextrous Backlit and Motion Sensing Kitchen Cooking Food Thermometer for BBQ Grill Smoker Oil Fry Candy Instant Read Thermometer https://www.amazon.com/dp/B07XXSYLL8/ref=cm_sw_r_cp_api_glt_fabc_dl_R9S808H2AS7S9KX1ET0W?_encoding=UTF8&psc=1



And this one for continuous monitoring:

Limited-time deal: ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer https://www.amazon.com/dp/B01GE77QT0/ref=cm_sw_r_cp_api_glt_fabc_dl_MXNTDE6WFG44SKK3BHJ9

Getting the fire going now.

Thank you very much! Merry Christmas

My first time smoking one. Turned out great even a little overdone.

3.5 hr smoke to 120 then two hours in the cooler waiting on in laws to arrive.

Came out nice of I do say so myself. A glass of Silver Oak Cab makes it sing.

Looking good, fellas!

Ok, I'm in.

Beautiful

I wish we had Kroger stores over hear near Round Rock. No one over here had it for a deal like that. First year I haven't done one in a while, but we also had the Kung flu in the house, so nowhere near as many people to feed with it.