SteveW86
Head Pro
Ought one of these from Bury market today. Treated lad to a nice fat tomahawk steak as well, al post a few photos when he cooks it.
That will keep you fed for a while
Ought one of these from Bury market today. Treated lad to a nice fat tomahawk steak as well, al post a few photos when he cooks it.
That will keep you fed for a while
In all honesty Steve I need to get out of the comfort zone of just making pizzas and get some alpha male meat in the oven. There’s enough meat to play with now.
As a side note, I was playing golf with tricky Trev on Thursday. His son is making a beef Wellington tonight for his pals. He asked me how much would I pay for a fillet joint. Apparently that’s the cut that goes in a Wellington. Anyway his son paid £80 for one. They were £35 each at Bury market.Or 2 for £65. ?
We can expect some good updates in here then.
How much did those joints weigh?
Ribeye would be my first choicein all honesty Steve Ave not got a clue. They are at least 1 1/2 lb. re the beef sirloin joint the butcher asked whether we wanted a sirloin or brisket joint. Which led to a discussion re rising price of brisket. His take is “ blame restaurants for the rising cost of brisket and ribs” they now class it as fancy food. 24 hr low and slow brisket. More demand equals higher price. I also asked re beef ribs. He said they are called jacobs ladders. Ave never heard that before.
Lastly, the rib eye steak which has never been my first choice as a steak look fantastic with the marbling in it.
in all honesty Steve Ave not got a clue. They are at least 1 1/2 lb. re the beef sirloin joint the butcher asked whether we wanted a sirloin or brisket joint. Which led to a discussion re rising price of brisket. His take is “ blame restaurants for the rising cost of brisket and ribs” they now class it as fancy food. 24 hr low and slow brisket. More demand equals higher price. I also asked re beef ribs. He said they are called jacobs ladders. Ave never heard that before.
Lastly, the rib eye steak which has never been my first choice as a steak look fantastic with the marbling in it.
Update !! my new burner assembly arrived today 3pm . Now fitted and tested here's some pictures.-Today I decided to give my 3 year old Outback Omega 200 gas lava rock barbeque a good clean out .
Bad news the burner was so badly rusted it disintegrated when I touched it, then the arse fell out of the base .
Checked online for a replacement but didn't fancy any of them and wasn't prepared to pay too much.
So " Billy will fix it " , so I decided to patched up the base using tin cans cut up and fixed with self tapping screws, see picture .
The new £24.99 burner assembly will hopefully arrive in the next few days, I'll post pictures when fitted , Fingers crossed, boom boom
Must be difficult to cook at that angle
2 T bone steaksWhere's the meat?
2 T bone steaks
9 pork rashers
6 pork ribs
12 chipolatas
All cooked on that amount of wood.
Sekelbos (sickle bush) from South Africa. It’s such a heavy beautiful wood. Makes all the differenceCrikey, fair play mate.
Take care of your digitsI've bought a meat grinder attachment for our Kenwood cake mixer thing, arrived earlier and I can't wait to use it. Brisket burgers here we come
Take care of your digits
Stick to the drumsWait until I get a mandolin
Just done my best beer can chicken yet, used an A&O buffalo wings rub and had the heat higher than I've done previously. Turned out superb, really crispy skin and juice central when I cut into it.
Sorry no photos, I was too excited and starving to take some ?