We started with some beautiful Wagyu beef. We cut the meat into large domino sized slabs. We put them onto skewers and then froze them in the Irinox. When they were rock solid we positioned the skewers in a chicken roaster. And we put the rig into the blazing wood fired oven. The fat melted. The exterior browned. We pulled the roasting rig out of the oven and let the meat hot rest near the ovens mouth. We gave it a sprinkle of coarse sea salt and tasted. The crust stayed crispy. The inside was warm, juicy and melting. The flavor of the beef washed over us in silken wave of flavor. This was a great way to cook and enjoy meat.
Years Past
