Recipes

Enjoy the rich flavors featured in these Korean Wagyu Beef Bowls. This quick and easy recipe is a tasty meal for any night! INGREDIENTS: 1 lb. Wagyu Ground Beef ¼ cup brown sugar (packed) ¼ cup reduced sodium soy sauce ½ tsp crushed red pepper flakes ¼ tsp ground ginger 1 tbsp vegetable oil 3 garlic cloves (minced) 2 green onions (thinly sliced) ¼ tsp sesame seeds DIRECTIONS: Mix brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger into a small bowl. Heat vegetable oil in a large skillet. Add garlic and cook, stirring constantly for 1 minute. Add Wagyu Ground Beef and cook until browned. Drain excess fat. Stir in soy sauce mixture and green onions. Simmer for 2 minutes. Serve immediately and enjoy!    Recipe Inspired by Damn Delicious

Wanting to impress everyone at your next party with your grill game? This Wagyu Rib Finger Skewers recipe will do the trick! The combination of spice, sweetness, and buttery goodness will leave everyone wanting more. INGREDIENTS: 1 package of Booth Creek Wagyu Rib Fingers Rib Rub of your choice Booth Creek Honey Gochujang Appetizer Skewers DIRECTIONS: Cut the rib fingers into two to four pieces depending on desired size. Rub with your favorite rib rub or just salt and pepper. After prepping the rib fingers, set your grill up for indirect cooking at 250° F. Once your grill is up to temperature, place the skewers onto the grill opposite of the coals and smoke for one and a half hours. After the rib fingers have smoked, remove from the grill and place onto two sheets of foil. Add in a couple tablespoons of honey and gochujang to a small bowl and brush onto the rib fingers. Then close the foil and place back onto the grill to continue cooking between 250° F and 275° F for another hour to hour and a half, or until tender. Pro Tip: You can test the meat using another skewer or meat thermometer to check tenderness. Once tender, remove the skewers from the grill, take out of the foil and place on a plate. These delicious rib fingers are ready to serve alongside your favorite side dishes or dipping sauces.

Elevate your barbecue game with this Beer Braised Hoisin Wagyu Rack Ribs recipe! Full of a variety of flavors and tenderness, this irresistibly delicious dish will leave everyone who experiences the flavor speechless. INGREDIENTS 2 slabs Booth Creek Wagyu Rack Ribs (cut in half) 10 to 12 garlic cloves (smashed) 1 inch piece ginger (peeled and sliced into ¼ inch slices) 12 oz good ale 3 tbsp rice wine vinegar 1 cup hoisin sauce 3 tbsp vegetable oil Salt and pepper DIRECTIONS: Season the ribs generously with salt and pepper. In a 300° F smoker, bring ribs to color, approximately 2 hours. While ribs cook, use heavy pot or Dutch oven and heat oil; sauté the garlic and ginger for about 3 minutes over medium heat. Add the beer and vinegar wine then stir. Add the ribs to the pot, cover and simmer for 1 1/2 hours in cooker at 300° F. Pour the hoisin sauce over the ribs and continue to cook uncovered for 30 minutes. Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve ribs with remaining pan sauce.   Inspired by Dave Lieberman recipe.

Sizzle up your weeknight with these Wagyu KC Strip End Cut Steak Fajitas! You will be sharing this recipe with all your friends once you try it.  INGREDIENTS: 1 Booth Creek Wagyu KC Strip End Cut Steak (cut into strips) ½ cup fresh lime juice ½ tbsp ground black pepper 1 tbsp fresh cilantro (chopped) 2 tbsp vegetable oil 1 large onion (cut into thin strips) 1 green bell pepper (julienned) 2 lemons (quartered) Salt and pepper to taste 6 flour tortillas (12 inch)  DIRECTIONS: Combine the lime juice, ground pepper, and cilantro into a shallow dish to create the marinade. Place steak strips into the marinade and refrigerate for 2 - 4 hours. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add steak strips and cook to your liking. Remove and set aside. Add remaining oil and onions into the skillet. Cook over medium-low heat until translucent. Stir green peppers and steak into the skillet. Squeeze the juice of 1 lemon over the top and stir. When green peppers are tender, remove the pan from heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.   Recipe from Allrecipes.

Wagyu Bacon Crackers are the perfect appetizer for your next family BBQ or tailgate get-together. You’ll never be stuck bringing home leftovers. We promise, these will go quick! INGREDIENTS 1 lb Wagyu Beef Bacon 1 box Club Crackers 1 cup brown sugar ¼ tsp cayenne pepper ½ tsp salt 1 tsp pepper 2 jalapeños (optional) DIRECTIONS Cut Wagyu bacon slices into thirds. Mix brown sugar and seasonings. Slice jalapenos, if using. Feel free to remove the seeds to bring down the heat. Lay crackers on two wire racks, rested on baking sheets. Layer crackers with Wagyu bacon, sprinkle with seasoned brown sugar, and top with sliced jalapeños, if desired. Place baking sheet in smoker or oven, preheated to 350° F for 30-45 minutes. Check beginning at the 30-minute mark. The crackers are done when the bacon is fully cooked, and the brown sugar is melted. Allow to cool and enjoy!

We love a good twist on a barbecue classic and this one is a delicious one! Burnt End Style Wagyu Hot Dogs is the perfect recipe for your next get-together or gathering with friends. INGREDIENTS 1 package Booth Creek Wagyu Hot Dogs 4 oz butter (half a stick) 1/3 cup BBQ seasoning (your choice) 1/4 cup dijon mustard 1/4 cup brown sugar 1/3 cup BBQ sauce (your choice) DIRECTIONS Leaving the dogs whole, score the hot dogs on all sides, coat evenly with a thin layer of mustard, then sprinkle with a BBQ seasoning of your choice. Place the hot dogs in smoker in an aluminum pan, uncovered, to allow a crust to form. Smoke the dogs at 230°F for 1 hour. While dogs are smoking, cut a half stick of butter into small cubes. Remove the dogs and allow to cool to room temp. Cut the hot dogs into bite sized pieces. In the same aluminum pan, toss the pieces in a BBQ sauce of your choice, sprinkle with brown sugar and top with butter cubes. Place the pan in a preheated oven at 375°F and bake for 30 minutes. Next, turn your oven down to 250°F and bake for an additional 45 minutes. The extra, lower temperature is what creates that crispy 'crust' texture. Let cool and enjoy!