Uncategorized – Live Fire Journal

Homemade Smoked Salmon

Now we are trudging into the teeth of Winter, I always find it helpful to focus on positives. I will admit that I find it difficult to get used to leaving for work and coming home in the dark, but one of the things I can look forward to is it is becoming chilly enoughContinue reading “Homemade Smoked Salmon”

Fish Friday

Happy new year! Friday night is usually a fairly low-key night in for us, but the week before Christmas Polly invited a couple of mates round and ordered a box of delights from Pesky Fish. If you’ve not come across them, they are a business which aims to cut out the middle man between theContinue reading “Fish Friday”

Looftlighter Chicken

A lot has happened recently which is why this is my first post for a couple of months. Splendidly, a lot of what has been happening relates to being back at work in a (relatively) COVID-restriction free environment which has been great. From a Live Fire Journal point of view, it has been less goodContinue reading “Looftlighter Chicken”

The Tomahawk steak train

Choo Choo! All aboard the steak train! I’ve finally got round to tomahawk steak, a phenomenon that has existed for the last couple of summers, fueled by some pretty hardcore marketing by supermarkets and online butchers. They look good don’t they? As I understand it, a tomahawk steak is basically a big rib-eye, with theContinue reading “The Tomahawk steak train”

Leftover Beef Chilli

A little while ago, I made a massive slab of beef rib which, despite us piling into it as though it might be the last meal we had in this life, resulted in a substantial amount of leftovers. It’s usually one of the benefits of cooking big joints and it tends to mean that youContinue reading “Leftover Beef Chilli”

Cote de Boeuf + Bearnaise

We’ve been getting a regular meat box from Phillip Warren in Launceston, Cornwall – everything they’ve sent us has been amazing and this slab of beef was no exception. About 2 inches thick with a beautiful marbling of fat throughout. I sliced away a bit of the fat on the outside and brushed on aContinue reading “Cote de Boeuf + Bearnaise”