Black Apple Produce

GRILL LIKE A PRO WITH WAGYU THIS SUMMER - BACKYARD COOKING TIPS AND TEMP GUIDES FOR STEAKS, BURGERS, KEBABS.

Ah, British summertime! The sun’s out (occasionally), the birds are chirping, and the unmistakable aroma of grilled meat wafts through the air. But this year, why not take your backyard barbecue game to the next level? Forget about those sad, overcooked sausages and dry burgers. It’s time to introduce your grill to the king of beefs: Black Apple Luxury Wagyu. Now, I know what you’re thinking. “Wagyu? Isn’t that the fancy stuff you get at posh restaurants?” Well, yes and no. While Wagyu is indeed a luxurious treat, it’s also incredibly versatile and perfect for your summer cookouts. And with Black Apple Luxury Wagyu, you can bring that restaurant-quality experience right to your own garden. So, grab your tongs, don your “Kiss the Cook” apron, and let’s dive into the world of grilling Wagyu like a pro!

Why Wagyu on the Grill?

Before we get into the nitty-gritty of temperatures and techniques, let’s talk about why Wagyu is the perfect choice for your grill.

  1. Flavour Explosion: Wagyu beef, particularly our Black Apple Luxury Wagyu, is renowned for its intense, rich flavour. The high level of marbling (those beautiful streaks of fat running through the meat) melts during cooking, basting the beef from the inside out and creating an explosion of taste in every bite.
  2. Tenderness Supreme: Thanks to that same marbling, Wagyu is incredibly tender. Even cuts that are typically tougher become melt-in-your-mouth delicious when you’re dealing with Wagyu.
  3. Versatility: From steaks to burgers to kebabs, Wagyu can do it all. Its rich flavour stands up well to the smoky char of the grill, making it perfect for a variety of dishes.
  4. Impressive Factor: Let’s be honest, serving Wagyu at your barbecue is going to earn you some serious hosting points. It’s a conversation starter and a palate pleaser all in one!

Now that we’re all excited about the prospect of grilling Wagyu, let’s get into the good stuff – how to do it right!

Wagyu Steaks: The Crown Jewel of the Grill

When it comes to grilling Wagyu steaks, less is more. The goal is to let the quality of the meat shine through, not to mask it with complicated marinades or overwhelming spices.

Preparation:
  1. Take your Black Apple Luxury Wagyu steak out of the fridge about 30 minutes before cooking. This allows it to come to room temperature, ensuring even cooking.
  2. Pat the steak dry with paper towels. This helps achieve a better sear.
  3. Season generously with sea salt and freshly ground black pepper. That’s all you need!
Cooking:
  1. Preheat your grill to high heat (about 230-260°C or 450-500°F).
  2. Place your steak on the hottest part of the grill.
  3. For a 2.5cm (1 inch) thick steak:
    • Rare: 3 minutes per side (internal temp 52°C or 125°F)
    • Medium-rare: 4 minutes per side (internal temp 57°C or 135°F)
    • Medium: 5 minutes per side (internal temp 63°C or 145°F)
  4. Use tongs to flip the steak, never a fork (you don’t want to pierce the meat and let those precious juices escape)
  5. After cooking, let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Pro Tip: Invest in a good meat thermometer. It takes the guesswork out of cooking and ensures you get that perfect level of cooking every time.

Wagyu Burgers: Juicy Perfection

Wagyu burgers are a thing of beauty. The high fat content means they stay incredibly juicy, even when cooked to medium or medium-well.

Preparation:
  1. If you’re making your own patties, handle the meat as little as possible. Overworking it can make the burgers tough.
  2. Make a small dimple in the centre of each patty with your thumb. This prevents the burger from puffing up during cooking.
  3. Season with salt and pepper just before grilling.
Cooking:
  1. Preheat your grill to medium-high heat (about 200-230°C or 400-450°F).
  2. Place the burgers on the grill and close the lid.
  3. Cook for about 3-4 minutes, then flip.
  4. Cook for another 3-4 minutes for medium-rare, or longer if you prefer your burgers more well done.
  5. If you’re adding cheese, do so in the last minute of cooking.
  6. Let the burgers rest for a couple of minutes before serving.
Temperature Guide:
  • Medium-rare: 57°C or 135°F
  • Medium: 63°C or 145°F
  • Medium-well: 68°C or 155°F

Pro Tip: Resist the urge to press down on the burgers with your spatula. This squeezes out all those lovely juices, leading to a drier burger.

