Recipes

These garlic butter Wagyu filet tips are great when you want to elevate your weeknight dinner. Whether just you and a loved one or the whole family, everyone will be craving more after these buttery filet tips hit their taste buds. Ingredients • 1 lb. Booth Creek Wagyu Filet Tips • 1/3 cup Booth Creek Wagyu Tallow • 1/3 cup butter • 1/2 clove garlic, finely chopped • Salt and black pepper, to taste • 1 tbsp. chopped parsley for color (optional) Preparation • One hour before meal, remove tips from package and pat dry with paper towel. This will help create a better sear. • Slice meat into smaller pieces if desired. For best results, make sure all pieces are around the same size and thickness. • Place all pieces on cookie sheet or large plate, with space between each one. Season with salt & pepper. Let rest for 30-45 minutes. Cooking • Heat cast iron skillet on the stove at medium-high to high heat. Stove temperatures may vary. • Add tallow and let it melt in the pan. Spread it around to cover the whole skillet. Depending on the size, more tallow may be needed. • Add steak and sear for about 2 minutes on each side. Time will vary depending on the size of the pieces and the temperature of the skillet. • Once a golden-brown crust has formed and desired internal temperature is reached, remove steak from skillet and place on a large plate. • If a large amount of tallow remains in the skillet, remove, leaving approximately 1-2 tablespoons. Lower the stove temperature to low. If the skillet is piping hot, just turn off the stove altogether. • Add butter and garlic to empty skillet and heat on medium heat for about 2 minutes, until garlic is fragrant. Gently stir continuously to prevent butter from burning. If the skillet is too hot, a separate pan may be needed for the garlic butter mixture. • Remove garlic butter from heat and pour it on the steak. Add chopped parsley for color if desired. Gently mix to cover as much steak as possible. Let rest for another 2-3 minutes and serve.  

What are Wagyu Plate Ribs? Wagyu Plate Ribs are essentially a large slab of Wagyu Short Ribs. They are cut from the rib section near the brisket and are known for their insane marbling. Some call them “brisket on a stick” and they are often referred to as “the best bite in BBQ." Wagyu Plate Ribs are more forgiving than a brisket for novice pit masters and yield an incredibly juicy and rich bite.  INGREDIENTS - Booth Creek Wagyu Plate Ribs BCW Tallow (optional) Kosher Salt 16 Mesh Pepper (or favorite rub) Apple Cider Vinegar  Boning knife Butcher paper Meat thermometer pin Small aluminum pan (optional) PREPARATION - Remove ribs from the package and pat dry with a paper towel. Use a flexible boning knife to trim silver skin and any excess fat, trying not to take so much off that it creates a valley in the meat.  Salt brine overnight, if able, using Kosher Salt. The following day, add an equal amount of 16 Mesh Pepper (coarse ground). COOKING - Set pellet grill to 200 to 225° F or offset wood smoker to 275° F (they cook differently). Place a small aluminum pan of water in the smoker to keep things moist.  Smoke ribs for 4.5 to 8 hours until the bark is formed to your individual liking. After a couple of hours, spritz with a 50/50 Apple Cider Vinegar and water mix every 45 minutes or so.  When the bark is to your liking and the internal temp is in the vicinity of 165 to 175° F, smother in Booth Creek Wagyu Tallow, then wrap in butcher paper. Continue to smoke the wrapped ribs for 3 to 4 hours until there is virtually no resistance through the meat with the thermometer pin. It should feel like warm butter. The internal temp should be around 202° F, but don’t go off temperature alone. Take the ribs off the smoker and allow them to rest in the butcher paper for a minimum of 1 hour, preferably in a cooler. Unwrap, slice between the ribs, and enjoy! Beware - These ribs may look like a single meal for one or two people, but half of one of these ribs went into a container for later. Like our BC40 Ribeyes, these will induce a meat coma in a hurry! Shop Wagyu Plate Ribs!

