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Join me this week as I tackle smoking and cooking a HUGE 8cm (3 inch) T-bone steak in the Wood Fired Oven.
T-Bones, or Porterhouse steak as some folk know it by, is a classic cut for the BBQ (which is grilling to many of you) in my part of the world. I attempt to introduce some of the techniques I have learned from smoking meats over the past decade. Coupled with hay salt, the result is absolutely spectacular - and best of all - super easy to do. Cooking with fire rocks. It really does.
I also have a chat about some exciting upcoming episodes which include interviewing some world class Wood Fired Oven cooks!
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Recommended Wood Fired Oven books
Check out my favourite books (https://kit.co/MarkGoston/recommended-wood-fired-oven-books) . They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.
