A Quiet Christmas Dinner

If you happen to be anywhere near Cincinnati, and by near I mean within 2-3 hours, you owe it to yourself to go to Jungle Jim’s in Fairfield.

Jungle Jim’s is a huge grocery store. It’s so big that there are peripheral stores all around it. In fact, the grocery itself is 6 acres. I’m not talking about the parking lot or outlying stores.. Just the grocery store is that big! You can find foods from all over the world, including produce and meats that you won’t find at any typical grocery.

Kobe Tomahawk

While we were shopping there before Christmas, they had a sign up for Kobe (really Wagyu) tomahawk ribeyes. If you haven’t seen a tomahawk steak, it’s a ribeye with the rib bone still attached, giving something of a tomahawk appearance. It looks cool, mostly.

Tomahawk steak with mushrooms and potatoes

I got one, which weighed about 2 1/4 lbs. The marbling was impressive, and the steak looked great even raw. I got the grill ready (the Bubba Keg) with a load of charcoal and some pecan wood, and got the fire up to about 400 degrees to cook the steak, then turned it up at the end to sear it at around 600.

Kobe meal

The steak was a perfect medium rare, and we ate it along with potatoes fried in duck fat (you have to try this!) and sauteed crimini mushrooms. The only seasoning on the steaks was a fair amount of kosher salt and some fresh black pepper.

Tomahawk Wagyu

This was an easy, simple meal that was just out of this world. A great meal doesn’t have to be fancy if the ingredients are this good and everything is fixed well. Matched with a 2005 Bordeaux from the Margeaux area, and it’s even better!

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. Look at the marbling on that baby! I bet it melted like butter in your mouth. What a gorgeous hunk o’ beef.

    Happy New Years, Curt!

  2. Chris,

    I just finished the leftovers for lunch toay. :) It was a nice steak, though I have to say a well-raised Charolais steer is still my favorite.

  3. Oh, and Happy New Year to you and your family, too. :)

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