Nothing says grilling season like a Wagyu hot dog. Whether you are looking for a classic or want to enjoy a new signature dog at home, Wagyu hot dogs will elevate your hot dog to a new level. Check out our favorite Wagyu hot dog builds:  The Chicago Dog  Nothing says classic hot dog like the Chicago Dog. This Wagyu hot dog is topped with yellow mustard, green relish, chopped onions, tomatoes,  a pickle spear, sport peppers, and a dash of celery salt, all on a poppy seed bun.  The Kansas City Dog The Kansas City Dog brings together savory, tangy, and slightly sweet into the perfect hot dog. Top a Wagyu hot dog with melted Swiss cheese and sauerkraut on a sesame seed bun for the perfect hot dog creation.  The Seattle Dog Originating from Seattle, Washington, this signature hot dog brings together sweet and spicy. Our Wagyu hot dog is topped with cream cheese, jalapeños, grilled onions, and Sriracha sauce.  The Sonoran Dog  The Sonoran Dog is a popular street food, now with a Wagyu twist. Top our Wagyu hot dog with grilled onions and green peppers, chopped fresh tomatoes, green relish, diced jalapeños, mayonnaise, mustard, shredded cheese and Wagyu bacon ends and pieces all in a sturdy bun for a taste you've never experienced before.

Prepare to elevate your burger game to the next level with our Wagyu Surf N' Turf Burgers. Combining the unparalleled richness of Wagyu beef with the exquisite flavors of the sea, this culinary creation is a symphony of flavors that will enchant your taste buds. Ingredients: 1 package of Booth Creek Wagyu Burger Patties 1 lb of jumbo shrimp 4 brioche buns 4 slices of Swiss cheese 5 tbsp Booth Creek Wagyu Tallow 4 tbsp garlic aioli  1 tbsp Cox Bros BBQ Creole-Blackening Seasoning 1 tbsp salt 1 tbsp pepper Directions: Crank up your grill to high heat. Season Wagyu burger patties with salt and pepper and grill until desired doneness.  Add a slice of Swiss cheese to each burger on the grill and cook for an additional 1-2 minutes, until cheese is melted. In a skillet melt tallow over medium-high heat. Once tallow is melted, cook shrimp on each side for 2-3 minutes Spread Wagyu tallow on brioche buns and toast buns in skillet for 3-4 minutes or until golden brown. Assemble Wagyu burgers, laying the cheeseburger with shrimp and topping with Garlic Aioli. Enjoy!  

Burnt ends are a true barbecue delicacy, celebrated for their smoky, savory flavors, tender texture, and irresistible charred edges. They have become a beloved dish among barbecue enthusiasts and continue to captivate food lovers around the world. Ingredients: Booth Creek Wagyu Whole Brisket 1 cup BBQ Sauce 1/2 a cup of Brown Sugar  Directions: 1. Preheat your smoker to 225°F. 2. While smoker comes to temp, remove the Wagyu Brisket Point from the Flat and trim off excess fat. 3. Place in smoker and smoke Brisket Point until internal temperature reaches 175°F. 4. Remove Brisket Point from smoker, and place in aluminum foil pan. Cover with foil. Continue to smoke Wagyu Point until internal temperature reaches 206°F. 5. Remove from smoker and pan. Slice into one-inch cubes. 6. Toss cubs in BBQ Sauce until covered. Add brown sugar and toss again to coat. 7. Smoke cubes uncovered for 15-20 minutes. Toss again to re-coat in sauce/sugar mixture.  8. Smoke again for 15-20 minutes until candy like. Enjoy!

Introducing the ultimate BBQ chip Wagyu burger, the perfect blend of savory and crispy flavors that will tantalize your taste buds! Whether you're a BBQ lover or just looking to mix up your burger game, our BBQ chip burger is sure to satisfy. So sink your teeth into one today and taste the difference! Ingredients: • 1 package of Booth Creek Wagyu Burger Patties • 1 package of Booth Creek Wagyu Bacon • 4 brioche buns • 4 slices of sharp cheddar cheese • 2 small onions, sliced • 5 tbsp Booth Creek Wagyu Tallow •  2 cups of BBQ Kettle Chips • 1 tsp salt • 1 tsp pepper Directions: Crank up your grill to high heat. Preheat skillet on stovetop to medium-high heat and melt tallow in skillet.  Thinly slice onions and add to skillet, stirring frequently. Once onions are translucent and brown, remove from skillet and set aside.   After wiping out skillet, fry bacon until desired doneness on medium-high heat. Lay on paper towels, and crumble once cooled.   Season Wagyu burger patties with salt and pepper and grill until desired doneness.   Add a slice of sharp cheddar cheese to each burger on the grill and cook for an additional 1-2 minutes, until cheese is melted.  Spread tallow on to brioche buns and toast buns for 3-4 minutes in skillet, or until golden brown. Note, you may need to remove some bacon grease from pan.  Assemble burgers, laying the cheeseburger with bacon, onions, and BBQ Kettle Chips. Enjoy!