Wagyu X Shorties.


 

TonyUK

TVWBB Gold Member
I was deciding what to do for our 8th wedding anniversary - [23yrs together] - when I received an advanced email from my favourite Enabler, [butcher], saying he had just taken a small delivery of some Wagyu X Short Ribs, (brisket-on-a-stick), & would I be interested? Hell yes! (That's the anniversary meal sorted). I went on to the website and nearly had a coronary at the price of them!! But what the heck it's my anniversary. When I got to the check-out it asked me if I had any gift voucher code(s).
Boom! Back in February I received a generous gift of Enabler's gift-vouchers from the family for my birthday, which I had put into a drawer and had forgotten about. Pulled them out and redeemed them against the purchase. I ended up only paying 25% of the full price. Score!

Here they are. A three-bone plate coming in at just under 5lbs.

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The marbling is nothing short of tremendous. (I've never had (afford) anything like these before).

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Trimmed off the excess fat, (very little), and the tough silver skin.

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Keeping it simple. A binder of water and a generous coating of SPOG & into the fridge ready for the Bullet early-doors tomorrow morning.

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There will be no wrapping, spritzing, mopping etc. Naked all the way. I'm thinking of taking them to 195IT (?) so there is a bit of tug off the bone. Sides are going to be Texas-style, (slaw, beans, cornbread, green beans). Any advice, tips welcome.

......to be continued.........
 
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.......
 
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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