so I want to show you how to cook a
beautiful steak in the dome 60 wood oven
smoke intense heat you’re going to
render fat it’s going to be awesome
incredible of course get yourself some
decent meat to start off with I’m going
to season it generously with salt and
pepper I’m going to introduce some olive
oil but not into any cooking just on to
the meat itself now I’ve got two choices
we have a screaming hot oven in here so
I literally caveman stylee can go and
put this straight in the oven right I
can cook it on the bottom the oven I
could put it in a pan that’s been
preheated in the oven and cook it in the
pan in the oven or the way that I love
to do it as well just let me wash my
hands is to just get a regular this is
an old secondhand cake rack I was going
to grab my meat pull that fire to the
mouth of the oven just have a look at
that Dave of course as it’s at the mouth
of the oven you know the wind or the air
is getting around it you can see it it’s
firing up you can blow it right and then
you can put your rack straight on the
fire like that I love love love so we
can casserole in the wood oven we can
grill in the wood oven we can obviously
roast and bake in the wood oven we can
intensively fast cook in the wood oven
and at the end of the day we can slow
cook obviously this is when all the
neighbors start to get very jealous
about what we’re cooking and what we
want to do is just pull this out and
turn the meat over look at that meat
sizzling already as the fact drips off
the meat and hits the coal and puffs up
you get that lick of smoke and that’s
where you kind of get that Argentinean
Brazilian kind of flavor and it’s very
theatrical and exciting and lovely and
your job because it’s meat and it’s
expensive
is to take care of it and look after it
look at that look at that dancing fat
that’s serious that would never happen
on a griddle pan
that’s never going to happen on one of
those lovely little grills that render
all the fat away and what’s quite nice
is when you’re happy with the char that
you’ve got if you still want to carry on
cooking what we can do is then push the
coals back to the oven again and carry
on sort of roasting it which is lovely
now even the bone you know it’s fizzing
inside the bone the flavours are coming
out it’s like Marmite inside of there
like a big old stock cube it’s all about
the fat dripping on the coals and then
the smoke from that just kissing the
meat with good flavor that that’s why
we’re doing these ovens because we
literally want people in every street or
at least in every town smashing out meat
like that it’s all about how you look at
it really isn’t it I mean if you think
about how much it is to have a couple of
pints and go to a club once a week and
go and get lashed you know you can
easily do 70 quid 100 quid a week if
you’re into that kind of thing you could
actually you know get nice and tiddly
and have a great meal in your own home
for 50 quid you know so in a year you’ve
already paid for one of these and more
do you know I mean so it’s just it’s
really about the kind of person that you
are I mean let’s be honest if you’re out
getting amongst it getting lashed every
weekend you’re not going to be
interested probably in in the dome 60
but just look at that that’s what we’re
talking about if you’re into beautiful
gnarly beautiful British beef or
wherever you may live that is what we’re
talking about so look I’m happy with
char now that’s going to be blue inside
so the nice thing is we have control you
know we push these coals back into the
oven if you want to add logs you can you
know the nice thing is as well if you’re
cooking meat you know you can have it
resting and stuff so I’m going to carry
on cooking that for a little bit but not
on char I’m going to put it just in the
oven so that will just carry on roasting
but when that’s resting I can be getting
me salads ready
okay so I’ve cooked this beef for about
five minutes look at it sizzling away
looking gorgeous I’m going to put it
onto a nice board at this point in time
I quite like either putting
a little nubber butter just get it and
just give it a rub with some butter or
at least olive oil
butters got a lovely sweetness but it’s
going to give beautiful so you don’t
need much butter but just enough to sort
of loosen it up a bit then to go with
that I’m gonna have a little bit of
horseradish just peel off the end a
little bit of rocket and watercress tiny
bit of olive oil tiny pinch of salt
obviously you would do whatever you’re
going to do at the dinner table but
standard for me you know
nice war crisps really nice and mustard
II will rock it so let’s just get the
bone off first someone some grown men
will fight for that and you know what if
you ever kind of get into me and it’s a
little bit under you can put it back a
straightened back in the oven that’s one
of the benefits we’ve got this lovely
little other cut here and we can just
slice that into different pieces as well
look at that you’ve kind of got the
iMeet traditional more like a ribeye
steak you got the bone to fight over you
got the top cap here which is my
favorite bit and then you’ve got this
lovely little diced bit here which is
gorgeous
all I would do is season them from a
height because there’s no seasoning
inside it drizzle with olive oil so we
would do a little pile of horseradish
here and let people fight over their own
you know just do a nice pile there or
you can have a little sprinkle up all
over the shop if you so love it and just
having lovely piles of rocket in and
around and then all of a sudden you’re
taking that to a table instead of an
overcooked livery steak that’s been
knocked out on a gas barbecue you know I
mean so there you go guys there’s a
lovely ribeye steak
mmm so good
but you never seen a steak done like
that before so there you go guys this is
the dome 60 I’m really proud of it if
you’re serious about food and you love
entertaining this is a really good
option call up the number go to the
website and our guys will be really
helpful and tell you how it all works
how it gets delivered and how you can
get going
good luck
