Meaty task for visiting chef
Texan chef Larry Hilker stopped in at Hybla Tavern last week to share some of his culinary secrets with the restaurant’s kitchen.
Mr Hilker, who specialises in Texan barbecue, is also spruiking the benefits of cooking with Wagyu beef, which features heavily on Hybla’s menu, because of its low melting temperature.
Wagyu fat is known to have a positive impact on cholesterol intake because of its high concentration of oleic acid, which is also found in olive oil.
Mr Hilker said Wagyu was a unique type of beef.
“In the last two years I’ve researched Wagyu beef and found out more about it,” he said
“I have never seen meat like that in my life.”
“I’ve never tasted such a buttery tenderness in meat, it’s the rarest meat I’ve ever been able to eat.”
Mr Hilker said he would share his expertise in smoking meat.
“The team at Hybla want to learn to smoke the offcuts such as the brisket, skirt and flank,” he said
“Those kind of cuts are perfect for smoking and barbecuing.”
Hybla head chef Rhys Dowsett said they would soak up the knowledge Mr Hilker was providing.
“Anyone can cook a steak, but when you watch those shows on TV where they do proper rubs, they smoke them and they cook them for longer — that’s different,” he said
“We can look at it on YouTube but you actually need a chef to show you how to be able to do it all properly, that’s the only way you are going to learn.
“Larry has been doing this forever so he can show us how to do it correctly.”
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