John McClure interview, Part 3: The Tomahawk Chop isn’t just at Arrowhead Stadium

He doesn’t make candlesticks (yet), but Starker’s owner and executive chef John McClure is at ease both butchering and baking. The son of a cattle rancher and former 4-H baker talked with Fat City this week about his experiences growing up in Tescott, Kansas, working as a Navy chef and discovering his passion for traditional Southern fare in New Orleans (read parts one and two of the interview, here and here). Today, we’ve got chef McClure on video discussing what it takes to cook the massive bone-in ribeye that he calls the Tomahawk Chop.