- 1 KC Cattle Co Wagyu Rump Roast
- 1/2 cup sugar
- 1/4 cup KC Cattle Co Steak Seasoning
- 1/4 cup KC Cattle Co BBQ Sauce
- 1/4 cup apple cider vinegar
Cube the Wagyu Rump Roast into 1/2 inch cubes. In a bowl mix together the sugar and steak seasoning. Toss the beef cubes with the sugar and seasoning mixture and smoke at 250° (or bake) for about 90 minutes until cubes start to tenderize.
Once tender, whisk together BBQ sauce and apple cider vinegar then toss with beef cubes. Put back on the smoker (or in the oven) for 10-15 minutes to set the sauce.
Chef Mike Castaneda @foodiemikec is ranked one of the Top 10 cooks in America by Food Network and placed Top 10 in the World Food Championships. Mike also served 5 years in the Army as a Short Range Air Defenseman.