You are reading a single comment by @CYOA and its replies.
Click here to read the full conversation.
-
Yep, this is my usual go-to on the weber when I don't have much time - safe and always delivers. Barfields is great you don't have cattle in the field next door.
http://barfieldsbutchers.co.ukOn a beefy note, it's fairly autumnal here at the mo so was toying with burnt onions and a big sirloin joint, dry rubbed a la Rich Harris but slains fish is calling to me.
CYOA
Get a couple of huge but different steaks and reverse sear them. Cut them up and serve on a platter so people can get to taste the difference.
We recently did that when we got beef from my next door neighbour. We took a bone in rib roast, and cut it into two 1kg bone in steaks and had a couple of bits of fillet. Actually we conventionally cooked the fillet but reverse seared the rib steaks.
It has been an amazing year for beef near us. Lots of summer rain has meant grass in abundance for the fattening season. The cattle have been grazing next door to us and their meat is unbelievably sweet. Plus it's fucking amazing to have food with near zero miles of travel. Cattle went to a local abattoir and then the local butcher before meat went home and I walked to pick it up.
http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html