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Ah yes. Forgot about the chicken thing at your house.

I've done both. I like the chicken better, and I add raw beef to serve.

Any bread makers here? I keep trying, multiple recipes (some knead, some no knead) cooking in the oven inside a dutch oven. Even tried Serious Eats, which is usually failsafe for me. 

No matter what I do, I can't seem to get that airy, open crumb. It always seems to come out dense. Nice taste, but never quite right texture. 

Looking for tips...

Here ya go @SuperMario and @Honestbuckeye

It's a process, but well worth it. We use water from our fridge filter.

·        1-1/2 teaspoons active dry yeast
·        1-3/4 cups warm water (110° to 115°) – use bottled water, not tap
·        3-1/2 cups plus 1 tablespoon all-purpose flour, divided
·        2 teaspoons salt
·        1 tablespoon cornmeal or additional flour

Directions

·        In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.

·        Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.

·        Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.

·        Grease the bottom of a disposable foil roasting pan with at least 4-in.-high sides; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.

·        Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

I did post it.

Brisket rub: 

Salt
Pepper

Brisket rub:

Salt
Pepper

Yup.  We call it "Dalmatian Rub" here in Texico.

Of course, I think I've shared that I also typically use paprika in my brisket rub.  You can't taste it, it serves no purpose for flavor, but it does serve as a carrier to spread out the salt and pepper more evenly, and it also provides more body to create a nice bark, without making the end product overly salty or peppery.

It results in a more reddish color, I call it a "mahogany bark" so if you want that jet-black "meteorite" look, then paprika should be ommitted.

Wagyu is of course more marbled, I'm unsure if it compares with Prime cuts or not.  The prime steaks I've had were too greasy for me personally, I prefer choice.