Wagyu Kebabs: Bite-Sized Bliss

Wagyu kebabs are a fantastic way to stretch your Wagyu a bit further and create a fun, interactive dish for your barbecue.

Preparation:
  1. Cut your Black Apple Luxury Wagyu into 2.5cm (1 inch) cubes.
  2. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  3. Thread the Wagyu onto skewers, leaving a little space between each piece to ensure even cooking.
  4. Season with salt and pepper, or try a simple marinade of olive oil, garlic, and herbs.
Cooking:
  1. Preheat your grill to medium-high heat (about 200-230°C or 400-450°F).
  2. Place the kebabs on the grill, turning every 2-3 minutes.
  3. Cook for about 8-10 minutes total for medium-rare to medium.
  4. Let the kebabs rest for a few minutes before serving.
Temperature Guide:
  • Medium-rare: 57°C or 135°F
  • Medium: 63°C or 145°F

Pro Tip: If you’re adding vegetables to your kebabs, consider grilling them separately. Different foods cook at different rates, and you don’t want to overcook your precious Wagyu while waiting for the veg to cook through!

The Art of the Sear

Regardless of whether you’re cooking steaks, burgers, or kebabs, achieving a good sear is crucial. That caramelised crust not only looks impressive but also adds a depth of flavour that complements the rich taste of the Wagyu.

Here are a few tips for getting that perfect sear:

  • Ensure your grill is hot before adding the meat.
  • Pat your meat dry before seasoning and grilling.
  • Don’t move the meat around too much. Let it sit and develop that crust.
  • Use tongs to flip, not a fork.

Remember, with Wagyu, you’re aiming for a balance. You want that delicious charred exterior, but you also want to preserve the tender, juicy interior that Wagyu is famous for.

Resting: The Unsung Hero of Great Grilling

We can’t stress this enough: always, always let your meat rest after cooking. This goes for any meat, but it’s especially important with Wagyu.

During cooking, the heat drives the juices towards the centre of the meat. Resting allows these juices to redistribute throughout the meat, resulting in a juicier, more flavourful eating experience.

For steaks and burgers, a good rule of thumb is to rest for about half the cooking time. So if your steak took 10 minutes to cook, let it rest for 5 minutes before slicing or serving.

Pairing Perfection

Now, what’s a beautifully grilled piece of Wagyu without the perfect accompaniments? Here are a few suggestions to elevate your Wagyu barbecue:

For steaks: Keep sides simple. A crisp green salad and some grilled vegetables let the Wagyu shine. If you want to add a sauce, consider a simple chimichurri or a red wine reduction.

For burgers: Go for high-quality buns (brioche works wonderfully with Wagyu), and keep toppings minimal. A slice of good cheddar, some crisp lettuce, and a ripe tomato are all you need.

For kebabs: Serve with a refreshing tzatziki sauce and some warm pita bread.

As for drinks, a full-bodied red wine like a Cabernet Sauvignon or Syrah pairs beautifully with Wagyu. If you prefer beer, go for something with a bit of body, like a good ale or stout.

The Wagyu Experience

Grilling Black Apple Luxury Wagyu isn’t just about cooking meat; it’s about creating an experience. The anticipation as you watch those perfect grill marks form. The sizzle as you flip the steak. The mouth-watering aroma that fills the air. And finally, that first bite – the moment when you taste the result of all your care and attention.

It’s a sensory journey that transforms a simple backyard barbecue into a gourmet event. Your guests will be talking about it for weeks to come (and dropping not-so-subtle hints about when you might be firing up the grill again).

In Conclusion

Grilling Wagyu might seem intimidating at first, but with these tips and a bit of practice, you’ll be turning out restaurant-quality meals in your own backyard. Remember, the key is to let the quality of the Black Apple Luxury Wagyu speak for itself. Don’t overcomplicate things – good seasoning, proper heat management, and careful attention are all you need.

So this summer, why not elevate your grilling game? Swap out those same-old burgers and sausages for some luxurious Wagyu. Whether you’re cooking steaks, burgers, or kebabs, Wagyu beef brings a level of flavour and tenderness that will transform your barbecue from ordinary to extraordinary.

Fire up that grill, invite some friends over, and get ready to experience summer cooking like never before. With Black Apple Luxury Wagyu and these pro tips in your arsenal, you’re all set for a season of unbeatable backyard feasts. Happy grilling!