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Flaming Grill |
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#1 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Flaming Grill
I know it's just a chain pub but just got this email and there's some good deals
http://www.flaminggrillpubs.com/even...steak_festival I'd like to try the pork tomahawk but also a 16oz bone in ribeye steak for £13.99 is pretty good value. |
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#2 |
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Forum Member
Join Date: Mar 2013
Posts: 9,198
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Quote:
I know it's just a chain pub but just got this email and there's some good deals
http://www.flaminggrillpubs.com/even...steak_festival I'd like to try the pork tomahawk but also a 16oz bone in ribeye steak for £13.99 is pretty good value. "Our Trash Can Challenge is so big it can only be served in a bin lid! To be named a champion you’ll need to work your way through a giant rack of ribs, a double cheese and bacon burger, three portions of chips, a beef chilli Sundae, chicken skewer, onion rings, a corn on the cob, Smokey BBQ baked beans and peas." |
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#3 |
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Forum Member
Join Date: May 2012
Posts: 21,729
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Quote:
I know it's just a chain pub but just got this email and there's some good deals
http://www.flaminggrillpubs.com/even...steak_festival I'd like to try the pork tomahawk but also a 16oz bone in ribeye steak for £13.99 is pretty good value. |
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Depends on the dish.
Last time I was at one I asked for a normal plate. For one thing a normal plate can fit the food on. The skillets are far too small, along with your point about overcooking. |
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#5 |
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Forum Member
Join Date: Apr 2014
Location: Around and about
Posts: 689
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Quote:
Are these the places that serve food on a boiling hot skillet thus overcooking everything?
I mean, it's not the worst chain pub food in the world, and pretty good value, but the steaks on onions on a hot skillet annoys me. |
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#6 |
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Forum Member
Join Date: May 2012
Posts: 21,729
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Quote:
Depends on the dish.
Last time I was at one I asked for a normal plate. For one thing a normal plate can fit the food on. The skillets are far too small, along with your point about overcooking. |
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