Red Mosquito • View topic - Post Random Food-Related Thoughts You Have

wease · **Posted:** Mon December 19, 2022 9:49 pm

Is it Japanese wagyu or Australian wagyu?

Chris_H_2 · **Posted:** Mon December 19, 2022 9:56 pm

wease wrote:

Is it Japanese wagyu or Australian wagyu?

none of that australian marry your bovine cousin shit, wease

Chris_H_2 · **Posted:** Mon December 19, 2022 9:57 pm

btw, i'm fully aware that i'm going to regret spending the extra money on it.

bodysnatcher · **Posted:** Mon December 19, 2022 10:02 pm

You should grind it up and make smash burgers with it. Those are really cool right now

doug rr · **Posted:** Mon December 19, 2022 10:03 pm

5 minutes per pound at 500 degrees in the oven then turn the oven off and don't look at it for 2 hours...turns out perfect every time..

Chris_H_2 · **Posted:** Mon December 19, 2022 10:10 pm

thank you doug. i think that this is safer than wease's deep-frying idea.

doug rr · **Posted:** Mon December 19, 2022 10:14 pm

Chris_H_2 wrote:

thank you doug. i think that this is safer than wease's deep-frying idea.

no joke but salt the shit out of it and rub it in room temp butter with herb provence before it goes in the oven

Chris_H_2 · **Posted:** Mon December 19, 2022 10:16 pm

doug rr wrote:

Chris_H_2 wrote:

thank you doug. i think that this is safer than wease's deep-frying idea.

no joke but salt the shit out of it and rub it in room temp butter with herb provence before it goes in the oven

i usually trim it to at least 1/2 inch fat cap, crosshatch that cap, kosher salt the shit out of it, and put it in the fridge on a rack for at last a day, but up to 4 days.

dad · **Joined:** Fri June 24, 2016 2:49 pm **Posts:** 12458

doug rr wrote:

Chris_H_2 wrote:

thank you doug. i think that this is safer than wease's deep-frying idea.

no joke but salt the shit out of it and rub it in room temp butter with herb provence before it goes in the oven

yeah man, definitely rub that meat before you stick it in.

doug rr · **Posted:** Mon December 19, 2022 10:20 pm

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

thank you doug. i think that this is safer than wease's deep-frying idea.

no joke but salt the shit out of it and rub it in room temp butter with herb provence before it goes in the oven

i usually trim it to at least 1/2 inch fat cap, crosshatch that cap, kosher salt the shit out of it, and put it in the fridge on a rack for at last a day, but up to 4 days.

good plan..I always prep it a day ahead of time..then let it sit on the counter for a few hours before going in the oven..I looked at the snake river farm prime ribs this morning at the store and we may do one as well depending upon whether anyone is driving down here or we drive up to Vancouver..make sure to get hoagie rolls and provolone for the leftover French dips

Chris_H_2 · **Posted:** Mon December 19, 2022 10:22 pm

doug rr wrote:

make sure to get hoagie rolls and provolone for the leftover French dips

keep going, i'm almost there . . .

Chris_H_2 · **Posted:** Mon December 19, 2022 10:27 pm

Chris_H_2 wrote:

doug rr wrote:

make sure to get hoagie rolls and provolone for the leftover French dips

keep going, i'm almost there . . .

by the way, i like to throw some caramelized red onion and arugula on as well to dip into the au jus.

dad · **Joined:** Fri June 24, 2016 2:49 pm **Posts:** 12458

Chris_H_2 wrote:

doug rr wrote:

make sure to get hoagie rolls and provolone for the leftover French dips

keep going, i'm almost there . . .

by the way, i like to throw some caramelized red onion and arugula on as well to dip into the au jus.

you had me until you added arugula. what a downgrade.

doug rr · **Posted:** Mon December 19, 2022 10:33 pm

dad wrote:

Chris_H_2 wrote:

doug rr wrote:

make sure to get hoagie rolls and provolone for the leftover French dips

keep going, i'm almost there . . .

by the way, i like to throw some caramelized red onion and arugula on as well to dip into the au jus.

you had me until you added arugula. what a downgrade.

yeah, that's kind of like giving the ball to Jacobi Meyers

dad · **Joined:** Fri June 24, 2016 2:49 pm **Posts:** 12458

doug rr wrote:

dad wrote:

Chris_H_2 wrote:

doug rr wrote:

make sure to get hoagie rolls and provolone for the leftover French dips

keep going, i'm almost there . . .

by the way, i like to throw some caramelized red onion and arugula on as well to dip into the au jus.

you had me until you added arugula. what a downgrade.

yeah, that's kind of like giving the ball to Jacobi Meyers

nah, it's like paying russell wilson $400mil.

doug rr · **Posted:** Mon December 19, 2022 10:54 pm

dad wrote:

doug rr wrote:

dad wrote:

Chris_H_2 wrote:

doug rr wrote:

make sure to get hoagie rolls and provolone for the leftover French dips

keep going, i'm almost there . . .

by the way, i like to throw some caramelized red onion and arugula on as well to dip into the au jus.

you had me until you added arugula. what a downgrade.

yeah, that's kind of like giving the ball to Jacobi Meyers

nah, it's like paying russell wilson $400mil.

100 million per win

doug rr · **Posted:** Wed December 21, 2022 7:51 pm

Chris_H_2 wrote:

i just ordered an 8 lb, bone-in, wagyu rib roast with a 1/2 inch fat cap. I think I may make that sucker for NYE.

:bammer:

I grabbed a 6 pounder today at the store for Sunday...found out we're now having guests for the weekend so I figured why not...its not fancy but it is prime..

Jorge · **Posted:** Wed December 21, 2022 8:15 pm

doug rr wrote:

in ketchup

doug rr · **Posted:** Wed December 21, 2022 8:20 pm

I will test that theory in the new year

bodysnatcher · **Posted:** Wed December 21, 2022 8:24 pm

Glad my health insurance premiums are so high bc of idiots like that

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