All about the beef: Wagyu and Kobe
I’m sure you’ve heard of “Wagyu” and “Kobe” beef and are wondering what the difference is. Wagyu is the breed of cow used to produce Kobe style beef. Called Kobe if raised in the Kobe region, Wagyu if raised out of the country.
According to Wikipedia, “Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.”
In other words, Wagyu beef is extremely moist and juicy and once you’ve had your first taste of this succulent beef, it won’t be your last. I got my sliders from my friends over at Grand Western Steaks, who offer home delivery of their high quality, sterling silver meats. If you want to try Wagyu from a quality source, I recommend giving them a try. Plus, there’s no driving involved, quality meat comes straight to your door! Now that’s what I’m talking about!
In time for tailgating season, Wagyu sliders are the perfect way to take your tailgate to the next level. Because sliders are small, they can easily be overcooked and dry out easily, which is why Wagyu is a perfect choice. Their higher fat content keeps them moist and juicy. I’m a fan of Snake River Farms American Wagyu Ground Beef!
I paired mine with grilled mini peppers, chipotle gouda cheese, arugula, basil mayo, and a squirt of sriracha. I used ciabatta rolls as my bread and it complimented them perfectly. The title “3 Pepper Wagyu Sliders” refers to the layers of peppers in this recipe- grilled peppers, chipotle peppers in the cheese and a squirt of sriracha at the end (Thai peppers).
The basil mayo is a nice touch- take half cup of light mayo and mix it with a handful of basil in the food processor. This adds a nice gourmet touch to the sliders and is super easy.Print
- 6 Wagyu sliders (enough for 2 people plus an extra)
- 6 Ciabatta rolls
- 4 slices, chipotle gouda (or cheese of your choice)
- 8 mini peppers, rinsed
- 1 cup arugula
- 1/2 cup basil mayo (see directions above)
- Sriracha (or hot sauce of your choice)
- Prepare a grill to 350 degrees.
- Grill the sliders for 3 minutes each side. At the same time, grill the peppers until char marks form. Once you’ve flipped your slider, add the cheese.
- Put the bread on indirect heat or the warming tray at the top and let it get crispy.
- Tent the sliders for 10 minutes before serving.
- Put together with the rest of your ingredients, including the pretty charred peppers, for a slider masterpiece!