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The worlds greatest steak???

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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @thetrimHmmm... Camel Toe Stew?  I think I'd hit it and quit it. Or maybe sear and then stew it. I've actually had Camel several times overseas...Gibraltar specifically. Not too shabby. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,988
    @thetrim
    Camel is one of my very favorites ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
    edited January 2016
    SGH said:
    @thetrim
    Camel is one of my very favorites ;)
    I couldn't find that on the SRF website, but, it actually looked good.
    Sandy Springs & Dawsonville Ga
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  • Toxarch
    Toxarch Posts: 1,900
    If you ever see "American Wagyu", it's a cross between a Japanese cow and an Angus. Some ranches will have a Wagyu bull (or part Wagyu bull) and black Angus cows.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • TheToast
    TheToast Posts: 395
    @rrp @thetrim
    In Satou - the steak restaurant in that blog post - their most prized steak, the Matsuzaka Beef sirloin was Yen 10000 or £58 / $83. And the Kurobe Wagyu I also tried was half that amount at Yen 5000. Both tasted very different - the more expensive one didn't look fatty on your plate, because the fat had dissolved into the meat - there was very little chewing and it didn't coat your mouth with grease like some fatty foods do.

    All sides were included so even though it was expensive, compared to a top steak house in London (where I live) it wasn't obscene. Japan is very expensive though. I was prepared for that (well I thought I was until I came home after 10 days and realised the real damage to my bank account). I wasn't on account - but I think when you're in a foreign land you'll only genuinely get these experiences there so it's worth the money. I only ate steak twice though! 
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  • jonnymack
    jonnymack Posts: 627
    Wait a minute, you guys don't use A1 on all your steaks?
    Firing up the BGE in Covington, GA

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  • HeavyG
    HeavyG Posts: 10,380
    thetrim said:
    And then I found this item that I'm debating whether @sgh @NPHuskerFL would love this the most 
    I'd look forward to @sgh doing a ground camel dish. Dixie Style!
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Spaightlabs
    Spaightlabs Posts: 2,349
    TheToast said:
    I was in Japan a couple of years ago 

     a few things that are commonly misunderstood outside of Japan: 

    - Kobe is only available in a couple of places outside of Japan. I think just a couple of hotels in Hong Kong have it. So if you see it for sale anywhere, they're conning you! What they may be selling you is wagyu beef but it's certainly not Kobe and it's doubtful the meat comes from Japan. Maybe hard to believe, but the chef I was with was very serious that Kobe is not exported and that was repeated by other Japanese professionals I spoke to. 



    Hope that's educational!
    Educational, but not 100% accurate...a lot can change in a couple of years...

    http://www.forbes.com/sites/larryolmsted/2014/10/07/kobe-beef-is-back-in-new-york-real-thing-returns-after-13-year-drought/#2715e4857a0b6291cfef2793 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Camel T...aka cat cutters...aka Daisy Dukes....Dixie style.



    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,988
    nolaegghead said:
    Camel T...aka cat cutters...aka Daisy Dukes....Dixie style.



    Brother, in her heyday she was sure enough fine. Ms. Bach was always one of my favorites.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • westernbbq
    westernbbq Posts: 2,490
    Now I remember why Enos always had a smile on his face....
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  • Rascal8
    Rascal8 Posts: 8
    There is a very good documentary on Netflix called Steak Revolution that discusses different cuts of steaks, different methods of raising beef and cooking from all over the world including wagu.   A little long but very interesting..
    Large BGE
    Sarasota, FL
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  • TheToast
    TheToast Posts: 395
    @Rascal8 I'm definitely checking that out. Thanks for the tip
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  • blind99
    blind99 Posts: 4,974
    @thetrim I had lunch there last year, very cool place.  Lots of unique cuts that would be fun to grill.
    @thetoast that sounds like a great experience, to get to try beef in japan.  crazy looking steak!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • HeavyG
    HeavyG Posts: 10,380
    blind99 said:
    @thetrim I had lunch there last year, very cool place.  Lots of unique cuts that would be fun to grill.
    @thetoast that sounds like a great experience, to get to try beef in japan.  crazy looking steak!
    When I was a kid lived in Japan for four years back in the 1960's. Had  a few opportunities to eat Kobe beef. It was good but I remember thinking I would rather have had a hot dog.

    However, I could tell it must have been really good when I would see my dad and his squadron buddies eyes rolling back in their head with each bite!
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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