chadinsc
Well-known member
i would have had to show up in sweat pants to keep from ripping my jeans with that beautiful feast! nice work
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@SmokeZilla Thanks for the kind post.
I was surprisingly pleased with the yield from the Wagyu. I normally do a lot of fat trimming on all my meats. I'd much rather have bark than fat on any cut of meat. If I don't think it will render out, I remove it.
The strawberry with the cilantro, jalapeno and the burnt end was really interesting. The biggest challenge was getting it all in your mouth at once. The sweetness of the strawberry with the bite of the jalapeno took the burnt end down a whole other path that was very good. Probably won't do that again.
A client of mine who I still cook for was the lucky recipient of some of the leftover burnt ends. I cook for her weekly. She texted me last week asking if I would add burnt ends to her menu this week. I had to explain that burnt ends don't grow on trees. She had no idea what it takes to get those burnt ends. So I had the butcher cut me a 3 pound chuck roast and made burnt ends from that. They were really good. I was surprised. They cooked about 14 hours but the finished product was great. I'll definitely do that again in a pinch.
I do want to try pork belly burnt ends but I'm concerned that they might be fatty. I would have to cook it and render all of the fat out. I make porchetta and cook it in the oven low and slow and all of the fat renders out. Amazing piece of meat.
Thanks for the ideas!BethV.
Thanks for the update. I am starting to think strawberries should be saved for daiquiris, pies, and preserves, haha. I agree on the chuck roast. It is full of flavor and when properly prepared, can taste fantastic. I like to inject them with of wagyu tallow infused with brown sugar, onion and garlic juice. If you have any trimmings left from your last brisket, you can boil/simmer them until the fat renders and use that as tallow instead of the wagyu. If you really want to have fun, it can be pulled just like pork and served on sandwiches or in a tortilla with all the ‘fixins’. Just don’t forget the cole slaw!