Smoked Kobe Beef

planeguy

Smoke Blower

Original poster

Jun 5, 2009

118

10

Long Island, NY

• Aug 6, 2009

• #1

Every now & again I am able to get my hands on kobe beef for a bargin.

I thought I would try and smoke a few lbs of this fine piece of meat. I used my Weber Kettle with the Smokenator with hickory and Stubbs Charcoal.

I smoked them to 135' (medium - rare) as I did not want to ruin this meat and make it tough. I only used salt & pepper and little garlic salt before they went into the smoker.

I let the steak sit for about 20 minutes before I sliced thin.
I finished them with some japenese finishing sauce I picked up at a local street fair.

Enjoy

 

bbq lover

Fire Starter

Oct 10, 2008

52

10

tracy ca.

• Aug 6, 2009

• #2

looks good

 

A

albeesmokin

Newbie

SMF Premier Member

Jul 14, 2009

28

10

• Aug 6, 2009

• #3

The marble on that steak looks amazing. I've tried the kobe ground, but just can't get myself to spend $40 on a single steak.
My mouth is watering just looking at the uncooked steak.
Nice!

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Aug 6, 2009

• #4

Is it actually true Kobe or California Kobe?
If the imported then you must be getting a good deal if buying a few pounds of it.

 

planeguy

Smoke Blower

Original poster

Thread starter

Jun 5, 2009

118

10

Long Island, NY

• Aug 6, 2009

• #5

No - it is authentic Wagyu Beef from Kobe, Japan. The meat usually sells for about $300 per pound just to give you an idea on how special it is. That doesnt include the shipping fee.

Some Kobe Tidbits -

Its only called Kobe Beef because its shipped from Kobe, Japan. The Wagyu term comes from the type of cattle - and yes they get massaged everyday. Japanese Theory - Happy Relaxed Cow Make Good Beef ( Maybe we should try that with the Pig)

I was stupid for trying this method but the results were good. Kobe Beef does not like heat (reason I through this would be worth a try) - it needs to seared on the outside and raw in the middle. Cooking on a gas bbq will only make the meat tough. Cast Iron is this meats best friend as it does a great job searing. If you overcook it all that beautiful marbilization will just melt out of the steak leaving a really $$$$ piece of tough london broil.

 

cajunsmoke13

Master of the Pit

OTBS Member

Aug 7, 2008

1,489

10

• Aug 6, 2009

• #6

Wow, that is an awesome looking piece of meat...Nice...

 

got14u

Master of the Pit

OTBS Member

SMF Premier Member

Oct 12, 2008

1,936

10

WYOMING

• Aug 6, 2009

• #7

that's when a big green egg or a japanese kumodo would be perfect...awsome meat

 

benjaminr

Meat Mopper

Apr 13, 2009

264

10

Carbondale, IL

• Aug 8, 2009

• #8

to rich for my college blood. It may be good but i honestly cant feel it is worth 300 a lb.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Aug 8, 2009

• #9

Too rich for my blood. But I'm glad somebody can say they've done it. And thanks to you, I can now say "Yeah, I've heard of somebody smoking Kobe beef."

Thanks man.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Aug 9, 2009

• #10

That is some good looking beef there with all that marbling. Well worth the money I'm sure. Everyone here cann't quite afford it but Obama can have it served for 50 people on our tab.