Recipes

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!

Bring the elegance of date night home with this Wagyu Filet and Scallops Dinner recipe! The elevated taste of Wagyu pairs perfectly with the classic taste of scallops, with the pan sauce adding the perfect touch to a divine meal that will impress all. INGREDIENTS For the steaks and seasoning: 2 Filet Mignons BCW Steak Seasoning Drizzle of extra virgin olive oil 2 Tablespoons of Booth Creek Wagyu Tallow For the pan sauce: 1 Tablespoon minced shallot 1 garlic clove, crushed and peeled 1 sprig of fresh rosemary 1/2 cup red wine, like cabernet 1 cup low-sodium beef broth 1 Tablespoon butter For the scallops: 1 Tablespoon butter 1 Tablespoon of extra virgin olive oil 6 large sea scallops Salt and pepper DIRECTIONS Place steak on a plate on the counter to warm up for about 30 minutes before starting to cook. Preheat oven to 400° F. For the steaks: Drizzle tops of steaks with extra virgin olive oil, then generously sprinkle on seasoning and rub into steaks. Repeat on the other side. Heat a large, heavy-bottomed skillet over medium-high heat until very hot then add tallow. Once melted, add steaks and sear until a golden brown crust has formed on the bottom, usually takes about 2 minutes. Flip steaks then place entire skillet into oven and roast for 10 minutes. Remove steaks from skillet and add to a plate to rest while you prepare the rest of the dish. For the pan sauce: Place hot skillet back over medium-high heat, then add shallots and sauté for 30 seconds. Add rosemary, garlic, and wine, then simmer until wine is reduced by half. Add beef broth, then simmer until sauce is thickened and reduced, which can take between 7 to 9 minutes. For the scallops: Pat scallops very dry between layers of paper towels, then season with salt and pepper on both sides. Melt butter and extra virgin olive oil in a large skillet over medium-high heat, then add scallops and sear for 90 seconds. Flip, then sear for 90 more seconds. Plate steaks and scallops on two plates, then drizzle pan sauce over steaks and serve.  Recipe inspired by: Iowa Girl Eats 

Take your classic Cottage Pie recipe to another level with Wagyu! Incorporating all the things you love in a traditional Cottage Pie recipe, our recipe combines the already savory and comfort flavors with buttery, tender goodness found in Wagyu. Ingredients: For the potatoes: 1 ½  lb russet potatoes ¼ cup heavy cream 4 tbsp Booth Creek Wagyu Tallow ¾  tsp sea salt ½ tsp black pepper (fresh) 1 egg yolk For the meat filling: 1 tbsp Booth Creek Wagyu Tallow 1 medium yellow onion, chopped 2 carrots, peeled and diced small 6 cloves garlic, minced 1 ½  pounds Booth Creek Wagyu Ground Beef 1 tsp sea salt 1 tsp freshly ground black pepper  2 tbsp all-purpose flour 2 tsp tomato paste 1 cup beef stock 1 tsp Worcestershire sauce 2 tsp freshly chopped rosemary leaves 1 tsp freshly chopped thyme leaves ½ cup frozen corn kernels ½ cup frozen English peas Directions: Preheat cooker to 400° F. Dice potatoes and place in pot of tap water. Boil until tender, 10-15 min. Place the cream & tallow into a microwave-safe container and heat 30 seconds in microwave. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the cream/tallow, salt , pepper and continue to mash until smooth. Stir in the yolk until well combined. While the potatoes are cooking, prepare the filling. Melt tallow over medium-high heat. Add the onion and carrots. Saute 4 minutes. Add the garlic and stir to combine. Add the Wagyu ground beef, salt and pepper and brown. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef stock, Worcestershire, rosemary, thyme, and stir to combine. Simmer for 10-15 minutes, until thickened Add the corn and peas to the Wagyu mixture and spread evenly into casserole/baking dish. Top with the mashed potatoes and place on a parchment lined half sheet pan on the middle rack of the cooker and smoke/bake for 25 minutes. Rest 15 min and serve!

Looking for the ultimate corned Wagyu beef recipe? You've found the right place! Impress all your loved ones with our Smoked Corned Wagyu Beef Brisket recipe. Ingredients: 4-5 lbs. Booth Creek Wagyu Brisket 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 3 tsp InstaCure #1/Pink Salt #1 1 cinnamon stick, broken into several pieces 2 tsp mustard seeds 2 tsp black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 4 pounds ice 3 tbsp garlic pepper 3 tbsp freshly ground coriander seed Directions: Place the water into a large stockpot with salt, sugar, InstaCure, cinnamon stick, mustard seed, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If needed, refrigerate brine until it is 40º or below. Trim external fat from brisket, traditionally a brisket flat is preferred. Place the brisket in a non-reactive container and add the brine; cover and refrigerate for 10 days. Check daily to ensure the beef is completely submerged and stir the brine. After 10 days, remove from the brine, rinse and place in water bath (again under refrigeration) for 1 day to purge some of the salt back out of the brisket (if boiling traditionally, no need to complete this step). Drain and rinse brisket after 6-8 hours in water bath Using mustard as a binder, Season the brisket liberally with Garlic Pepper and freshly ground toasted coriander seed. (About 3TBS of each)   Place into a 250ºF smoker, and cook for 6 hours (Internal temp of 170ºF)  Wrap brisket in foil and cook for another 2-3hours @ 275º, until probe tender (195-205ºF) Rest for 30-60 minutes;  slice and serve!  Can also be served cold (for sandwiches)  

Rich and savory Wagyu helps make this comfort food special any night of the week! Our tender Wagyu beef is the perfect complement to homemade noodles in this hearty gravy. Ingredients 2 1/2 lbs boneless Booth Creek Wagyu Arm or Round Roast, cut into 1.5” cubes. 2 tsp sea salt 2 tsp freshly ground black pepper 6 cloves of garlic 2 tsp fresh thyme 2 tbsp Booth Creek Wagyu Tallow 1 small sweet onion 5 cups beef stock 3 tbsp Worcestershire Sauce 1 bay leaf 24 oz egg noodles 2 tbsp cornstarch 2 tbsp water 1.5 cups of veggies you have on hand! (Carrots, peas, etc.) Fresh Italian Parsley BCW Steak Seasoning  Instructions Place the beef in a large bowl and sprinkle with 1-2 tsp BCW Steak Seasoning. Set aside. Heat 6 quart dutch oven over medium-high heat. Add the tallow and butter. As soon as the tallow melts, add the onion and 1/2 teaspoon salt. Cook until the onion turns translucent but does not brown, 3 to 4 minutes. Add the carrots, thyme (or celery, or other veggie on hand) and sauté for 4-5 minutes.  Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.  Add the Worcestershire sauce and thyme. Add about 1/2 cup of the beef stock. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any of the brown bits in the pot. Add the next 4 1/2 cups stock and the bay leaf. Cover and let cook at med-low temperature until meat is tender and able to fork apart easily - 2.5 hrs. Open the lid and remove the bay leaf. Then, add the egg noodles. Increase heat, and simmer until the noodles are tender, about 18 to 20 minutes. Stir the pot every few minutes, and scrape a spoon or spatula along the bottom to prevent the noodles from sticking. Make a slurry from the cornstarch and water. Once noodles are done, add this slurry to thicken remaining stock. If leveraging peas, at this point, stir in the peas.  Serve sprinkled with fresh parsley and a crack of pepper.