What beer are you drinking now? #4916

Happy Easter

 

Happy Anniversary to you both, it’s the best kind of work.
Remember,
“Souls do not meet by chance”
Cheers

 

Me too - and it's just as good this year! The date is 4/2/26 so it was just released. I had asked my beer guy to get some, I think I bought 90% of his stock last year .

Hope you can find some my friend - cheers!!

 

Man I'm just doing what the dude on the can is doing.

 

One of these.

Went to son-in-laws parents for Easter dinner. Son-in-laws brother is a chef and prepared the meal. Needless to say, it was terrific. Beer was Pabst and Heineken.

 

That is what the ladies tell me.

 

I found this, don't know if it helps or not:


Wagyu fat melts at a lower temperature than regular beef.
Let it sit out 20–30 minutes max, any longer and the fat starts softening before it hits the pan.

Season lightly, Wagyu is rich. You don’t need much.

• Kosher salt
• Fresh black pepper (optional — some purists skip it)
No marinades. No heavy rubs. Let the beef speak.

Use a ripping‑hot cast‑iron pan

Heat the pan until it’s just starting to smoke.
Then — and this is key — don’t add oil.
Wagyu renders its own fat almost instantly.
If it’s A5 Japanese Wagyu, you may even trim a tiny piece and use it to grease the pan.

Sear fast and hot

For a 1–1.25 inch steak:
• 45–90 seconds per side
• Flip 2–3 times (Wagyu benefits from frequent flipping)
• Sear the edges briefly
You’re not trying to cook it through — you’re trying to build a crust while keeping the inside warm and pink.

Target internal temp: 120–125°F

Wagyu is best at rare to medium‑rare.
• 120–125°F = perfect
• 130°F = still good
• 135°F+ = you’re losing the magic

The fat melts at low temps, so you don’t need to chase medium‑rare the way you do with USDA Prime.

Rest briefly — but not too long, rest 3–5 minutes.
Wagyu cools fast because of the fat content, so don’t let it sit like a big ribeye.

Slice thinly, against the grain

Wagyu is so rich that thin slices are the traditional way to serve it.
You want each bite to melt, not overwhelm.

The Two Golden Rules
1. Don’t overcook it, Wagyu is ruined by medium‑well.
2. Don’t treat it like a big American steakhouse cut, it’s closer to cooking foie gras than a ribeye.

 

Happy Anniversary guys!

 

If I ever escape the surly bonds of Walmart, I may have to get another membership. I rarely eat steak out for that very reason, even in an inebriated state I can grill a good steak as long as the meat is alright.

 

A Maple Baltic Porter by Enegren Brewing BA

 

Well this is as phenomenal as expected.

Bottled about 10 days ago.....

 

Cheers

 

Cheers Lads!

Happy Easter and Happy Passover to all who are celebrating.

Enjoying a Von Trapp & Jack's Abby Collab - Austrian style Export Lager.


Chill with this simple 2 min track from Imogen Heap.

 

Happy anniversary bud!!!

 

I'd love to hear the differences. Only ever had one bottle to myself, a few splits. I like them with age, but not sure I've ever had any uber fresh

 

1 /4 from the Torpedo variety PK this afternoon .Will go in and cook my hamburger goulash version with elbow macaroni , tomato soup ,onions, and peppers . Atomic Torpedo on the patio RN.

 

Happy 24th!