- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
G'Day Bruces!:becky:
Fridge dive yesterday.
Turned up a Wagyu I had bought around February this year which I forgot about and it's been in the fridge ever since. I was gonna toss it, but being the adventurous type I thought I'd see if it was on the nose.
Opened the pack, prepared for it to be stinking to high heaven.
Nothin. No smell at all. You can see from the colour it sure has aged. H'mm I thought. Maybe, just maybe I'll give this a crack. After all, I've got a week off in lockdown and this might represent a little excitement.:shock::wacko:
What could possibly go wrong....
So. Kept it simple. Smoked Celtic Sea Salt and Black Pepper.
And left it in the shed for a few hours at room temp... just to push things a bit.
Broke out the perfect instrument of choice...
On she goes!
Fairly low heat, but it grilled up very quickly.
Here's a pic showing my nicely cleaned up shed just before my impending death.
Done and resting.
One slice in: Shows I've overcooked it a bit. Too be honest, Wagyu needs to be more on the "done" side. I was shooting for medium to well, but overshot it a bit. Honestly it was that aged and tender I could have easily turned it to shoe leather.
How was it?
Well to be honest it was not the best steak I've ever had. I think this proves you can take the aging process too far. There was not a lot of flavour in this but it sure was tender... so I ate it. It's a challenge after all.
Then I retired to bed with thoughts that I might wake up through the night with rupturing bowels.
Nope. Slept right through. Woke up this morning. Had a think.
Did I just eat that and live?
Yep.
Not even a belly ache. Not even a smelly fart. I'm fine.
Have think about that fellas next time you leave something out on the counter for 5 minutes too long. Think of Smokin Aussie, and take the risk.:bow:
Cheers and Thanks for Looking!
Bill
Fridge dive yesterday.
Turned up a Wagyu I had bought around February this year which I forgot about and it's been in the fridge ever since. I was gonna toss it, but being the adventurous type I thought I'd see if it was on the nose.
Opened the pack, prepared for it to be stinking to high heaven.
Nothin. No smell at all. You can see from the colour it sure has aged. H'mm I thought. Maybe, just maybe I'll give this a crack. After all, I've got a week off in lockdown and this might represent a little excitement.:shock::wacko:
What could possibly go wrong....
So. Kept it simple. Smoked Celtic Sea Salt and Black Pepper.
And left it in the shed for a few hours at room temp... just to push things a bit.
Broke out the perfect instrument of choice...
On she goes!
Fairly low heat, but it grilled up very quickly.
Here's a pic showing my nicely cleaned up shed just before my impending death.
Done and resting.
One slice in: Shows I've overcooked it a bit. Too be honest, Wagyu needs to be more on the "done" side. I was shooting for medium to well, but overshot it a bit. Honestly it was that aged and tender I could have easily turned it to shoe leather.
How was it?
Well to be honest it was not the best steak I've ever had. I think this proves you can take the aging process too far. There was not a lot of flavour in this but it sure was tender... so I ate it. It's a challenge after all.
Then I retired to bed with thoughts that I might wake up through the night with rupturing bowels.
Nope. Slept right through. Woke up this morning. Had a think.
Did I just eat that and live?
Yep.
Not even a belly ache. Not even a smelly fart. I'm fine.
Have think about that fellas next time you leave something out on the counter for 5 minutes too long. Think of Smokin Aussie, and take the risk.:bow:
Cheers and Thanks for Looking!
Bill
