Wagyu?

3 thin little rib eye steaks and 1 thick New York strip steak, all hit with "Yummy Chicken" from Knox spice! Thanks to JimboJitsu's FarmHouse show!
Also...Is it really Wagyu beef ground into hamburger patties? Or are they just heavily marbled? Either way, they were GOOD!!!

[JimboJitsu]

Thanks for the shout out my friend! I too prefer the thins for burgers and stuff... I was thinking when I first saw those ribeye, did he cut them himself? I have never seen a skirt steak ribeye before... interesting packaging, what was the cooking time 2 minutes? It looked and that is what counts in the end! Great video and thanks for the sponsorship!

[SmokeyGoodness]

@KnoxSpiceCo Thanks, Joe! Hey… I know I "pimp" Knox spice a lot over here, but I keep wanting to try some Southwest sunset also! I keep forgetting to mention it! Maybe, after I return from a busy Dad's-gotta-go-with-son-to-Cub-Scouts-Tonight, I'll delve into this quest!

[SmokeyGoodness]

@2024JayZ I still haven't tried the Jamaican Jerk, but will very soon…It smells GOOD! Might use it on some free range chix!
Thanks for watching!!!

[IamHelenKeller]

Thanks for the interesting recipe....
My budget demands I stick with plain "Hamburger" this month.
But I enjoyed watching the video anyways : ))
Nice Work!

[TangoSpiceCompany]

Sure is a grill full of great meats!
The best thing about those thin burger buns is more meat flavor gets through, Bravo!

[SmokeyGoodness]

@2024JayZ Looking forward to that! I'm wanting to try something for St. Paddy's day, other that Irish Stew!
I'll keep checking back!

[BallisticBBQ]

Looks really good! This is my opinion (for what it's worth). Since Wagyu is a breed of cattle, as long as the burgers were made of Wagyu, then why not call em' Wagyu burgers? Since Kobe is a place, we call the US ranched Wagyu "Kobe style" here.

Call it what ever ya' want. I call it DAMN GOOD LOOKING CHOW! Thanks!!!!

[SmokeyGoodness]

@TangoSpiceCompany Exactly! The thick buns aren't really a part of the whole experience!

[SmokeyGoodness]

@HALLSYSKITCHEN They were good…They were quick! heh heh. Good luck with the contest! I watched your video last night.

[SmokeyGoodness]

@sd4547 Thanks! Despite my careful attempt at not wanting to mislead anyone, they were really, really good! Appreciate the comment!

[SmokeyGoodness]

@JimboJitsu We're headed to TJ's in a few days. I'll try their charcoal!

[SmokeyGoodness]

@IamHelenKeller Actually, these weren't nearly as pricey as I imagined they'd be. And they were GOOD!

[SmokeyGoodness]

@JimboJitsu Funny thing, I seared the first side, then flipped 'em and noticed that the other side was already cooking! I had to do a steak-tap-dance! They were done in about 3 1/2 minutes!

[JimboJitsu]

@SmokeyGoodness Let me know if they have it I have only seen it here in the summer, but I live in a small town that just got TJ's last year... kinda small store too... but the chocolate bon bons! OMG!

[JimboJitsu]

@SmokeyGoodness Hehehe, to be honest the only briquette charcoal I will use is sold at Trader Joe's... after that exhaustive test I did I came to the conclusion a good lump was much better and it freaking heats up quick! I am thinking of turning my waste wood into lump...

[SmokeyGoodness]

@PismoBeach A wee bit o the bubbly from the Weber, I suppose…heh heh.

[SmokeyGoodness]

@JimboJitsu You made a video about a year or so ago, about Kingsford "competition" charcoal… I've noticed lately that it seems to be burnin' down WAY too fast! So I'm using a lot more lump these days. Is corporate greed rearing it's ugly head, even at the pit?

[PismoBeach]

Meat champagne !
The very thought is delicious, the finished products, more so.
Oishisou na niku desu yo !

[JayZ]

@SmokeyGoodness I have a corned beef brisket on the Weber now I tried to make a video before it got dark ill try to have it up this evening

[JimboJitsu]

@SmokeyGoodness Dang this is quicker than it took to get the charcoal going! Maybe I will try slicing one into 1/3rds and see how that works...