BBQ’ing Wagyu beef
29 May 2009
11 Comments
Ready to feel your heart burn?
“Hey, do you wanna chip in on some top-grade wagyu beef? It’s from the same wholesalers as where Tetsuya gets his beef and I have to eat a whole kilo of it!“, squeals V. “hmmmm tempting“, I think to myself “but not tempting enough for me to eat meat!“. Yes I don’t eat meat… only seafood. I am a pescetarian. So please note, I am writing in a subjective way… recalling the joy and excitement as I watch my roommates V and Tom devouring the wagyu with such delight.
This was the second sitting of wagyu for V as there was no way 10 people could eat 10 kilos of wagyu beef in one go. So they decided the second time, the wagyu would be sliced thinly and cooked on the barbie. I watch as the meat gets cut down carefully and thinly. The amount of marble in the meat made my heart hurt a little… the fat would be enough to give me or anyone else a heart attack for sure!
As I watch the meat cutting, I stand in my corner making some homemade pumpkin soup (made with pumpkin, potatoes, onions, vegetable stock and cream). Pumpkin soup is a lot easier to make than most people think, and a great meal for the cold Winter nights.
Homemade pumpkin soup in progress
Whilst I leave the soup to cook, I go outside and watch the bbq-ing process of this rich beef. As the many slices of wagyu sizzles on the hot plate, the oil oozing out from the meat is used to bbq some onion, eggplant and zucchini. The vegtables were delicious as they soaked up all the oil from the beef (yes I tried some!). nomnomnom!
Wagyu and zucchini on the barbie
BBQ eggplant
BBQ-ed garlic bread
The bread turned out very crunchy on the outside and very soft on the inside. *licks lips*
BBQ-ed top-grade wagyu
V is just about done after her fifth(?) thin piece of wagyu. “It’s too good. Super flavourful, juicy and tender…!” (I can tell from the twinkle in her eyes she’s enjoying every moment of this eating experience)
I watch as Tom happily eats each slice of wagyu with a huge smile on his face and helps himself to seconds, thirds, fourths, fifths, etc etc till he is just about satisfied. He says it’s the best meat he’s ever had. (Later that night, and the next morning, he tells me that he will be vegetarian for the next week or so. Nor does he eat lunch that day… and has lean cuisine dinners for the rest of the week.)
Homemade pumpkin soup ... the finished product!
The soup was very flavoursome… very pumpkiny and thick.
After the wagyu experience, V decides to whip up a quick and light dessert to go with our (their) heavy meal…
Baked fresh fig on puff pastry
She sprinkles some raw brown sugar on top and bakes this till the pastry turns golden brown. It turns out very light and not too sweet. Great way to finish off a “gourmet” meal on the barbie.
For those that do not know the “hype” of wagyu, its about the marble… or is it? I hear wagyu without too much marble is still very nice, tender and juicy. But as I tell Howard about this post, it brings back his memories of him and Hida beef in Japan… So watch out for a future post on his 5 days of Hida Beef. 
abercrombie || 
V || 
willy || 
FFichiban
foodie-central
Chris
K
Belinda || 
Dixon Wagyu
teresa
Ooooh, which wholesaler does Tetsuya get his wagyu from?