00:00:04beautiful steak in the dome 60 wood oven
00:00:08smoke intense heat you’re going to
00:00:10render fat it’s going to be awesome
00:00:12incredible of course get yourself some
00:00:14decent meat to start off with I’m going
00:00:16to season it generously with salt and
00:00:19pepper I’m going to introduce some olive
00:00:21oil but not into any cooking just on to
00:00:25the meat itself now I’ve got two choices
00:00:27we have a screaming hot oven in here so
00:00:30I literally caveman stylee can go and
00:00:32put this straight in the oven right I
00:00:36can cook it on the bottom the oven I
00:00:38could put it in a pan that’s been
00:00:41preheated in the oven and cook it in the
00:00:43pan in the oven or the way that I love
00:00:46to do it as well just let me wash my
00:00:48hands is to just get a regular this is
00:00:53an old secondhand cake rack I was going
00:00:55to grab my meat pull that fire to the
00:00:59mouth of the oven just have a look at
00:01:01that Dave of course as it’s at the mouth
00:01:03of the oven you know the wind or the air
00:01:06is getting around it you can see it it’s
00:01:07firing up you can blow it right and then
00:01:11you can put your rack straight on the
00:01:14fire like that I love love love so we
00:01:20can casserole in the wood oven we can
00:01:23grill in the wood oven we can obviously
00:01:25roast and bake in the wood oven we can
00:01:28intensively fast cook in the wood oven
00:01:30and at the end of the day we can slow
00:01:32cook obviously this is when all the
00:01:34neighbors start to get very jealous
00:01:36about what we’re cooking and what we
00:01:38want to do is just pull this out and
00:01:43turn the meat over look at that meat
00:01:45sizzling already as the fact drips off
00:01:49the meat and hits the coal and puffs up
00:01:52you get that lick of smoke and that’s
00:01:54where you kind of get that Argentinean
00:01:56Brazilian kind of flavor and it’s very
00:02:00theatrical and exciting and lovely and
00:02:02your job because it’s meat and it’s
00:02:04expensive
00:02:04is to take care of it and look after it
00:02:07look at that look at that dancing fat
00:02:10that’s serious that would never happen
00:02:12on a griddle pan
00:02:14that’s never going to happen on one of
00:02:17those lovely little grills that render
00:02:20all the fat away and what’s quite nice
00:02:22is when you’re happy with the char that
00:02:23you’ve got if you still want to carry on
00:02:25cooking what we can do is then push the
00:02:29coals back to the oven again and carry
00:02:31on sort of roasting it which is lovely
00:02:33now even the bone you know it’s fizzing
00:02:35inside the bone the flavours are coming
00:02:37out it’s like Marmite inside of there
00:02:38like a big old stock cube it’s all about
00:02:41the fat dripping on the coals and then
00:02:44the smoke from that just kissing the
00:02:48meat with good flavor that that’s why
00:02:51we’re doing these ovens because we
00:02:55literally want people in every street or
00:02:58at least in every town smashing out meat
00:03:00like that it’s all about how you look at
00:03:03it really isn’t it I mean if you think
00:03:04about how much it is to have a couple of
00:03:06pints and go to a club once a week and
00:03:07go and get lashed you know you can
00:03:09easily do 70 quid 100 quid a week if
00:03:11you’re into that kind of thing you could
00:03:13actually you know get nice and tiddly
00:03:16and have a great meal in your own home
00:03:17for 50 quid you know so in a year you’ve
00:03:19already paid for one of these and more
00:03:20do you know I mean so it’s just it’s
00:03:22really about the kind of person that you
00:03:23are I mean let’s be honest if you’re out
00:03:25getting amongst it getting lashed every
00:03:27weekend you’re not going to be
00:03:28interested probably in in the dome 60
00:03:32but just look at that that’s what we’re
00:03:36talking about if you’re into beautiful
00:03:38gnarly beautiful British beef or
00:03:40wherever you may live that is what we’re
00:03:42talking about so look I’m happy with
00:03:43char now that’s going to be blue inside
00:03:46so the nice thing is we have control you
00:03:49know we push these coals back into the
00:03:52oven if you want to add logs you can you
00:03:58know the nice thing is as well if you’re
00:03:59cooking meat you know you can have it
00:04:02resting and stuff so I’m going to carry
00:04:03on cooking that for a little bit but not
00:04:04on char I’m going to put it just in the
00:04:06oven so that will just carry on roasting
00:04:08but when that’s resting I can be getting
00:04:10me salads ready
00:04:11okay so I’ve cooked this beef for about
00:04:15five minutes look at it sizzling away
00:04:19looking gorgeous I’m going to put it
00:04:22onto a nice board at this point in time
00:04:26I quite like either putting
00:04:28a little nubber butter just get it and
00:04:30just give it a rub with some butter or
00:04:33at least olive oil
00:04:34butters got a lovely sweetness but it’s
00:04:36going to give beautiful so you don’t
00:04:39need much butter but just enough to sort
00:04:41of loosen it up a bit then to go with
00:04:46that I’m gonna have a little bit of
00:04:47horseradish just peel off the end a
00:04:50little bit of rocket and watercress tiny
00:04:53bit of olive oil tiny pinch of salt
00:04:57obviously you would do whatever you’re
00:04:59going to do at the dinner table but
00:05:03standard for me you know
00:05:06nice war crisps really nice and mustard
00:05:08II will rock it so let’s just get the
00:05:10bone off first someone some grown men
00:05:13will fight for that and you know what if
00:05:15you ever kind of get into me and it’s a
00:05:17little bit under you can put it back a
00:05:18straightened back in the oven that’s one
00:05:19of the benefits we’ve got this lovely
00:05:21little other cut here and we can just
00:05:23slice that into different pieces as well
00:05:26look at that you’ve kind of got the
00:05:29iMeet traditional more like a ribeye
00:05:31steak you got the bone to fight over you
00:05:32got the top cap here which is my
00:05:34favorite bit and then you’ve got this
00:05:35lovely little diced bit here which is
00:05:37gorgeous
00:05:37all I would do is season them from a
00:05:40height because there’s no seasoning
00:05:41inside it drizzle with olive oil so we
00:05:45would do a little pile of horseradish
00:05:46here and let people fight over their own
00:05:51you know just do a nice pile there or
00:05:55you can have a little sprinkle up all
00:05:56over the shop if you so love it and just
00:06:00having lovely piles of rocket in and
00:06:03around and then all of a sudden you’re
00:06:07taking that to a table instead of an
00:06:10overcooked livery steak that’s been
00:06:12knocked out on a gas barbecue you know I
00:06:14mean so there you go guys there’s a
00:06:17lovely ribeye steak
00:06:23mmm so good
00:06:28but you never seen a steak done like
00:06:30that before so there you go guys this is
00:06:33the dome 60 I’m really proud of it if
00:06:35you’re serious about food and you love
00:06:37entertaining this is a really good
00:06:39option call up the number go to the
00:06:41website and our guys will be really
00:06:43helpful and tell you how it all works
00:06:45how it gets delivered and how you can
00:06:46get going
00:06:47good luck
”