beautiful steak in the dome 60 wood oven
smoke intense heat you’re going to
render fat it’s going to be awesome
incredible of course get yourself some
decent meat to start off with I’m going
to season it generously with salt and
pepper I’m going to introduce some olive
oil but not into any cooking just on to
the meat itself now I’ve got two choices
we have a screaming hot oven in here so
I literally caveman stylee can go and
put this straight in the oven right I
can cook it on the bottom the oven I
could put it in a pan that’s been
preheated in the oven and cook it in the
pan in the oven or the way that I love
to do it as well just let me wash my
hands is to just get a regular this is
an old secondhand cake rack I was going
to grab my meat pull that fire to the
mouth of the oven just have a look at
that Dave of course as it’s at the mouth
of the oven you know the wind or the air
is getting around it you can see it it’s
firing up you can blow it right and then
you can put your rack straight on the
fire like that I love love love so we
can casserole in the wood oven we can
grill in the wood oven we can obviously
roast and bake in the wood oven we can
intensively fast cook in the wood oven
and at the end of the day we can slow
cook obviously this is when all the
neighbors start to get very jealous
about what we’re cooking and what we
want to do is just pull this out and
turn the meat over look at that meat
sizzling already as the fact drips off
the meat and hits the coal and puffs up
you get that lick of smoke and that’s
where you kind of get that Argentinean
Brazilian kind of flavor and it’s very
theatrical and exciting and lovely and
your job because it’s meat and it’s
expensive
is to take care of it and look after it
look at that look at that dancing fat
that’s serious that would never happen
on a griddle pan
that’s never going to happen on one of
those lovely little grills that render
all the fat away and what’s quite nice
is when you’re happy with the char that
you’ve got if you still want to carry on
cooking what we can do is then push the
coals back to the oven again and carry
on sort of roasting it which is lovely
now even the bone you know it’s fizzing
inside the bone the flavours are coming
out it’s like Marmite inside of there
like a big old stock cube it’s all about
the fat dripping on the coals and then
the smoke from that just kissing the
meat with good flavor that that’s why
we’re doing these ovens because we
literally want people in every street or
at least in every town smashing out meat
like that it’s all about how you look at
it really isn’t it I mean if you think
about how much it is to have a couple of
pints and go to a club once a week and
go and get lashed you know you can
easily do 70 quid 100 quid a week if
you’re into that kind of thing you could
actually you know get nice and tiddly
and have a great meal in your own home
for 50 quid you know so in a year you’ve
already paid for one of these and more
do you know I mean so it’s just it’s
really about the kind of person that you
are I mean let’s be honest if you’re out
getting amongst it getting lashed every
weekend you’re not going to be
interested probably in in the dome 60
but just look at that that’s what we’re
talking about if you’re into beautiful
gnarly beautiful British beef or
wherever you may live that is what we’re
talking about so look I’m happy with
char now that’s going to be blue inside
so the nice thing is we have control you
know we push these coals back into the
oven if you want to add logs you can you
know the nice thing is as well if you’re
cooking meat you know you can have it
resting and stuff so I’m going to carry
on cooking that for a little bit but not
on char I’m going to put it just in the
oven so that will just carry on roasting
but when that’s resting I can be getting
me salads ready
okay so I’ve cooked this beef for about
five minutes look at it sizzling away
looking gorgeous I’m going to put it
onto a nice board at this point in time
I quite like either putting
a little nubber butter just get it and
just give it a rub with some butter or
at least olive oil
butters got a lovely sweetness but it’s
going to give beautiful so you don’t
need much butter but just enough to sort
of loosen it up a bit then to go with
that I’m gonna have a little bit of
horseradish just peel off the end a
little bit of rocket and watercress tiny
bit of olive oil tiny pinch of salt
obviously you would do whatever you’re
going to do at the dinner table but
standard for me you know
nice war crisps really nice and mustard
II will rock it so let’s just get the
bone off first someone some grown men
will fight for that and you know what if
you ever kind of get into me and it’s a
little bit under you can put it back a
straightened back in the oven that’s one
of the benefits we’ve got this lovely
little other cut here and we can just
slice that into different pieces as well
look at that you’ve kind of got the
iMeet traditional more like a ribeye
steak you got the bone to fight over you
got the top cap here which is my
favorite bit and then you’ve got this
lovely little diced bit here which is
gorgeous
all I would do is season them from a
height because there’s no seasoning
inside it drizzle with olive oil so we
would do a little pile of horseradish
here and let people fight over their own
you know just do a nice pile there or
you can have a little sprinkle up all
over the shop if you so love it and just
having lovely piles of rocket in and
around and then all of a sudden you’re
taking that to a table instead of an
overcooked livery steak that’s been
knocked out on a gas barbecue you know I
mean so there you go guys there’s a
lovely ribeye steak
mmm so good
but you never seen a steak done like
that before so there you go guys this is
the dome 60 I’m really proud of it if
you’re serious about food and you love
entertaining this is a really good
option call up the number go to the
website and our guys will be really
helpful and tell you how it all works
how it gets delivered and how you can
get going
good luck
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