We achieve the same, incredible steak on our backyard bonfire. but the butter is an idea , I like bacon grease. Mom always had a coffee can on the back of the wood fired stove, full of bacon grease. I will try the butter. I am 88 and plan to be around for another 10. Thanks for your info. Dave
Wow very interesting,I'm 40 years of age and I've always been madly intrigued by the old school values/ways in cooking 🍳 and every other aspect.. sir may I ask what country you are
@@ritaroach3491it was raw…until they cooked it in the butter lol. After that, it was cooked to about rare. I personally prefer medium rare, but I’d still eat it.
Oh my goodness that looks amazing. Love the way you seasoned the meat. Dont watch this when your hungry 😂😂😂😂. Right away when I seen the knife sharpening stone : i knew this is gonna be classic.
Until around 1:10:45, none of these gorgeous platings could really be called street food - I mean, chewing on a Tomahawk bone would be exceptionally cool but I think a table, plate and some cutlery might be involved. Oh, and a large napkin. At first I thought the butter steak would be the winner, but the T-bone guys at 46:00 really caught my attention and when the chef opened the broiler door at 51:10 and turned the steak, my wife told me that licking the screen probably didn't count the same as a 'thumbs up'. Well done all !
Son maravillosos esta gente, todo al detalle calidad y linpieza 10. Me encantaría que poder comer así alguna vez porque en mi país los restaurantes chinos, japoneses etc nos Dan lo peor comida seca recalentada a máximo saladas y muy muy grasienta, hasta el arroz tiene grasa. Pero me encanta esta gente 👍
14:30 this looks like the recipe for lobster out of my French Laundry (A restaurant in Napa Valley, Calif). Poach lobster in two pounds of Ghee (clarified butter). It was good.
there is this one video about the pizza place that does over a million dollar a month i think the diff kinds of stuff they use on there pizzas it ridiculous so good
If these T-bone & tomahawk steaks were cooked in the USA at a restaurant you would be looking way North of $150 for the cooked meat alone! Keep up the good work Yummyboy!
Watching the first chef make the steaks and sides vs. the second chef was so different. First chef wins hands down and has a great offering. The second chef is good but no where near the first.
