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Test run from the new butcher and weekend smoking project
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<blockquote data-quote="one100grand" data-source="post: 275335" data-attributes="member: 4189"><p>Well, I went in to a new butcher today to pick up a Berkshire pork shoulder I'd ordered yesterday. When I was there, I got to chatting with the owner, who was very passionate about meat (a very good sign as far as I'm concerned). I ended up buying a couple of pounds of dry aged Wagyu beef which he happily ground for me for burgers. This is my first experience cooking with wagyu burger and it was definitely different - he told me this cattle was grass fed (so the cook would be a little different). Handling it, it was MUCH easier to handle than any other beef I've ever used - it bound together very well and as a breeze to work with.</p><p></p><p>I ran a simple 2 minutes on each side at 600, then closed the dampers, burped the hottest air out of the egg, and let the burgers finish for 4 more minutes at around 400. The finished burgers were crispy, but super tender; I won't say they're my best work ever, but I think they were very good. </p><p></p><p>My second post is my pork shoulder, which will probably hit the smoker around 10:00 PM on Saturday night.</p></blockquote><p></p>
[QUOTE="one100grand, post: 275335, member: 4189"] Well, I went in to a new butcher today to pick up a Berkshire pork shoulder I'd ordered yesterday. When I was there, I got to chatting with the owner, who was very passionate about meat (a very good sign as far as I'm concerned). I ended up buying a couple of pounds of dry aged Wagyu beef which he happily ground for me for burgers. This is my first experience cooking with wagyu burger and it was definitely different - he told me this cattle was grass fed (so the cook would be a little different). Handling it, it was MUCH easier to handle than any other beef I've ever used - it bound together very well and as a breeze to work with. I ran a simple 2 minutes on each side at 600, then closed the dampers, burped the hottest air out of the egg, and let the burgers finish for 4 more minutes at around 400. The finished burgers were crispy, but super tender; I won't say they're my best work ever, but I think they were very good. My second post is my pork shoulder, which will probably hit the smoker around 10:00 PM on Saturday night. [/QUOTE]
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Test run from the new butcher and weekend smoking project
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