CUERO — On a recent afternoon, Brodie Daniel took a bite of an 1.5-inch-thick Wagyu ribeye steak topped with roasted garlic and herb finishing butter.
Brodie, 12, had just cooked the steak from start to finish. Wearing a bright green “PITMASTER” baseball cap, he prepared his own spice rub with salt, pepper, garlic and Chupacabra seasoning, along with a Figaro Fabulosa fajitas marinade. He checked the meat’s temperature with a thermometer, flipped and rotated the steak until it was properly crosshatched with char marks. He carefully applied the finishing butter with a silicone brush and cut into the meat to reveal its glistening, pink interior.