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Wagyu X Shorties.


 
TonyUK said:
The table is set. All the sides were courtesy of my wingman Gail. Jalapeño & olive cornbread, sriracha slaw, green beans & homegrown sautéed pak-choi. (We never managed to make beans).
A manos negras Malbec from Argentina to wash it down with. Complimented the Wagyu perfectly. Cut right through that beef goodness. (We actually cut the shorties with a fork!). Wonderful.
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Oh, I almost forgot. A plate for you.

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Thanks for stopping by & for the kind anniversary greetings. Have a fab weekend.
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"If there's a bustle in your hedgerow don't be alarmed now, it's just..." me, drooling.
 
Strong work Sir,
It’s been a stress filled day here, I’m “ Splicing the Mainbrace” and off to rest in the arms of Morpheus.
Many more anniversaries to come and I dearly hope to share one grand feast with you afore I shuffle off this mortal coil.
 
TonyUK said:
Weather was favourable for the whole cook except for the last hour, the weather-guessers got it spot on & it rained at mid-day. The pit was solid at 255-270. Got the ribz to 203 after 7.25hrs. No stall. But it did slow down from 180-203. I don't think that internal marbling took much to break down.

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It sliced like buttah! And the test-drive taste was creamy-dreamy.
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.....your plate to follow.......
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Those ribs look spectacular! They're my favourite thing to cook but I haven't ventured into Wagyu ones. Amazing. Love your garden too
 
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