A place up here (in Blackrock, Louth) called Burgerify
Wouldn’t be my cup of tea. I had these types of steaks in Vegas for top dollar and nothing to write home about.
Kick in the teeth for Irish beef farmers
Does he use local beef as well??
Why not just cut out the middle man and just inject angle dust…
Why do you think I’m in the intermediate championship? No offence @Bandage and @Thomas_Brady
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Don’t be so obtuse.
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Yeah plenty. They import proper wagyu from Japan too.
No offence taken pal.
What kind of $ are you talking for that?
300g for 75 euro
Someone explain this picture. It doesn’t impress me.
Is that a version of the video? Looks really interesting method - work out well?
Yeah it’s great. My mate has been raving about them for ages. You press the burgers thin and get lots of surface area browned for flavour, but the onion keeps them moist. Do two patties for each burger, cheese on each. I added pickle ketchup and mustard. Tastes top class.
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Looks savage… Do you pull it back together onto a normal size patty then or what
You start with a golf ball size piece of meat, place a load of onions on too and smash the whole lot down into a normal size patty. You make it a thin enough patty so go for two burgers. Instead of trying to keep it some way rare the onions are what keeps it moist.
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This changes everything.
Have we a list of the scabs?