Akaushi, Wagyu, and Duroc

Foghorn

My son is home from college for the summer.  I took him to Bolner's meat market in South San Antonio yesterday for the first time.  After he looked around at the great stuff they have he asked "Is this the North Pole?". 

We bought Wagyu ribeyes, Akaushi tenderloins, Duroc St. Louis ribs and another rack of spare ribs - and 4 beef ribs just for good measure.   Then we found out that over half the people we were expecting would not be able to join us for dinner as they had a family member go into labor. We still cooked up all the meat and also grilled some corn and mixed veggies.  The pics are not very good, nor are they plentiful - but they do prove that it happened. 

We did the ribs on the offset - just because we wanted to.  We cooked the corn and overcooked the veggies (libation-induced user error - not the egg's fault) on the egg.  We seared the steaks on the egg for 1 minute per side at 750 and then moved them to the offset until they got to 110 degrees and pulled as we were shooting for rare.

Everything but the veggies turned out great.  It was a lot of food for just 5 of us...

Thanks for looking.

Foghorn

gonepostal

Looks like some mighty fine meat. And btw...i like my veggies "cooked to death" like that! 

johnmitchell

Great looking meal.. Nice spread.

Foghorn

Thanks @johnmitchell. 

And thanks @gonepostal. My dad retired from the postal service and like his veggies that way...

lousubcap

Dang- a meat coma banquet for sure.  Great cook.

Foghorn

Thanks @lousubcap, I'm ashamed to admit that the 5 of us didn't finish it all off. 

20stone

Duuuuuude, that is the way to welcome your kid home.

bgebrent

Man, what a feast!!

Foghorn

Thanks @20stone and @bgebrent

Focker

Quality proteins done right.  Nice post.

Foghorn

Thanks @Focker. 

Yes, @20stone, it is good to have the young man home. 

Foghorn

I didn't show it, but I should have mentioned that we also grilled some whole tomatoes, a jalapeño, and a poblano and used them to make some homemade guac and salsa. 

But it even with that, the meat to veggies ratio would probably make @SGH proud. 

caliking

That's some good cooking right there. 

You must be slacking in your old age if you didn't finish it all

gdenby

Ummm. Ummm. I've had some duroc. Good stuff. Not as impressed w. the wagyu as I expected. But yours looks pretty good. Perhaps if you had a few thin slices to send me, it might change my mind.

The Cen-Tex Smoker

Damn son. I need to come home from college to your house. Wow. 

Foghorn

Thanks @caliking.  Even in my youth, when a typical trip to McDonald's involved 4 quarter pounders and a lot of other stuff, I don' think I could have finished everything we cooked.

Thanks @gdenby.   I suspect I agree with you about the wagyu and akaushi - especially where the better cuts (ribeye and tenderloin - as opposed to brisket) are concerned.  These were great steaks, but I enjoy a prime steak so damn much that taking it to the next level doesn't really add a lot to the enjoyment.  It's kinda like wine where I've found so much enjoyment in the $40-$50 range (for special occasions) that when I get an opportunity to drink a $100 bottle I typically enjoy it, but don't appreciate it as being at a different level.

The Cen-Tex Smoker.  Our schedules, don't allow us a chance to do a long cook very often, so when we get a chance we over compensate.