Recipes

Rich umami flavor, melted provolone, and caramelized onions on a perfectly toasted bun make for a Wagyu Philly Cheese Steak that is not easily forgotten. Try it with your favorite Booth Creek Wagyu Steak. Ingredients 12-14 oz Booth Creek Wagyu Steak (of your choice, we used Top Sirloin Steak), thinly sliced 3 tbsp Booth Creek Wagyu Tallow, (butter will work in a pinch) ½ tbsp salt ½ tbsp pepper 1 large yellow onion, diced 8 oz. provolone, sliced thinly  4 hoagie rolls 1 garlic clove, minced 1 tbsp mayonnaise  Directions 1. In a small bowl mix together 2 tablespoons Tallow and garlic, and spread onto hoagies. Warm a medium skillet or flat top griddle or medium-high heat. Toast hoagies on both sides until golden brown. Remove from heat and set aside.2. In the same pan (without wiping clean) add the remaining Tallow, heating over medium-high heat. Add diced onions, stirring occasionally until caramelized. Place on a small plate and set aside. 3. Heat the same pan to high heat without wiping clean. Add in thinly sliced steak strips, and season with salt and pepper. Sear on one side and flip, reduce heat, and continue to sauté until fully cooked (130°F for medium-rare). Stir in the caramelized onions.4. Divide cooked steak and onion into 4-even portions, topping each with 2-3 slices of cheese, and turn off heat. Cover the skillet and allow the cheese to melt. Spread a thin layer of mayonnaise on each hoagie and top with steak, onion, and cheese. Serve and enjoy!

This authentic Texas Style Wagyu Brisket is packed with smoky, beefy, umami flavor. A simple recipe that allows the elevated marbling to create a culinary masterpiece. Here are some tips and tricks to help your brisket come out just right. We use high-quality salt and pepper to let the power of marbling shine, however, you can use a seasoning of your choice as well. Wagyu has a higher fat-to-lean ratio than grocery store beef, so we cook it at a lower temperature to get perfect fork tenderness. Coating your brisket in tallow, partway through the cooking process, allows it to accelerate bark formation without drying out your brisket while also adding a flavor boost. We wrap our brisket using butcher paper, this allows your brisket to have airflow creating the perfect bark every time. Ingredients: 10 lbs Booth Creek Wagyu Whole Brisket 1 cup Booth Creek Wagyu Tallow ½ cup coarse sea salt ½ cup fresh ground black pepper 3 cups apple cider vinegar (in a spray bottle) 1 bag post oak pellets, for smoking  Directions:          Start by preheating your smoker to 225°F using post oak pellets. Season your brisket with salt and pepper. Place brisket in preheated smoker and allow to cook. After 3 hours, spritz every 20-30 minutes until it reaches an internal temperature of 175°F (meaning it has broken through its stall phase*) Remove brisket, coat in tallow, and wrap in butcher's wrap. Place back into the smoker and allow to cook until it reaches 202-205°F and is probe tender. Remove from the smoker and wrap in a towel. Place wrapped brisket into an ice chest or insulated box and rest for 2-4 hours. Once rested, slice against the grain at the flat end of the brisket until about halfway when you reach the point. Cut this portion opposite direction of the flat. Serve and enjoy! *Stall Phase - the period when smoking meat in which the item takes a longer amount of time to rise in temperature.

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!