Australian WAGU or Kobe Beef Cook

[Torstenlaw]

We got a taster box of WAGU and Kobe beef. I was also told to cook it on a cast iron pan on the stove! That's not happening! I want to do it on the BGE. Is there anything I need to be careful with? It doesn't cook like regular beef? Send your tips this way!

 

[traeger860]

All of the marbling in a Wagyu cut will cause it to sear really quickly (especially on a high temp BGE) and it'll get overdone/burnt if you don't keep an eye on it.

 

[Torstenlaw]

Man, I thought there would be lots of advice!

 

[RustyJake]

I have never purchased Wagyu beef. Saw a newsfeeed article that showed some A5 Kobe beef showing up at some Costco stores. $60.00/lb for rib roasts and $90.00/lb for tenderloins. That's a bit steep for me.
I look forward to your review on your cook when you do it

 

[Torstenlaw]

Ha, I've never purchased it either!

 

[Jimmy Tolliver]

Nice! Wagyu on the BGE sounds incredible. I've never cooked it myself but I've heard it's best to avoid overcooking. What cut of Wagyu/Kobe did you get?

 

[Torstenlaw]

Well, I cooked it on the egg. Turned out great. Liked the Australian Wagu Port best, then the Opal and finally the Australian Wagu Sirloin. Pic order is Opal at top, Sirlin and Port. Cooked in total for about 13 minutes at 400F.
Used my Pulse for the first time. Liked the idea, but temps seemed to be off. Have to play with it a bit.

 

[Grilling with smoke]

Man please, that look's really great. Did it taste as good as it looks?