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  • Probably getting a Blackstone for Christmas...if my wife is good to me that is...

    Assuming my wife is good to me...what are the essential accessories for the blackstone...here is my stab at it:

    1. A couple of good spatulas

    2. A scraper

    3.  A couple of bacon/burger presses

    4.  A couple of squeeze bottles

    5.  A couple of domes to melt cheese on burgers etc.

    What else...do the packages/kits that Blackstone offer provide good value?

  • Re: Dry aging Kobe...worth it?

    At one point in time, true Kobe grade beef was unavailable in the U.S. That is no longer the case.  When I was last in Vegas I went to CUT (wolfgang puck steakhouse located near the Palazzo) and they had A4 grade Kobe.  8 oz precooked was $165 to eat.  When the waiter brought it around he showed Prime, US Wagyu and the Kobe grade.  There was a difference between the Kobe grade and the Wagyu mostly because there is no U.S. beef that rivals the marbling of an A4 or A5 grade of Kobe.  In summary Kobe grade can be had in the U.S. and can be on a different plane that U.S. Wagyu.
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