To help you have a better steak experience 1. you should rest your steak after cooking so the juices can stay in the steak making it more juicey 2. Wagyu is most tasty when it’s medium or medium rare 3. Any steak is fine it’s just how you prepare it makes for the best experience
@@francotse6714 To ascertain what caused the water vapour you would need to know the atmospheric pressure, ambient temperature, ambient humidity, meat temperature, meat moisture levels, camera settings, lighting setup, knife temperature, and many more variables. To determine if the steak was sufficiently rested you would need to define rested. If you are defining rested using water vapour release as part of the definition then you really need to get a life.
Great video. Going to attempt my first brisket at the weekend. Using your rub and malibu fuel, would greaseproof paper or parchment paper work? and maintain the bark? Would your Olive Wood (or whiskey barrel) work with brisket instead of oak?
Hi John, I wouldn't wrap at all if you don't have butchers paper. You could sit the brisket in a boat of tin foil to protect the bottom if required. Personally I don't like the flavour of olive wood and it is usually used with chicken, so definitely whiskey for me. Whiskey barrel wood is oak anyway - just with a little extra kick :-) Most important thing with brisket is cook to temp and probe feel. Ignore the clock :-)
@@sepocon Thanks for that, I've a few thermometer options and will leave the Weber Igrill probe in the meat. I'm using a kamado (BGE) and it'll be my first low & slow so that'll be fun. I normally BBQ with a beer, I guess a beer and hour would be a bad idea with this cook!!
@@user-br7ip7ip3w y a mi lo único que me pesa es que gobiernan políticos elegidos por fanáticos. Que nada hacen por el bien común, es lo único que me pesa , trabajar en la obra para pagar los privilegios de políticos , con el beneplácito de ciudadanos.
American wagyu is not Japanese wagyu. Its a wagyu Japanese cow bred with a American Angus cow. Still good quality but not the real deal. Glad you enjoyed though.
I think they fooled you my friend. The marbling does not look like Wagyu to me. Also, no chance a Wagyu is 15 Euro 😂 try a real Wagyu and you’re mind will be blown 👍
It may be Wagyu but it’s A3 at best. The marbling wasn’t the best but it still looked better than prime. It’s impossible it’s a high grade one because I paid $65 for a 120g A4 Wagyu in Japan straight from the butcher, no retail added premiums and no shipping
I'm not an expert so I might be wrong but I think they're are different gradings of wagyu if its Australian wagyu it isn't the same but in Japan in graded from a1 to at a5 a5 being the best marvelling and a1 being low marvelling it graded higher depending on the balance between the muscle and the fat
Ummmm it's not real , you have to buy it from a certified importer and you will receive the certificate from the factory in Japan, and it's extremely spendy...
It is definitely real. There are at least two Wagyu herds in Ireland using stock imported from Japan. How it compares in taste to Wagyu from its native Japan I do not know.
@@foodonfiretv Oh then it’s not Wagyu, Wagyu means Japanese beef but taking a bunch of cows from japan and growing them with less love and more profits in mind doesn’t make them worthy of the name
@@sepocon I’ve tasted A5 Wagyu, sole fake Aussie Wagyu and some fake U.S Wagyu. The Aussie Wagyu is considered the best among the replicas but it still wasn’t close to the actual thing so how bad would an Irish Wagyu be?
"It's not a million times better than a really good steak" Well you didn't buy it in Japan. You'll never find better steak unless it's A5 Wagyu from Japan.
