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. 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 rest near the oven’s 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 a silken wave of flavor. This was a great way to cook and enjoy meat.
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