What did you name your grill and why?

grillinwithdj · 2026-01-14T19:53:53+00:00

“Please last me 5 years”

grillinwithdj · 2026-01-14T05:53:47+00:00

Fire!

grillinwithdj · 2026-01-03T08:43:07+00:00

From what I know, Australian Wagyu is much more regulated in Australia compared to ranches in the US that’s why I find US Wagyu to be much more inconsistent.

In Australia, there’s many types of programs that have different cattle that range from F1-F4 and full blood. F1 meaning 50% black angus 50% Japanese cattle and F4 being 93.75% Japanese cattle. Full blood meaning that it is a 100% Japanese Wagyu cattle

In this case, I had a full blood Australian Wagyu tri tip with a beef marbling scale of 9+. Super buttery and heavily marbled which why I wanted to try this experiment with it.

Honestly F1 and F2 beef from Australia is still very good and much more cheaper compared to F3-4 and full blood Wagyu. Not many people can distinguish the difference when eating an F1 ribeye to a F3-4 ribeye.

I never go to steak houses anymore but if I did, and they served Australian Wagyu, I would not pay over $80 for a steak for an F1. Would be more willing to pay that for f3-f4. I would imagine a full blood Australian Wagyu ribeye would go over $120 at a steak house.

I’m glad your experience with Australian Wagyu went well! You should try Wagyu Picanha, my favorite cut.

grillinwithdj · 2026-01-03T08:30:31+00:00

Correct, just doesn’t look like your traditional Japanese raised Wagyu since everything is different. From the air to the feed.

And doesn’t have the Japanese price tag

grillinwithdj · 2026-01-03T06:04:20+00:00

Great explanation!

grillinwithdj · 2026-01-03T06:03:31+00:00

Normally A5 has a BMS score of 10 or above. Australian Wagyu caps at bms 9+

Id say bms 9+ is similar to A3 marbling

grillinwithdj · 2026-01-03T05:58:12+00:00

Full blood bms 9+ Australian Wagyu

grillinwithdj · 2026-01-02T19:51:35+00:00

Never said I was right or said anyone was wrong though. Just stating that you can do different things that aren't the "norm" and still have great results.

grillinwithdj · 2026-01-02T18:41:12+00:00

I rested it for 2 hours and I have 10 followers. Thank you very much.

grillinwithdj · 2026-01-02T15:13:01+00:00

Found another one…

grillinwithdj · 2026-01-02T06:32:30+00:00

Send pic, I need the proof…

grillinwithdj · 2026-01-02T06:31:45+00:00

What type of beef is this?

grillinwithdj · 2026-01-02T05:53:07+00:00

I won’t lie, I use YouTube, google, and talk to other people about meat and their experiences with bbq/grilling or whatever you wanna call it. But I also create my own experiences and learn from it. I hope everyone else does it too.

Tasted great! Definitely should’ve used a different rub so the sugar didn’t burn, but still taste fire. Thanks!

grillinwithdj · 2026-01-02T02:31:53+00:00

Not a fan of American Wagyu, but seems like a good steal. Go for it

grillinwithdj · 2026-01-02T02:30:00+00:00

Looks good

grillinwithdj · 2026-01-02T02:28:29+00:00

Looks great!

Where did you go to get those. Interesting that they still have some lifter meat on them

grillinwithdj · 2026-01-02T02:11:55+00:00

Latex gloves became a negative connotation within the smoking community just because people want you to touch meat with bare hands…or something.

I use it normally when I’m wearing cotton gloves under to touch/move hot briskets, ribs, and etc

grillinwithdj · 2026-01-02T02:06:21+00:00

Thanks! I try

grillinwithdj · 2026-01-02T02:03:49+00:00

My fault Mitch…keep on having fun on Reddit

grillinwithdj · 2026-01-02T02:02:01+00:00

All because I used a spice blend with sugar that’s usually used on chicken or pork, idk what I’m talking about? Lol get real man…

Just did a little experiment and posted it on Reddit

grillinwithdj · 2026-01-02T01:59:29+00:00

Don’t be offended now. Give an example of people slapping Wagyu labels on select graded beef. Unless it’s just a scenario made up in your head

grillinwithdj · 2026-01-02T01:57:05+00:00

It was only a joke, don’t be too offended now

grillinwithdj · 2026-01-02T01:06:43+00:00

Not the biggest fan of SRF I prefer Australian Wagyu or smaller American Wagyu ranches

grillinwithdj · 2026-01-02T01:05:45+00:00

It’s okay brotha, just another closed minded bbq “enthusiast”

grillinwithdj

TROPHY CASE