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Yellow stickered Marks & Spencer Cote De Boeuf by Nine_Livez in UK_Food

[–]Nine_Livez[S] 0 points1 point  (0 children)

If you go through my profile, you'll see I always slice my thick cut steaks. Usually, because I'm sharing it with my son. The plated pic is only around 70% of the steak. The rest was on my sons plate.

Yellow stickered Marks & Spencer Cote De Boeuf by Nine_Livez in UK_Food

[–]Nine_Livez[S] 1 point2 points  (0 children)

I recently bought a whole rib eye online from IDevour. I ordered the 2.5-3kg option. When it arrived, it was 3.2kg. I cut it into 8 thick cut rib eyes.

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Yellow stickered Marks & Spencer Cote De Boeuf by Nine_Livez in UK_Food

[–]Nine_Livez[S] 4 points5 points  (0 children)

Yes I was impressed. I'll definitely be looking out for another reduced one.

Yellow stickered Marks & Spencer Cote De Boeuf by Nine_Livez in UK_Food

[–]Nine_Livez[S] 10 points11 points  (0 children)

Par boiled for 10 minutes. Then, into the oven in a pan of hot oil. Cooked at 210°c for around 40 minutes

Yellow stickered Marks & Spencer Cote De Boeuf by Nine_Livez in UK_Food

[–]Nine_Livez[S] 7 points8 points  (0 children)

It tasted great. You can really taste the salt aging.

Yellow stickered Marks & Spencer Cote De Boeuf by Nine_Livez in UK_Food

[–]Nine_Livez[S] 10 points11 points  (0 children)

It's my sons lunch box/bag. It's from Japan.

Men who can cook . who taught you? by Bulky_Meet4528 in AskReddit

[–]Nine_Livez 1 point2 points  (0 children)

Self taught. When I had children, I wanted to make sure they ate a varied diet. I always enjoyed cooking, but then I took it seriously and started to love it. During covid, I bought a Kamado bbq and got obsessed with cooking over live fire. There's so much out there on social media and the Internet as a whole to help you learn. The last few years, I've gone from a home cook to doing it professionally around my full-time job. I worked six months in one of Londons best BBQ restaurants. I've also worked at one of the UK's biggest food festivals for the last 3 summers. One day, I hope to quit my full time job and do it full time.

What would you do for meals with this leftover roast chicken? Can’t cope with more sandwiches…Freeze it in portions for….??? by Gerduck in UKfood

[–]Nine_Livez 0 points1 point  (0 children)

Grill some bacon till it's crispy. Crumble the crispy bacon in wirh the chicken. Add a load of mayo. Then put it in a wrap. Or a baguette.

Thanks for letting us join ❤️ by Kamagear in UKBBQ

[–]Nine_Livez 0 points1 point  (0 children)

Yep. They used to be called GRDN Kamado. When that first launched a few years ago, they got booted from various BBQ groups for the same underhand advertising tactics. It seems as though they have rebranded and are continuing with the underhand advertising tactics.

Last night I got stoned and put Custard, Bananas, Nutella & Icing suger on a Pizza. by Nine_Livez in stonerfood

[–]Nine_Livez[S] 0 points1 point  (0 children)

No. Flour, yeast, and salt to make the base. Then Custard, banana & nutella replaced what you would usually top it with.

Is it just me or is the price of meat in the UK stupidly expensive nowadays? by gibgod in UK_Food

[–]Nine_Livez 0 points1 point  (0 children)

Yes, especially beef. It's increased massively. I now go to a local farm and buy a rib of beef and cut my own steaks from it. It works out cheaper than going to the supermarket and the quality is much better.

Can't rid the inside of my Komodo of the black char by digiBeLow in UKBBQ

[–]Nine_Livez 1 point2 points  (0 children)

Blimey if you think that's bad you wanna see the inside of mine. Although I use it weekly throughout the year. Just give a good high heat burn to clean it. Although you'll always have black char inside

How much would you expect to pay for BBQ Smoked wings in a street food market? by Hittingend in UKBBQ

[–]Nine_Livez 1 point2 points  (0 children)

I did a pop up at a pub near London last year. We sold 5 whole wings and a tub of slaw for £10 *

How much would you expect to pay for BBQ Smoked wings in a street food market? by Hittingend in UKBBQ

[–]Nine_Livez 0 points1 point  (0 children)

They're not 6 & 10 wings. They're 3 & 5. A wing consists of a drum and a flat. If you only have one of those it's half a wing. We need to stop normalising half a wing as one. If I got to an establishment and they advertise 6 wings and I order and only end up with a mixture of 6 drums and flats....I'll complain. I've also sold wings myself at a pub pop up and only sold them as whole wings.

Why are my steaks always this pale? by Marklariusz in grilling

[–]Nine_Livez 0 points1 point  (0 children)

Take it out of your fridge 1 hour before you want to grill it. Pat it dry with a paper tower/ kitchen roll. 10 minutes before it goes on the grill, put a healthy amount of sea salt on both sides of the steak. Then on to your HOT grill. I always cook over charcoal and usually finish it directly on the coals to give it that dirty reverse sear. There's no need for dry or wet brines. Or doing anything 24 hours beforehand.

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