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47-Day Dry Aged Japanese A5 Wagyu

smokingalsmokingal Posts: 1,025
edited September 2019 in EggHead Forum


Back in July, I started dry aging a Japanese A5 Wagyu brisket I purchased.  Japanese butchering
practices follow seam cutting, resulting in their briskets being larger than what Americans are
used to purchasing.  Their full briskets include the entirety of the point and a chunk of the neck. I cut off this section and dry aged it separately and after 47 days, I decided to cook it.  What started as a 5 lb. 13.9 oz hunk of meat had shrunk to 4 lb. 15.6 oz.

 

photo IMG_20190723_193150_DRO_zpsld74hjtijpg
photo IMG_20190908_095641_DRO_zps4ohkizu7jpg
photo IMG_20190908_095622_DRO_zpsaisnwnnnjpg
photo IMG_20190908_095613_DRO_zps8bxkmulojpg

 

 

The majority of this cut consisted of fat, so after trimming, I was left with 1lb. 10oz.  The meat
was smeared with a bit of black garlic paste and sprinkled with SPOG before being placed on
the Egg with oak and cherry at 235F.

 

 

photo IMG_20190908_131148_DRO_zpsxujnjisujpg
photo IMG_20190908_133152_DRO_zpsaql3kqpyjpg

 

Smoker shot after 3 hours.  The smaller piece was probing like melted butter at this point
and was pulled.

 

photo IMG_20190908_175154_DRO_zpsht5km1fcjpg

 

The larger piece didn't see much of a plateau but I wrapped it around 165F.  A slight stall was
noted around 190F, where it dipped for a short while down to 185F.  It took about 6 hours total. Both pieces were FTC'd when done and due to the late hour, tossed in the fridge until I had time to make burnt ends.

 

In the interim, the aged brisket extension trimmings were slow simmered into broth and tallow
over a period of 2 days.  

 

photo IMG_20190908_144250_DRO_zpsqzyojxyxjpg
photo IMG_20190910_175933_DRO_zpsgvzi6nr5jpg

 

The remaining fat was rendered into cracklings.

 

photo IMG_20190910_174924_DRO_zpsxwohybjejpg
photo IMG_20190911_004734_DRO_zpsmaxqcq87jpg
photo IMG_20190911_004748_DRO_zpsnb1pltfqjpg

 

The brisket extension was cubed and warmed up on the Egg with some gelatinized aged beef
broth.

 

photo IMG_20190911_112824_DRO_zpskthtzptzjpg
photo IMG_20190911_132919_DRO_zps3m3ppzeejpg
photo IMG_20190911_144042_DRO_zps7ylewlk2jpg

 

 

Once the meat was warmed through, the cubes were covered with Stubbs Original and cooked
until most of the sauce had evaporated.  Baby portobellos stuffed with spinach and artichoke
dip and topped with dry aged wagyu cracklings were also added.

 

photo IMG_20190911_152033_DRO_zps5uzujmufjpg

photo IMG_20190911_163725_DRO_zpsfwsz6ozijpg
photo IMG_20190911_163732_DRO_zpspbwr9fihjpg
photo IMG_20190911_175117_DRO_zpsvlzt0wysjpg

 

Time to eat.

 

photo IMG_20190911_175734_DRO_zpstjtri6dejpg
photo IMG_20190911_175817_DRO_zpsh6ppcvpdjpg
photo IMG_20190911_175900_DRO_zpsjn69crvijpg
photo IMG_20190911_175800_DRO_zps2mkvp5byjpg

 

I've tried A5 Wagyu before, so I'm familiar with it's eccentricities.  Throwing dry age into the
mix takes it to a new place.  The aged flavor is really pronounced as it has been immersed
in all that abundant intramuscular fat, which coats your tongue.  The aging definitely gave it
some firmness, but was so soft, supple and rich, like eating smoky, aged beef butter.   Despite
all this, it is not overwhelming.  In fact I wanted more aged flavor.  My plan is to continue to
age the full brisket until I'm able to weigh it on my scale that tops out at 17 lbs (started at 20 lbs).

The cracklings gave the stuffed mushrooms that same flavor as they rendered during the cook.
They were, hands down, some of the best vegetables to come off the Egg in recent memory.

It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate

http://barbecueaddict.com

Comments

  • My goodness! Another wonderful cook(s) and great photos to boot. Wow. Thanks for sharing.
    Stillwater, MN
  • how much do I need to pay you to be invited to the next meal like that? damn
    Boom
  • Damn!  Just wow!

