Tomohawk steak

[unlacedgecko]

I keep telling her, the moment Lily James or Gemma Arterton come knocking on the door, she’s gone. For some reason she laughs…

Just had to Google both of them. I see you have a thing for English Rose brunettes. Tbf neither of them look like they've ever finished a steak.

 

[Chris F]

Just started working with the only Michelin Star restaurant in Suffolk. They don't want the "prime cuts" they only want to work with more innovative ingredients and make something of the provenance

A landmark for TwoMills' beef and provenance

Another landmark underlining TwoMills beef and provenance today as Suffolk's only #michelinstar restaurant Pea Porridge takes in some specialist #beltedgalloway cuts for their restaurant in Bury St EdmundsAll good things come to those that wait with this shin being marinaded in advance of being...

www.twomills.uk

That's a great achievement @JP1 congrats.

 

[JSmith]

I keep telling her, the moment Lily James or Gemma Arterton come knocking on the door, she’s gone. For some reason she laughs…

They’d be know good with sheep though, think about the practicalities of it!! Two short minutes with Lilly or a lifetimes help with escapee blackies in the middle of the night!!! Ide play the long game if I were you there’s more future in it!!

 

[Steevo]

Just started working with the only Michelin Star restaurant in Suffolk. They don't want the "prime cuts" they only want to work with more innovative ingredients and make something of the provenance

A landmark for TwoMills' beef and provenance

Another landmark underlining TwoMills beef and provenance today as Suffolk's only #michelinstar restaurant Pea Porridge takes in some specialist #beltedgalloway cuts for their restaurant in Bury St EdmundsAll good things come to those that wait with this shin being marinaded in advance of being...

www.twomills.uk

Impressive stuff!! That meat looks incredible.

I love the use of words in that article too. "keepers and conservators" is a great phrase - WAY better than farmer or breeder. My favourite has to be "extensive diet only based on grass and conserved forage". Does the conserved forage have a particular vintage? It sounds like the terroir is most important.

A great way to showcase the breeds, and hopefully keep them going for years to come.

 

[JP1]

Impressive stuff!! That meat looks incredible.

I love the use of words in that article too. "keepers and conservators" is a great phrase - WAY better than farmer or breeder. My favourite has to be "extensive diet only based on grass and conserved forage". Does the conserved forage have a particular vintage? It sounds like the terroir is most important.

A great way to showcase the breeds, and hopefully keep them going for years to come.

Thank you. My wordsmithing and now (as an old f@rt) somebody finally showed me how to post paragraphs on Instagram too! Who knew !

 

[unlacedgecko]

According to Wikipedia Salt Bae is the son of a mine worker and left school at 12 due to financial pressure.

He became butcher and travelled the world working in famous restaurants for free to gain experience before opening his own place in 2014.

He now has a net worth of $50-60 million. Some guy.

 

[Clive]

Thank you. My wordsmithing and now (as an old f@rt) somebody finally showed me how to post paragraphs on Instagram too! Who knew !

website looks great JP

 

[Lincoln75]

reverse sear is a process where you cook slowly at low temperature 110deg) to cook the meat to the required doneness, on a smoker bbq like a green egg usIng lump wood charcoal and damp wood chips that allows the meat to take on a smoked taste. you then sear the meat very quickly on a VERY hot 400deg) grill with butter to create ”crust“ without over cooking the intensl meat

honestly, it’s to die for, I cant order steak in Restaurants any longer as it’s shite by comparison

I`ve been to a few Argentine BBQ`s , those boys know how to cook beef over charcoal .

 

[Fendt516profi]

View attachment 988355

Not a great pic but you'll get the drift.
Some bu66ers have more money than sense

All that fancy named food and they're drinking red bull and coca cola

 

[Lincoln75]

All that fancy named food and they're drinking red bull and coca cola

My choice would be a decent Rioja .

 

[Treecreeper]

Does it come with the rest of the beast in a doggy bag?

Theres a great line in the 1994film The Cowboy Way (which I cant seem to upload) when Woody Harrelson is asked how he would like his steak. I'll leave it to you to find ,it's in the trailer about 30 secs in.

 

[Netherfield]

 

[d williams]

the slow cook renders the fat which adds so much flavour to any meat with fat but good steak is particularly exceptional done this way

I always thought the heat was first to seal the juice in??
I’m going to look into this
As much as I like a steak always preferred the brisket cooked for hours out of the old farm aga

 

[Uggman]

Theres a great line in the 1994film The Cowboy Way (which I cant seem to upload) when Woody Harrelson is asked how he would like his steak. I'll leave it to you to find ,it's in the trailer about 30 secs in.

Yeah but I think you find that hes a bloody vegetarian in real life .stilla good film though

 

[Lincoln75]

View attachment 988355

Not a great pic but you'll get the drift.
Some bu66ers have more money than sense

That receipt was given to the media on the opening night of a new Turkish restaurant....by the owner , clearly a publicity stunt and it worked, the Muppets are lapping it up.

 

[yellowbelly]

That receipt was given to the media on the opening night of a new Turkish restaurant....by the owner , clearly a publicity stunt and it worked, the Muppets are lapping it up.

Really?
So perhaps nobody's ever had one of them expensive tomahawks then.

 

[Lincoln75]

Really?
So perhaps nobody's ever had one of them expensive tomahawks then.

Probably not.

 

[yellowbelly]

Probably not.

Seems a bit of a negative way to get publicity......

......come and buy one of my tups - they're outrageously overpriced and nobody's actually had one.......

Can't see it catching on in the sheep world but I guess fancy restaurants (and the folk who go to such places) are a completely different ballgame

 

[britt]

View attachment 988355

Not a great pic but you'll get the drift.
Some bu66ers have more money than sense

When I saw that in another thread I though it was an error by the waiter operating the cash register.

 

[SteveHants]

reverse sear is a process where you cook slowly at low temperature 110deg) to cook the meat to the required doneness, on a smoker bbq like a green egg usIng lump wood charcoal and damp wood chips that allows the meat to take on a smoked taste. you then sear the meat very quickly on a VERY hot 400deg) grill with butter to create ”crust“ without over cooking the intensl meat

honestly, it’s to die for, I cant order steak in Restaurants any longer as it’s shite by comparison

I do this on a regular "half barrel" bbq I bought from the B&Qs "cheapo" range years ago.
I build the fire near one end, charcoal on, when it's hot I heap applewood chippings on it that I've poured a bit of cider on to make them damp (more smoke), put the steak at the far end, so the smoke is "cold". Once the chips have burnt through and you are just left with the hot coals underneath (about half an hour), move the steak to the grill directly over the coals and sear.
The steak should be thick (I'd sooner buy a massive one and carve it after than individual ones) and needs plenty of salt.

I had no idea this was called "reverse searing" it's just a backyard adaption of my days running a smokery, but with beef.