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The Meat Merchant
The finest meats at trade prices right here in Moira.
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The Meat Merchant retweeted
Onlyslaggin 18h
Real life has been hectic recently. Nice to get back to doing some outdoor cooking tonight! Made some Chilli with a bit of leftover brisket. Fresh homemade guacamole, some melted cheese & tortilla chips are the perfect accompaniment.
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The Meat Merchant retweeted
LowSeasonTraveller Jan 19
7 Top Eats of Belfast - #1 Deanes Meat Locker has won more awards than I’ve had hot dinners. I can taste why. I had the best steak of my life here! Best in and a must when you -
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The Meat Merchant retweeted
Michael Deane 2h
Thank you it’s a joint effort from staff and the work of and the superb Asador grill of course
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The Meat Merchant retweeted
🍴Eating Ideas🍴 Jan 19
Have I mentioned how much I love ? It’s a little bit of Cuba in the heart of . Fab local food including , great staff and the company wasn’t too bad either 😍 Make sure to visit next door too! 😋
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The Meat Merchant retweeted
Steve Cavanagh Jan 17
Gonna need a bigger plate
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The Meat Merchant Jan 16
It was great to have the legend back for a visit today checking out some of our Himalayan Salt Aged Beef destined for
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The Meat Merchant retweeted
Sam Butler Jan 15
⁩ I look at local companies ⁦⁩ ⁦⁩ making creating innovative seaweed foods
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The Meat Merchant retweeted
Shu Restaurant Jan 14
........**WIN** ........ To celebrate our 20% off winter sale, we are giving away a 3-course lunch for 4, including 's award winning Himalayan salt-aged ribeye's + a beautiful big red wine of your choice. All you have to do is - Like & Tag you…
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The Meat Merchant retweeted
Fin Jan 13
At last, conquered a frequent foe. pork ribs with jack n cola rub with a basting sauce of pickle brine, pomegranite molasses & bone sucking sauce. Pulled pork baps with the pork in the same basting sauce , pickled slaw and A&O voodoo mango sauce.
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The Meat Merchant retweeted
Lesley Maltman Jan 13
Scrumptious sirloin with rocket, sugar snaps & shallots dressed with & lemon served with a cheeky side of fries 🌟🌟🌟🌟🌟
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The Meat Merchant retweeted
Daphne Patterson Jan 13
Successful Sunday lunch... gammon slipper baked with 😋
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The Meat Merchant retweeted
Fin Jan 12
One of the Mrs favourites tonight, Nigel Slater's delightful spicy yogurt marinated rump steak, first time trying it on the plancha though.
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The Meat Merchant retweeted
Del Sneddon Jan 11
Hasan Pasha Köfte - cheesy beef Köfte, which is also from John Gregory-Smith’s Turkish Delights. Giant spiced meatballs topped with potato and yes, gooey cheese in a tomato sauce. Really, really delicious.
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The Meat Merchant Jan 11
When the Jacobs ladder have been in the dry heat uncovered for 6 hours the bark becomes dry (though charred and full of flavour). Wrapping them in greaseproof paper allows the bark to soften in the steam. Covering in tinfoil for the last hour would probably achieve the same thing
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The Meat Merchant Jan 11
Replying to @WeeRascal
As I scan down twitter on my phone I always enjoy seeing your pictures Del. They are a must stop and look at but I have just found out they don't do you justice. Just had a look your new web site on a full computer screen. Wow! Wow! Wow !
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The Meat Merchant retweeted
Ben Mckellar Jan 11
Wait till you come down and taste
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The Meat Merchant retweeted
Square Bistro Jan 10
Salt aged cote de boeuf cooked on
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The Meat Merchant Jan 10
Replying to @ChristineADale
Jacobs ladder are definitely a product perfect for the BBQ but there are lots put off trying them thinking they are only a BBQ item. Cooked this way anyone can give them a go and precooked even the most inexperienced on a BBQ could reheat perfectly.
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The Meat Merchant Jan 10
Replying to @MeatMerchantMoi
Jacobs Ladder are almost better the next day. Cut in between the bones to give a rib chop, place in an oven dish and put in a preheated oven at 180 °C for 10 mins. Next, brush with a BBQ of your choice, cook for 10 mins, turn chop and apply more sauce and cook for another 10 mins
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The Meat Merchant Jan 10
Jacobs Ladder / Beef Short Ribs Rub with oil and season with sea salt & black pepper. Place in a roasting dish uncovered & put in oven at 110 °C for 6 hrs. Remove from oven and carefully wrap in grease proof paper, return to oven for a further hour Rest for 20 mins before carving
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