Anyone try Wagu ribeye roast?
- Thread starter Moscowbni
- Start date
DivotMaker
New member
No, but I sure would if I could justify the price! The fine marbling would make for one very tender ribeye roast!
Picked up a an Australian Wagyu NY strip roast on sale the other day and popped it in the freezer. Only (lol) about $13/pound (normal price is $50+/lb). Local store has one day sales sometimes if their stock is nearing expiry and they have too much. Fortunately I made friends with the butcher and he called me to tell me about the sale. Lucky me.
I'm working on getting up the courage to try smoking a 7 pound roast of this one of these weekends. Need to be sure I get it right tho...don't want to waste it. I've been more than happy with these steaks on the grill, not sure if it can get any better than that...but smoker I do have, and toys must be played with. I'll keep you guys posted.
I'm working on getting up the courage to try smoking a 7 pound roast of this one of these weekends. Need to be sure I get it right tho...don't want to waste it. I've been more than happy with these steaks on the grill, not sure if it can get any better than that...but smoker I do have, and toys must be played with. I'll keep you guys posted.
DivotMaker
New member
Stephen, check out the post (under Beef) on the reverse-sear prime rib...that is how to smoke that beauty! Not only does it come out perfect, it's crazy simple! Use slivers or chips, smoke at 200 until it reaches 128, then reverse-sear in a 500+° oven. Perfect!!
If anyone has any doubt about Tony's instructions posted at the top of this meat forum, don't. I cooked my Wagu strip roast exactly per his instructions, abet, with my spices (lemon pepper, garlic salt, minced garlic, Montreal steak seasoning, and olive oil). Smoker cook time was 4.5 hours for a 4kg roast. Funny thing was, like he says, it even took my oven 30 minutes to get to 500+ degrees before I could start the reverse sear (while the roast rested).
One side note tho, I think that I wrapped my roast a little too tight with the string. Next time I'll try it a bit looser. And, I used wood chunks with the bottom foil wrapped and the chip grate in as my wood is a bit dry.
However, it worked out great! Thanks again Tony.
Pictures below for your enjoyment!
One side note tho, I think that I wrapped my roast a little too tight with the string. Next time I'll try it a bit looser. And, I used wood chunks with the bottom foil wrapped and the chip grate in as my wood is a bit dry.
However, it worked out great! Thanks again Tony.
Pictures below for your enjoyment!
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DivotMaker
New member
Stephen, that roast looks amazing!! That process is so crazy-simple, and just never fails! Really nice job!!
Well, as this was my first beef roast on the smoker, it is hard to tell. I guess that I'll have to try a normal cut of meat to compare and advise later. But, I don't really think so. The Wagu is most noticeable in steaks.Meatball said:
However, this is the first time I've been able to have such an evenly cooked roast, where the entire roast was cooked through medium rare, as opposed the middle pink, and the outside cooked well (what I seem to get from the oven). Add that to the smoke flavor, and the simple spices, wow.
So to sum it up, I am very impressed with what I ended up with, but am not convinced that the major contributor was the Wagu cut of meat...I think that it was actually the smoker.
DivotMaker
New member
Stephen, if you smoke a USDA Prime, or even a good Choice, prime rib roast, it will be very juicy and fork tender. I'm like you, I think the Wagu's extra cost would be bettered served as steaks. When you do a Prime, you'll see what I mean.
BedouinBob
New member
+1 for what Tony said but that turned out a great roast as it always does. Good eats!
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