    Little Rock, AR

  • Fantastic !!!
    Greensboro North Carolina
    When in doubt Accelerate....
  • YukonRonYukonRon Posts: 16,558
    I have to say this is extremely impressive, and the food looks superb. The presentation and story line is exceptional.

    Your enthusiasm is contagious and provides insight to a world of cooking that remains foreign to me.

    Thank you for sharing. Your posts are very much like my fit bit. Just as I think I have put in a full days work, I gaze at my fitbit, and it reveals what a loser I am.

    Comparing any of my cooks to yours, provides the exact outcome. 

    There are some talented chefs on here, of which you certainly are one, then there are cooks, which provide some amazing meals.

    Then at the bottom, is me. A guy with a bge and a thermopen, who is lucky to turn anything out worthy of measure.

    Keep posting. Really enjoy the reads.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • RRog17RRog17 Posts: 535
    Amazing!
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
  • johnnypjohnnyp Posts: 3,927
    excellent cook
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Photo EggPhoto Egg Posts: 11,235
    Amazing post. Thanks for taking the time to detail your cook.
    Thank you,
    Darian

    Galveston Texas
  • saluki2007saluki2007 Posts: 5,647
    Amazing as always.  Do you have plans for a book?  If not you should definitely consider it.  Your story telling/documentation is second to none.
    Large and Small BGE
    Central, IL

  • buzd504buzd504 Posts: 3,553
    This is insanity.  Please adopt me.
    NOLA
  • smokingalsmokingal Posts: 1,025
    @YukonRon Please don't feel like I'm doing anything exceptional.  I'm just single and child-free and have extra time on my hands.  Cooking is a beloved hobby and my stress relief valve.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • lousubcaplousubcap Posts: 24,650
    Cooking at a level I have difficulty in comprehending much less would attempt.  Great total package once again.   Thanks for sharing.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • billt01billt01 Posts: 1,246
    To put this into a perspective some may be able to quantify:

    The pictures of your food taste better than my food.
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • lkapigianlkapigian Posts: 8,333
    I give up  =)

    music video disconnect GIF by Superchunk
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • smokingalsmokingal Posts: 1,025
    edited September 2019
    lkapigian said:
    I give up  =)

    music video disconnect GIF by Superchunk
    @lkapigian Awe dude, c'mon.  You have mad skills across the board.  I tell ya what.  I'm planning a cook this weekend that will most likely have me requiring two fire extinguishers on board.  I promise to post some "out takes" for ya.  =)
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • lkapigianlkapigian Posts: 8,333
    smokingal said:
    lkapigian said:
    I give up  =)

    music video disconnect GIF by Superchunk
    @lkapigian Awe dude, c'mon.  You have mad skills across the board.  I tell ya what.  I'm planning a cook this weekend that will most likely have me requiring two fire extinguishers on board.  I promise to post some "out takes" for ya.  =)
    something new couple GIF by Hallmark Channel
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • "I promise to post some "out takes" for ya.  "  I bet even those would taste great!
    Lrg 2008
    Mini 2009
  • Sea2SkiSea2Ski Posts: 4,082
    Still looking for the beginners section on here....  Anyone? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • lkapigianlkapigian Posts: 8,333
    Sea2Ski said:
    Still looking for the beginners section on here....  Anyone? 
    Ha ha !
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • Have been looking forward to seeing what you would come up with that incredible brisket. Amazing as always. And the mushrooms! Insane...

    Can't wait to see the results when the remaining brisket makes weight...
    Wetumpka, Alabama
    LBGE and MM
  • cheeaacheeaa Posts: 360
    smokingal said:
    @YukonRon Please don't feel like I'm doing anything exceptional.  I'm just single and child-free and have extra time on my hands.  Cooking is a beloved hobby and my stress relief valve.
    Lmao... and apparently incredibly smart... well, no doubt you're gonna make someone super fat and happy some day. Sweet jesus these cooks are next level. Like bbq iron chef or something. 
  • thetrimthetrim Posts: 11,351
    That’s redick 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • johnmitchelljohnmitchell Posts: 5,854
    edited September 2019
    smokingal said:
    @YukonRon Please don't feel like I'm doing anything exceptional.  I'm just single and child-free and have extra time on my hands.  Cooking is a beloved hobby and my stress relief valve.
    Single....Hmmmmm :one_finger:=)=)
    Greensboro North Carolina
    When in doubt Accelerate....
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