Futari Wagyu Intercostals - Bake or BBQ
These are so simple to cook and as they’re popular in our house, we cook a full pack at any one time. Any leftovers are eaten the following day. My preferred method is on a Weber BBQ, using indirect heat from the fire. Alternatively, you could cook intercostals on an oven rack over a baking tray.
Shop Intercostal here!
Instructions:
- One hour before cooking, remove intercostals from chiller and trim excess fat (We use this Wagyu Fat to make tallow for cooking at other times.) and allow intercostals to come to room temperature.
- Salt or rub lightly with your preferred flavourings. We love Murray River Salt flakes.
- Whilst resting your intercostals bring your bbq or oven to 150c temperature.
- Bake intercostals on a rack over a drip tray with heat either side for 1.5-2 hours. In that time, they may become crunchy on the outside and will remain meaty on the inside – you can’t really overcook, as they are so marbled.
- Whilst cooking your intercostals prepare your sauce.
Delicious Dipping sauce or Glaze
Ingredients:
2 TBSPS Worcestershire Sauce
2 TBSPS American Mustard
¼ – ½ cup Orange Juice
2 TBSPS Cider Vinegar
2 TBSPS Whisky
1 ½ TBSPS Molasses
3 TBSPS Tomato Paste
2-4 Crushed Garlic Cloves
½ tsp Tabasco Sauce
¼ tsp Gr Cloves
Salt and Pepper
Mix all ingredients together in a small pot and bring to boil.
Serve sauce warm or cold in a small dipping bowl on the side of your Intercostals.