Prime or Wagyu Brisket in San Diego?
Posted 24 September 2011 - 09:45 PM
I'm hoping for suggestions on where to shop in the city of San Diego or east SD county for these high-end cuts. (T&H is over an hour away from me)
I'm getting everything else from Sam's and Restaurant Depot but they don't carry Wagyu Briskets and I'd like to try one.
Thanks in advance.
Posted 25 September 2011 - 08:54 PM
If not, what are you all cooking?
I wouldn't assume that to be the case. Plenty of teams win with commodity brisket. Some of the top ranked teams in KCBS on a national basis use choice grade brisket from good old Angus cattle.
That said, find yourself a meat wholesaler who will set you up with an account and be willing to place orders for you in small quantity. You'd be surprised how accommodating these guys will be when you tell them what you are doing. Most of them get pretty jazzed about competitive BBQ.
If you don't know who to call and googling doesn't help, I'd suggest reaching out to the nicest steak house in your area. Find out who supplies them. Heck, ask if you can piggy back on their orders to avoid minimum order size that might be more than you can reasonably expect to store or eat.
Bottom line is that there are creative ways to get interesting products to cook without spending an insane amount online.
Posted 26 September 2011 - 04:56 AM
Edited by matt dalton, 26 September 2011 - 05:01 AM.
Posted 27 September 2011 - 12:15 AM
An important point is that by establishing a relationship with a wholesaler you can get top quality Wagyu for far less than double what you'd spend on commodity product. In the San Francisco area there are several wholesalers who will get you Wagyu from the same ranches that the online purveyors use at a substantially lower cost. I have to imagine that the same is true in SoCal with some digging.
Posted 27 September 2011 - 06:04 AM
Thanks Matt. That is exactly what I'm hoping... that someone knows one of these wholesalers who has a soft spot for us BBQ nuts. I was confident that asking the CBBQA would give me some places to start.
Posted 27 September 2011 - 07:52 AM
That said, I am also in the camp that you don't need Wagyu to win. I have proven it a few times this year. Maybe choice doesn't do so well with hot and fast...not sure...but I can get a choice brisket to be tender and juicy enough to win.
Posted 06 October 2011 - 12:46 PM
You nailed it, that's exactly what I would do.
I don't cook brisket often since I only cook at home, but whenever I do I always get Wagyu, however that's only because my bro owns a restaurant and I just piggy back on his weekly meat order so I get a pretty good deal. Not as cheap as the costco or smart and final prices, but wow the difference is huge.
I can tell you hands down Wagyu makes a huge difference in taste and tenderness.
Posted 06 June 2012 - 09:15 AM
You should call at least 2 weeks ahead for prime, although he usually gets them in weekly, but he will make sure to have some there for you if you put in your order.
Posted 15 June 2012 - 08:11 AM
Edited by Lance Miller, 15 June 2012 - 08:11 AM.
Posted 21 June 2012 - 10:59 AM
Reply to this topic
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users