Wagyu Bacon Wrapped Jalapeno Poppers combine the spiciness of the jalapeños with the buttery, savory flavor of our Wagyu Bacon. It is sure to satisfy anyone’s taste buds. Ingredients 10 jalapeño peppers 8 oz softened cream cheese ½ cup of shredded sharp cheddar cheese 1 tbsp Cox Bros BBQ South Texas Rub 10 pieces of Wagyu Beef Bacon Directions Preheat pellet grill to 350° F. Wash and dry the jalapeño peppers. Slice the tops off the jalape ño peppers then slice them in half long ways. Once the jalape ño peppers are sliced, scrape out the seeds and membrane. If you want to add more spice to your popper leave some seeds on the peppers. In a bowl, mix the softened cream cheese, shredded cheddar cheese, and Cox Bros BBQ South Texas Rub together with a spoon or rubber spatula. Spoon the cream cheese mixture into the jalapeño peppers. Then wrap a piece of Wagyu Beef Bacon around the jalapeño pepper and secure with a toothpick. Place on the pellet grill and smoke for 20-25 minutes, or until bacon is to desired crispness.

The Wagyu tomahawk is a massive cut of steak that bring flavor tenderness and an exceptional presentation that will leaving a lasting impression no matter what the occasion. Directions: Remove tomahawk from packaging and pat dry with paper towels. Season liberally with your favorite steak seasonings. We like to use Killer Hogs Texas Brisket Rub on tomahawks. Place on smoker at 225° F for about an hour and a half depending on thickness. The internal temperature should reach 130° F. Remove from smoker and let rest for about 10 minutes. Coat steak in tallow and sear on each side for about 1 minute. Remove the meat from the bone by cutting along the bone. The slice against the grain. Serve and enjoy!

Easy and delicious, these BBQ Wagyu ribs can be customized to fit your taste and are great no matter what Booth Creek Wagyu grade you choose.   Ingredients: 4 lbs Booth Creek Wagyu Plate Ribs 1 onion, sliced  3/4 cup beef broth  1 cup BBQ sauce (choose your favorite)  1 tsp garlic powder  1 tsp onion powder  1 tsp dried oregano  1 tsp smoked paprika  ½ tsp cayenne pepper  2 tbsp salt  1 tsp pepper  Directions: In a small bowl, mix together garlic powder, onion powder, oregano, smoked paprika, cayenne pepper, salt and pepper. Pat off plate ribs and rub well with dry seasoning mix.  Place ribs in slow cooker, add beef broth and sliced onion. Cook on low for 5-6 hours or until they reach desired temperature (130°F for medium rare).  When done, remove ribs from crock pot and place on an aluminum foil lined baking sheet.  Spread your favorite Cox Bros. BBQ sauce over the ribs generously. Place the baking sheet on the top rack of the oven. Place in the oven on broil (550°F), watching so they don’t burn.* Let cook for 3 minutes, flip the ribs and add more BBQ sauce. Cook for 3 more minutes or until caramelized. Remove from oven and let rest for 3-5 minutes.   *Grilling more your speed? You can fire up your grill and caramelize the ribs by grilling a couple minutes on each side instead.    

These simple Wagyu Steak Tip Nachos are a showstopper for any crowd. Plus, by utilizing a sheet pan covered with tin foil, clean up will be a breeze. Ingredients: 1 lb Booth Creek Wagyu Steak Tips, trimmed and diced 2 tbsp Booth Creek Wagyu Tallow (in a pinch, butter will work) 1 pk taco seasoning (your choice) 1 red onion, diced 1 medium tomatoes, seeded and diced 1 can sliced black olives 5-6 jalapeño peppers, seeded and diced (depending on how spicy you like your nachos) 1 cup cilantro, chopped 1 cup sour cream 1 can refried beans 2 1⁄2 cups Colby jack cheese 9 oz tortilla chips Directions: Preheat oven to 425° degrees. Line baking sheeting with aluminum foil. Warm refried beans in a small pot over medium heat, stirring occasionally. Remove from heat and set aside. Warm Wagyu tallow in a small pan over medium heat, add diced steak tips mixing occasionally until fully cooked. Add taco seasoning following instructions on the package of your choice. Set aside. Spread 1⁄2 bag of tortilla chips on the baking sheet and cover with warmed refried beans. Sprinkle with half the bacon, onions, and peppers. Sprinkle 1 cup of cheese on top. Spread the rest of the tortilla chips on top. Add the rest of the toppings (bacon, red onion, peppers, olives and tomatoes). Sprinkle over the remaining cheese. Bake for 5 minutes, or until cheese is melted and browned. Garnish with sour cream and cilantro. Serve and enjoy!

Take your party up a notch with this Wagyu meatball recipe that can be made spicy with Texas Sizzle, sweet with KC Sweet Jazz, or keep it simple with Original Cox Bros. BBQ sauce. Ingredients: 2 lbs Booth Creek Wagyu Ground Beef 4 cups BBQ sauce (choose your favorite) 1/3 cup Booth Creek Honey 2 tbsp Booth Creek Wagyu Tallow (in a pinch, butter will work) 1 cup Italian breadcrumbs 1 egg 1 tbsp fresh garlic, minced 1 tbsp cayenne pepper 1 tbsp smoked paprika 1⁄2 tbsp basil 1⁄2 tbsp salt 1⁄2 tbsp pepper Directions: In a large mixing bowl mix together ground beef, egg, bread crumbs, salt and pepper (can also substitute Booth Creek Wagyu Steak Seasoning). Weigh out 1.5 oz meatballs and set on a baking sheet placed in the freezer for at least 30 minutes to harden the meatballs. Heat 1 tablespoon tallow in a large skillet over medium-high heat. Add half the meatballs making sure not to overcrowd the skillet. Brown on all sides, remove from the pan and set aside. Repeat the step with the rest of the meat balls. Add the BBQ sauce, honey, garlic, cayenne pepper, smoked paprika, and basil to the crock pot. Stir well to combine the ingredients. Add in the meatballs, tossing to coat in the sauce. Cover and cook on high for 2 hours, or until fully cooked. Stir before plating. Serve and enjoy!

Galbi means “ribs” in Korean. You will find Gabli on the menu at most Korean restaurants, but don’t wait until your next dinner out to enjoy these. Our Booth Creek Wagyu Korean Short Ribs are an easy weeknight meal that you can make in under an hour (rice included).  Ingredients:  3 lbs Booth Creek Wagyu Korean Short Ribs  1 tbsp minced garlic  1 tbsp minced ginger  3 tbsp minced onion  1 tbsp sesame seeds  2 tbsp sesame oil  1/4 cup Booth Creek Honey (or brown sugar)  1/2 cup soy sauce  1/2 cup water  Pinch salt & pepper  1 tbsp Gochujang (optional)   Directions: 1. Mix all ingredients together to make a marinade. If you like a little spicy with your sweet, include the gochujang. You won’t regret it.   2. Add the Korean Short Ribs to the marinade and mix well. Cover and keep refrigerated for at least one hour, but overnight is preferred.   3. These ribs are best made on the grill, but in a pinch, cooking in a pan works fine too. The ribs are thinner than a traditional steak, so grill on each side for just 2 - 3 minutes.   4. Using kitchen scissors, cut it in half. Then serve the ribs with steamed rice, kimchi, and ssamjang, spicy Korean soybean paste for dipping.   Serve and enjoy!