Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Buy THIS or an XL BGE?

Comments

  • beatarmy
    beatarmy Posts: 194

    wow, tough call.  but I'd settle for the XL BGE.  I couldn't imagine how nervous I'd be cooking a $136/lb steak.

    Nothing could taste that good....

    Franklin, TN - (1) LBGE and a cooler full of beer
    · Share on FacebookShare on Twitter
  • chadpsualum
    chadpsualum Posts: 409
    Would that taste good?  I'm sure.  Could you blindfold yourself and taste that vs. an SRF steak and know the difference?  Some could, most wouldn't.

    That's something to show up in a high end restaurant...not my back deck.
    North Pittsburgh, PA
    1 LGE
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Meh, that's only $136 a pound.


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,421
    I am not even considering buying.  I was mainly looking on their website for information regarding their meat.  That thing was right at the top of the page.  I bought a 15.5 lb whole brisket (prime) at Costco yesterday and wondered if they had any information on where they get their meat or if this had been previously frozen.  All things I could have asked the butcher but didn't.  BTW, the prime whole brisket was 3.49 per pound if anyone was wondering. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • hondabbq
    hondabbq Posts: 1,986

    I had a chance to have some Wagyu back in 2004, when I was working for a Japanese chef and we served it for our weekly chefs table.

    It was magnificent.

    · Share on FacebookShare on Twitter
  • saluki2007
    saluki2007 Posts: 6,354
    My understanding is that COSTCO gets all of their meat regionally.  
    Large and Small BGE
    Central, IL

    · Share on FacebookShare on Twitter
  • badinfluence
    badinfluence Posts: 1,774
    You can NOT get Japanese beef imported into the US. USDA does not inspect there facilities so it is NOT allowed in the US. Don't care what they say you can't get it.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,261
    XL all day long.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • Mosca
    Mosca Posts: 456
    edited February 2016
    chadpsualum said:
    Would that taste good?  I'm sure.  Could you blindfold yourself and taste that vs. an SRF steak and know the difference?  Some could, most wouldn't.

    That's something to show up in a high end restaurant...not my back deck.
    Anyone can definitely taste the difference between true Wagyu and SRF Kobe gold. And many would prefer the SRF (I do).

    True Wagyu is more like taking the big piece of fat from a ribeye and a same sized piece of beef and eating both at once. But the texture is different too, somewhere in between beef and butter.

    @badinfluence, true Wagyu became legal to import from Japan again at the end of 2012. And, there are farms in the US that raise 100% Wagyu beef (SRF is Wagyu/Angus cross). You can buy American raised100% Wagyu from Reserve Cattle Co (among others):

    https://www.facebook.com/reservecattleco/

    And again, most American palates would prefer American Kobe to Wagyu. It is beefier, it has a real tooth feel to it.


    · Share on FacebookShare on Twitter
  • badinfluence
    badinfluence Posts: 1,774
    I stand corrected.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
    · Share on FacebookShare on Twitter

Categories