I was going mad for the breakfast, fuckers stopped it at 11:30. Beggars canât be choosers, hungry out.
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@peddlerscross approves
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The Sausies and Chips across the way look lovely.
Christ, thatâs some endorsement coming from you 
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TouchĂŠ. Youâd miss the efforts of @the_mixer_walsh by times.
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Haha was thinking the same. He generally puts up something that resembles the contents of a can of whiskas emptied onto a plate.
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Was it nice? Looks the finest to me. Is ii beef or chicken?
Iâd a lovely bit of beef in Bulgaden Castle during the week. One of the lads in the bar said they were getting the contract to do lunches for a few schools.
The gravy dripping off the side of the plate really adds to it
Youâll be set up for the day after that
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You went a bit overboard on the auld carrots
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Good to see you sneaking a vegetable in.
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Tesco doing half-price tomahawks for the weekend. How would I attack these @LionelRitchie @TreatyStones et al @foodies etc
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Oil season sear in pan wrap in foil and cook in oven for 20 mins or so and then flash fry on hot pan or grillâŚ
Hard to cook them well on pan alone they are so thick
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Salt them heavily on both sides and put in the fridge uncovered on a rack for 24 hours before cooking
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As in well before I oil/season as suggested above?
Reverse sear
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Yes, itâs a dry brine. Leave it overnight and do whatever you want then after.
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The kettle bbq is the best job for them. Maybe 15 mins on indirect heat with plenty of wood smoke up, then directly over the coals for a couple of minutes each side. Youâll need to use your own intuition for the timings.
Reverse sear w/ meat thermometer
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Homemade Chimichurri
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Baked spud + sour cream, bacon (huehue), spring onion/chives.
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Deep, deep head at the very least
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