Chapter 446 The Barbecue Was Not Simple From the Beginning

Although it is only comparable to A4 level, according to the preciousness of Dongying's Wagyu, A4 level Wagyu is already very top-notch.

What's more, barbecue can't treat ingredients in the same way that Tozakura divides Wagyu.

The higher the grade of Tosakura Wagyu, the denser and more uniform the fat distribution, but it does not mean that it is the most suitable for Texas barbecue.

Generally speaking, beef with a similar fat distribution is sufficient for Texas barbecue.

If it is too good, it will be roasted in an inappropriate state, not to mention that the better the fat distribution, the shorter the grilling time is, which is completely different from the way of Texas barbecue.

As for grass-fed and grain-fed, there are many ways to do it.

In fact, strictly speaking, every feeding method is omnivorous, and there is no such thing as only feeding grass or only grain feed.

The main thing to look at is the overall emphasis.

However, in order to facilitate the distinction of diners and the convenience of selecting ingredients, there are still differences between grass-fed and grain-fed in general.

For example, grass-fed cattle are usually raised for a long time, and they are mainly fed with natural and fresh pastures. In this way, the fat in the muscles of the cattle raised in this way is less, and most of the fat is accumulated under the skin, which is easy to remove when eating, so beef The meat is lean and tender, low in fat and rich in flavor.

Grain-fed beef is different. Generally speaking, the melt-in-the-mouth wagyu or snowflake cattle that the public likes are grain-fed cattle.

This kind of cow is that after the calf eats pasture and reaches a certain weight or age, it will enter the feedlot and be fed with grain feed for fattening, so that the cow can grow to the expected weight as soon as possible.

Because it is fattened, it is slaughtered at a young age, and most of the fat is in the muscle.

Grain-fed cattle are classified according to the number of days of feeding grain and the breed of cattle, which can be divided into: 100 days, 120 days and 200 days. The higher the number of days of grain feeding, the richer the snow pattern of the beef, and the higher the cost.

Moreover, grain-fed beef is more delicious, juicy and tender than grass-fed beef, which is a type that modern diners prefer.

So now most people prefer grain-fed cattle, but Dezhou barbecue generally uses grass-fed cattle with rich meat flavor, but smart people will always think of other methods, such as fattening grass-fed cattle before they are sold month to two months.

In this way, grass-fed cattle are full of fat while maintaining the deliciousness of beef lean meat.

The A4-level Western American Super Black Wagyu beef in Xiao Hua's hands is a grass-fed cow. After a hundred days of re-fattening, it successfully gathered two kinds of breeding methods, quasi-legendary ingredients!

This can already be found on IGO, the best quality beef, it can be said that they are not concerned about this food.

In fact, the quality of the ingredients in Zhao Youqian's hands is also excellent, this is the real thought in IGO's heart.

The more intense the eating halberd, the better cooks can be trained, so they will not hesitate to provide the best quality ingredients when eating the halberd.

It's just that no one thought that the former king of Texas barbecue, the first beef part he picked up was not ribs, tenderloin, beef belly, etc., but the beef with forearms. Thick beef tongue!

"Ox tongue?"

"Why the beef tongue?"

"I thought he just needed enough essence parts to use two cows!"

This time, even Bilson, the head of the Western American branch of IGO, was taken aback. He thought that Xiao Hua wanted a decomposed Western American extremely black Wagyu beef, and a complete one just to consider the quality of the ingredients. Special grilling method, I never thought that this guy would directly attack the beef tongue.

Because it doesn't matter who it comes from, there is no such thing as beef tongue in Texas barbecue.

You must know that the origin of Texas barbecue is to deal with the era of material surplus. The major farmers in Texas held barbecue parties at home with unsalable meat. Finally, such a form and type of barbecue was slowly derived.

As for the beef tongue, it is leftovers, and it is directly crushed to make fertilizer or feed, so it is not considered a slow-moving product.

So there is absolutely no such thing as beef tongue in Texas barbecue.

"Everyone is seeking innovation and change, and it seems that Xiao Hua is no exception!"

Sylvan interviewed quite a few famous special chefs, so he naturally knows what these people are thinking. Ever since Xiao Hua started using Western American Black Wagyu beef, he has already vaguely guessed that the King of Texas Barbecue is obviously going to break through himself. Introducing a brand new recipe!

"A new dish? Launched on Shiji, it seems that it has been completely perfected!"

Ms. Farrell, the supervisor of the IGO headquarters, spoke for the first time, but she looked at Xiao Hua in surprise. She actually didn't care about the eating halberd this time, but if she read correctly, the King of Texas Barbecue left It is only a little bit short of breaking through the Lin level.

'If he can win, he can enter the Lin level by taking advantage of the trend? '

At this time, a strange fragrance wafted out, it was Xiao Hua who was marinating the beef tongue with a special mixture of spices.

You must know that even if it is a high-quality Wagyu beef tongue, the outer tongue coating cannot be used, the taste is poor, and there will be a peculiar smell.

Regarding this point, Xiao Hua is almost like a veteran who often cooks beef tongue.

It is easy to wipe the center of the beef tongue, and cut off all the outer layers.

If one were to examine his discarded parts, one would find that there was not a single useable part of the tongue wasted.

A large number of special spices are wrapped on the whole beef tongue, which also makes the originally pink beef tongue wrapped in layers of dark color.

You must know that in order to make these Texas-style spices, Xiao Hua also uses a lot of materials, Worcestershire sauce as the base, even beef sauce, black pepper, honey, vegetable and fruit sauce, natural fresh pepper mince, basil, etc.

It took a lot of effort to prepare these marinated sauces alone, but such actions became more and more puzzling.

Because the most famous thing about Texas barbecue is to marinate in advance. It is the most basic to marinate two or three hours in advance. Sometimes even half a day in advance is a very normal thing.

But Xiao Hua is obviously not like this. Judging from his marinade and ingredients, he almost uses the freshest ingredients.

Here is a question, how can his ingredients taste perfectly after the two processes of fire roasting and smoke roasting?

If the time for marinating is not enough, the problem will become more prominent.

You must know that once the pickled taste is not strong enough, the unique flavor of Texas barbecue will become a failure after being smoked and grilled, and it will not be possible to form a blend of two flavors in the mouth.

The consequence of the balance of the scale tilting towards one side is the complete failure of cooking dishes!

It is possible that the original icing on the cake flavor will become a lingering bitterness in the mouth, and then Xiao Hua will be really embarrassed

But even the judges and the audience in front of the screen paid attention to the problem, how could Xiao Hua not notice it?